This Pumpkin Walnut Bread is a cozy treat that brings the flavors of fall right to your kitchen. It’s moist, spiced with warm cinnamon, and packed with crunchy walnuts!
The best part? The heavenly smell while it bakes. I can’t help but sneak a slice before dinner! Pair it with some butter or cream cheese, and it’s simply perfect for breakfast or a snack!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your bread. If you need a gluten-free option, you can use a gluten-free all-purpose blend instead. Just make sure it contains a binding agent like xanthan gum.
Canned Pumpkin Puree: Always use plain pumpkin puree, not pumpkin pie filling. If you don’t have canned pumpkin, you can also make your own by roasting and pureeing a fresh pumpkin.
Walnuts: These add a crunchy texture and nutty flavor. If you’re allergic or prefer another nut, pecans or almonds work great, too!
Spices: The combination of cinnamon, nutmeg, cloves, and ginger gives the bread its warm flavor. If you’re missing one, you can use pumpkin spice mix as a substitute, although the flavors may slightly differ.
How Do I Make Sure My Bread Is Moist and Fluffy?
Getting the right texture in Pumpkin Walnut Bread is all about mixing and baking correctly. Here are some tips:
- Make sure your butter is softened but not melted. Creaming it with sugar helps incorporate air for a fluffier texture.
- Don’t overmix once you add the dry ingredients. Just fold until everything is combined to prevent dense bread.
- Using pumpkin puree keeps the bread moist. If it’s too thick, add a bit more water or juice to reach the right consistency.
- Check the bread with a toothpick 5-10 minutes before the end of baking time to avoid overbaking, which can dry it out.
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
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup water or orange juice
For the Crunch:
- 1 cup chopped walnuts, plus extra for topping
How Much Time Will You Need?
This Pumpkin Walnut Bread takes about 20 minutes to prepare and around 60-70 minutes to bake. After that, it needs about 10 minutes to cool in the pan before you transfer it to a wire rack. You’ll be ready to enjoy it in about 1.5 hours!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent the bread from sticking. If you have parchment paper, lining the bottom is a great idea, too!
2. Mixing the Dry Ingredients:
In a medium bowl, combine the all-purpose flour, baking soda, salt, and all the spices: cinnamon, nutmeg, cloves, and ginger. Whisk them together until well blended, then set this mixture aside.
3. Creaming the Butter and Sugar:
In a large bowl, use a mixer to beat the softened butter and granulated sugar together. Mix until light and fluffy, which takes about 2-3 minutes. This step is essential for a light loaf!
4. Adding Eggs and Vanilla:
Add the eggs one at a time into the butter-sugar mixture, beating well after each addition. Then, mix in the vanilla extract until combined.
5. Incorporating the Pumpkin:
Stir in the pumpkin puree and your choice of water or orange juice, mixing until everything is well combined.
6. Combining Mixtures:
Add the dry ingredients to the wet mixture gradually, folding gently until just incorporated. It’s important not to overmix to keep the bread light.
7. Adding Walnuts:
Gently fold in the chopped walnuts for some delightful crunch. You can reserve a few to sprinkle on top as a lovely garnish.
8. Baking the Bread:
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Sprinkle any reserved walnuts on top for extra texture. Bake in the preheated oven for 60 to 70 minutes. It’s done when a toothpick inserted into the center comes out clean. If it starts to brown too fast, feel free to cover it loosely with foil.
9. Cooling It Down:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing.
Enjoy your delicious Pumpkin Walnut Bread as a cozy treat—perfect for chilly days or anytime you need a warm slice of happiness!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! To use fresh pumpkin, roast a small pumpkin until tender, then scoop out the flesh and purée it until smooth. You’ll need about the same quantity as canned pumpkin, which is 1 cup.
How Can I Make This Bread Vegan?
To make this Pumpkin Walnut Bread vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg, let sit to thicken). Use a plant-based butter alternative and confirm your sugar is vegan-friendly.
How Should I Store Leftovers?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze it for up to 3 months. Thaw in the fridge or on the counter when ready to enjoy!
Can I Add Other Mix-ins?
Definitely! Feel free to customize your bread by adding chocolate chips, dried cranberries, or raisins for extra flavor. Just keep the total amount of mix-ins around 1 to 1.5 cups to maintain the bread’s texture.
