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!
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!
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
- Almond Milk
- Baking Soda
- Baking Powder
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!
- Blueberry Peach Cobbler
- Roasted Pecans
- Honey Beer Bread
- Lemon Blueberry Coffee Cake
- Spooky Sweet Potato Smoothie
Walnut Pumpkin Bread
- 9X5 loaf pan
- 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
- 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.
- 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.