Easy Homemade Pumpkin Nut Bread
A soft, buttery pumpkin bread filled with warm cinnamon and crunchy walnuts. This quick bread is perfect for fall baking, holiday gifting, or enjoying with your morning coffee.
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.
Nutrition
Calories: 393kcalCarbohydrates: 45gProtein: 6gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 8gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 71mgSodium: 392mgPotassium: 169mgFiber: 2gSugar: 27gVitamin A: 5183IUVitamin C: 1mgCalcium: 36mgIron: 2mg
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