I’m excited to share my Pumpkin Walnut Bread Recipe that keeps people asking for the secret ingredient.

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I never meant to chase perfection, but this Spiced Pumpkin Bread With Walnuts kept pulling me back. People call my version everything from Pumpkin Bread With Nuts Recipe to Pumpkin Walnut Bread Recipe, and yeah it has rave reviews.

I use pumpkin puree for that dense, silky crumb and plenty of walnuts for crunchy surprises in every bite. There’s something a little sly about it, like it looks ordinary but then flips the script on you.

If you like trying breads that quietly steal the show this is one to test, you might be hooked before you finish the first slice.

Ingredients

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All purpose flour gives structure and carbs, not much protein, adds a tender crumb.
Pumpkin adds moisture, fiber and vitamins, gives earthy sweetness and deep orange color.
Granulated and brown sugars sweeten, brown adds molasses depth, both boost carbs and flavor.
Oil keeps loaf moist, adds fat calories but no dairy, makes crumb soft.
Eggs bind ingredients, add protein and richness, help rise and give structure.
Walnuts give crunch, healthy fats and some protein, slightly bitter nutty finish.
Cinnamon ginger nutmeg and cloves lend warmth, fragrant aroma, make it cozy.

Ingredient Quantities

1 3/4 cups (220 g) all purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 cup (200 g) granulated sugar

1/2 cup (100 g) packed light brown sugar

1/2 cup (120 ml) vegetable oil

2 large eggs, room temp

1 cup (240 g) pumpkin puree

1 teaspoon vanilla extract

3/4 cup (90 g) chopped walnuts

How to Make this

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1. Preheat oven to 350°F (175°C). Grease a standard 9×5 loaf pan or line it with parchment, and set aside.

2. In a large bowl whisk together 1 3/4 cups (220 g) all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg and 1/4 teaspoon ground cloves until evenly mixed.

3. In another bowl whisk 1 cup (200 g) granulated sugar and 1/2 cup (100 g) packed light brown sugar with 1/2 cup (120 ml) vegetable oil until combined. Add 2 large room temperature eggs, 1 cup (240 g) pumpkin puree and 1 teaspoon vanilla extract and whisk until smooth. Tip: room temp eggs mix easier so you get a light batter.

4. Pour the wet mixture into the dry ingredients and stir gently with a spatula until mostly combined. Do not overmix, a few streaks of flour is fine. Overmixing makes the bread tough.

5. Measure 3/4 cup (90 g) chopped walnuts, reserve about 2 tablespoons for the top, and fold the rest into the batter gently.

6. Scrape batter into the prepared loaf pan, smooth the top and sprinkle the reserved walnuts over the surface. Tap the pan a couple times on the counter to release any big air pockets.

7. Bake on the middle rack for about 55 to 65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but not wet batter. If the top browns too fast, tent loosely with foil for the last 15 minutes.

8. Let the bread cool in the pan for 10 to 15 minutes, then run a knife around the edges and transfer to a wire rack to cool completely. Cutting too hot makes it crumbly.

9. Store wrapped at room temp for up to 3 days, or refrigerate for longer. For extra flavor, toast the walnuts lightly in a dry skillet or oven before chopping next time, but it’s fine as is.

Equipment Needed

1. Oven (preheat to 350°F)
2. 9×5 loaf pan (greased or parchment lined)
3. Mixing bowls, large and medium
4. Whisk
5. Rubber spatula for folding and scraping
6. Measuring cups and spoons (or a kitchen scale for accuracy)
7. Cutting board and sharp knife (to chop walnuts)
8. Wire cooling rack
9. Toothpick or skewer to test doneness
10. Oven mitts or a thick kitchen towel

FAQ

Q: Can I use canned pumpkin? A: Yes, use 100% pumpkin puree not pumpkin pie filling, they add spices and sugar so it will change the flavor and texture.

Q: What oven temp and bake time should I use? A: Bake at 350°F (175°C) in a greased 9×5 loaf pan for about 50 to 65 minutes. Start checking at 50 minutes; a toothpick should come out with a few moist crumbs not wet batter. For muffins try 18 to 24 minutes.

Q: Can I swap the oil for butter or cut the fat? A: You can replace the oil with equal parts melted butter for a richer flavor. To cut fat, replace up to half the oil with unsweetened applesauce – full swap makes the loaf denser and a bit drier.

Q: Should I toast the walnuts or add other mix ins? A: Toasting walnuts (5 to 8 minutes at 350°F) gives a better flavor and crunch, yes do it if you can. Pecans, chocolate chips, or dried cranberries all work well too. Fold them in gently so the batter stays light.

