Spiced Pumpkin & Walnut Tea Loaf

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Welcome to Day 8 of Crafty October – a month of Halloween ideas at The Purple Pumpkin Blog! Don’t forget to check out last year’s ideas if you need more inspiration.

I’ve been baking today! Fresh out of the oven is this deliciously moist Spiced Pumpkin and Walnut Tea Loaf.

Spiced Pumpkin & Walnut Tea Loaf #CraftyOctober

I found this recipe in a magazine and tweaked it a little bit. The original had coconut flakes in it, and I knew my husband wouldn’t abide that! I added in some sultanas in, instead. You can’t taste the coconut milk, (my husband will be pleased to hear!) I took a chance in baking with that ingredient – I wasn’t sure what I could replace that with! I imagine it helps with keeping this bake moist.

Spiced Pumpkin & Walnut Tea Loaf #CraftyOctober

It was really easy to put together – I didn’t even need to use a mixer – just add the wet ingredients to the dry ingredients and stir till just incorporated. You could also switch out the nuts and dried fruit for others – I bet dried cranberries would work really well in this.

I used canned puréed pumpkin – which, you can now buy in the UK! I’ve spied it in Tesco for £2.00 a can – eek! Or in Aldi at 89p – bargain! That’s where I stocked up! Of course, you can just steam and purée a pumpkin instead, you’ll need more than the stated amount as it does reduce when cooking.

Spiced Pumpkin & Walnut Tea Loaf #CraftyOctober

Why not give this easy bake a try – goes so lovely with a cuppa mid afternoon!

For more seasonal food, check out The Ultimate List of Autumn Recipes for the Fall Season! Right-click and open a new tab to read next. 

Spiced Pumpkin & Walnut Tea Loaf

Spiced Pumpkin & Walnut Tea Loaf

Yield: 8
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes

Toasting the walnuts brings out even more flavour from them. You can skip this if you don't want to toast them!

Ingredients

  • 60g chopped walnuts
  • 225g plain flour
  • 225g dark brown sugar
  • 70g caster sugar
  • ¾ tsp bicarbonate of soda
  • ¾ tsp salt
  • 1 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 200g canned pumpkin purée
  • 100g unsalted butter, melted
  • 75ml coconut milk
  • 50g sultanas

Instructions

  1. Preheat the oven to 180C/Gas 4.
  2. Spread the walnuts out on a baking sheet and toast for 8-10 minutes. Set aside to cool.
  3. In a mixing bowl, stir together the flour, brown sugar, caster sugar, bicarbonate of soda, salt, nutmeg and cinnamon.
  4. Add the pumpkin purée, melted butter and coconut milk. Stir everything together until incorporated.
  5. Fold in the toasted walnuts and sultanas.
  6. Pour the mixture into a 1lb loaf tin.
  7. Bake for 1hr 15 minutes or until a skewer comes out clean.
  8. Cool for 10 minutes in the tin before turning out onto a wire rack to cool completely.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 430Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 27mgSodium: 231mgCarbohydrates: 67gFiber: 2gSugar: 41gProtein: 5g

This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

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Spiced Pumpkin & Walnut Tea Loaf #CraftyOctober

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