Fall is in full effect and this delicious easy to make pumpkin bread recipe is loaded up with walnuts, flax seed and currants and comes together in just over an hour.
This pumpkin bread recipe is a little unique since it’s not your typical one loaded with chocolate chips. Instead it’s a little on the healthier side using whole wheat flour, flax seeds, walnuts and currants. If you’re looking for a great bread alternative to the classic white bread recipe then this is the recipe for you.
WHAT CAN I MAKE WITH PUMPKIN
Pumpkin is such a huge craze every single fall and there are so many different things you make with it. Whether you are using fresh or canned, the possibilities are endless and here are a few of my favorite recipes:
- Homemade Pumpkin Pie
- Layered Pumpkin Cake
- Pumpkin Hot Chocolate
- Pumpkin Risotto
- Pumpkin Cookie Ice Box Cake
CHEF NOTE: If you are looking for more great pumpkin recipes, simple search in your browser as there are thousands.
HOW TO MAKE PUMPKIN BREAD
STEP 1: Cream together the butter and the sugars in a stand mixer using the paddle attachment on medium speed, which takes about 5-6 minutes.
STEP 2: Add in 1 egg at a time until they are completely mixed into the butter and sugar mixture.
STEP 3: Add in all of the spices into the stand mixer on low speed
- CHEF NOTE: Be sure to turn it to low speed or else the spices are going to go everywhere
STEP 4: Likewise, add in the flours and flax seeds and mix on low speed until combined.
STEP 5: Continuing on low speed, add in the baking soda and water and mix until they are completely incorporated.
STEP 6: Remove the stand mixer and fold in the walnuts and currants using a rubber spatula until completely mixed in.
STEP 7: Evenly transfer the batter to two greased parchment paper filled loaf pans and bake for 60 to 70 minutes or until until firm in the center.
- CHEF NOTE: Another great way to know that the bread is done is if you use a toothpick to poke a hole in the center and it comes out dry or with a few dry morsels of bread on it.
STEP 8: Serve with softened butter
HOW DO YOU KNOW WHEN THE BREAD IS DONE
There are a few ways to be able to tell when pumpkin bread is done and is ready to be pulled out of the oven.
- If the center of the bread is on the firmer side when you press down on it or shake it, this is a great indication that it is done. Don’t forget that through carry over cooking, the bread will continue to cook until cooled at room temperature.
- Using a toothpick pierce the center of the bread and when you pull it out the toothpick is clean or has a few dry morsels of bread on it, then you are definitely good. If it comes out with a batter type residue, then it still needs more time.
- When your bread get’s a good oven spring on the top where the split is and begins to rise up high and is nice and crusty then you are absolutely good to remove it form the oven.
HOW MANY CARBS ARE IN IT
It will definitely depends on how large a loaf or slice of pumpkin bread you are eating that will determine how many carbs are in it, but below is the nutrition for 2 loaves of this pumpkin bread.
HOW TO MAKE MOIST PUMPKIN BREAD
The absolute key to moist pumpkin bread is to not over cook it. When you overcook the bread it is so dry and almost chalky so you have to be incredibly careful. Remember that when you take the bread out of the oven it doesn’t immediately stop cooking, the carry over cooking from the oven until it is completely cooled to room temperature is also an important part of the bread cooking process.
A few other tricks to ensuring this is moist is by making sure the butter and sugars are completely creamed and smooth before adding in the rest of your ingredients.
If it still has chunks in it, the fat will not be able to be evenly dispersed through the rest of the bread causing it to have dry spots.
HOW LONG IS IT GOOD FOR
Pumpkin bread is best served at room temperature so if you wrap it up well in a towel, parchment paper or plastic wrap, it will hold for up to 4 days. It will definitely last a little bit longer if covered and kept in the refrigerator and can hold for up to 6 days.
I made two loaves from this recipe and honestly it’s SOO good that it will be gone in no time. The pumpkin flavor is perfect and the nice nutty crunch from the walnuts combining with the sweet finish from the currants makes it a beautiful marriage on your palette. Whip up this bread, you won’t be disappointed!
REHEATING: If you wan to serve the bread warm, reheat it by simply wrap in foil and place in the oven at 250° for 5-7 minutes. If you need something faster, then place in the microwave for 20-30 seconds on high heat.
STORING AND FREEZING: Pumpkin bread should be stored at room temperature covered in plastic and will stay fresh for up to 4 days. It will definitely last a little bit longer if covered and kept in the refrigerator and can hold for up to 6 days. For freezing cover in plastic and keep in the freezer for up to 2 months.
*If you love this pumpkin bread recipe then my Naan bread recipe is a must try, and be sure to drop me a comment below and a rating if you’ve had the chance to make this delicious recipe*
Pumpkin Bread Recipe with Flax Seed and Walnuts
- 2/3 cup softened unsalted butter
- 1 cup sugar
- 1 cup brown sugar
- 4 eggs
- 2 cans of pumpkin puree
- ½ teaspoon sea salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon vanilla
- 2 cups whole wheat flour
- 1 1/2 cups all purpose flour
- 2/3 cup Flax Seed Meal
- 2 teaspoons baking soda
- ½ cup warm water
- 1 ½ cups roughly chopped walnuts
- 1 cup currants
- Preheat the oven to 350°.
- In a standing mixer with the paddle attachment on high speed, cream together the butter and sugars until it becomes light and fluffy, about 4 minutes.
- Next, add in 1 egg at a time until it’s combined followed up with adding in the pumpkin, salt, cinnamon, nutmeg and vanilla until mixed in.
- Slowly add in the flours until incorporated and then the flax seed meal.
- On low speed stir in the baking soda and water, and finish by folding in the walnuts and currants.
- Transfer the batter to 2 9”x5” greased loaf pans and sprinkle a little whole wheat flour over top.
- Bake in the oven for 60 to 70 minutes or until it is browned and cooked in the center.
- Serve with whipped softened butter.
- When adding in the dry spices to the stand mixer be sure to turn it to low speed or else the spices are going to go everywhere
- A great way to know that the bread is done is if you use a toothpick to poke a hole in the center and it comes out dry or with a few dry morsels of bread on it.
- REHEATING PUMPKIN BREAD: If you wan to serve the bread warm, reheat it by simply wrap in foil and place in the oven at 250° for 5-7 minutes. If you need something faster, then place in the microwave for 20-30 seconds on high heat.
- STORING AND FREEZING PUMPKIN BREAD: Pumpkin bread should be stored at room temperature covered in plastic and will stay fresh for up to 4 days. Pumpkin bread will definitely last a little bit longer if covered and kept in the refrigerator and can hold for up to 6 days. For freezing cover in plastic and keep in the freezer for up to 2 months.