Moist Pumpkin Nut Bread
This moist pumpkin nut bread recipe is perfect for Fall! It's quick and easy to make with pumpkin puree, crunchy walnuts, and pumpkin spice.
Equipment
- 1 9X5-inch loaf pan
- 1 large mixing bowl
- 1 whisk
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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
- ½ 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 350°F (180°C). 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, ½ 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.
Notes
Storage: Wrap the cooled bread in plastic wrap or place it in an airtight container. Store 2-3 days at room temperature. For longer storage, place in the fridge for up to 1 week.
Freezing: Wrap individual slices or the entire loaf in plastic wrap, then place in a freezer-safe bag or container. Freeze for 2-3 months. Thaw in the fridge overnight and then bring to room temperature.
Nutrition
Serving: 1sliceCalories: 388.9kcalCarbohydrates: 48.1gProtein: 5.8gFat: 20.3gSaturated Fat: 2.6gPolyunsaturated Fat: 8gMonounsaturated Fat: 8.7gTrans Fat: 0.05gCholesterol: 37.5mgSodium: 382.8mgPotassium: 193.4mgFiber: 2.7gSugar: 26.1gVitamin A: 7104.2IUVitamin C: 2.2mgCalcium: 57.2mgIron: 2.4mg
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