Description
This easy, moist pumpkin spice walnut bread is the ultimate fall breakfast treat, packed with warm spices and crunchy walnuts. Perfect for cozy mornings, brunch, or as a homemade gift, it comes together quickly with simple pantry ingredients.
Ingredients
Scale
- 2 cups (250g) all-purpose flour (or half whole wheat 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)
- 1 cup (200g) brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs, room temperature
- 1 cup (240g) pumpkin puree (not pumpkin pie filling)
- 1/2 cup (120ml) vegetable oil (canola or melted coconut oil work too)
- 1/4 cup (60ml) milk (dairy or non-dairy)
- 2 tsp vanilla extract
- 3/4 cup (90g) walnuts, chopped and toasted
- Optional: 1/2 cup raisins or dried cranberries
- Optional topping: 1 tbsp turbinado sugar
- Optional topping: extra walnut pieces
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line with parchment paper.
- Optional: Toast the walnuts by placing chopped walnuts on a baking sheet and toasting in the oven for 5-7 minutes until fragrant. Let cool.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- In a large bowl, whisk together brown sugar, granulated sugar, eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until smooth.
- Add the dry ingredients to the wet mixture. Stir gently with a spatula until just combined; do not overmix.
- Fold in 3/4 cup toasted walnuts and optional raisins or dried cranberries. Reserve a few walnuts for topping if desired.
- Pour the batter into the prepared loaf pan. Smooth the top and sprinkle with reserved walnuts and turbinado sugar.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out mostly clean. Tent with foil after 40 minutes if the top browns too quickly.
- Cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
- Slice with a serrated knife and serve warm or at room temperature.
Notes
For best results, use room temperature eggs and milk. Toasting the walnuts enhances their flavor. Do not overmix the batter to keep the bread tender. The bread tastes even better the next day as the flavors develop. Store wrapped at room temperature for up to 3 days, refrigerate for up to a week, or freeze slices for longer storage.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 220
- Sugar: 15
- Sodium: 180
- Fat: 9
- Saturated Fat: 1
- Carbohydrates: 30
- Fiber: 2
- Protein: 3
Keywords: pumpkin bread, pumpkin spice, walnut bread, fall breakfast, quick bread, easy pumpkin bread, moist pumpkin bread, autumn baking, brunch, Thanksgiving