Pumpkin Walnut Bread

Pumpkin Walnut Bread has a way of slowing busy afternoons and making the house feel extra cozy, especially when the kids tumble in from school and catch that warm cinnamon smell wafting from the oven. I bake Pumpkin Walnut Bread when we need something sweet, simple, and grounding—it’s our slice of fall on any day. The tender crumb, crunchy walnuts, and deep pumpkin spice make it everyone’s favorite with cocoa or coffee. Pumpkin Walnut Bread reminds us that comfort can be easy, nourishing, and shared around the table. It’s love, sliced thick and still warm

Why You’ll Love This Pumpkin Walnut Bread

• Cozy fall flavor in every bite thanks to pumpkin puree, cinnamon, and warm spices that make the loaf deeply aromatic and satisfying for snack time or breakfast.
• Tender, moist crumb with a golden crust and crunchy walnut bits for texture contrast that stays soft for days without drying out.
• Simple one-bowl method with pantry staples and no mixer, perfect for busy weeknights or weekend baking with kids.
• Versatile base recipe—easy to scale, freeze, or adapt with mix-ins like chocolate chips or a maple glaze for holidays.

Ingredients for Pumpkin Walnut Bread

• Use room-temperature ingredients for even mixing and a smooth batter with reliable lift from leaveners in quick bread.
• Standard loaf pan size: 9×5 inches works best to achieve proper rise and crumb without overbrowning for Pumpkin Walnut Bread.
• Measure flour by spoon-and-level for accuracy to prevent a dense loaf and tunneling during baking.

Ingredient	Amount
All-purpose flour	2 cups (240 g)
Granulated sugar	1 cup (200 g)
Brown sugar	1/2 cup (100 g)
Baking soda	1 teaspoon
Baking powder	1 teaspoon
Fine sea salt	3/4 teaspoon
Ground cinnamon	2 teaspoons
Pumpkin pie spice	1 teaspoon
Large eggs	2
Pumpkin puree (not pie filling)	1 1/2 cups (360 g)
Neutral oil (canola or vegetable)	1/2 cup (120 ml)
Whole milk or buttermilk	1/4 cup (60 ml)
Vanilla extract	2 teaspoons
Chopped walnuts (toasted)	1 cup (120 g)

Substitutions & Variations for Pumpkin Walnut Bread

• Swap half the oil for applesauce to lower fat while keeping a tender crumb; add a touch more spice for balance.
• Use melted butter for richer flavor; cool before mixing to avoid setting the batter too quickly.
• Stir in chocolate chips or raisins, or top with pumpkin seeds for contrast and a bakery-style finish for Pumpkin Walnut Bread.
• Try maple glaze: whisk powdered sugar, maple syrup, and a splash of milk, then drizzle over the cooled loaf for shine.

Step-by-Step Instructions for Pumpkin Walnut Bread

• Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with a parchment sling for easy release, leaving overhangs on the long sides.
• In a large bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice until evenly blended with no streaks.
• In another bowl, whisk eggs, granulated sugar, brown sugar, pumpkin puree, oil, milk, and vanilla until smooth and glossy.
• Add dry ingredients to wet. Fold gently with a spatula until just combined; a few small flour streaks keep the crumb tender.
• Fold in toasted chopped walnuts, reserving a spoonful for the top to add crunch and an attractive finish on the loaf.
• Spread batter into the pan, level the top, and sprinkle remaining walnuts; tap pan once to release large air bubbles.
• Bake 55–70 minutes, or until a toothpick near center has just a few moist crumbs; tent with foil if browning too quickly.
• Cool 15 minutes in pan, then lift out using parchment and cool completely on a rack before slicing to prevent gumminess.

Pro Tips for Success with Pumpkin Walnut Bread

• Spoon-and-level flour to avoid a dense loaf; overmeasuring creates tunneling and a tough crumb in quick breads.
• Use 100% pumpkin puree, not pie filling, to control sweetness and spice balance for consistent results every bake.
• Don’t overmix once flour goes in; stir until just combined to keep the crumb soft and the rise even.
• Toast walnuts first for deeper flavor and better crunch; let them cool before folding into the batter.
• Check early at 50 minutes; oven variations mean loaves can finish faster—use visual cues and the toothpick test.

Storage & Reheating Tips for Pumpkin Walnut Bread

• Cool fully, then wrap tightly in plastic or store in an airtight container at room temperature for up to 3 days.
• Freeze slices in a single layer, then bag for up to 3 months; thaw at room temp or warm gently to refresh texture.
• Reheat slices in a toaster oven at 300°F for 5–7 minutes or microwave in short bursts to soften without drying.

What to Serve With Pumpkin Walnut Bread

• Pair warm slices with salted butter or maple butter; the sweet-savory contrast highlights the toasted walnuts and deep pumpkin spice notes beautifully.
• Serve alongside Greek yogurt and honey for a balanced breakfast plate with protein, or add a handful of fresh berries for brightness.
• Offer coffee, chai, or hot cocoa; the spices in chai and cocoa echo cinnamon and nutmeg, making the loaf taste even cozier.

FAQs for Pumpkin Walnut Bread

• Can canned pumpkin be swapped for homemade? Yes—well-drained, thick homemade puree works; aim for the same weight and consistency as canned.
• How do walnuts stay crunchy? Toast nuts first and cool completely, then fold in near the end and garnish the top for extra texture.
• Can this be made dairy-free? Use oil and a non-dairy milk like almond or oat; flavor remains rich and the crumb stays tender.
• Why did my loaf sink? Overmixing, underbaking, or too much leavener can cause collapse—measure carefully and bake until the center sets.
• Can I make muffins? Yes—divide into a 12-cup tin and bake 18–24 minutes, checking early for doneness.

Nutrition Information (per serving)

Nutrient	Amount (1 slice)
Calories	290
Total Fat	13 g
Saturated Fat	2 g
Carbohydrates	41 g
Fiber	2 g
Sugars	22 g
Protein	4 g
Sodium	230 mg

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