Walnut Pumpkin Bread

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This mouth-watering Walnut Pumpkin Bread is going to have you wishing it was fall all year ’round. Incredibly moist and soft, this simple recipe will quickly become a family favorite!

walnut pumpkin bread

anything but basic

Everyone knows that when the leaves start to turn, and the weather starts to cool, that pumpkin everything is also right around the corner. Unfortunately, pumpkin has been given a bad wrap lately. I, personally, think that sucks! Pumpkin is delicious and perfect for the fall, and I think whoever denies this is just being insecure. Just because something is delicious and everyone likes it, doesn’t mean it’s basic. However, even if it does, who cares!

overhead shot of slice of walnut pumpkin bread with a fork taking a piece.

why i love this walnut pumpkin bread

This recipe is my little spin on the classic pumpkin bread you all know and love. It’s so simple, and with the added crunch of walnuts, it’s the best version yet! Walnut Pumpkin Bread uses a lot of ingredients you are almost guaranteed to have hanging around already. It’s completely fool proof!

ingredients you’ll need

  • Pumpkin Purée
  • Flour
  • Butter
  • Sugar
  • Eggs
  • Almond Milk
  • Baking Soda
  • Baking Powder
  • Cinnamon
  • Salt
  • Walnuts

How to make Walnut Pumpkin Bread

While your oven is preheating to 350°F, grease a 9×5 loaf pan. In a medium size bowl combine flour, baking soda, baking powder, cinnamon and salt. Set aside.

In a separate bowl, use a hand mixer to cream together the butter and sugar, for about 2 minutes. Add eggs, pumpkin purée and almond milk. Mix until well blended.

Slowly add in the dry ingredients, stir until well mixed. Be careful not to over-mix the batter. Fold in 1/2 cup of walnuts.

Pour into loaf pan and top with the remaining walnuts. Bake for 55-60 minutes, or until a toothpick/fork pokes in and comes out clean. Let cool in pan for 5 minutes, then remove and cool on a wire rack.

tips for making walnut pumpkin bread

You can store this walnut pumpkin bread in an air tight container or wrapped in cling wrap on the kitchen counter. It will last 3-4 days this way, or you can pop it in the fridge to last a little longer.

This recipe is totally freeze-able! Freeze it in slices, for an easy way to thaw just enough for one.

Rub a stick of butter along the inside of your loaf pan for a super easy and flavorful way to make sure your pumpkin bread comes right out!

Try some of my other recipes!

walnut pumpkin bread
Print Pin
5 from 7 votes

Walnut Pumpkin Bread

This mouth watering Walnut Pumpkin Bread is incredibly moist and soft. A super simple recipe that will quickly become a family favorite!
Course Dessert, Snack
Cuisine American
Keyword breakfast, dessert, pumpkin, pumpkin bread, snack, walnut pumpkin bread
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10 servings
Cost $4

Equipment

  • 9X5 loaf pan

Ingredients

  • 1 2/3 cups flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/3 cup butter softened
  • 3/4 cup white sugar
  • 1/2 cup light brown sugar
  • 2 large eggs
  • 1 cup pumpkin purée
  • 1/3 cup almond milk
  • 1 cups walnuts chopped

Instructions

  • Preheat oven to 350°F. Grease 9×5 loaf pan.
  • In a medium size bowl combine flour, baking soda, baking powder, cinnamon and salt. Mix and set aside.
  • In a separate bowl use a hand mixer to cream together butter and sugar, for about 2 minutes.
  • Add eggs, pumpkin puree and almond milk or water, mix until well blended.
  • Slowly add in the dry ingredients, stir until well mixed. Be careful not to over-mix the batter. Fold in 1/2 cup of walnuts.
  • Pour into loaf pan and cover the top with the rest of the walnuts. Bake for 55-60 minutes, or until a toothpick/fork pokes in and comes out clean.
  • Let cool in pan for 5 minutes, then remove and cool on a wire rack.

Notes

  • Serve warm with a pat of butter.
  • You can easily double this recipe to make for parties!
  • Store in air tight container on the kitchen counter for 3-4 days, or in the fridge to last a little longer. You can also store in the freezer.
words be nice and stay weird

20 thoughts on “Walnut Pumpkin Bread”

    1. You could definitely give both of these ideas a shot. Just remember that the ratio of AP flour to almond flour is 1:2 and sugar to erythritol is about 1 cup sugar to every 1 1/3 cups erythritol (it’s not as sweet), so you will have to make this adjustments. Let me know if you make it, I’d love to hear how it went!

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