Pumpkin and Walnut Bread Cake

Pumpkin and Walnut Bread Cake. Do you have stale bread in your pantry? But it’s not a bad thing! There are many ways to use it.
Today in the kitchen we made a delicious cake very rustic with an autumn flavor, ideal for leftover stale bread. A quick and easy cake to make!

Pumpkin and Walnut Bread Cake

Video recipe of the day

  • DifficultyVery easy
  • CostVery cheap
  • Preparation time30 Minutes
  • Cooking time1 Hour
  • Serving6 people
  • Cooking methodOven
  • CuisineInternational

Ingredients Pumpkin and Walnut Bread Cake

  • 10 ouncesstale bread (300 g)
  • 10 ouncespumpkin (300 g)
  • 17 ouncesmilk (500 ml)
  • 3.4 ounceswalnuts (100 g)
  • 4 ouncesraisin (120 g)
  • 3eggs
  • 4 ouncessugar (100 g)
  • pinchessalt
  • 3 spoonsbrown sugar


  1. Soak the raisins for 10 minutes.

    Clean the pumpkin, cut it into pieces and cook it in a pan with a little water.

  2. Boil the bread in the milk in a large pot until completely absorbed, turn off and let cool.

  3. If necessary, crush the bread in order to remove the milk and put it in a bowl.

    Drain the pumpkin and squeeze it well in order to remove excess water and then add it to the bread.

  4. Beat with a fork the eggs with the sugar and a pinch of salt and add the raisins with the walnuts without the skin.

  5. Mix the mixture well to evenly distribute the ingredients and then pour into a buttered and floured cake pan. Poured the mixture sprinkle with brown sugar.

    Bake in preheated oven at 350° F degrees for about 1 hour, do the toothpick test to see if it really is ready, if this comes out dry you can turn off the oven otherwise continue cooking for another 5 / 8 minutes. Turn off and allow to cool before serving.

  6. You can find my Italian version by clicking HERE


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