Pumpkin Walnut Bread Recipe

I absolutely adore this recipe because the cozy blend of cinnamon, nutmeg, and cloves perfectly captures the essence of autumn in every bite, making it my go-to comfort food as the leaves start to fall. Plus, the pumpkin adds a delightful moistness to the bread that pairs beautifully with the crunch of walnuts, keeping me coming back for more with every slice.

The warm, comforting flavors of Pumpkin Walnut Bread are something I adore, and I believe it’s a recipe that works all year long. It’s made with 1 cup of pumpkin puree from a can and 3/4 cup of walnuts that are chopped (not too finely).

The bread is moist, and it’s rather rich, although it doesn’t taste rich–more mellow than anything. That’s because the primary flavorings are in the spice department.

The recipe calls for a whole tablespoon of ground cinnamon, plus a teaspoon or thereabouts of other spices.

Pumpkin Walnut Bread Recipe Ingredients

• All-purpose flour: Provides structure; source of carbohydrates.
• Granulated sugar: Sweetens; caramelizes during baking.
• Baking soda: Leavening agent; helps bread rise.
• Cinnamon: Adds warmth; has antioxidant properties.
• Pumpkin puree: Adds moisture; rich in vitamin A and fiber.
• Unsalted butter: Adds richness; tenderizes the crumb.
• Eggs: Bind ingredients; provide structure and moisture.
• Walnuts: Add crunch; source of healthy fats and protein.

Pumpkin Walnut Bread Recipe Ingredient Quantities

• 1 3/4 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1 cup canned pumpkin puree
• 1/2 cup unsalted butter, melted and cooled
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup chopped walnuts

How to Make this Pumpkin Walnut Bread Recipe

1. Set your oven to 350°F (175°C) in order to preheat it. Use either grease or parchment paper to prepare the interior surface of the loaf pan; a 9×5 inch pan is the correct size for this recipe.

2. In a big mixing bowl, combine the following by using a whisk until they are thoroughly mixed and of uniform consistency: the all-purpose flour, granulated sugar, baking soda, baking powder, salt, ground cinnamon, nutmeg, ginger, and cloves.

3. In another basin, blend together the pumpkin puree from the can, unsalted butter that has been melted and cooled, eggs, and vanilla until the mixture is smooth.

4. Combine the wet ingredients and the dry ingredients together in a bowl. Use a spatula to fold them into each other until they are just mixed. Don’t overdo it. Indeed, don’t overmix. Overmixing can lead to a bread that has the density and heft of a doorstop.

5. Incorporate the chopped walnuts so that they are evenly spread throughout the batter.

6. Place the batter in the loaf pan that’s all set for baking, smoothing the batter over the top with a spatula.

7. Preheat the oven to 350 degrees F. (175 degrees C). Grease a 9×5-inch (23×13 cm) loaf pan. Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center of the bread comes out clean.

8. Let the bread cool in the pan for approximately 15 minutes before moving it to a wire rack to finish cooling.

9. Cut the bread into slices as soon as it has completely cooled. It can be served plain or toasted. Butter may be used, if desired.

10. Leftovers can be stored in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.

Pumpkin Walnut Bread Recipe Equipment Needed

1. Oven
2. 9×5-inch loaf pan
3. Parchment paper or cooking spray
4. Large mixing bowl
5. Medium mixing bowl
6. Whisk
7. Spatula
8. Measuring cups
9. Measuring spoons
10. Toothpick
11. Wire cooling rack
12. Knife for slicing bread
13. Airtight container for storage

FAQ

• Q: Can I use fresh pumpkin instead of canned pumpkin puree?
  A: Yes, you can use fresh pumpkin. Simply roast or steam it until tender, then mash or puree until smooth to use in the recipe.
• Q: Can I substitute the butter with another ingredient?
  A: Yes, you can substitute the melted butter with an equal amount of vegetable oil or coconut oil for a slight variation in flavor and texture.
• Q: How can I make this bread gluten-free?
  A: Use a 1:1 gluten-free all-purpose flour blend to replace the regular all-purpose flour.
• Q: What if I don’t have all the spices listed?
  A: If you don’t have all the spices, you can use a pumpkin pie spice mix instead, using about 2 1/2 teaspoons in total.
• Q: Can I add other mix-ins to the bread?
  A: Yes, you can add ingredients like chocolate chips or dried cranberries along with the walnuts for extra flavor.
• Q: How should I store the Pumpkin Walnut Bread?
  A: Store it in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
• Q: Can I freeze this bread?
  A: Yes, wrap it tightly in plastic wrap, then in foil, and freeze for up to 3 months. Thaw at room temperature before serving.

Pumpkin Walnut Bread Recipe Substitutions and Variations

1 3/4 cups all-purpose flour. Use whole wheat flour for a denser texture, or a gluten-free flour blend for an option with no gluten.
1 cup granulated sugar: Substitute with 1 cup coconut sugar or 3/4 cup honey for a natural sweetener.
1/2 cup unsalted butter, melted, and cooled: Substitute with 1/2 cup vegetable oil or 1/2 cup applesauce for a healthier alternative.
1 cup canned pumpkin puree. Substitute with 1 cup homemade pumpkin puree or, if you don’t have that on hand, use mashed sweet potato. Both options yield close in flavor and texture to the canned version.
3/4 cup chopped walnuts. Chopped pecans or almonds may be used instead; these nuts provide a pleasing variation in taste and texture.

Pro Tips

1. Room Temperature Ingredients Ensure that the eggs and melted butter are at room temperature before mixing. This helps in achieving a smoother batter and more even texture in your pumpkin bread.

2. Toasting Nuts For an added depth of flavor, toast the chopped walnuts in a dry skillet over medium heat for a few minutes until they become fragrant before adding them to the batter.

3. Pumpkin Spice Boost For a stronger pumpkin spice flavor, consider adding a bit more cinnamon or a pinch more of the other spices, according to your taste preference.

4. Moisture Addition If you find the bread is too dry for your liking, consider adding a tablespoon or two of sour cream or Greek yogurt to the wet ingredients to boost moisture content.

5. Storage Tip To keep the bread moist longer, wrap it in plastic wrap or aluminum foil before storing it in the airtight container. This also helps to maintain its flavor.