Pumpkin Spice Walnut Bread Recipe – Easy Moist Fall Breakfast Treat

Posted on September 28, 2025

The first time I made pumpkin spice walnut bread, the scent of cinnamon, nutmeg, and toasty walnuts took over my whole kitchen and honestly, it felt like autumn had moved in. There’s something about that sweet, spicy aroma and the golden-orange crumb that just makes you want to curl up with a slice and a mug of coffee. I still remember baking it on a chilly Saturday morning, windows fogged up, and my family hovering impatiently—waiting to snag that first warm slice right out of the oven. If you’re searching for a fall breakfast treat that captures all the cozy vibes of pumpkin season, this pumpkin spice walnut bread is it.

I’ve been tweaking this recipe for years, starting with my grandma’s old-school pumpkin bread and adding my own spin with crunchy walnuts and a little extra spice. The result? A loaf that’s super moist (never dry, I promise), perfectly spiced, and loaded with nutty goodness in every bite. What I love most is how easy it is—no mixer required, just a bowl and a spoon. Whether you’re baking for a lazy weekend brunch, a quick weekday breakfast, or a crowd at Thanksgiving, this pumpkin spice walnut bread never disappoints. Even picky eaters and non-pumpkin fans in my house are big fans!

As someone who’s tested dozens of quick bread recipes, I can confidently say this pumpkin spice walnut bread is always reliable. You don’t need fancy ingredients—just some pantry staples and a can of pumpkin puree. Plus, it’s healthier than you’d think, thanks to the walnuts and real pumpkin. If you’re a pumpkin spice enthusiast or just craving something comforting and homemade, try this recipe. You’ll see why I keep coming back to it every fall (and, let’s be honest, sometimes in the middle of summer too).

Why You’ll Love This Pumpkin Spice Walnut Bread

Quick & Easy: This pumpkin spice walnut bread comes together in about 10 minutes of prep—no mixer, no fuss. Perfect for busy mornings or when you just want something homemade in a hurry.
Simple Ingredients: Chances are, you already have everything you need in your pantry. No wild goose chase for specialty items—just classic ingredients like canned pumpkin, flour, eggs, and walnuts.
Perfect for Any Occasion: This bread shines at brunch, makes a cozy afternoon snack, and is a lovely addition to holiday breakfast spreads. It even doubles as a thoughtful homemade gift.
Crowd-Pleaser: I’ve yet to meet someone who didn’t go back for seconds. Kids love the soft, sweet crumb, and adults appreciate the nutty crunch and rich autumn flavors.
Unbelievably Delicious: The pumpkin spice blend is just right—not overpowering—and the walnuts add a satisfying bite. It’s the kind of treat that makes you pause with each bite (and maybe even close your eyes… I’ve definitely done that).

What sets this pumpkin spice walnut bread apart is the method—gently folding in the walnuts right at the end so they stay perfectly crunchy, and using just enough pumpkin puree to keep the loaf moist for days. I don’t skimp on the spices, so every bite tastes like the best parts of fall. I’ve tested lower sugar versions, swapped in different nuts, and even tried baking it in muffin tins, but this loaf is my absolute favorite.

Honestly, the best part is how comforting and nostalgic it feels. There’s something about the warmth of cinnamon, ginger, and nutmeg with pumpkin that just hits the spot—especially on a chilly morning. Whether you’re baking for your family, friends, or just yourself (hey, no judgment!), this pumpkin spice walnut bread is the ultimate cozy morning treat you’ll look forward to all season long.

What Ingredients You Will Need for Pumpkin Spice Walnut Bread

This pumpkin spice walnut bread is all about simple, wholesome ingredients coming together for big autumn flavor. Most of these are pantry staples, and you can easily make swaps if needed. Here’s what you’ll need:

For the Bread:
- All-purpose flour (or substitute half whole wheat for extra fiber and a nuttier flavor)
- Baking soda (helps the bread rise and stay tender)
- Baking powder (gives an extra lift—important for a fluffy loaf!)
- Salt (balances out the sweetness and brings out the spice)
- Cinnamon (the star spice—don’t be shy!)
- Nutmeg (freshly grated if you can, for that extra warmth)
- Ginger (adds a gentle zing; ground works great)
- Cloves (optional, but a pinch gives amazing depth—just don’t overdo it)
- Brown sugar (for moisture and a subtle caramel note; I love using dark brown sugar for richer flavor)
- Granulated sugar (keeps the bread sweet and soft)
- Eggs, large, room temperature (helps bind everything together)
- Pumpkin puree (not pumpkin pie filling!—look for 100% pure pumpkin; Libby’s is my go-to for consistency)
- Vegetable oil (canola or melted coconut oil work too; oil keeps the crumb super moist)
- Vanilla extract (a little splash rounds out the flavors—real vanilla is best if you have it!)
- Milk (dairy or non-dairy, just to loosen the batter)
For the Mix-Ins:
- Walnuts, chopped (I like to toast them first for extra crunch and flavor—totally worth it!)
- Optional: Raisins or dried cranberries (for a touch of sweetness and chew, but not necessary)
Optional Topping:
- Turbinado sugar (for a sparkly, crunchy top—so pretty!)
- Extra walnut pieces (scattered on top before baking)

If you’re gluten-free, you can swap the flour for a 1:1 gluten-free blend (I’ve had good results with King Arthur’s). No walnuts? Try pecans. Want it dairy-free? Use almond or oat milk. This recipe is super flexible, so feel free to adjust based on what you have on hand.

