This Pumpkin Walnut Bread is warm and cozy, perfect for autumn! With sweet pumpkin and crunchy walnuts, it smells amazing while baking. It’s like a hug in a loaf!
Baking this bread fills my kitchen with that delightful fall scent. I love having a slice with my morning coffee—it’s the best way to start the day! 🍂
Key Ingredients & Substitutions
All-purpose flour: This flour gives the bread structure. If you’re gluten-free, try using a 1:1 gluten-free flour blend. Just ensure it has xanthan gum for better texture!
Pumpkin puree: I recommend using canned pumpkin puree for convenience and consistency. If you want a fresh twist, you can roast and puree your own pumpkin! Just remember to remove excess moisture.
Walnuts: These add crunch and flavor! Don’t have walnuts? Pecans or almonds work great too. For nut allergies, consider using pumpkin seeds for crunch instead.
Butter: Unsalted butter is ideal for control over the bread’s saltiness. In a pinch, you can substitute with an equal amount of coconut oil or vegetable oil for a dairy-free option.
How Do I Ensure My Pumpkin Bread is Moist and Flavorful?
To keep your Pumpkin Walnut Bread moist, follow these tips on mixing and baking:
- Don’t overmix the batter—mix just until everything is combined. This keeps the bread tender.
- Use room temperature ingredients for better incorporation. Cold ingredients can make it harder to blend well.
- Check for doneness early. Ovens vary, so checking around 60 minutes helps avoid overbaking.
- Let it cool in the pan briefly before transferring it to a rack. This helps maintain moisture.
Enjoy your baking! This bread is perfect for sharing or just treating yourself.
How to Make Delicious Pumpkin Walnut Bread
Ingredients You’ll Need:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup water or milk
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts, plus extra for topping
How Much Time Will You Need?
This Pumpkin Walnut Bread takes about 15 minutes of preparation time and approximately 60-70 minutes to bake. Including cooling time, you’re looking at about 1.5 to 2 hours before it’s ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This is important so the bread bakes evenly. Grease and flour a standard 9×5 inch loaf pan to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. This mix will flavor your bread beautifully. Set this bowl aside for later.
3. Cream the Butter and Sugar:
In a large bowl, take the softened unsalted butter and granulated sugar. Use a mixer or a wooden spoon to cream them together until the mixture is light and fluffy. This step adds air and creates a nice texture.
4. Add Eggs:
Beat the eggs in one at a time, mixing well after each addition. This ensures they incorporate nicely into the mixture.
5. Combine Wet Ingredients:
Now, mix in the pumpkin puree, water (or milk), and vanilla extract until the mixture is smooth and well blended.
6. Incorporate Dry Ingredients:
Gradually add the flour mixture to the wet ingredients, stirring gently just until combined. Be careful not to overmix—this will keep your bread tender!
7. Fold in the Walnuts:
Gently fold in the chopped walnuts. This step adds that yummy crunch we love in walnut bread.
8. Prepare for Baking:
Pour the batter into the prepared loaf pan. Don’t forget to sprinkle extra walnuts on top for a delightful finish!
9. Bake Time:
Place the loaf in your preheated oven and bake for 60 to 70 minutes. Check for doneness by inserting a toothpick into the center—when it comes out clean, your bread is ready!
10. Cooling:
Let the bread cool in the pan for about 10-15 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing. This helps maintain moisture and flavor.
11. Serve and Enjoy:
Slice your delicious pumpkin walnut bread and serve it warm or at room temperature. It pairs beautifully with a bit of butter or cream cheese. Enjoy every bite!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can! If you prefer fresh pumpkin, make sure to roast and puree it until smooth. Drain any excess moisture to prevent the bread from getting soggy.
How Can I Make This Recipe Healthier?
To lighten it up, you can reduce the sugar by 1/4 cup and substitute half the all-purpose flour with whole wheat flour. You might also use unsweetened applesauce for half the butter to lower the fat content.
Can I Store Leftover Pumpkin Walnut Bread?
Absolutely! Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months. Thaw it at room temperature when you’re ready to enjoy!
Is It Possible to Make This Recipe Vegan?
Yes, you can make a vegan version! Substitute the eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg) and use a plant-based butter. Also, ensure the milk is a non-dairy alternative.
