This pumpkin bread with walnuts is loaded with warm spices reminiscent of Fall. It’s perfectly moist, with a layer of chopped walnuts on the bottom to add a satisfying crunch and a hint of nuttiness in every bite.
Whether you’re baking it for family, friends, or just for yourself, this pumpkin bread is sure to become a seasonal favorite.
Ingredients
From the warm spices that bring out the Fall flavors to the rich pumpkin puree that adds moisture, each ingredient plays a role in making this the tastiest pumpkin bread. Of course, the chopped walnuts add that special crunch, making each bite extra special. Here’s everything you’ll need:
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Pumpkin spice
- Cinnamon
- Allspice
- Ground ginger
- Canned pumpkin puree
- Brown sugar
- Applesauce
- Avocado oil (grapeseed or extra virgin olive oil)
- Eggs
- Vanilla extract (for batter and glaze)
- Powdered sugar (for glaze)
- Milk (for glaze)
Ingredient Notes
Applesauce is used to add moisture without having to add additional oil.
See recipe card for quantities.
How to Make Pumpkin Bread with Walnuts
Making this pumpkin bread is simple, and I’ll walk you through each step to make sure it turns out perfectly moist. Let's get into it:
Step 1
- Add dry ingredients to a mixing bowl and whisk until combined.
Step 2
- Add wet ingredients (pumpkin puree, brown sugar, applesauce, lightly beaten eggs, cooking oil, vanilla extract.
Step 3
- Use a wooden spoon, to stir until all ingredients are combined (do not over-mix).
Step 4
- Add chopped walnuts to the bottom of a prepared loaf pan in a single layer.
- Then, pour batter into loaf pan and top with remaining chopped walnuts.
- Place in a preheated oven to bake until a toothpick or butter knife comes out clean.
- Remove from oven immediately, and lift the pumpkin loaf out of the pan to cool.
- Once cooled, drizzle with vanilla glaze.
Tips
- I highly recommend you measure out all your ingredients before you start mixing. This makes the process smoother and helps prevent any mistakes, so you’re not scrambling to measure things while you’re in the middle of baking.
- Don't over-mix the batter, stir just until all ingredients are combined. Over-mixing can lead to denser bread.
- For easy removal, line your loaf pan with parchment paper. This helps the bread slide right out without sticking.
- Let your pumpkin bread cool for at least 10 minutes before slicing. This helps the bread set making slicing much easier and will prevent the glaze from melting.
How Long Will Pumpkin Bread Stay Fresh?
Honestly, it's hard to resist not eating the entire loaf, but if you're saving some for later you can store:
- At room temperature: Store your pumpkin bread on the kitchen countertop for up to 2 days. Place it in an airtight container with a tight-fitting lid or wrap it securely in plastic wrap.
- In the fridge: Keep it in the refrigerator for up to 1 week, using an airtight container or wrapping it tightly in plastic wrap.
- In the freezer: Freeze your pumpkin bread for 2 to 3 months. Use a freezer-safe container or a ziploc storage bag.
Reheat
Enjoy a warm slice the next day by popping it in the microwave for 15 seconds
📖 Recipe
Pumpkin Bread with Walnuts
This pumpkin bread with walnuts is loaded with warm spices reminiscent of Fall. It’s perfectly moist, with a layer of chopped walnuts on the bottom to add a satisfying crunch and a hint of nuttiness in every bite.
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Calories: 322kcal
Equipment
- Loaf pan
- Parchment paper for easy cleanup and lifting bread from the loaf pan
- Mixing bowl
- Wooden spoon
- measuring cup for dry ingredients
- measuring cup for wet ingredients
- Measuring spoons for spices
Ingredients
- 1-¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon allspice
- ½ teaspoon pumpkin spice
- ⅛ teaspoon ground ginger
- 1 cup canned pumpkin puree
- ¼ cup unsweetened applesauce
- ⅓ cup avocado oil (extra virgin olive oil or grapeseed oil)
- ½ cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup chopped walnuts (use a rolling pin to chop walnuts)
Vanilla Glaze
- 1-½ cups powered sugar
- 3 tablespoon milk
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees.
- Prepare a loaf pan with parchment paper and lightly mist the exposed areas of the pan with a cooking spray. The parchment paper is used for easy cleanup and to lift the loaf from the pan when it's done.
- Layer the bottom of the loaf pan with crushed walnuts making sure the crushed walnuts are added in a single layer over the entire surface.
- Add dry ingredients to a mixing bowl and whisk until ingredients are combined. Then, add wet ingredients: (pumpkin puree, brown sugar, applesauce, lightly beaten eggs, cooking oil, vanilla extract). Use a wooden spoon, to stir until all ingredients are combined (do not over-mix).
- Pour batter into loaf pan and top with remaining crushed/chopped walnuts. Place in a preheated oven and bake for 45 minutes. At the 40-minute mark insert a toothpick or butter knife into the pumpkin bread, if it comes out clean it's done.
- Remove from the oven immediately, and lift the pumpkin loaf out of the pan to cool on a cooking rack. Let it cool for about 5-10 minutes.
- Make the glaze by adding 1-½ cups of powdered sugar in a measuring cup, 3 tablespoon of milk, and ½ teaspoon of vanilla extract. Whisk until smooth. If the glaze is too thin, start by adding 1 tablespoon of powdered sugar. If too thick, start by adding a splash of milk until you reach your desired consistency.
- Once the pumpkin bread has cooled, drizzle with vanilla glaze and enjoy.
Video
Notes
- I highly recommend you measure out all your ingredients before you start mixing. This makes the process smoother and helps prevent any mistakes, so you’re not scrambling to measure things while you’re in the middle of baking.
- Don't over-mix the batter, stir just until all ingredients are combined. Over-mixing can lead to denser bread.
- For easy removal, line your loaf pan with parchment paper. This helps the bread slide right out without sticking.
- Let your pumpkin bread cool for at least 10 minutes before slicing. This helps the bread set making slicing much easier and will prevent the glaze from melting.
Nutrition
Calories: 322kcal | Carbohydrates: 23g | Protein: 6g | Fat: 25g | Saturated Fat: 3g | Cholesterol: 41mg | Sodium: 246mg | Potassium: 231mg | Fiber: 3g | Sugar: 16g | Vitamin A: 4825IU | Vitamin C: 1.5mg | Calcium: 62mg | Iron: 1.6mg
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Susan says
I've been baking for about 50 years. This is the best sweet bread recipe that I have made. Well done!
Thank you so much for sharing this recipe with the world.
Cree says
Hi Susan - Thank you very much for your kind words this means so much. I'm happy you loved this recipe. Comments like yours make me love what I do even more. Thanks for coming back to leave a 5-star rating.