Equipment Needed

9×5 inch loaf pan (metal or glass—I’ve used both, but be sure to grease it well or use parchment for easy removal!)
Large mixing bowl (for combining the wet ingredients)
Medium mixing bowl (for dry ingredients—makes mixing the batter much easier)
Measuring cups and spoons (accurate measurements are key for perfect texture!)
Whisk and spatula (a sturdy spatula is my favorite for folding in those walnuts)
Wire rack (for cooling the bread—this helps prevent soggy bottoms, trust me!)
Toothpick or cake tester (to check for doneness)

No loaf pan? You can bake the batter in a muffin tin for pumpkin spice walnut muffins—just watch the bake time (about 20-25 minutes). I’ve also tried mini loaf pans for cute, giftable portions. If you’re using a nonstick pan, be gentle with the finish—hand wash and avoid metal utensils so it lasts longer. Don’t have a wire rack? A clean, folded kitchen towel works in a pinch for cooling.

How to Make Pumpkin Spice Walnut Bread

Prep your pan and oven: Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or nonstick spray, or line it with parchment paper for easy lifting later. This step saves you from sticky situations—literally!
Toast the walnuts (optional but worth it!): Place chopped walnuts on a baking sheet and toast in the oven for 5-7 minutes, just until fragrant. Let them cool. Toasting brings out their nutty flavor, but don’t walk away—they can burn fast.
Mix the dry ingredients: In a medium bowl, whisk together:
- 2 cups (250g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves (optional)
Whisking helps distribute the spices evenly, so every bite is packed with flavor.
Combine the wet ingredients: In a large bowl, whisk together:
- 1 cup (200g) brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs, room temperature
- 1 cup (240g) pumpkin puree
- 1/2 cup (120ml) vegetable oil
- 1/4 cup (60ml) milk
- 2 tsp vanilla extract
Whisk until the mixture is smooth and glossy—this is where the magic starts!
Bring it all together: Add the dry ingredients to the wet mixture. Stir gently with a spatula until just combined—don’t overmix or the bread can get tough. The batter will be thick and a little lumpy, and that’s totally fine.
Fold in the walnuts: Gently fold in 3/4 cup (90g) toasted walnuts. If you’re adding raisins or dried cranberries, toss them in now. Save a few walnuts for the top if you like a pretty finish.
Pour and top: Pour the batter into your greased loaf pan, smoothing the top. Sprinkle with remaining walnuts and a tablespoon of turbinado sugar for a crunchy, bakery-style crust.
Bake: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay; wet batter means it needs more time). If the top browns too quickly, tent loosely with foil after 40 minutes.
Cool: Let the bread cool in the pan for 10-15 minutes, then lift it out and transfer to a wire rack. Cooling completely helps the flavors meld and prevents the loaf from crumbling.
Slice and enjoy! Use a serrated knife for the cleanest slices. Serve warm for the coziest experience, or at room temperature—either way, it’s delightful.

Tip: If your bread sinks in the middle, it’s usually from underbaking or too much liquid. Check your oven temp (an oven thermometer is a baker’s best friend) and measure ingredients carefully. If you like super moist bread, don’t overbake—pull it out when a few crumbs still cling to the tester.

Cooking Tips & Techniques

Don’t Overmix: Stir the batter just until the flour disappears. Overmixing can lead to a dense, rubbery loaf (I learned this the hard way more than once!).
Room Temperature Ingredients: Eggs and milk blend better when not icy cold. If you forget, just set them in a bowl of warm water for a few minutes.
Spice Control: Love spice? Add an extra pinch of cinnamon or ginger. Not a fan? Cut back, but don’t skip entirely—the spices make the bread sing.
Walnut Toasting: Toasting is optional but makes a big difference in flavor. If you’re short on time, just use raw walnuts, but try toasting at least once—you’ll taste the upgrade!
Even Baking: If your oven cooks unevenly (mine runs hot in the back), rotate the loaf pan halfway through for a uniform bake.
Troubleshooting: If the bread is browning too fast but still raw inside, cover the top loosely with foil. If it’s dry, check your measuring technique—scoop and level the flour, don’t pack it.
Batch Baking: Double the recipe and freeze one loaf. It holds up beautifully and makes your future self very happy on a busy morning.

I’ve definitely had flat, gummy, or dry loaves over the years—usually from rushing through the steps or guessing on measurements. Slowing down and following the method above makes all the difference. And don’t forget, quick breads are forgiving—if it’s a little imperfect, it’ll still taste like fall in every bite.

Variations & Adaptations

Gluten-Free Pumpkin Spice Walnut Bread: Swap the all-purpose flour for a 1:1 gluten-free blend. I’ve tested King Arthur’s and Bob’s Red Mill—both work well. Your loaf will be slightly more tender but just as tasty.
Vegan Variation: Replace eggs with flax eggs (2 tbsp ground flaxseed + 5 tbsp water, mixed and rested), use plant-based milk, and sub coconut oil for the vegetable oil. The bread stays wonderfully moist and the spices cover any hint of flax.
Low-Sugar Option: Reduce the brown sugar to 2/3 cup and the white sugar to 1/4 cup. You can also use coconut sugar. The bread will be less sweet but still flavorful—great for breakfast!
Nut-Free Version: Skip the walnuts or swap for pumpkin seeds or sunflower seeds. I once made this for a school event with mini chocolate chips instead, and it disappeared even faster than the original.
Mix-ins: Try adding dried cherries, chopped dates, or even a handful of chocolate chips for a dessert-like twist.
Alternative Baking: Bake as muffins (about 20-25 minutes at 350°F/175°C) or mini loaves (about 30-35 minutes). Check early to prevent overbaking.

Last year, I added a little orange zest to the batter and wow—the citrus brightened up the warm spices perfectly. It’s now my go-to when I want something just a bit different. Feel free to riff on this recipe; the base is forgiving and so many flavors work well with pumpkin spice!

Serving & Storage Suggestions

This pumpkin spice walnut bread is best served slightly warm or at room temperature, with a smear of salted butter or cream cheese (trust me on that one). It pairs beautifully with hot coffee, spiced chai, or even a glass of cold milk—like a hug in a mug!

Serving: Slice thick or thin, depending on your mood. For brunch, I like to cut generous slices and arrange them on a platter with some fresh fruit on the side. It’s also delicious toasted with a drizzle of honey or a sprinkle of cinnamon sugar.
Storage: Wrap the cooled loaf in foil or plastic wrap and store at room temperature for up to 3 days. For longer storage, refrigerate up to a week (just let slices come to room temp before eating for the best texture).
Freezing: This bread freezes perfectly! Slice it first, then freeze slices between layers of parchment in a zip-top bag. Thaw overnight in the fridge or warm in the toaster for a quick breakfast treat.
Flavor Notes: The spices deepen and the bread actually tastes even better the next day. If you can wait, it’s worth baking ahead for truly developed flavor!

Nutritional Information & Benefits

Each slice (based on 12 per loaf) contains approximately 220 calories, 9g fat, 30g carbohydrates, 3g protein, and 2g fiber. Pumpkin adds a boost of vitamin A, fiber, and antioxidants, while walnuts bring healthy omega-3 fats and protein.

This pumpkin spice walnut bread can be made dairy-free and gluten-free, so it fits many dietary needs. Watch out for allergens—walnuts and wheat are the big ones. My own wellness journey taught me the value of fiber-rich breakfasts, and this bread feels indulgent while still being a better choice than most pastries. It’s a treat that truly nourishes body and soul!

Conclusion

If you’re looking for a fall breakfast treat that’s easy, comforting, and bursting with pumpkin spice flavor, this pumpkin spice walnut bread is the answer. It’s moist, full of cozy autumn spices, and has just the right amount of walnut crunch.

Don’t be afraid to put your own twist on it—swap nuts, try new spices, or make muffins instead of a loaf. I bake this bread every fall (and sometimes just because I’m craving the flavors of autumn), and it never lets me down.

If you give this recipe a try, let me know in the comments! Share your favorite variations, tag your photos, or tell me how it turned out for you. I’d love to hear your pumpkin spice stories—and I hope this bread brings you as much joy as it’s brought to my mornings. Happy baking!

Frequently Asked Questions

Can I use fresh pumpkin instead of canned pumpkin puree?

Absolutely! Just roast, mash, and drain your fresh pumpkin well to remove excess moisture. Make sure it’s smooth for the best bread texture.

How do I keep my pumpkin spice walnut bread from being too dense?

Don’t overmix the batter and use room temperature eggs. Also, measure flour by spooning it into the cup and leveling off—not scooping straight from the bag.

Can I make this bread ahead of time?

Yes! In fact, the flavor develops overnight. Bake, cool, wrap tightly, and enjoy within 3 days for the freshest taste.

What’s the best way to toast walnuts for this recipe?

Spread chopped walnuts on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring halfway through. Let them cool before adding to the batter.

Is this pumpkin spice walnut bread freezer-friendly?

Definitely! Freeze sliced or whole. Wrap well and thaw slices as needed for an easy, homemade breakfast anytime.