Amarel Family’s Amazing Pumpkin Bread
Fall is pumpkin-everything season, and this Pumpkin Bread recipe is sure to become a must-have all autumn and winter long. Cooky Amarel, part of a multi-generational farming family producing prunes and other crops in Northern California, shared her recipe for pumpkin bread that’s full of warm spices and California grown goodness. It’s so delicious, you may want to make two loaves.
Equipment
- 9 x 5-inch loaf pan (23 x 13 cm/2L)
Ingredients
- 1 1/4 cups all-purpose flour
- 1 tsp baking soda (bicarb)
- 1 tsp ground cinnamon
- 1 tsp nutmeg
- ¼ tsp cloves
- ¼ tsp allspice
- ¼ tsp salt
- 1 cup pure pumpkin purée
- 1 cup granulated sugar
- ⅓ cup olive oil
- 2 eggs beaten
- 1 cup walnuts plus 1 TBSP chopped walnuts for the top
- ¾ cup chopped California Prunes
- ½ cup chocolate chips
Instructions
- Preheat oven to 350°F (180°C)
- Line a 9 x 5-inch (23 x 13 cm/2L) loaf pan with parchment paper.
- In a small bowl, stir together flour, baking soda, spices, and salt.
- In a large bowl, whisk together pumpkin purée, sugar and oil until smooth. Whisk in the eggs. Add the flour mixture to the pumpkin mixture and stir until just combined.
- Stir the nuts into the batter. Add the chopped prunes and chocolate chips, and stir to combine.
- Pour the batter into the prepared loaf pan. Sprinkle the top of the loaf with the chopped walnuts.
- Bake for 1 hour or until the loaf springs back when touched. Let cool for 15 minutes before slicing.
Video
Notes
Store sealed at room temperature for up to four days - if it lasts that long!
Nutrition
Calories: 373kcalCarbohydrates: 50gProtein: 6gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 34mgSodium: 189mgPotassium: 229mgFiber: 3gSugar: 32gVitamin A: 3986IUVitamin C: 1mgCalcium: 44mgIron: 2mg