This Pumpkin Walnut Bread is a cozy treat filled with warm spices and crunchy walnuts. It’s soft, moist, and perfect for breakfast or a snack with your favorite tea!
I love how easy it is to whip up. The aroma while baking is like a sweet hug! You can even toast a slice and spread some butter—yummy!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is great for convenience, but you can easily make your own by roasting or steaming pumpkin flesh. Just blend it until smooth. It’s fun to try fresh pumpkin for an even better taste!
Walnuts: If you’re not a fan of walnuts, consider using pecans or even chocolate chips for a sweet twist. Just adjust the quantity to your taste!
Flour: All-purpose flour works fine, but you could also use whole wheat flour for a heartier bread. Just note it may change the texture a bit.
Oil: Vegetable oil keeps the bread moist, but you can substitute with melted butter for a richer flavor or even applesauce for a healthier option.
How Do You Get the Best Flavor from Spices in Pumpkin Bread?
Getting the right balance of spices is crucial for flavor. Here’s how I like to do it:
- **Freshly ground spices**: If you have whole spices, grind them fresh for a more vibrant flavor.
- **Mix well**: Combine the spices with the flour to ensure even distribution before adding them to the wet mixture.
- **Taste while mixing**: Always sneak a little taste of the batter! Adjust spices if you feel it needs a bit more warmth or depth.
By paying attention to the spices, your pumpkin walnut bread will have that delightful, cozy flavor that everyone loves!
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 baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Wet Ingredients:
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil (or melted butter)
- 2 large eggs
- 1 teaspoon vanilla extract
Add-Ins:
- 1/2 cup chopped walnuts, plus extra for topping
- Optional: powdered sugar for dusting
How Much Time Will You Need?
Preparing this delightful bread takes about 15 minutes, with an additional baking time of 55-65 minutes. Don’t forget to let it cool for about 10 minutes after baking before slicing. In total, you’re looking at a cozy hour and a half from start to yum!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Start by preheating your oven to 350°F (175°C). Take a 9×5 inch loaf pan and lightly grease it with butter or oil, or line it with parchment paper for an easy release later!
2. Combine Dry Ingredients:
In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, and all your delicious spices (cinnamon, nutmeg, cloves, and ginger) until everything is well combined. This helps evenly distribute the flavors!
3. Mix Wet Ingredients:
In another large bowl, add the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Mix these together until smooth and creamy. You want a lovely consistency here!
4. Add the Eggs and Vanilla:
Beat the eggs, adding them one at a time to the pumpkin mixture. After that, stir in the vanilla extract to bring that extra flavor punch!
5. Combine Wet and Dry Ingredients:
Slowly add the dry mixture to the wet mixture. Stir gently until just combined. Remember, it’s okay to see a few lumps—overmixing can make the bread tough, and we want it tender!
6. Fold in the Walnuts:
Gently fold in the chopped walnuts. This adds a lovely crunch to every bite, and they smell amazing!
7. Prepare to Bake:
Pour the batter into your prepared loaf pan, spreading it evenly. For a fun topping, sprinkle some extra chopped walnuts on top before it goes into the oven.
8. Bake to Perfection:
Place your loaf in the preheated oven and bake for 55-65 minutes. To check if it’s done, insert a toothpick into the center—if it comes out clean or with just a few crumbs, you’re all set!
9. Cooling Time:
Once baked, let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. Patience is key here!
10. Slice and Serve:
Once cool, slice yourself a piece (or two!) of this moist pumpkin walnut bread. If you like, dust it with powdered sugar for a little extra sweetness. Enjoy with a cup of tea or coffee for a lovely treat!
Enjoy this soft, moist pumpkin bread with crunchy walnuts, perfect for autumn or any day when you crave cozy flavors!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer, you can roast or steam fresh pumpkin until tender, then puree it. This adds a lovely, fresh flavor to your bread!
Can I Substitute the Walnuts with Another Nut?
Yes! If you’re not keen on walnuts, feel free to use pecans or even chopped almonds. You can also omit them entirely for a nut-free version!
How Do I Store Leftover Pumpkin Walnut Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. You can also freeze the bread by wrapping it tightly in plastic wrap, then placing it in a zip-top bag for up to 3 months. Simply thaw before slicing!
Can I Make This Recipe Gluten-Free?
Yes! You can use a 1:1 gluten-free flour blend in place of all-purpose flour. Just ensure it has xanthan gum in the mix for better texture!