Pumpkin Walnut Bread (Buttery & Moist)
This homemade Pumpkin Walnut Bread is a type of quick bread made with pumpkin puree, walnuts and warm spices. I keep the spices simple, just a touch of cinnamon, so the pumpkin flavor really shines through.
It’s an easy fall baking recipe that’s perfect for breakfast, snacking, gifting, or serving warm with a cup of coffee.
My Obsession with Nuts
If you’ve been around my kitchen for a while, you know I can’t resist tossing nuts into just about everything. Cookies, muffins, breads… they all get a handful.
It’s a habit I picked up from my grandmother, who always sprinkled in “just a few extra” whenever she baked. I guess it stuck with me, because now I find it almost impossible to bake without them.
Some of my favorite nut-filled desserts include banana muffins, walnut fudge and pumpkin cookies.
Why You’ll Love This Recipe
- Buttery flavor: Unlike most pumpkin breads made with oil, this recipe uses real butter for a rich, classic taste.
- Easy to make: One bowl for dry, one for wet, no special equipment needed.
- Perfect texture: Tender and moist, studded with crunchy walnuts in every bite.
- Flexible: Add a maple glaze, streusel topping, or mix-ins like cranberries or chocolate chips for a personalized touch.
- Freezer-friendly: Bake now, enjoy a slice later!
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When To Thaw Your Turkey!
Recipe Ingredients
Ingredient Notes
- Nut Swap – Pecans would be my next choice.
- Pumpkin Puree – Be sure to use puree, not pumpkin pie filling.
- Eggs and Butter – It’s best to have both at room temperature when you start assembling the bread.
- Spiced Up: Add ¼ teaspoon each nutmeg and cloves, or swap cinnamon for 1 teaspoon pumpkin pie spice.
See recipe card below for a full list of ingredients and measurements.
How to Make Pumpkin Walnut Bread
Step 1: Preheat the oven to 350 degrees.
Step 2: Cream together the butter and sugar, then add the eggs one at a time.
Step 3: Mix in the vanilla and pumpkin puree.
Step 4: Mix dry ingredients.
Step 5: Combine the wet and dry ingredients.
Step 6: Fold in the walnuts.
Step 7: Add to a loaf pan and bake.
FAQ
It could be underbaked or removed from the oven too soon. Make sure the center reaches 200–205°F and cool it partially in the pan before transferring to a rack.
Yes, you can divide into two smaller loaf pans or bake as muffins. Adjust bake time accordingly (muffins bake in about 20 minutes).
Serving Suggestions
- Toast slices and spread with butter or cream cheese.
- Pair with hot coffee or spiced chai.
- Slice, wrap in parchment, and gift during the holidays.
Did you make the recipe? Let us know what you thought by leaving a comment below and sharing it on Instagram, Pinterest, and Facebook! Thanks so much!
Recipe
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Easy Homemade Pumpkin Nut Bread
Equipment
Ingredients
- 1¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup softened butter
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin purée
- 1 cup chopped walnuts
Instructions
- Preheat oven to 350°F. Grease or spray an 8×4-inch loaf pan with nonstick baking spray.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.1¼ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, ½ teaspoon ground cinnamon
- In a large bowl or stand mixer, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing until well blended. Stir in the vanilla extract and pumpkin purée until smooth.½ cup softened butter, 1 cup sugar, 2 large eggs, 1 teaspoon vanilla extract, 1 cup pumpkin purée
- On low speed, gradually add the dry ingredient mixture and mix just until combined. Gently fold in the chopped walnuts.1 cup chopped walnuts
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean and the internal temperature reaches about 200°F.
- Let the bread cool in the pan for 10 minutes, then remove and place on a wire rack to cool completely.
- Slice and enjoy once fully cooled.
Notes
Tips for Success
- Chop the walnuts small: Large chunks can make the bread crumble when slicing.
- Cool completely before slicing: It’s tempting to cut in right away, but letting it cool at least 30–45 minutes keeps it from falling apart.
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Check for doneness: Pumpkin bread often appears baked on the outside but requires additional time to cook through.
- Insert a toothpick in the center. It should come out clean or with just a few crumbs.
- Use a thermometer. The loaf should be 200–205°F in the center.
- The edges should pull slightly away from the pan, and the top should spring back when touched.
Storage and Freezing
- Counter: Store wrapped at room temperature for up to 3 days.
- Fridge: Store in an airtight container up to 1 week.
- Freezer: Wrap tightly in plastic, then foil. Freeze up to 3 months. Thaw overnight at room temp.
SO Easy!