Pumpkin Bread with Walnuts

You’ve tried banana bread. It was fine. It was the bread you settled for.

But what if I told you there’s a loaf that’s richer, spicier, and infinitely more moist? A loaf that makes your entire house smell like a crisp autumn day, even if it’s the middle of July.

This isn’t just another recipe. This is the recipe.

The one your neighbors will subtly ask you to make again. The one that turns basic brunches into legendary gatherings. It’s ridiculously easy to make, yet people will think you slaved for hours.

Why wouldn’t you want that kind of credit?

What Makes This Recipe So Good

This pumpkin bread is the undisputed champion of quick breads. The pumpkin puree delivers an insane level of moisture that keeps the loaf from drying out, even days after baking. It’s the secret weapon.

Warm spices like cinnamon and nutmeg create a flavor profile that is pure comfort.

The toasted walnuts add a crucial textural contrast—a satisfying crunch in every single bite. This isn’t a mushy, one-note bread. It’s a complex, can’t-stop-eating-it experience.

Ingredients

Gather these simple ingredients.

Using room-temperature eggs and pumpkin puree is a pro move for a more even mix.

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1 ½ cups granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• ⅓ cup water
• 1 cup walnuts, toasted and roughly chopped

Step-by-Step Instructions

1. Prep your station. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan. Don’t skip the greasing unless you enjoy chiseling.
2. Combine the dry team. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.Set this aside.
3. Combine the wet team. In a large bowl, beat the sugar, oil, and eggs until well combined. Mix in the pumpkin puree and water. It will look a little weird.That’s normal.
4. Unite the teams. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix! A few lumps are your friend.
5. Fold in the walnuts. Gently stir in most of the toasted walnuts, saving a handful for the top.
6. Bake it. Pour the batter into your prepared pan. Sprinkle the remaining walnuts on top.Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool it. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. Let it cool completely. I know, the wait is torture.

Storage Instructions

Once completely cool, wrap the loaf tightly in plastic wrap or store it in an airtight container.

It will stay perfectly moist at room temperature for up to 4 days.

For longer storage, you can freeze it. Wrap the whole loaf or individual slices in plastic wrap and then aluminum foil. It will keep in the freezer for up to 3 months.

Thaw at room temperature.

Benefits of This Recipe

This recipe is a multitasking hero. It’s an impressive homemade gift, a guaranteed potluck winner, and the perfect excuse to eat cake for breakfast. It’s called bread, after all.

It’s also incredibly forgiving for beginner bakers.

The mixing method is simple, and the ingredients are pantry staples. You get a massive payoff for very little effort. The ROI is insane.

Common Mistakes to Avoid

Overmixing the batter. This is the number one way to create a tough, dense brick of a loaf.

Stir until the flour is just incorporated, then walk away.

Using the wrong pumpkin. You need 100% pure pumpkin puree, not pumpkin pie filling. The filling is pre-sweetened and spiced and will throw the entire recipe into chaos.

Not toasting the walnuts. Raw walnuts are fine. Toasted walnuts are transformative.

They add a deeper, nuttier flavor. Just toss them in a dry pan for a few minutes until fragrant. You’re welcome.

Alternatives

Feel free to customize this base recipe.

Swap the walnuts for pecans, dark chocolate chips, or even dried cranberries for a tart twist.

For a healthier version, you can substitute half the oil with unsweetened applesauce. You can also replace half the all-purpose flour with whole wheat flour. IMO, the original is perfect, but you do you.

Frequently Asked Questions

Can I make this into muffins instead?

Absolutely.

Divide the batter into a lined muffin tin and bake at 350°F for 20-25 minutes. Keep a close eye on them, as they bake much faster.

Why did my bread sink in the middle?

This usually means it was underbaked, or you opened the oven door too early. The heat shock causes the structure to collapse.

Use that toothpick test and be patient.

My bread is browning too fast. What do I do?

If the top is getting too dark before the center is cooked, tent a piece of aluminum foil loosely over the top for the remainder of the baking time.

Can I reduce the sugar?

You can try reducing it to 1 ¼ cups, but going lower will affect the texture and moisture. The sugar does more than just sweeten here.

FYI, it works great as written.

Final Thoughts

This pumpkin bread recipe is a game-changer. It’s stupidly simple to make yet delivers a result that feels gourmet. The combination of spicy, sweet, and nutty is literally unbeatable.

Bake it once, and it will become a permanent fixture in your recipe rotation.

Go make it. Your future self, happily eating pumpkin bread for breakfast, will thank you.