This moist pumpkin nut bread is a must-make recipe for Fall! With a whole can of pumpkin puree, walnuts, and warm spices, it has a tender crumb and is packed with nutty flavor. Plus, it comes together quickly in one bowl!
I absolutely love a pumpkin nut bread recipe for Fall! This delicious pumpkin loaf has rich pumpkin puree and warm spices that make your kitchen smell amazing.
Each slice is tender and filled with crunchy walnuts, making it a perfect treat for breakfast or a snack. It's amazing with a cup of coffee and is sure to become one of your favorite Fall quick breads.
For more pumpkin recipes, make pumpkin cream cheese swirl muffins, sour cream pumpkin bread, pumpkin streusel muffins, pumpkin spice cookies, and pumpkin brownies!
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Why This Recipe Works
- No mixer required-ย Like my brown butter pumpkin bread, all you need is one bowl, a whisk, and a rubber spatula to make this recipe by hand!
- Full can of pumpkin puree- This recipe calls for a whole can of pumpkin, making it extra moist and packed with flavor.
Key Ingredients
- Granulated sugar- Don't decrease the amount, as it affects both the sweetness and texture of the bread.
- Brown sugar- You can use light or dark brown sugar. Make sure it isn't dried out.
- Oil- Incorporating oil into pumpkin bread helps it stay moist for days. I like using canola, vegetable, or olive oil.
- Eggs- Make sure to use room temperature eggs to bind the ingredients together.
- Sour cream- Sour cream adds moisture and richness to muffins and banana bread, resulting in a tender crumb. Plain Greek yogurt also works.
- Pumpkin puree- Use canned pumpkin puree, not pre-sweetened pumpkin pie filling. The only ingredient listed should be pumpkin.
- All purpose flour- I highly suggest weighing your flour in grams with a kitchen scale for accurate measurements. Scooping directly from the bag with a measuring cup leads to over-measuring, which will make your pumpkin bread dry.
- Baking powder and baking soda- These leaveners react with heat and acid for a good rise. Check the expiration dates before you use them!
- Pumpkin pie spice- This is a blend of spices like ground cinnamon, ginger, nutmeg, cloves, and allspice. You can find pre-made pumpkin pie spice at most grocery stores or make your own.
- Chopped nuts- I used chopped walnuts (a classic option), but you can also try toasted pecans, hazelnuts, or almonds.
For the full list of ingredients and instructions, see the recipe card at the bottom of this post.
Ingredient Additions
- Add chocolate chips or dried fruit- Add more sweetness to the loaf by folding in ยฝ cup of dark or semi-sweet chocolate chips, raisins, or dried cranberries.
- Add frosting- I love pumpkin bread with cream cheese frosting! You can spread brown butter cream cheese frosting, pumpkin cream cheese frosting, or maple glaze on top of the loaf.
Step by Step Instructions
Step 1: Preheat the oven to 350ยฐF and line a loaf pan with parchment paper. Whisk the sugars and oil together in a large bowl, then stir in 2 large eggs.
Step 2: Whisk in the sour cream, pumpkin puree, and vanilla extract until smooth.
Step 3: Fold the flour, baking powder, baking soda, and salt into the wet ingredients until there are only a few dry streaks of flour left. Then add the nuts.
Step 4: Pour the batter into a lined loaf pan. Sprinkle sugar and pumpkin seeds on top, then bake until a toothpick inserted in the center comes out clean.
Step 5: Let the bread cool for 5-10 minutes, then place it on a wire rack to cool completely. Slice and serve!
Expert Baking Tips
- Use a metal pan. Make sure to use a non-stick metal 9x5-inch loaf pan, not silicone because the bread will burn!
- Avoid overmixing. For a soft, tender crumb, fold in the dry ingredients until they're just combined. Overmixing leads to a tough texture.
- Cover with foil. If the top of your bread starts browning too quickly in the oven, cover it with aluminum foil and continue baking.
- Cool before slicing. It's tempting to dig in right away, but wait until the pumpkin walnut bread fully cools before slicing. This helps it set properly and prevents the slices from crumbling.
Storage Tips
Wrap the loaf in plastic wrap or place it in an airtight container. It stays fresh for 2-3 days at room temperature. You can place a paper towel in the container to soak up extra moisture that might make it soggy.
Freezing Pumpkin Bread
Wrap individual slices or the entire loaf in plastic wrap, then place it in a freezer-safe bag or container. Freeze for 2-3 months.
Frequently Asked Questions
I haven't tested this particularย pumpkin bread recipeย with homemadeย pumpkin puree, but you can give it a try! It's usually more watery than canned pumpkin, so strain it through a cheesecloth first.
Yes! Make the batter, then fill each muffin liner ยพ full. Muffins bake much faster than a full loaf, so bake at the same temperature but start checking for doneness around the 18-22 minute mark. They're ready when the tops are golden and a toothpick inserted in the center comes out clean.
Because pumpkin bread has a thick batter, it takes a bit longer to bake. It's ready when the top is firm and a toothpick inserted into the center comes out clean with a few moist crumbs attached. The top will look wet and may sink in the center if it isn't fully baked.
More Fall Recipes to Try
๐ Recipe
Moist Pumpkin Nut Bread
Equipment
- 1 9X5-inch loaf pan
- 1 large mixing bowl
- 1 whisk
Need Metric or US Customary Measurements?
Use the buttons below to toggle between grams and cups!
Ingredients
- 200 grams granulated sugar
- 40 grams brown sugar light or dark
- 112 grams oil
- 2 large eggs room temperature
- 80 grams sour cream room temperature
- 450 grams pumpkin puree 1 14-ounce can
- 2 teaspoons vanilla extract
- 240 grams all purpose flour
- ยฝ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 95 grams chopped walnuts or pecans
Instructions
- Preheat the oven to 350ยฐF (180ยฐC). Line a 9X5-inch loaf pan with parchment paper.
- Vigorously whisk granulated sugar, brown sugar, and oil together in a large bowl. Then whisk in the eggs until well combined.200 grams granulated sugar, 40 grams brown sugar, 112 grams oil, 2 large eggs
- Add the sour cream, pumpkin puree, and vanilla to the bowl. Whisk together until smooth.80 grams sour cream, 450 grams pumpkin puree, 2 teaspoons vanilla extract
- Add all purpose flour, baking powder, baking soda, salt, and pumpkin pie spice into the wet ingredients. Fold the dry ingredients in with a rubber spatula until halfway combined.240 grams all purpose flour, ยฝ teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 1 tablespoon pumpkin pie spice
- Gently fold in the chopped nuts. Fold until no dry streaks of flour remain.95 grams chopped walnuts
- Pour the batter into the prepared loaf pan. Sprinkle sugar and pumpkin seeds on top, then bake for 55-65 minutes until a butter knife inserted in the center comes out clean with a few moist crumbs attached.
- Let the pumpkin bread cool for 5-10 minutes, then transfer to a wire rack to cool completely.
Rise Thornton
This is soooo delicious. The smells when the bread was baking are incredible. Thanks, this is a new favorite of mine. Now I can't wait to try your banana nut muffins