My Grandmother's Pumpkin-Walnut Bread Recipe

Name: My Grandmother's Pumpkin-Walnut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups granulated sugar; 1 cup oil; 4 eggs; 1 can (15 oz.) pumpkin; 3-1/2 cups flour; 2 tsp. each baking soda and salt; 1 tsp. each CALUMET Baking Powder, ground nutmeg, ground cinnamon and ground allspice; 1/2 tsp. ground cloves; 2 cups PLANTERS Walnut Pieces; 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened; 1/4 cup (1/2 stick) butter or margarine, softened; 2 tsp. MAXWELL HOUSE Instant Coffee, dissolved in 2 Tbsp. hot water; 1 pkg. (16 oz.) powdered sugar, sifted

Servings: persons

3 cups granulated sugar
1 cup oil
4 eggs
1 can (15 oz.) pumpkin
3-1/2 cups flour
2 tsp. each baking soda and salt
1 tsp. each CALUMET Baking Powder, ground nutmeg, ground cinnamon and ground allspice
1/2 tsp. ground cloves
2 cups PLANTERS Walnut Pieces
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) butter or margarine, softened
2 tsp. MAXWELL HOUSE Instant Coffee, dissolved in 2 Tbsp. hot water
1 pkg. (16 oz.) powdered sugar, sifted

1
Preheat oven to 350F.
2
Beat granulated sugar, oil and eggs in large bowl with electric mixer on medium speed until well blended.
3
Stir in pumpkin.
4
Add combined dry ingredients alternately with 2/3 cup water, mixing well after each addition.
5
Stir in walnuts.
6
Pour evenly into 2 greased 9x5-inch loaf pans.
7
Bake 1 hour or until toothpick inserted in centers comes out clean.
8
Cool 10 min.
9
Remove from pans; cool completely on wire rack.
10
Beat cream cheese, butter and coffee in large bowl with electric mixer on medium speed until well blended.
11
Gradually add powdered sugar, beating until well blended after each addition.
12
Spread evenly over bread loaves.
13
Cut into 1/2-inch-thick slices to serve.
14
Store in refrigerator.

2779

kcal

Calories

177

Fat

278

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 cups granulated sugar, 1 cup oil, 4 eggs, 1 can (15 oz.) pumpkin, and more.

Yes, My Grandmother's Pumpkin-Walnut Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

My Grandmother's Pumpkin-Walnut Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions