Nancy’s Recipes

Desserts

Pumpkin Nut Bread

Featured Product: Nancy’s Organic Plain 100% Grass-Fed Yogurt 

 

Ingredients

Bread

  • 15 oz. Pumpkin Puree
  • 1 teaspoon Salt
  • 2 teaspoons Pumpkin Pie Spice Blend
  • 1 cup Organic Cane Sugar
  • 1 cup Light Brown Sugar, packed
  • ¾ cup Butter, softened
  • 4 Eggs
  • ½ cup Nancy’s Organic Plain 100% Grass Fed Yogurt
  • 2 cup All-Purpose Flour
  • 1 ½ teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • 1 cup Walnuts, finely chopped

Topping

  • ¼ cup Light Brown Sugar, Packed
  • 2 teaspoons All-Purpose Flour
  • 1 tablespoon Butter, softened
  • 1 teaspoon Ground Cinnamon
  • Pinch of Salt
  • 2 tablespoons Chopped Walnuts
  • 2 tablespoons Pepitas

 

Directions

  1. Preheat the oven to 350 degrees and prepare two loaf pans with oil and parchment paper.
  2. In a 3 qt. stockpot over medium heat, combine the pumpkin puree, pumpkin pie spices and salt. Whisking, cook the pumpkin mixture for about 5 minutes before removing from the heat.
  3. Add the cane sugar, brown sugar and butter to the pot. Whisk to incorporate.
  4. Once the butter has melted, whisk the eggs and yogurt into the pumpkin mixture.
  5. In a small bowl, whisk together the flour, baking powder, and baking soda. Stirring the pumpkin mixture, slowly add the dry ingredients.
  6. Fold 1 C. chopped walnuts into the batter.
  7. Pour the batter into the prepared loaf pans.
  8. Combine the topping ingredients and sprinkle over the tops of the batter-filled pans.
  9. Place the loaves on the middle rack and bake for 40-45 minutes until the tops are cracked and golden, and a knife come out clean.