Pumpkin Walnut Bread

Pumpkin bread on a white marble background with a maple glaze.

Print Recipe

5 from 2 votes

This homemade quick bread is made with warm spices and pumpkin puree resulting in a moist and flavorful bread.

Prep Time10

Cook Time50

Total Time1

Course: Dessert

Cuisine: Canadian

Servings:

Calories: 341kcal

Author: Jacqueline Piper

Equipment

Bread Loaf Pan

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

US Customary - Metric

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

Mixing: When mixing this recipe, be sure to use a light hand and not overmix it, especially when adding the dry ingredients. Mixing too much can result in tough bread because it over-stimulates the gluten in the flour. Mix the flour in just until you can't see dry flour and then fold the nuts in just until mixed.
Room Temperature: Make sure to use an egg at room temperature for this recipe which results in easier mixing and a better texture to the bread.
Let it cool: Be sure to let the bread cool before slicing so it doesn't fall apart. Let the bread cool all the way to room temperature if glazing so that the glaze doesn't melt.

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.

Nutrition