This Pumpkin Walnut Bread is moist and bursting with fall flavors. It blends sweet pumpkin with crunchy walnuts, making it perfect for breakfast or a cozy snack!
When I bake this bread, my kitchen smells amazing! I love how easy it is to whip up, and it lasts for days (if I don’t eat it all first)! 🍞
Key Ingredients & Substitutions
Pumpkin Puree: You can use either canned pumpkin or homemade puree. If you want to cut down on sugar, opt for canned pumpkin, as it’s usually less sweet. If pumpkin isn’t available, consider substituting with pureed sweet potato or butternut squash.
Nuts: Walnuts add a lovely crunch and flavor. If you’re not a fan of walnuts or have nut allergies, try pecans or sunflower seeds instead! They work well in this bread too.
Spices: The mix of cinnamon, nutmeg, cloves, and ginger is what makes this bread smell heavenly! If you’re missing some spices, you can use a store-bought pumpkin pie spice blend, which usually contains all of these.
Oils and Sweeteners: I like using vegetable oil for moisture, but you can swap it out for melted coconut oil or an equal amount of applesauce for a healthier option. You can also reduce the granulated sugar by half and let the pumpkin’s natural sweetness shine through!
How Do I Ensure My Bread Comes Out Moist and Fluffy?
The secret to moist Pumpkin Walnut Bread lies in careful mixing and baking. Here’s how you can make sure your bread turns out perfectly:
- Mix the dry and wet ingredients separately before combining them. Overmixing can lead to dense bread. Stir just until combined.
- Don’t skip the toothpick test! Insert a toothpick in the center around the 60-minute mark—if it comes out clean or with a few crumbs, it’s done.
- Let the bread cool properly in the pan for a bit, then transfer to a wire rack. This helps keep the crust nice.
With these tips, your Pumpkin Walnut Bread will be a delightful treat every time! Enjoy with a warm drink. ☕🍂
How to Make Pumpkin Walnut Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups (220 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 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 (200 g) granulated sugar
- 1/2 cup (100 g) brown sugar, packed
- 1/2 cup (120 ml) vegetable oil
- 2 large eggs
- 1 cup (240 ml) pumpkin puree (canned or homemade)
- 1 teaspoon vanilla extract
Extras:
- 1 cup (120 g) chopped walnuts, plus extra for topping
How Much Time Will You Need?
This delightful Pumpkin Walnut Bread requires about 15-20 minutes for prep and around 60-70 minutes of baking time. You’ll need about 10-15 minutes to cool in the pan, and then let it cool completely on a wire rack. In total, you should set aside about 1.5 to 2 hours to enjoy this lovely treat from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Take your 9×5-inch loaf pan and grease it well to prevent the bread from sticking.
2. Mix the Dry Ingredients:
In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and all the spices (cinnamon, nutmeg, cloves, and ginger). Make sure to combine them well to evenly distribute the leavening agents and spices.
3. Combine the Wet Ingredients:
In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Use a mixer or a whisk to beat in the eggs until the mixture is smooth. After that, add the pumpkin puree along with the vanilla extract, mixing until everything is well blended.
4. Combine Wet and Dry Mixtures:
Gradually add the flour mixture into the wet ingredients, stirring gently until just incorporated. Be careful not to overmix; it’s okay if there are a few lumps!
5. Add the Walnuts:
Gently fold in the chopped walnuts, ensuring they are evenly distributed throughout the batter.
6. Bake the Bread:
Pour the batter into your prepared loaf pan. For a lovely finishing touch, sprinkle some extra walnuts on top. Bake in the oven for 60-70 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean, your bread is ready!
7. Cool and Enjoy:
Once baked, allow the bread to cool in the pan for 10-15 minutes. Then, carefully transfer it to a wire rack to cool completely. Slice it up and enjoy your delicious Pumpkin Walnut Bread with a cup of coffee or tea!
Happy baking! 🥧🍂
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, you can roast and puree it. One medium pumpkin usually yields about 1 cup of puree. Just make sure to cook it well and drain any excess moisture for the best texture in your bread.
What Can I Substitute for Walnuts?
If you’re allergic to nuts or simply don’t like walnuts, you can substitute them with pecans, sunflower seeds, or even chocolate chips for a sweet twist. Just keep the quantity the same for nice texture and flavor!
How Should I Store Leftover Pumpkin Walnut Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week. For longer storage, slice the bread, wrap it tightly in plastic wrap, and freeze for up to 3 months. Thaw at room temperature when ready to enjoy!
Can I Add Other Ingredients Like Chocolate Chips or Dried Fruit?
Yes, feel free to get creative! Adding chocolate chips, raisins, or dried cranberries can take the flavor to another level. If you’re adding chocolate chips, consider reducing the sugar slightly to balance the sweetness.
