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Pumpkin Walnut Bread

This easy recipe for a spiced Pumpkin Walnut Bread made with pumpkin purée yields a super flavourful and moist pumpkin loaf.

Plated slice of a pumpkin walnut bread.

We look forward to making this beautifully golden Pumpkin Walnut Bread every fall season. It's has become my family's favorite spiced pumpkin quick bread recipe as the loaf always comes out flavorful, tender and super moist.

Top view of a spiced pumpkin bread.

Spiced with cinnamon, ginger, cloves and nutmeg, this homemade pumpkin bread is incredibly flavorful. 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.

Top view of a partially sliced pumpkin bread.
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How to Make it

Though the ingredient list seems long, this pumpkin walnut bread recipe is really easy to make and can be mixed by hand.

You'll notice in the ingredient list that I use both all-purpose and whole wheat pastry flour in this bread. But you can just use all-purpose flour if that's all you have available.

Please see the recipe card at the end of the post for ingredient amounts.

Ingredients Overview:

  • All purpose and whole wheat pastry flour (or more all-purpose flour)
  • Ground cinnamon, ginger, cloves and nutmeg
  • Baking soda: Used to make the bread rise.
  • Salt: Enhances all of the flavors
  • Granulated sugar
  • Brown sugar: Brown sugar is more flavorful than white sugar and goes very well with pumpkin. If you don't have any, you can use granulated sugar.
  • Vegetable oil: You can use also use canola oil or melted coconut oil. Oil makes this bread incredibly moist. 
  • Eggs: Use large eggs at room temperature.
  • Pure pumpkin purée. Make sure you purchase canned pumpkin purée and not pumpkin pie filling.
  • Walnuts: You can substitute pecans, pumpkin seeds (pepitas) or chocolate chips. You can also leave the nuts out if you prefer a plain pumpkin bread.

Steps Overview:

  1. Position a rack in the center of the oven and pre-heat it. Grease and flour one 9x5x3-inch loaf pan or line it with parchment paper.
  2. In a large bowl, combine flour with cinnamon, ginger, cloves, nutmeg, baking soda, and salt. Whisk and set aside.
  3. In a separate bowl, beat the sugars and eggs until well combined. Add the oil and pumpkin purée and blend well.
  4. Add the wet ingredients (pumpkin mixture) to the dry ingredients and stir just until evenly incorporated. Avoid over stirring the batter. If desired, add the toasted walnut pieces and stir to incorporate. See my note in the recipe card on how to toast walnuts.
  5. Pour batter into the prepared loaf pan and spread the top with a rubber spatula. Bake until the loaf is golden brown and a toothpick or cake tester inserted into the center of the loaf comes out clean, about 60 to 65 minutes. You may want to tent your loaf partway through the baking time with aluminum foil if you notice the top is getting too dark. 
  6. Cool loaf in the pan on a rack for 10 minutes and then turn the loaf out unto the wire rack to cool.
Steps showing how to make a pumpkin walnut bread.

Serving Suggestions

This pumpkin bread is great for serving during pumpkin season but is also delicious anytime of the year! Serve the bread at room temperature or slightly warm for breakfast or an afternoon snack with a cup of coffee or tea.

If you would like to add a glaze to this pumpkin nut bread you could use the glaze from this Mini Apple Spice Bundt Cakes recipe. The glaze will definitely transform this bread into a dessert.

A slice of pumpkin bread on small white dish.

Storage Instructions

This recipe makes one loaf. To store the bread, let it cool completely before placing in an airtight container or sealable food storage bag. It can be stored at room temperature for up to 3 days. Refrigerate or freeze the pumpkin loaf for longer storage.

To freeze the entire loaf, wrap it well with plastic wrap, store it in a freezer bag and freeze it for up to three months. Defrost the loaf in the refrigerator overnight.

To serve, remove the bread from the refrigerator and let the loaf come to room temperature or if you're in a hurry you can warm slices of the bread in a microwave or oven.

Partially eaten slice of spiced pumpkin loaf.

Frequently Asked Questions

Why is my pumpkin bread soggy?

This could be do to a few reasons. The most common reason is not measuring the ingredients properly, which leads to an improper ratio of dry to wet ingredients. The second reason is not baking the bread long enough. Always test the bread with a cake tester or wooden skewer to make sure the bread is cooked through to the center of the loaf before removing from the oven.

What are the health benefits of pumpkin bread?

Pumpkin is a nutritious squash and is rich in vitamins. It is particularly rich in vitamin A. Using whole wheat flour will increase the amount of fiber and nutrients in this bread. Walnuts are rich in nutrients and in healthy fats.
Sources: https://www.healthline.com/nutrition/pumpkin
https://www.health.com/nutrition/walnut-benefits

How many calories in a slice of pumpkin walnut bread?

