Kate's Best Super Moist Pumpkin Walnut Bread
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.
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Servings: 1 loaf
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.