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    Home » Recipes » Muffins and Quick Breads

    Published: Oct 23, 2022 by Paula Montenegro · Income from ads and affiliates

    The Best Pumpkin Walnut Bread

    Jump to Recipe
    Close up of slices of pumpkin bread on a wire rack, image with text
    On a wire rack slices of pumpkin bread with walnuts on top, image with text

    We love this super moist and flavorful bread with a nice dose of healthy pumpkin puree, warm spices and oil. It comes together quickly, keeps well for days, and can be frozen. Spice it up according to your taste and eat it plain or glazed, with the walnuts on top or in the batter. It's outstanding either way!

    Table of Contents Open
    Ingredient list
    Variations & substitutions
    How to make pumpkin bread
    Kitchen notes
    Freezing
    Related recipes you might like:
    Old Fashioned Pumpkin Bread Recipe
    Five slices of pumpkin bread on round wire rack, small white bowl with walnuts, white cloth underneath.


    This is the first homemade pumpkin bread recipe I baked, and it's still my favorite. The addition of walnuts makes it even better.

    I think us bakers who bake a lot daily have difficulty pointing out favorites. But sometimes recipes stand out by themselves, time and time again. When the fall season starts, this moist pumpkin loaf immediately appears.

    Let me tell you that this pumpkin bread with walnuts probably trumps my favorite carrot cake. Sometimes it even trumps my favorite banana bread recipe. I know. I can't believe I just wrote that. But I did.

    This bread is moist, spiced, and great toasted in the morning or as an afternoon snack with a cup of coffee. It's a wonderful fall recipe, perfect for pumpkin season and the holidays.

    Half loaf of pumpkin bread on grey metal wire rack, walnuts on top, blurred cut sliced.

    Ingredient list

    • Pumpkin purée: you can use fresh or canned pumpkin (not pumpkin pie filling). Or butternut squash. They all work wonderfully. I use homemade pumpkin puree. 
    • Vegetable oil: use a neutral type, like sunflower oil or canola oil. For a healthier variation, coconut oil works too. 
    • Egg: fresh, large.
    • Pumpkin spice: I usually make my own (see Notes in the recipe card), but use a store-bought one or your own mix. 
    • Sugar: using brown sugar gives it an extra layer of caramel goodness that works great with the natural sweetness of the pumpkin. You can use white if that's all you have. 
    • Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper. 
    • All-purpose flour.
    • Salt: I like to use kosher salt when baking. But regular table salt works just fine.
    • Baking soda: is used as leavener to help the scones rise, so make sure it isn't expired.
    • Walnuts: you can use them whole or chopped, in the batter or on top.

    See the recipe card at the end of this post for quantities.

    Different colored and sized bowls with pumpkin bread ingredients, white surface.

    Variations & substitutions

    • Butternut squash puree: use it instead of the pumpkin. It has a brighter color and can be sweeter when in season.
    • Nuts: use pecans, almonds or hazelnuts.
    • Add-ins: instead of the walnuts, add semisweet chocolate chips (or white for a sweeter flavor) and/or raisins. Or sprinkle with pumpkin seeds before baking for a crunchier top.

    How to make pumpkin bread

    • Equipment: Use a large bowl and an electric mixer. A stand mixer can also be used but I find it's not a large amount of batter, so I'd rather do it by hand. 
    • Flavorings: adjust to your taste. Maybe you like more cinnamon, maybe less cloves (me). Find your spice spot.
    • Sifting: it's important to sift the dry ingredients before adding them. I have them measured and sift them directly over the pumpkin batter. But you can do it in a bowl if it's more comfortable for you.
    Glass bowl on grey surface with pumpkin puree added to quick bread batter.

    The eggs are beaten with the sugar and the oil and then the pumpkin puree is added.

    Adding vanilla and spices to pumpkin bread batter in a glass bowl with metal beaters.

    Pumpkin spices and vanilla (flavorings) are added next and mixed well.

    Flour added to pumpkin bread batter in a glass bowl with metal beaters inside.

    The dry ingredients are added last and must be well integrated. But don't overmix the batter at this point.

    Pumpkin bread batter with walnuts on a loaf pan on a white surface.

    Use a greased loaf pan lined with a strip of parchment paper to help remove the pumpkin bread when baked.

    Vintage Kitchen tip: after adding the flour, mix *just* until integrated, but don't overdo it, as it will toughen the bread. We want it soft and spongy. 

    Walnuts

    • In the batter: you can mix the chopped walnuts into the pumpkin mixture.
    • Topping: sprinkle or place them the whole or chopped walnuts on the pumpkin batter before popping the bread in the oven. This way you'll have the crunchy nuts and a solid bite of pumpkin bread.
    Baked pumpkin walnut bread in loaf pan on wire rack, grey surface, white cloth.

    Kitchen notes

    • Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
    • Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
    • Pumpkin: if using homemade fresh pumpkin puree, it must be on the dry side and not have excess water. Drain it if that's the case.
    • Spices: find your favorite blend and adjust this recipe. Or use store-bought pumpkin pie spice. You can also use just one or two, like ground cinnamon and ginger.
    • Pans: I like to make one large loaf, but you can gift smaller loaf pans or maybe eat one and freeze the others for another time. Use muffin tins to make pumpkin bread muffins.
    • Storing: keep it covered in plastic wrap or under a cake dome at room temperature for a day or two, and then refrigerate or freeze (first plastic wrap and then aluminum foil or in an airtight container).
    Three slices of golden pumpkin bread with walnuts, wire rack, loose walnut pieces, greyish surface

    Freezing

    Once the pumpkin bread is completely cooled, it can be frozen.

