This Pumpkin Walnut Bread is a cozy treat packed with pumpkin flavor and crunchy walnuts. It’s moist, mildly spiced, and perfect for breakfast or an afternoon snack!
Making this bread fills your kitchen with warm, inviting scents. I love to enjoy it warm with a little butter on top—yum! It’s like a hug in every slice! 😊
Key Ingredients & Substitutions
All-Purpose Flour: This forms the base of your bread. For a healthier version, you can substitute whole wheat flour. Just note that it might change the texture slightly.
Pumpkin Puree: Canned pumpkin puree is the best choice, as it’s already smooth and ready to use. If you want to use fresh pumpkin, roast and puree it, but it takes a bit more effort!
Vegetable Oil or Melted Butter: Both will work well in this recipe! I usually go for canola oil for a lighter taste, but melted butter gives a richer flavor if you prefer that. You can even use coconut oil for a different twist.
Walnuts: These add crunch and healthy fats. If you’re allergic or don’t like walnuts, try pecans or skip the nuts altogether. You can also replace them with chocolate chips for a sweet variation!
How Do You Properly Mix Wet and Dry Ingredients?
Mixing wet and dry ingredients correctly is key to fluffy bread! Start by combining your dry ingredients in one bowl and the wet ingredients in another. This helps to ensure everything is evenly distributed.
- Stir the dry ingredients mix into the wet ingredients gradually. This prevents lumps.
- When combining them, mix just until you see no flour. Overmixing can make the bread tough.
Also, folding in the walnuts gently at the end keeps them intact. This helps in getting that pleasant crunch in every bite without disrupting the batter’s texture!
How to Make Pumpkin Walnut Bread
Ingredients You’ll Need:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1/4 teaspoon ground ginger (optional)
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) vegetable oil or melted butter
- 2 large eggs
- 1 cup (245g) canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup (60ml) water or orange juice
- 1 teaspoon vanilla extract
- 3/4 cup (75g) walnuts, chopped (plus extra for topping)
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prepare, plus 60-70 minutes to bake, and then 15 minutes to cool in the pan. So overall, you’ll need about 1 hour and 45 minutes before it’s ready to enjoy. It’s the perfect way to fill your kitchen with delicious autumn scents!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
First, preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch (23x13cm) loaf pan, or you can line it with parchment paper for easy release.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, nutmeg, (and cloves and ginger, if using). Mix until everything is well combined—this helps to distribute the leavening agents evenly.
3. Blend Wet Ingredients:
In a large bowl, combine the granulated sugar and the vegetable oil (or melted butter). Beat them together until well blended. Next, add the eggs one at a time, mixing well after each addition. Then, stir in the pumpkin puree, water (or orange juice), and vanilla extract until the mixture is smooth.
4. Combine Mixtures:
Now it’s time to add the dry ingredients into the wet mixture. Gradually stir the flour mixture into the pumpkin mixture until just combined. Be careful not to overmix, as this will help keep your bread nice and tender.
5. Fold in the Walnuts:
Gently fold in the chopped walnuts, making sure they are evenly distributed throughout the batter. It’s okay if there are a few bits of flour left; it’s better not to overmix.
6. Pour and Top:
Pour the batter into the prepared loaf pan. Sprinkle any extra walnuts on top for a nice crunchy finish.
7. Bake the Bread:
Place the loaf pan in your preheated oven and bake for 60-70 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. If you find the top is browning too quickly, you can tent it with aluminum foil halfway through baking.
8. Cool and Serve:
Once baked, let the bread cool in the pan for about 15 minutes. Then, gently transfer it to a wire rack to cool completely. After it’s cooled, slice and enjoy! This bread is delicious on its own or topped with butter or whipped cream.
Enjoy this moist and warmly spiced pumpkin walnut bread with friends and family! It’s a wonderful treat for any occasion.
Can I Substitute the Walnuts in This Recipe?
Absolutely! If you have nut allergies or simply prefer a different flavor, you can replace walnuts with pecans or omit them entirely. For a sweet twist, try adding chocolate chips instead!
How Should I Store Leftover Pumpkin Walnut Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it for longer, wrap it tightly in plastic wrap and freeze for up to 3 months. Just thaw it overnight in the fridge before enjoying!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! To do this, roast a pie pumpkin until tender, scoop out the flesh, and puree it until smooth. Just make sure it’s not too watery—drain any excess moisture if needed!
What Should I Do If My Bread Is Not Fully Baked?
If your bread isn’t done after the suggested baking time, simply pop it back in the oven for another 5-10 minutes. You can check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
