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Pumpkin walnut bread 1

Pumpkin Walnut Bread

This elegantly rustic pumpkin walnut bread combines the warm embrace of fall spices with the satisfying crunch of toasted walnuts, creating a sophisticated loaf that stands apart from typical seasonal offerings. The secret lies in properly toasting the walnuts before folding them into the batter, intensifying their nutty flavor profile and adding textural contrast that makes each bite memorable.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Cooling Time 20 minutes
Total Time 1 hour 40 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 slices
Calories 320 kcal

Equipment

  • 9×5-inch loaf pan
  • Parchment Paper
  • Mixing Bowls
  • Wire Cooling Rack
  • Baking Sheet

Ingredients
  

For the bread

  • 2 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar packed
  • 3/4 cup vegetable oil or melted coconut oil for a subtle tropical note
  • 3 large eggs room temperature
  • 1 tsp vanilla extract
  • 15 oz pure pumpkin puree not pumpkin pie filling
  • 1 cup walnuts toasted and roughly chopped

For the crunchy topping

  • 1/2 cup walnuts toasted and finely chopped
  • 2 tbsp brown sugar
  • 1/2 tsp cinnamon
  • 1 tbsp melted butter

Instructions
 

  • Preheat your oven to 350°F (175°C) and position the rack in the middle. Lightly grease a 9x5-inch loaf pan, then line with parchment paper, leaving an overhang on the sides for easy removal.
  • Toast all walnuts (for both bread and topping) on a baking sheet for 8-10 minutes until fragrant and golden.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
  • In a large bowl, whisk together the granulated sugar, brown sugar, and oil until well combined.
  • Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and pumpkin puree until the mixture is smooth and uniform.
  • Gradually fold the dry ingredients into the wet mixture, stirring just until combined.
  • Gently fold in 1 cup of toasted and chopped walnuts.
  • In a small bowl, combine the remaining toasted walnuts (1/2 cup), brown sugar, cinnamon, and melted butter for the topping.
  • Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the crunchy walnut topping evenly across the surface, gently pressing it into the batter.
  • Bake for 60-65 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. If the top browns too quickly, tent with aluminum foil after 45 minutes.
  • Allow the bread to cool in the pan for 10 minutes, then use the parchment paper overhang to lift it out onto a wire rack to cool completely for another 20 minutes.

Notes

For a healthier version, you can reduce sugars to ½ cup each of white and brown sugar, substitute half the all-purpose flour with whole wheat flour, or replace vegetable oil with unsweetened applesauce.
Store at room temperature in an airtight container for up to 3 days, refrigerate for up to 7 days, or freeze individual slices for up to 3 months.
For a vegan version, replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg).
This recipe can be made into approximately 18 muffins by reducing the baking time to 20-25 minutes.

Nutrition

Calories: 320kcalCarbohydrates: 38gProtein: 5gFat: 18gSaturated Fat: 2.5gSodium: 270mgPotassium: 125mgFiber: 2gSugar: 22gVitamin A: 75IUIron: 8mg
Keyword Pumpkin Bread, Walnut Bread, Fall Baking, Autumn Recipe, Quick Bread
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