Pumpkin Cashew Bread

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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.

Pumpkin Cashew Bread

Pumpkin Cashew Bread

By October 28, 2014

Yield : One 8.5" x 4.5" loaf

Rating 5 stars - based on 1 review(s)


  • 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
  • Toppings
  • 1/2 cup - cashews


  1. Preheat the oven to 350 °F. Line an 8.5"x4.5" loaf pan with parchment paper.
  2. Stir together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
  3. In the bowl of a stand mixer, cream together the pumpkin, water, sugars, and vanilla until smooth.
  4. On lowest speed, add the flour mixture to the pumpkin mixture and mix just until all the flour is incorporated.
  5. 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).
  6. 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 Information
Nutrition (per serving): 157 calories, 81% calories from carbohydrates, 7% calories from protein, 11% calories from fat, 3.9g fiber.

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