This pumpkin walnut bread contains 300 calories per slice, assuming the loaf is divided into 12 slices.

Enjoy!

More Delicious Pumpkin Recipes

Sliced pumpkin bread on platter.

Pumpkin Walnut Bread Recipe

This easy recipe for a spiced Pumpkin Walnut Bread made with canned pumpkin purée and spiced with cinnamon, ginger, cloves and nutmeg, yields a super flavorful, tender and moist pumpkin loaf. This recipe is perfect for enjoying during pumpkin season or anytime of the year!
4.73 from 11 votes
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12
Calories 300 kcal

Ingredients
  

For the loaves:

  • 1 cup all purpose flour
  • 1 cup whole wheat pastry flour or all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 cup granulated sugar
  • ¼ cup packed light brown sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 cup pure pumpkin purée
  • ¾ cup chopped toasted walnuts* optional

Instructions
 

  • Position a rack in the center of the oven and pre-heat the oven to 350°F.
  • Grease and flour one 9x5x3-inch loaf pan.
  • In a large bowl, whisk together the flours, cinnamon, ginger, cloves, nutmeg, baking soda, and salt. Set aside.
  • In a separate bowl, beat the sugars and eggs until well combined.
  • Add the oil and pumpkin purée and blend well.
  • Add the pumpkin purée mixture to the dry ingredients and stir just until evenly incorporated. If desired, add the toasted walnut pieces and stir to incorporate.
  • Pour the batter into the loaf pan and spread the top with a rubber spatula. Bake until the loaf is golden brown and a toothpick inserted into the loaf comes out clean, about 60 to 65 minutes.
  • Cool loaf in the pan on a rack for 10 minutes and then turn the loaf out unto the wire rack to cool.

Notes

  1. Toasting the walnuts before adding them to the batter will enhance their flavour. You can toast walnuts in a 350ºF oven for about 10 minutes or until fragrant, let cool and chop coarsely.
  2. Check your bread as it's baking and if you notice the top is getting too dark you can tent it with aluminum foil. 
  3. Store the pumpkin bread at room temperature up to 4 days or in the refrigerator for up to one week.  
  4. You can freeze the entire or loaf or individual slices. Wrap loaf or slices in plastic wrap and place in food storage bag. Can be frozen for up to 3 months. 

Nutrition

Calories: 300kcalCarbohydrates: 39gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 9gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 27mgSodium: 202mgPotassium: 141mgFiber: 3gSugar: 22gVitamin A: 3220IUVitamin C: 1mgCalcium: 28mgIron: 2mg
Keyword Pumkin Walnut Bread, Pumpkin Bread, Pumpkin Loaf, Pumpkin Walnut Loaf
Tried this recipe? Have any questions, comments or suggestions? Leave a comment below!Mention @sweetandsavourypursuits or tag #sweetandsavourypursuits!

This Pumpkin Walnut Bread post was originally published in October 2014. The post has been updated with helpful content, photos and the recipe has been simplified and modified to make one loaf instead of two.

Recipe Rating




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Elizabeth

Tuesday 10th of October 2017

I bought a can of pumpkin purée to make your pumpkin scones (they were delicious!). I made two batches of scones with enough purée left over to make this pumpkin walnut loaf recipie. Omg so delicious and was super easy to make. I will definitely be making this again. Thanks for the great recipes.

Sweet and Savoury Pursuits

Wednesday 18th of October 2017

Don't you just love how much you can get out of those pumpkin puree cans! This is probably my all-time favourite pumpkin loaf recipe, it always comes out so delicious and I get so many compliments on it :)

Good Food Everyday

Thursday 4th of December 2014

I love that :)

Sweet and Savoury Pursuits

Thursday 4th of December 2014

That's wonderful :)

Sadia Mohamed

Wednesday 3rd of December 2014

Perfection! Looks like the ones we get in coffee shops. :)

Sweet and Savoury Pursuits

Wednesday 3rd of December 2014

Thank you so much Sadia, that's so kind of you to say!

The Novice Gardener

Wednesday 3rd of December 2014

Happy Blogiversary, Fida! That pumpkin loaf is so pretty! That's the way to celebrate! :-)

Sweet and Savoury Pursuits

Wednesday 3rd of December 2014

Thank you Angie!

spiceinthecity

Monday 1st of December 2014

Happy blogiversary :) This cake looks like a lovely way to celebrate!

Sweet and Savoury Pursuits

Monday 1st of December 2014

Thank you Naina!

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