This pumpkin walnut bread is a warm, cozy treat perfect for fall! It’s moist, sweet, and packed with the yummy flavors of pumpkin and crunchy walnuts.
Trust me, the smell while it’s baking is enough to make anyone happy! I keep it on the counter for quick snacks and breakfast—it’s so good, it disappears fast!
Key Ingredients & Substitutions
Flour: All-purpose flour works great here, but you can substitute with whole wheat flour for more fiber. Just note that it may make the bread denser.
Pumpkin Puree: Canned pumpkin is super convenient, but if you have fresh pumpkin, you can roast and puree it yourself. This adds a fresh flavor!
Walnuts: I love walnuts for their crunch, but pecans or almonds are excellent substitutes if you have nut allergies or just prefer a different flavor.
Sugars: Both granulated and brown sugars create a perfect balance of sweetness. For a healthier option, you can use coconut sugar or maple syrup, though you may need to adjust the liquid slightly.
How Do I Ensure My Pumpkin Walnut Bread Turns Out Moist and Fluffy?
The key to a moist bread is to not overmix your batter. When you combine the dry ingredients with the wet, stir just until you don’t see any dry flour. This keeps your bread light and fluffy!
- Mix dry and wet ingredients separately before combining.
- Use room temperature eggs as they blend better.
- Add the canned pumpkin to the wet mix right before combining.
Also, letting the bread cool in the pan for a bit helps it set without becoming too dense. Trust these tips, and you’ll have a lovely loaf to share!
How to Make Pumpkin Walnut Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
Extras:
- 1 cup chopped walnuts, plus extra for topping
How Much Time Will You Need?
This delicious pumpkin walnut bread requires about 15 minutes of preparation and 60 to 70 minutes of baking time. Once it’s baked, you should allow it to cool for 15 minutes before transferring it to a wire rack. All in all, you’re looking at about 1 hour and 30 minutes before you can slice into this lovely bread!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease your 9×5-inch loaf pan with a bit of butter or non-stick spray, or line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. This helps ensure everything is evenly distributed. Set this bowl aside for now.
3. Combine the Wet Ingredients:
In a larger bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until it’s well combined and smooth. This is where the magic begins!
4. Add Eggs and Pumpkin:
Add the eggs one at a time to the sugar mixture, beating well after each addition. This will help to keep your bread light and fluffy. Then, stir in the pumpkin puree and vanilla extract until everything is blended nicely together.
5. Combine Dry and Wet Mixtures:
Now, gently add the dry ingredients to the wet mixture. Stir carefully just until everything comes together—be careful not to overmix! A few lumps are perfectly fine.
6. Add Walnuts:
Fold in the chopped walnuts. They’ll give your bread a lovely crunch and flavor!
7. Fill the Pan:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Top it off with a sprinkle of extra walnuts for added texture and presentation.
8. Bake the Bread:
Place the loaf pan in the oven and bake for about 60 to 70 minutes. Keep an eye on it towards the end; it’s done when a toothpick inserted into the center comes out clean.
9. Cool Before Slicing:
Once baked, remove the bread from the oven and let it cool in the pan for at least 15 minutes. This helps the bread firm up before transferring it to a wire rack to cool completely.
10. Serve and Enjoy:
Your pumpkin walnut bread is now ready to be enjoyed! Slice it up and serve it plain, or spread a bit of butter or cream cheese on top for an extra treat.
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! Fresh pumpkin can add a great flavor to your bread. Just roast and puree the pumpkin first, then measure out 1 cup for this recipe. Make sure to use a sugar or pie pumpkin for the best results!
What Can I Substitute for Vegetable Oil?
If you prefer, you can substitute vegetable oil with melted coconut oil, applesauce, or even yogurt. Keep in mind that these options may slightly alter the texture and flavor, but will still yield a delicious bread!
How Should I Store Leftover Pumpkin Walnut Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze it! Wrap slices tightly in plastic wrap and place them in a freezer bag; it will stay good for up to 3 months. Just thaw in the fridge or at room temperature when you’re ready to enjoy!
Can I Add Other Ingredients?
Certainly! Feel free to add ingredients like chocolate chips, dried cranberries, or a mix of spices for extra flavor. Just be mindful of the added moisture content if you’re using wet ingredients!