A delightful twist on the classic pumpkin bread, this recipe incorporates warm spices and a touch of vanilla for a comforting treat.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated before placing the loaves inside for even baking.
Grease and flour two loaf pans to prevent sticking.
Use parchment paper for easier removal of the loaves.
In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and nutmeg.
Sifting the dry ingredients can help avoid lumps.
In another bowl, mix the pumpkin puree, eggs, vanilla extract, and buttermilk until smooth.
Ensure the wet ingredients are at room temperature for better mixing.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Avoid overmixing to keep the loaf tender.
Fold in the chopped walnuts gently.
Coat the walnuts in a bit of flour to prevent them from sinking.
Divide the batter evenly between the prepared loaf pans.
Tap the pans gently on the counter to remove air bubbles.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the pans halfway through baking for even cooking.
Let the loaves cool in the pans for 15 minutes, then transfer to a wire rack to cool completely.
Run a knife around the edges of the pans to loosen the loaves before removing.
Slice and serve the loaf as a delightful treat.
Serve with a dollop of whipped cream or a drizzle of honey for added indulgence.
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