Honey Pumpkin Bread
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This honey pumpkin bread is my go to recipe when I want something wholesome and delicious without spending all day in the kitchen. The whole thing comes together in just 45 minutes from start to finish, making it perfect for a busy weeknight or weekend treat. Pumpkin puree is packed with vitamin A, which is wonderful for your eyes and immune system, and the honey adds natural sweetness along with subtle depth. What I love most is how simple it is to make with ingredients you probably already have at home. Warm spices like cinnamon give it that cozy autumn feeling, and the walnuts add a satisfying crunch that makes every bite special.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 ggranulated sugar
- 120 gunsalted butter
- 2large eggs
- 150 gcanned pumpkin puree
- 50 ghoney
- 5 gbaking soda
- 5 gground cinnamon
- 2 gsalt
- 100 gchopped walnuts
Detail level
Instructions
- 1
Preheat your oven to 180 °C (350 °F). Grease a 9x5 inch loaf pan and set it aside.
- 2
In a medium bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
- 3
In a large bowl, whisk together butter, eggs, pumpkin puree, and honey until well combined.
Tip: Make sure to scrape down the sides of the bowl.
- 4
Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
- 5
Fold in the chopped walnuts.
Tip: Be gentle to avoid crushing the nuts.
- 6
Pour the batter into the prepared loaf pan and smooth the top.
- 7
Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
Tip: Keep an eye on the bread after 20 minutes.
- 8
Remove the bread from the oven and let it cool in the pan for 5 minutes.
Tip: Transfer the bread to a wire rack to cool completely.
- 9
Once the bread is cool, slice and serve.
Tip: Enjoy your delicious honey pumpkin bread!
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