Pumpkin Walnut Loaf Recipe

Name: Pumpkin Walnut Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup onions minced; 1/2 cup green bell peppers minced; 1 cup pumpkin fresh, finely diced; 1/4 cup chicken broth; 1 cup long grain rice cooked, (white or brown); 6 tablespoons bread crumbs; 2 ounces walnuts finely chopped; 1 each eggs beaten; 2 tablespoons parsley leaves minced; 3/4 teaspoon salt; 1/2 teaspoon sage dried; 1/4 teaspoon black pepper; 3/4 ounce parmesan, parmigiano-reggiano cheese, grated grated; 1 1/2 cups tomatoes, stewed, canned

Servings: persons

1 cup onions minced
1/2 cup green bell peppers minced
1 cup pumpkin fresh, finely diced
1/4 cup chicken broth
1 cup long grain rice cooked, (white or brown)
6 tablespoons bread crumbs
2 ounces walnuts finely chopped
1 each eggs beaten
2 tablespoons parsley leaves minced
3/4 teaspoon salt
1/2 teaspoon sage dried
1/4 teaspoon black pepper
3/4 ounce parmesan, parmigiano-reggiano cheese, grated grated
1 1/2 cups tomatoes, stewed, canned

1
Preheat oven to 375F (190C).
2
Spray a large non-stick skillet with nonstick cooking spray.
3
Cook onion and bell peppers over medium heat, stirring often, until onion is pale gold, about 5 minutes.
4
Add pumpkin and broth, cover and cook over low heat until pumpkin is soft, about 7 minutes.
5
Remove from heat; add rice, breadcrumbs, walnuts, egg, parsley, salt, sage and pepper; mix well.
6
Spray a 4-cup baking dish with nonstick cooking spray.
7
Pack rice mixture into dish; sprinkle with Parmesan and bake 25 minutes.
8
Run under broiler for 1 to 2 minutes until lightly browned on top.
9
Meanwhile, in a small saucepan, bring the stewed tomatoes to a boil over high heat, stirring frequently.
10
Cook, uncovered, until reduced to 1 cup.
11
Serve as is or puree in blender or food processor.
12
Serve loaf with sauce on the side.

395

kcal

Calories

Fat

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 14 ingredients. The key ingredients include: 1 cup onions minced, 1/2 cup green bell peppers minced, 1 cup pumpkin fresh, finely diced, 1/4 cup chicken broth, and more.

Yes, Pumpkin Walnut Loaf falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin Walnut Loaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions