Pumpkin Walnut Bread
Discover the cozy, autumnal charm of Pumpkin Walnut Bread, a moist and flavorful loaf that blends pure pumpkin puree with warm spices like cinnamon, nutmeg, and cloves. This easy-to-make recipe boasts a tender crumb with a delightful crunch from chopped walnuts, making it perfect for breakfast, dessert, or a midday snack. Sweetened with a combination of granulated and light brown sugar, and enriched by melted butter and aromatic vanilla, every bite is a comforting treat. Requiring just 15 minutes of prep, this one-bowl wonder is baked to golden perfection in under an hour. Serve it warm or at room temperature, and enjoy the rich flavors of fall in every slice. Perfect for seasonal gatherings or a thoughtful homemade gift, this pumpkin bread recipe is sure to become a favorite.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoons baking powder
- 1 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground cloves
- 0.5 teaspoons salt
- 1.5 cups granulated sugar
- 0.5 cups light brown sugar, packed
- 0.5 cups unsalted butter, melted and cooled
- 2 large eggs
- 1 cups pumpkin puree (not pumpkin pie filling)
- 1 teaspoons vanilla extract
- 0.25 cups milk
- 0.75 cups chopped walnuts
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt until well combined. Set aside.
In a separate medium bowl, whisk together the granulated sugar, brown sugar, melted butter, and eggs until smooth and creamy.
Fold in the pumpkin puree, vanilla extract, and milk to the wet mixture, mixing until well incorporated.
Gradually pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until no dry streaks remain, being careful not to overmix.
Fold in the chopped walnuts for a crunchy texture.
Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Let the bread cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely before slicing.
Serve slices warm or at room temperature. Store leftovers in an airtight container for up to 4 days at room temperature or up to 7 days in the refrigerator.
Nutrition Facts
Calories |
4136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.6 g | 216% | |
| Saturated Fat | 70.3 g | 351% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 2882 mg | 125% | |
| Total Carbohydrate | 625.3 g | 227% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 412.5 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 437 mg | 34% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 2053 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
