This Pumpkin and Walnut Bread recipe was a favorite of mine last Thanksgiving. I made it with a base of pumpkin puree and three main ingredients: ground cinnamon, ground nutmeg, ground ginger, and, of course, some chopped walnuts.

Don’t ask me why I used ginger, I know some of you might not like it, but ginger made the recipe more unique with its special touch, so make sure to use it, For the nuts, you have plenty of options to choose from. I used walnuts this time, but next time, I’m thinking of trying almonds.

This Pumpkin and Walnut Bread is so awesome to enjoy in the morning with a spread of strawberry jam, I absolutely love it, Too bad the kids don’t like it as much, but my husband adores it.

What is Pumpkin and Walnut Bread?

This is a simple Pumpkin and Walnut Bread made with a base of pumpkin puree, and some spices like cinnamon, nutmeg, ginger, and of course walnuts as the main nuts used. The bread has that delicious natural sweetness of pumpkin that mixes well with walnuts. I love to enjoy it as a breakfast, sometimes as a snack, or even as a dessert with a hot drink.

What to Eat with Pumpkin and Walnut Bread?

Pumpkin and walnut bread can be enjoyed with a variety of other dishes and drinks. You can spread butter, cream cheese, any jam you want, or even peanut butter on a slice as I did always. It also goes well with some whipped cream, sometimes I love to have it with some other chocolate dessert such as some muffins and enjoy it with a hot cup of coffee.

Ingredients

1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon salt
1 cup canned pumpkin puree
½ cup vegetable oil
2 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
½ cup chopped walnuts

How to Make Pumpkin and Walnut Bread?

Step 1:

Turn on the oven to 350°F (175°C). Grease a loaf pan with butter.

Step 2:

In a bowl, mix the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set it aside.

Step 3:

In another bowl, stir together pumpkin, oil, eggs, sugar, and vanilla until smooth.

Step 4:

Slowly add the dry mix to the wet mix. Stir gently, But, don’t mix too much.

Step 5:

Add the chopped walnuts and fold them in carefully.

Step 6:

Pour the batter into the pan and spread it out.

Step 7:

Bake for 55-65 minutes. After that Let the bread cool for 10 minutes, and Enjoy.

Kitchen Equipment Needed

9×5-inch loaf pan
Mixing bowls
Whisk
Measuring cups and spoons
Spoon or spatula for folding
Toothpick or cake tester
Cooling rack

Nice Tips!

Remember to Stir slowly, so everything mixes well.
Always, let the bread cool for 10 minutes in the pan before you take it out.
After you pour the batter into the pan, Don’t forget to tap the pan on the counter.
You can add any nuts you like as well, so make sure to make the bread more unique for you.

FAQ

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can, Just make sure to cook and puree the fresh pumpkin before using it in the recipe.

Can I make this bread without walnuts?

Yes, You can either leave out the walnuts or replace them with other nuts.

Can I add spices like cloves to this recipe?

Yes, you can add other spices if you want.

Can I double the recipe to make more bread?

Yes, you can double the recipe and bake two loaves if you want.

Can I freeze this bread?

Yes, pumpkin and walnut bread freezes well. After it has cooled, wrap it tightly in plastic wrap and foil, then store it in a freezer-safe bag for up to 1 month.