Pumpkin Black Walnut Bread

Seal this quick bread in plastic, then wrap with a pretty kitchen towel and tie it up with a ribbon. Add a card that suggests toasting slices of this moist bread for breakfast and spreading with light cream cheese for a special treat. You can even include a small crock of cream cheese or homemade jelly in a basket with the bread for a hand-delivered gift.


  • 1 1/4  cups  all-purpose flour (about 5 1/2 ounces)
  • 1/2  cup  yellow cornmeal
  • 1 1/2  teaspoons  baking powder
  • 1  teaspoon  ground ginger
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  baking soda
  • 1/4  teaspoon  ground cardamom
  • 1/4  teaspoon  ground mace
  • 3/4  cup  packed dark brown sugar
  • 1/2  cup  granulated sugar
  • 2  large eggs, lightly beaten
  • 1  cup  canned pumpkin
  • 3  tablespoons  canola oil
  • 1 1/2  teaspoons  vanilla extract
  • 1 tsp Nickerson Farm’s Pure Black Walnut Extract
  • 1  cup  golden raisins
  • 1/2  cup  chopped Nickerson Farm’s Black Walnuts
  • Cooking spray


Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (through mace) in a large bowl; make a well in center of mixture.

Combine sugars and eggs in a medium bowl, stirring with a whisk. Add pumpkin, oil, vanilla and Nickerson Farm’s Pure Black Walnut Extract; stir well. Add raisins and nuts; add to flour mixture, stirring just until moist. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack, and remove from pan. Cool completely on wire rack.

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