Description
This delicious Pumpkin Bread with Walnuts is a moist and flavorful autumn treat, perfect for breakfast or a snack. Made with warm spices, rich pumpkin puree, and crunchy walnuts, this homemade bread combines cozy flavors with a tender crumb. Easy to prepare and baked to perfection in a loaf pan, it’s an inviting recipe ideal for the fall season or any time you crave a comforting baked good.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
Wet Ingredients
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 cup walnuts, chopped (plus extra for topping)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for even baking of your pumpkin bread.
- Prepare Pan: Grease a 9×5-inch loaf pan with butter or non-stick spray to prevent the bread from sticking and to allow easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. This blends the leaveners and spices evenly throughout the bread.
- Mix Wet Ingredients: In a large mixing bowl, combine granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract. Mix until smooth and fully incorporated for a moist batter.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix to keep the bread tender.
- Add Walnuts: Fold in the chopped walnuts, reserving some to sprinkle on top of the batter before baking if desired for extra crunch and visual appeal.
- Pour and Smooth: Pour the batter into the prepared loaf pan and smooth the top evenly with a spatula to ensure uniform rising and baking.
- Bake: Bake the pumpkin bread for 60-70 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
- Cool: Let the bread cool in the pan for 10 minutes to allow it to set, then transfer to a wire rack to cool completely before slicing and serving.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
- Do not overmix the batter as it may cause the bread to become dense.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a nut-free option, omit the walnuts or substitute with seeds like pumpkin or sunflower seeds.
- Adding a sprinkle of walnuts on top before baking adds a nice crunch and rustic look.
