Description
Pumpkin Walnut Bread is a cozy, tender quick bread with pumpkin puree, warm spices, and crunchy toasted walnuts. Perfect for fall breakfasts, snacks, or alongside coffee and cocoa.
Ingredients
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)
Instructions
1. Preheat oven to 350°F and grease a 9×5-inch loaf pan; line with parchment sling.
2. Whisk dry ingredients: flour, baking soda, baking powder, salt, cinnamon, pumpkin pie spice.
3. Whisk wet ingredients: eggs, sugars, pumpkin puree, oil, milk, vanilla until smooth.
4. Add dry to wet; fold gently until just combined; a few flour streaks are fine.
5. Fold in toasted walnuts, reserving some for topping.
6. Spread batter in pan, level, sprinkle remaining walnuts; tap to release air bubbles.
7. Bake 55–70 minutes, tent with foil if browning too fast; test with toothpick.
8. Cool 15 minutes in pan, then lift out and cool completely on rack.
Notes
Spoon-and-level flour for even texture.
Use 100% pumpkin puree, not pie filling.
Don’t overmix once flour is added.
Toast walnuts for deeper flavor and crunch.
Check for doneness visually and with a toothpick at 50 minutes.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast / Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22
- Sodium: 230
- Fat: 13
- Saturated Fat: 2
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 41
- Fiber: 2
- Protein: 4
- Cholesterol: 40