Q: How do I store or freeze the bread? A: Keep it wrapped or in an airtight container at room temp up to 3 days, in the fridge up to 7 days. Freeze whole or sliced up to 3 months wrapped tightly and then thaw at room temp or toast slices straight from frozen.

Q: My loaf came out dense or soggy, what went wrong? A: Common causes: overmixing the batter, using too much pumpkin or wet ingredients, underbaking, or inaccurate oven temp. Fixes: measure flour by spooning into the cup and leveling, mix just until combined, make sure eggs are room temp, and verify your oven temp with an oven thermometer.

Spiced Pumpkin Bread With Walnuts Recipe Substitutions and Variations

All purpose flour: swap for whole wheat pastry flour, cup for cup, it’ll be a bit denser and more nutty. Or use a gluten free 1:1 blend (make sure it contains xanthan gum) for a GF loaf.
Vegetable oil: swap for melted unsalted butter, same amount, gives richer flavor and a slightly firmer crumb. Neutral oils like canola or avocado work fine too.
Eggs: for 2 eggs use 2 flax “eggs” 2 tbsp ground flaxseed + 6 tbsp water, let sit 5 min. Or use 1/4 cup plain yogurt per egg for extra moisture.
Walnuts: swap for pecans, same amount (3/4 cup), for a similar texture and flavor. For a nut-free option use toasted pumpkin seeds cup for cup.

Pro Tips

– Toast the walnuts first in a dry skillet for 3 to 5 minutes until they smell nutty, let them cool then chop. Toasting brings out flavor and keeps them crunchy instead of soggy in the loaf.

– If you forgot to take eggs out, put them in warm tap water for 5 to 10 minutes to warm them up. Room temp eggs mix easier so the batter stays lighter and less dense.

– Don’t just go by the clock, start checking at about 50 minutes. Rotate the pan halfway through for even baking and tent loosely with foil if the top is getting too dark. A toothpick should come out with moist crumbs not wet batter.

– Cool completely before slicing or the bread will fall apart, but if you want tidy slices chill it 20 to 30 minutes first. Wrap well to keep it moist, or freeze individual slices for quick toast-and-eat snacks.

Spiced Pumpkin Bread With Walnuts Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I'm excited to share my Pumpkin Walnut Bread Recipe that keeps people asking for the secret ingredient.

Servings

servings

Calories

314

kcal

Equipment: 1. Oven (preheat to 350°F)
2. 9×5 loaf pan (greased or parchment lined)
3. Mixing bowls, large and medium
4. Whisk
5. Rubber spatula for folding and scraping
6. Measuring cups and spoons (or a kitchen scale for accuracy)
7. Cutting board and sharp knife (to chop walnuts)
8. Wire cooling rack
9. Toothpick or skewer to test doneness
10. Oven mitts or a thick kitchen towel

Ingredients

1 3/4 cups (220 g) all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup (200 g) granulated sugar
1/2 cup (100 g) packed light brown sugar
1/2 cup (120 ml) vegetable oil
2 large eggs, room temp
1 cup (240 g) pumpkin puree
1 teaspoon vanilla extract
3/4 cup (90 g) chopped walnuts

Directions

Preheat oven to 350°F (175°C). Grease a standard 9×5 loaf pan or line it with parchment, and set aside.
In a large bowl whisk together 1 3/4 cups (220 g) all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg and 1/4 teaspoon ground cloves until evenly mixed.
In another bowl whisk 1 cup (200 g) granulated sugar and 1/2 cup (100 g) packed light brown sugar with 1/2 cup (120 ml) vegetable oil until combined. Add 2 large room temperature eggs, 1 cup (240 g) pumpkin puree and 1 teaspoon vanilla extract and whisk until smooth. Tip: room temp eggs mix easier so you get a light batter.
Pour the wet mixture into the dry ingredients and stir gently with a spatula until mostly combined. Do not overmix, a few streaks of flour is fine. Overmixing makes the bread tough.
Measure 3/4 cup (90 g) chopped walnuts, reserve about 2 tablespoons for the top, and fold the rest into the batter gently.
Scrape batter into the prepared loaf pan, smooth the top and sprinkle the reserved walnuts over the surface. Tap the pan a couple times on the counter to release any big air pockets.
Bake on the middle rack for about 55 to 65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but not wet batter. If the top browns too fast, tent loosely with foil for the last 15 minutes.
Let the bread cool in the pan for 10 to 15 minutes, then run a knife around the edges and transfer to a wire rack to cool completely. Cutting too hot makes it crumbly.
Store wrapped at room temp for up to 3 days, or refrigerate for longer. For extra flavor, toast the walnuts lightly in a dry skillet or oven before chopping next time, but it’s fine as is.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.