This Pumpkin Walnut Bread is a cozy treat that’s perfect for fall! It’s soft and moist, filled with the warm flavors of pumpkin and crunchy walnuts.
Baking this bread makes your kitchen smell amazing, like a hug in the air! I love enjoying it with a cup of tea—it’s a wonderful way to savor the season.
Key Ingredients & Substitutions
All-Purpose Flour: This gives the bread structure. If you’re gluten-free, consider using a 1:1 gluten-free flour blend, which works quite well in quick breads!
Pumpkin Puree: Be sure to use canned pumpkin puree, not pie filling, which has added sugar and spices. You can also use homemade puree if you have fresh pumpkins available—just make sure to drain excess moisture!
Walnuts: They add crunch and flavor. If you have nut allergies or just prefer a different flavor, feel free to use chopped pecans or even sunflower seeds for a similar texture.
Vegetable Oil: It provides moisture. If you’re looking for a richer flavor, substitute it with melted butter. You could also use applesauce for a lighter option—just reduce the sugar slightly.
How Can I Ensure My Bread Turns Out Moist and Fluffy?
Getting the texture just right is key! Here are some tips:
- **Don’t Overmix:** When combining the wet and dry ingredients, mix gently until just combined. This prevents the bread from becoming tough.
- **Check Your Oven Temperature:** Make sure your oven is preheated. Using an oven thermometer can help with accuracy.
- **Use Room Temperature Eggs:** They blend better and help keep the batter light.
- **Bake Until Just Done:** Check for doneness using a toothpick. It should come out clean, but moist crumbs are okay.
Follow these steps, and you’ll have a wonderfully tasty Pumpkin Walnut Bread that’s the perfect addition to your snack time or tea party!
How to Make Pumpkin Walnut Bread
Ingredients You’ll Need:
- Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves (optional)
- Wet Ingredients:
- 2 large eggs
- 1 cup granulated sugar
- ½ cup vegetable oil (or melted butter)
- 1 ½ cups canned pumpkin puree (not pumpkin pie filling)
- 1 tsp vanilla extract
- Extras:
- ½ cup chopped walnuts, plus extra for topping
How Much Time Will You Need?
This Pumpkin Walnut Bread takes approximately 15-20 minutes to prepare, with an additional baking time of 60-70 minutes. Make sure to set aside some time for cooling before slicing!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures the bread bakes evenly. Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ground cloves (if using). Whisk these together to ensure everything is well-mixed. This helps the bread rise properly!
3. Beat the Eggs and Sugar:
In a large bowl, take the eggs and granulated sugar, and beat them together until the mixture is smooth and pale in color. This will help create a light texture in the bread.
4. Combine Wet Ingredients:
Add the vegetable oil, pumpkin puree, and vanilla extract to the egg mixture. Mix everything together until fully blended. The pumpkin adds moisture and flavor!
5. Mix Dry and Wet Ingredients:
Gradually add the dry mixture to the wet ingredients. Stir gently until just combined—be careful not to overmix, as this can make the bread tough.
6. Add Walnuts:
Fold in the chopped walnuts gently. They will add a nice crunch to the soft bread.
7. Prepare for Baking:
Pour the batter into the greased loaf pan, smoothing out the top. For a decorative touch, sprinkle some extra walnuts on top.
8. Bake the Bread:
Bake in the preheated oven for 60 to 70 minutes. To check if it’s done, poke a toothpick into the center—the toothpick should come out clean or with a few moist crumbs.
9. Cool and Slice:
Once baked, allow the bread to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing. This helps keep the bread nice and fluffy!
Enjoy your moist, warmly spiced Pumpkin Walnut Bread with a cup of tea or coffee! It’s perfect for sharing or indulging on your own.
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can! Just make sure to roast and puree the pumpkin, then drain any excess moisture before using it to ensure your bread doesn’t turn out soggy.
How Do I Store Leftovers?
Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze it for up to 3 months. Just wrap it tightly in plastic wrap and then in aluminum foil before freezing.
Can I Substitute the Walnuts?
Absolutely! If you have nut allergies or prefer a different taste, you can substitute walnuts with pecans or even omit them entirely. You could also use seeds like pumpkin or sunflower seeds for added crunch!
What Should I Do If My Bread Is Too Dense?
If your bread turns out dense, it may be due to overmixing the batter or not measuring ingredients accurately. To lighten the texture next time, gently mix the wet and dry ingredients together until just combined.
