This cozy Pumpkin Walnut Bread is perfect for fall, filled with warm spices and crunchy walnuts. It’s moist and flavorful, making it a delightful treat any time of day!
Honestly, I can never resist a slice while it’s still warm. Top it with a bit of butter, and it’s like a hug in food form! Definitely a must-try for pumpkin lovers! 🎃
Key Ingredients & Substitutions
All-Purpose Flour: Regular flour works best here for a fluffy texture. If you’re gluten-free, try using a 1:1 gluten-free flour blend. It doesn’t change the flavor too much!
Granulated Sugar & Brown Sugar: Both sugars affect texture and taste. You could use coconut sugar for a lower-glycemic option. It’s a bit darker, but delicious!
Canned Pumpkin Puree: Look for 100% pumpkin with no additives. If you have a fresh pumpkin, roast it and puree it! It adds a nice homemade touch.
Vegetable Oil: While I love using vegetable oil for moisture, you can swap it for coconut oil or melted butter. Just remember that butter adds great flavor!
Walnuts: They add a nice crunch! If you have nut allergies, go for sunflower seeds or pumpkin seeds, which work well too.
How Do I Ensure My Bread is Moist and Not Overbaked?
Moist bread is the goal here, and keeping an eye on the baking time is key. Here’s how to get it just right:
- Start checking for doneness at 60 minutes—stick a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready!
- Cool the bread in the pan for a short time before moving it to a wire rack. This helps keep it moist without soggy bottoms.
- If your bread is browning too much on top, tent it with foil during the last 15 minutes of baking.
These simple tips can make a big difference in the outcome of your Pumpkin Walnut Bread. Happy baking!
How to Make Pumpkin Walnut Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups (220g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
Wet Ingredients:
- 2 large eggs
- 1 cup (240ml) canned pumpkin puree
- 1/2 cup (120ml) vegetable oil
- 1/4 cup (60ml) water or orange juice
- 1 tsp vanilla extract
For the Topping:
- 1 cup chopped walnuts, plus extra for topping
How Much Time Will You Need?
This delightful Pumpkin Walnut Bread requires about 15 minutes of prep time and 60-70 minutes of baking time. After that, you’ll let it cool for a bit before slicing into this tasty treat. So, you can expect a total time of around 1 hour and 30 minutes before diving in!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Next, grease a 9×5 inch loaf pan, or you can line it with parchment paper for easier removal later on. This step ensures that your bread comes out smoothly!
2. Mix the Dry Ingredients:
In a large bowl, combine the all-purpose flour, both sugars, baking soda, baking powder, salt, and all the lovely spices (cinnamon, nutmeg, cloves, and ginger). Whisk everything together until it’s well mixed. This makes sure your flavors are evenly distributed throughout the bread!
3. Whisk the Wet Ingredients:
In a separate medium bowl, crack the two eggs and beat them lightly. Add in the pumpkin puree, vegetable oil, water (or orange juice), and vanilla extract. Mix it all until smooth and combined. The pumpkin is what gives your bread its delicious moisture!
4. Combine Wet and Dry Mixtures:
Now gently pour the wet ingredients into the dry ingredients. Use a spatula to fold everything together. Be careful not to overmix—just mix until you don’t see any dry flour. A little lumpy is okay! This helps keep your bread light and fluffy.
5. Add the Walnuts:
Next, fold in the chopped walnuts to add that lovely crunch. If walnuts aren’t your favorite, feel free to replace them with your favorite nuts or seeds!
6. Pour and Decorate:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. For an extra touch, sprinkle a few walnut pieces on top to make it look even more appealing.
7. Bake to Perfection:
Place your loaf pan in the preheated oven and bake for 60-70 minutes. To check for doneness, insert a toothpick into the center of the bread. If it comes out clean or with just a few moist crumbs, you’re ready to go!
8. Cooling Time:
Once baked, let the bread cool in the pan for 10-15 minutes. Then carefully transfer it to a wire rack to cool completely. This step is important—it allows your bread to set properly and makes for easier slicing!
And there you have it—your moist, warmly spiced Pumpkin Walnut Bread is ready to be enjoyed! Slice it up and savor the deliciousness!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you have fresh pumpkin, roast it until tender, then puree it until smooth. Fresh pumpkin can add a lovely, homemade flavor to your bread!
Can I Substitute the Vegetable Oil?
Yes! You can use melted coconut oil or unsalted butter instead of vegetable oil. Both options will impart a different flavor but will still create a moist bread. Just ensure to measure the same amount!
How Should I Store Leftover Bread?
Store any leftovers in an airtight container at room temperature for 2-3 days. For longer freshness, wrap it tightly in plastic wrap and refrigerate for up to a week. You can also freeze it for up to 3 months—just slice it first for easy thawing!
Can I Make This Recipe Gluten-Free?
Definitely! Use a 1:1 gluten-free flour blend in place of all-purpose flour. Be sure to check that all your ingredients, especially the baking powder, are gluten-free as well!
