Last Updated on September 25, 2020 by Sweet and Savoury Pursuits
This easy recipe for spiced Pumpkin Walnut Loaf made with canned pumpkin purée yields two super flavourful and moist pumpkin loaves.Jump to Recipe Print Recipe
I look forward to making this Pumpkin Walnut Loaf every fall. It's has become my family's favourite pumpkin bread recipe.
Spiced with cinnamon, ginger, cloves and nutmeg, this bread is incredibly flavourful. Though the toasted walnuts are optional, they add great texture to the bread. Baking this pumpkin loaf will fill your home with the comforting aromas of fall spices.
About this Pumpkin Loaf
This pumpkin loaf recipe is tender and super moist. And though the ingredient list seems long, it's really easy to make and can be mixed by hand.
The recipe is adapted from Bon Appétit. I wanted to include some whole wheat flour in the recipe, some brown sugar (because it tastes so good and goes so well with fall flavours) and some ground ginger which I found the original recipe lacked.
I added a basic recipe for a glaze to drizzle over the bread which will definitely transform the recipe into a dessert, but this loaf is delicious and sweet enough even without it.
This recipe makes two loaves, so you can enjoy one and give one away. But if you decide it's so good that you can't part with it, you can wrap it well, store it in a freezer bag and freeze it for up to three months. Enjoy!
More Delicious Pumpkin Recipes
- Pumpkin Chocolate Swirl Bundt Cake
- Maple Pumpkin Roll Cake
- Chocolate Swirled Brown Sugar Pumpkin Loaf
- Pumpkin Scones with Espresso Glaze
- Whole Wheat Pumpkin Chocolate Chip Muffins
If you make this recipe let me know how it went for you in the comment section below. I'd love to know if you made any variations to the recipe and how it worked out. And if you take a picture, share it with me on Instagram by tagging #sweetandsavourypursuits, I love to see your photos!
Pumpkin Walnut Loaf
For the loaves:
- 2 cups all purpose flour
- 1 cup whole wheat pastry flour or all-purpose flour
- 1- 1/2 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/2 tsp. ground cloves
- 1/2 tsp. ground nutmeg
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. sea salt
- 1- 1/2 cups granulated sugar
- 1- 1/2 cups packed light brown sugar
- 1 cup vegetable oil
- 3 large eggs
- 2 cups or 16 ounces pure pumpkin purée
- 1 cup toasted walnut pieces optional
For the glaze:
- 1 cup icing sugar
- 2 tbsp. milk
- 1/8 tsp. pure vanilla extract
For the loaves:
- Position a rack in the center of the oven and pre-heat the oven to 350°F.
- Grease and flour two 9x5x3- inch loaf pans.
- In a medium bowl, whisk together the flours, cinnamon, ginger, cloves, nutmeg, baking soda, baking powder, and salt. Set aside.
- In another bowl, beat the sugars and oil until well combined.
- Add the eggs, one at a time, whisking after each egg so it’s well mixed in.
- Add in the pumpkin purée and blend well.
- Add the dry ingredients into the pumpkin purée in two additions and stir just until evenly incorporated. If desired, add the toasted walnut pieces and stir to incorporate.
- Divide the batter evenly between the two loaf pans and spread the tops with a rubber spatula. Bake until the loafs are golden brown and a toothpick inserted into the loaves comes out clean, about 60 to 70 minutes.
- Cool in the pans on a rack for 10 minutes and then turn the loaves out unto the wire rack to cool.
For the glaze:
- In a small bowl combine the icing sugar with the milk and vanilla extract. Stir well. If necessary add more milk to reach desired consistency.
- Drizzle the glaze over the loaf and serve.