This pumpkin walnut bread recipe is the perfect celebration of pumpkin season. Get ready for a cozy fall breakfast, brunch, or afternoon snack with this easy homemade pumpkin nut bread recipe. This homemade quick bread is made with warm spices and pumpkin puree resulting in a moist and flavorful bread. The addition of crunchy walnuts adds a nice texture and nutty flavor!
Quick breads are the perfect pair for an afternoon cup of coffee, with a variety of flavor combinations. My favorite right now is this easy pumpkin bread recipe. The flavors are warming and perfect for the fall season plus this is such an easy recipe. If you love pumpkin like I do, try these chewy pumpkin blondies or salted caramel pumpkin muffins.
The mix method is like my banana bread recipe, all you need is one bowl.
You could mix the dry ingredients separately if it bothers you but I just add in on top of the wet ingredients, mix it all a bit, and then incorporate it into the rest of the ingredients. It’s fine, trust me, this is my hack for fewer dishes when baking and it’s so great!
Also, this bread is great without the optional glaze and a simple smear of butter, but man is it fantastic with the glaze!
Ingredients
See the recipe card for exact amounts.
Substitutions
Instructions
Prep Tips
This easy one-bowl recipe comes together quickly, with no mixer. All you need is a large mixing bowl and a wooden spoon, whisk, or rubber spatula for mixing. I start with a whisk and finish with a spatula. Follow these easy step-by-step instructions with photos.
First, mix the wet ingredients.
- Add the pumpkin purée, oil, sugars, egg, and vanilla extract to a bowl and mix well to combine.
- Add the flour, baking powder, salt, and pumpkin pie spice. Mix to combine without over-mixing.
- Fold in the walnuts.
- Pour batter into the prepared loaf pan.
- Bake in the preheated oven for 50-60 minutes. Test for doneness by poking a toothpick or skewer into the center of the bread. If it comes out with wet batter bake for another 5 minutes and then test again.
- A clean skewer or moist crumbs indicate the loaf is done.
- Remove the bread from the oven and let sit a few minutes in the pan and then remove it to a wire rack to cool. Meanwhile, make the glaze.
- Allow it to come to room temperature if you are glazing it.
Tips for making Homemade Pumpkin Bread
What to serve with Pumpkin Bread
This bread is a great addition to a brunch table. Try it served on a brunch table with potato rosti, pumpkin pie overnight oats, breakfast crunch wraps, or avocado bagel sandwiches.
For an afternoon coffee snack, try this bread with an Iced Dirty Chai Latte or a hot Gingerbread Latte.
Storage
Store the completely cooled sliced bread on a plate with plastic wrap or in an airtight container to keep its moisture. This bread is fine at room temperature for 4-5 days, but you can also store it in the fridge if you prefer.
Freeze uneaten bread tightly wrapped for up to 3 months. Double wrap it to help prevent freezer burn. To thaw the bread allow it to sit in the fridge overnight or at room temperature for a few hours.
FAQs
Yes, you can use pecans, almonds, or hazelnuts instead of walnuts. You can also omit the nuts altogether if you prefer.
Yes, you can freeze completely cooled pumpkin bread for up to 3 months for the best flavor and texture.
To thaw pumpkin bread, allow it to sit in the fridge overnight or at room temperature for a few hours.
If you’re thawing the bread in the fridge, let it sit overnight. If you are thawing the bread on the counter, it should be thawed after an hour or two.
When checking quick breads for doneness, poke a skewer into the center of the bread. The skewer should come out clean or with moist crumbs If it comes out with wet batter, continue baking, checking every 4-5 minutes.
Pumpkin Walnut Bread
Equipment
Ingredients
For the Bread
- 2 cups all-purpose flour
- 1 cup pumpkin puree
- 2 large eggs
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
- ¼ cup oil
- ½ cup brown sugar
- ½ cup granulated white sugar
- ½ cup chopped walnuts
- 1 teaspoon vanilla extract
Maple Glaze
- ½ cup powdered sugar
- 3 tablespoons maple syrup
- ¼ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- pinch of salt
Instructions
- Preheat oven to 350°F (180°C).
- Spray a bread loaf tin with cooking spray.
- Add the pumpkin purée, oil, sugars, egg, and vanilla extract to a bowl and mix well to combine.
- Add the flour, baking powder, salt, and pumpkin pie spice. Mix to combine without over-mixing.
- Fold in the walnuts.
- Pour batter into the prepared loaf pan.
- Bake in the preheated oven for 50-60 minutes.
- Test for doneness by poking a toothpick or skewer into the center of the bread. If it comes out with wet batter bake for another 5 minutes and then test again. Moist crumbs are ok.
- Remove the bread from the oven and let sit a few minutes in the pan and then remove it to a wire rack to cool.
- Allow it to come to room temperature if you are glazing it.
- Mix glaze ingredients together and then pour on top of the loaf.
Video
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to purchase through my link, at no extra cost to you.
This post was originally posted on Month 00, 20xx.
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