This Pumpkin Walnut Bread is a warm, cozy treat that smells like fall! It’s made with sweet pumpkin, crunchy walnuts, and warm spices to give it a yummy flavor.
I love how easy it is to whip up a loaf, and it makes my kitchen smell amazing! Plus, having a slice with a cup of tea is the perfect way to enjoy a sunny afternoon. 🍂
Key Ingredients & Substitutions
All-Purpose Flour: This is the main structure for the bread. If you’re looking for a gluten-free option, you can substitute it with a 1:1 gluten-free flour blend.
Pumpkin Puree: Make sure to use plain canned pumpkin puree, not pumpkin pie filling. If fresh pumpkin is available, you can roast and puree it, which adds a lovely freshness to the bread.
Walnuts: Chopped walnuts give a wonderful crunch. You can substitute with pecans or even omit them for a nut-free version.
Butter: For a dairy-free option, you can use coconut oil or a dairy-free butter spread. This will still keep the bread moist and rich.
Milk: You can use almond milk, oat milk, or any non-dairy milk if you’re avoiding dairy. Buttermilk adds a nice tang, but any milk works!
How Do You Get the Best Texture for Pumpkin Bread?
Getting that perfect texture involves a few key steps! Here’s how to make sure your pumpkin walnut bread is moist and fluffy:
- Mix the wet ingredients first, ensuring the butter is softened well. This helps keep everything light.
- When adding dry ingredients, mix until just combined. Overmixing can make the bread dense.
- Letting the loaf cool for a bit before slicing helps it set and makes it easier to cut. Enjoy the aroma while it cools!
How to Make Delicious Pumpkin Walnut Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups 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:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup milk (or buttermilk)
- 1 teaspoon vanilla extract
Extras:
- 3/4 cup chopped walnuts, plus extra for topping
Time Needed:
This delightful Pumpkin Walnut Bread takes about 15 minutes to prepare and will need 60-70 minutes to bake. After that, allow for about 10-15 minutes of cooling in the pan before transferring to a wire rack to cool completely. Total time is around 1 hour and 45 minutes, but the delicious aroma will make the wait worthwhile!
Step-by-Step Instructions:
1. Preheat the Oven:
First, set your oven to 350°F (175°C). This is the perfect temperature for baking your bread. Grease and flour a 9×5-inch loaf pan or line it with parchment paper to ensure your bread comes out nicely.
2. Combine the Dry Ingredients:
In a medium bowl, whisk together all of your dry ingredients: flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Make sure they’re well combined—this helps your bread rise nicely!
3. Cream the Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed. Mix until it’s light and fluffy; this will take about 2-3 minutes.
4. Add the Eggs:
Add the eggs one at a time to the butter mixture, beating well after each addition. This step helps incorporate air into the batter for a fluffier texture.
5. Mix in the Wet Ingredients:
Next, add in the pumpkin puree, milk, and vanilla extract. Mix until everything is smooth and well blended.
6. Combine Wet and Dry Ingredients:
Gradually mix the dry ingredients into the wet mixture while keeping the mixer on low speed. Be careful not to overmix—just stir until it’s all combined!
7. Fold in the Walnuts:
Gently fold in the chopped walnuts with a spatula. This will add a nice crunch to your tasty bread!
8. Fill the Pan:
Pour the batter into the prepared loaf pan and smooth the top. Sprinkle some extra walnuts on top for a lovely finish.
9. Bake the Bread:
Place the loaf pan in the oven and bake for 60-70 minutes. The bread is ready when a toothpick inserted into the center comes out clean. Worth the wait!
10. Cool the Bread:
Once baked, remove the loaf from the oven and let it cool in the pan for about 10-15 minutes. Then, transfer it to a wire rack to cool completely.
11. Slice and Serve:
Once cooled, slice your Pumpkin Walnut Bread and serve it up! It’s perfect on its own or with a little butter. Enjoy your delicious creation!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can roast fresh pumpkin and puree it to use in the recipe. Just make sure to measure out 1 cup of puree after it’s been cooked and blended for consistency in texture and flavor.
How Can I Make This Recipe Healthier?
To make a healthier version, you can substitute half the all-purpose flour with whole wheat flour, use less sugar, or swap in applesauce for some of the butter. These changes can make it lower in calories while still delicious!
Can I Store Leftover Pumpkin Walnut Bread?
Yes! Store any leftover bread in an airtight container at room temperature for up to 3 days. You can also freeze it by wrapping the loaf tightly in plastic wrap and then foil. It will keep in the freezer for up to 3 months!
What Should I Serve with Pumpkin Walnut Bread?
This bread is perfect on its own, but you can elevate it by serving it with cream cheese or butter. It also pairs wonderfully with a hot cup of coffee or tea, making it a great afternoon snack or breakfast option!
