Kate’s Best Super Moist Pumpkin Walnut Bread Recipe
There’s nothing like a slice of homemade pumpkin walnut bread recipe to welcome the fall season. This loaf is packed with rich pumpkin flavor, warm spices, and crunchy walnuts in every bite.
I prefer desserts that strike the right balance between novelty and simplicity. As a pastry chef in San Francisco, my desserts were once described as “homey” and “soul-satisfying,” so it’s no surprise I gravitate toward recipes that conjure up images of childhood, flecked with a bit more imagination. Especially stellar ones, like this pumpkin-walnut bread that are moist, full of spice, and not too sweet.
Made with simple pantry staples and just one bowl for the wet ingredients and one for the dry, this is the kind of easy pumpkin bread recipe you’ll want to keep on repeat.
The blend of spices and toasted walnuts take this quick bread recipe to the next level—perfect as an afternoon snack or a cozy breakfast with a hot cup of coffee. You’ll love the way the top turns golden brown but the inside keeps a super moist tender crumb, and nutty aroma that fills your kitchen? I would make a loaf just for that!
All you need is a greased loaf pan, a few minutes of prep, and a preheated oven. In just over an hour, you’ll have a moist pumpkin loaf that’s just as good as any bakery’s, but made right in your own kitchen.
This Pumpkin Walnut Bread Recipe Is
- Super moist and tender, like my pumpkin seed muffins
- Loaded with crunchy walnuts for nutty flavor in every bite
- Perfect for longer storage—wrap in plastic wrap or store in an airtight container
- A dairy-free treat that’s easy to adapt
- Just the right balance of sweet, spiced, and comforting
- Easy to double for gifting or freezing—just use muffin tins for pumpkin muffins or bake an entire loaf
The texture of the bread is everything you want in a homemade pumpkin bread: soft, moist, and almost cake-like, with a little crunch from the walnuts. It’s certainly one of my favorite fall recipes.
It’s the kind of treat you’ll crave, just like my soft pumpkin cookies—both are perfect fall treats that never last long at my house.
Choosing The Right Ingredients
- All purpose flour: The base for a tender crumb. You can swap in some whole wheat pastry flour for extra nutrition.
- Baking soda: The leavening agent that helps your loaf rise.
- Ground cinnamon, nutmeg, ginger: The warm spices that make this bread taste like fall.
- Salt: Balances the sweetness and brings out all the flavors.
- Eggs (room temperature): Bind everything together and add richness.
- Milk: Keeps the bread moist. Use plant-based milk or regular whole milk
- Granulated sugar: Adds moisture and the perfect amount of sweetness
- Pumpkin puree: Use canned or homemade pumpkin purée for that rich pumpkin flavor.
- Vegetable oil: Makes for a super moist loaf. Avocado oil or canola oil also work.
- Vanilla extract: Rounds out the flavor and adds a bakery-style aroma.
- Chopped toasted walnuts: For nutty flavor and a bit of crunch. Toasted walnuts are best, just toast in a dry skillet over medium-low heat until aromatic and golden.
Overview: How To Make Pumpkin Walnut Bread
This is a very simply dessert to prepare—it actually reminds me of my nutty apple bread in terms of preparation, ease, taste, and texture. You don’t even need your mixer!
Start by heating your oven to 350°F and greasing a 9×5-inch loaf pan. Line with parchment paper like we do for our zucchini bread. In a large bowl, combine flour, baking soda, cinnamon, nutmeg, ginger, and salt. In a separate bowl, whisk together eggs, milk, sugar, pumpkin puree, vegetable oil, and vanilla extract until smooth.
Add the pumpkin mixture to the flour mixture and stir just until blended—don’t overmix or you’ll end up with a dense loaf. Fold in the chopped walnuts with a rubber spatula. Pour batter into the prepared loaf pan and smooth the top.
Bake for 55-65 minutes, or until a cake tester or toothpick inserted into the center of the loaf comes out clean. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. For longer storage, wrap the entire loaf in plastic wrap, aluminum foil, or slice and store in an airtight container or freezer bag. Individual slices are perfect for freezing and popping into the toaster for a quick breakfast or afternoon snack.
Topping Suggestions
I can’t possibly wait long enough for a loaf of this incredible pumpkin bread to cool in order to top it with anything but if you have more willpower here are a few suggestions:
- Maple Glaze: Drizzle a simple glaze made from powdered sugar, maple syrup, and a splash of milk over the cooled loaf.
- Cream Cheese Frosting: Spread a thick layer of tangy cream cheese frosting for a decadent treat.
- Cinnamon Sugar: Brush the finished, cooled loaf with melted butter and sprinkle cinnamon sugar for a sweet, crunchy finish.
- Chopped Toasted Walnuts: Add extra walnuts on top before baking for more crunch and nutty flavor.
- Pumpkin Seeds: Sprinkle raw or roasted pumpkin seeds on the loaf for a pretty and nutritious topping.
- Powdered Sugar: Dust the cooled loaf with powdered sugar for a simple, elegant finish.
This homemade pumpkin bread is everything you want for the fall season—easy, comforting, and full of pumpkin flavor. For more pumpkin recipes, check out my iced pumpkin molasses cookie ice cream sandwiches or try a round up of the best pumpkin pie recipes. Enjoy every slice!
Kate’s Best Super Moist Pumpkin Walnut Bread
Equipment
- 1 Whisk
Ingredients
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon kosher salt
- 1/2 teaspoon ground nutmeg
- 2 large eggs, at room temperature
- 1/3 cup plant-based milk, or any kind of milk
- 1 1/4 cups granulated sugar
- 1 cup pumpkin puree (9 ounces)
- 1/2 cup vegetable oil, or other neutral oil
- 1 teaspoon vanilla extract
- 1 cup toasted walnuts (about 4 ounces), chopped
Instructions
- Heat the oven to 350°F and arrange a rack in the middle. Grease a 9 x 5in loaf pan and line with parchment paper.
- Whisk together the 1 1/2 cups flour, 1 teaspoon baking soda, 2 teaspoons cinnamon, 1 teaspoon ginger, 1 teaspoon salt, and 1/2 teaspoon nutmeg in a large bowl.
- In a separate bowl whisk together the 2 eggs , 1/3 cup milk, 1 1/4 cups sugar, 1 cup pumpkin, 1/2 cup oil, and 1 teaspoon vanilla until smooth. Add the flour mixture to the wet ingredients and stir until blended and smooth. Add walnuts and stir to incorporate. Use a spatula to scrape into prepared pan and smooth top.
- Bake for 55-65 minutes, until bread is firm to the touch and a toothpick inserted into the center comes out clean. Transfer to a rack to cool completely.
- Slice and enjoy! Wrap any leftover bread tightly with plastic wrap and store on the counter for up to 5 days (like it will last that long— 🙂
Notes
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How to Toast Walnuts: Place walnuts in a dry skillet and place over medium-low heat. Toast, stirring frequently until fragrant and golden. Let them cool before chopping and mixing into the bread.
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Storage: Wrap leftover bread tightly in plastic wrap and keep at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw at room temperature.