    I like to slice it first because I toast it and eat it with cream cheese in the morning, but you can freeze it whole. Wrap it well in plastic wrap first and then aluminum foil. 

    If whole, defrost at room temperature, still wrapped, until it's cold. Then unwrap completely and wait until it comes to room temperature.

    Before eating, you can warm individual slices directly from the freezer in a medium/low oven. 

    Round wire rack with sliced pumpkin bread, grey and white background, white bowl with walnuts.

    Related recipes you might like:

    • Squares of iced pumpkin coffee cake on a wire rack.
      Pumpkin Coffee Cake
    • Single frosted slice of pumpkin bundt cake on a white ceramic cake server. Brown background.
      The Best Pumpkin Bundt Cake
    • Beige parchment paper with pumpkin pecan cake squares.
      Pumpkin Pecan Cake
    • Close up image of two stacked pumpkin muffins on a white surface with pink background.
      Pumpkin Cranberry Muffins

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.

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    A wire rack with slices of pumpkin walnut bread on a white surface.

    Old Fashioned Pumpkin Bread Recipe

    ★★★★★

    5 from 1 review

    Print Recipe
    Save Recipe Recipe Saved

    We love this super moist pumpkin nut bread. With a nice dose of healthy pumpkin puree (we make our own but canned works just as well) and oil, it comes together quickly, keeps well for days and can be frozen. Spice it up according to your taste and eat it plain or glazed, with or without the walnuts or pecans on top. It's outstanding either way!

    • Total Time: 1 hour 15 minutes
    • Yield: 10 slices

    Ingredients

    Units
    • 1 ¼ cups sifted all-purpose or cake flour
    • 1 teaspoon baking soda
    • ¼ teaspoon salt
    • 1 teaspoon pumpkin pie spice, homemade or store-bought (see Notes, below)
    • 1 egg
    • 1 cup firmly packed brown sugar
    • ¼ cup vegetable oil (I use sunflower)
    • 1 cup pumpkin or butternut squash puree, fresh or canned
    • ¾ cup walnuts

    Instructions

    1. Preheat oven to 350ºF /180ºC.
    2. Butter or use baking spray on an 8x4-inch loaf pan. You can line it with a strip of parchment paper, covering the pan's bottom and two short sides. The two long sides will remain unlined but greased. This will help you remove the cake from the pan. 
    3. Coarsely chop the walnuts and reserve.
    4. Beat eggs, sugar, and oil with an electric mixer for 1 minute.
    5. Add pumpkin puree and mix well. 
    6. Sift together flour, baking soda, and salt. Or have them measured and sift them directly over the pumpkin batter. 
    7. Add the dry ingredients and mix only to incorporate.
    8. If adding the nuts to the batter, do so now and mix lightly.  
    9. Pour the batter into the prepared pans and, if sprinkling the nuts on top, do so now.  
    10. Bake for about 55-60 minutes, until a cake tester or toothpick comes out clean. It can take a while to fully bake.
    11. Let cool completely on a wire rack, and remove from the pan with the help of the paper.
    12. Keep well wrapped at room temperature for up to 2 days, and then refrigerate.

    Notes

    • Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
    • Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
    • Pumpkin: if using homemade fresh pumpkin puree, it needs to be on the dry side and not have excess water. Drain it if that's the case.
    • Spices: make pumpkin spice blend from scratch, or find your favorite blend and adjust this recipe. Or use store-bought pumpkin pie spice. You can use just one or two, like ground cinnamon and ginger.
    • Pans: I like to make one large loaf, but you can gift smaller loaf pans or maybe eat one and freeze the others for another time. Use muffin tins to make pumpkin bread muffins.
    • Storing: keep it covered in plastic wrap or under a cake dome at room temperature for a day or two, and then refrigerate or freeze (first plastic wrap and then aluminum foil or in an airtight container). 
    • Glaze: you can glaze it with a simple powdered sugar glaze. I love to use maple as the binding agent. Simply mix ¾ cup of powdered sugar until smooth with ½ tablespoon of hot water and 2 tablespoons of maple syrup. Pour over the cooled loaf, let it drip down the sides and let it dry before cutting. 
    • Author: Paula Montenegro
    • Prep Time: 15 minutes
    • Cook Time: 60 minutes
    • Category: Quick Bread
    • Method: Baking
    • Cuisine: American

    Nutrition

    • Serving Size: 1/10
    • Calories: 234
    • Sugar: 20.4 g
    • Sodium: 198.4 mg
    • Fat: 10 g
    • Carbohydrates: 34.5 g
    • Protein: 3.4 g
    • Cholesterol: 18.6 mg

    Keywords: pumpkin bread with walnuts

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    Adapted from Cakes, by Maida Heatter

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    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    1. Caroline says

      October 26, 2021 at 8:56 pm

      Made this bread today and added pecans to the batter and it exceeded my expectations. Super yummy! I might double the recipe next time! Love love love your recipes ❤️

      ★★★★★

      Reply
      • Paula Montenegro says

        October 27, 2021 at 6:29 am

        Thanks so much for your comment Caroline! Happy to hear you loved it. Have a great week!

        Reply
    2. Tonia says

      February 11, 2021 at 1:58 pm

      I love your receipes. I have a question about convection or conventional oven Temps...are your Temps for convection oven or conventional?

      Reply
      • Paula Montenegro says

        February 11, 2021 at 2:24 pm

        Hi Tonia, I use convection, which has a fan that distrubutes the heat differently. But all ovens are different and I think the most important thing is to know YOUR oven, and that is by baking and using it.

        Reply
    3. angiesrecipes says

      August 30, 2020 at 11:24 pm

      The bread looks fantastic! I am happy that pumpkin season finally arrives!

      Reply
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    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

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