This Pumpkin Cashew Bread is one of our go-to autumn and Holiday breads. It’s moist and lightly spiced, just perfect for the season. I generally use cashews in this recipe, but don’t feel limited by that. You can use your favorite nut. Or how about using a nut mix? In the picture shown, there are cashews and pecans, because I had leftover pecans in the fridge the day I took this picture. This is a lovely bread to serve with tea or coffee when friends stop by. Nothing says “welcome” like homemade treats, smiles, and good conversation.
- Dry Ingredients
- 2 cups - whole wheat pastry flour
- 1 1/2 tsp - baking soda
- 1 1/2 tsp - baking powder
- 1 tsp - ground cinnamon
- 1/2 tsp - salt
- Wet Ingredients
- 1 15 oz can - pumpkin puree
- 1/3 cup - water
- 1/2 cup - turbinado sugar
- 1/2 cup - dark brown sugar, firmly packed
- 1 tsp - vanilla extract
- 1/2 cup - cashews
- Preheat the oven to 350 °F. Line an 8.5"x4.5" loaf pan with parchment paper.
- Stir together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
- In the bowl of a stand mixer, cream together the pumpkin, water, sugars, and vanilla until smooth.
- On lowest speed, add the flour mixture to the pumpkin mixture and mix just until all the flour is incorporated.
- Spoon the batter into the prepared loaf pan. Sprinkle the cashews on top. Bake for 55-60 minutes or until a sharp knife inserted into the center of the loaf comes out clean (no wet batter clinging to the knife).
- Cool the pan on a wire rack for 10 minutes. Gently remove the bread from the pan and cool completely on a wire rack before serving.
Nutrition (per serving): 157 calories, 81% calories from carbohydrates, 7% calories from protein, 11% calories from fat, 3.9g fiber.