The fragrance of the changing season wafts from the hot oven; toasted walnuts and the scent of pumpkin hang in the air. And when you slather butter on a slice of this hot Pumpkin Bread and take the first of many bites—autumn has arrived.
This four-ingredient bread is as convenient as it sounds. But don’t let the short ingredient list fool you; this Pumpkin Bread delivers on taste. Deep notes of vanilla bean mix with the unmistakable punch of pumpkin with crunchy walnuts providing back notes of flavor.
The ease of this recipe is based on the melted ice cream bringing the cream, eggs, and vanilla to the flavor foundation of this bread. During the holiday season, I’ve seen pumpkin-flavored ice cream in the freezer case, so feel free to try that as well.
Once you’ve tried this recipe, I know your culinary creativity will kick in. Banana bread, anyone? How about rum raisin bread? With the variety of available ice cream flavors, the possibilities are endless.
- 3 cups self-rising flour
- 2 cups vanilla bean ice cream, melted
- 1 cup canned pumpkin puree
- ½ cup chopped walnuts
- Preheat your oven to 350ºF. Spray a 5 x 9-inch (or similar size) non-stick loaf pan with non-stick spray.
- In a large mixing bowl, add the flour, ice cream, pumpkin puree, walnuts, and mix. Pour into the loaf pan and smooth out the top. Bake until golden brown, about 1 hour. Use a bamboo skewer to test for doneness; remove and let cool before slicing.
- Slice and serve the bread with hot coffee and softened butter on the side.
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