Pumpkin Nut Bread Recipe – Ready in 15 Minutes
Nothing says fall quite like the aroma of freshly baked pumpkin nut bread wafting through your kitchen. This incredibly moist and flavorful loaf combines the warm spices of cinnamon and nutmeg with the rich, earthy sweetness of pumpkin and the satisfying crunch of toasted nuts.
Here’s a fun fact: pumpkin bread became popular during the Great Depression when resourceful home cooks discovered that pumpkin puree made baked goods incredibly moist while stretching ingredients further.
This recipe is special because it delivers bakery-quality results with simple pantry staples, takes just 15 minutes to prep, and creates a crowd-pleasing treat that’s perfect for breakfast, snacking, or dessert.
Like our popular banana walnut bread, this pumpkin nut bread freezes beautifully and makes wonderful gifts for neighbors and friends during the holiday season.
What is Pumpkin Nut Bread?
Ever wondered why we call it “bread” when it’s clearly more like cake? This delightfully sweet quick bread gets its name from the loaf pan shape and bread-like texture, but don’t be fooled – it’s essentially a spiced pumpkin cake in disguise! Legend has it that early American settlers created this treat to use up their abundant pumpkin harvest, proving that necessity truly is the mother of invention.
As they say, “the way to a man’s heart is through his stomach,” and this aromatic loaf has been winning hearts for generations. Ready to fall in love with your new favorite autumn treat?
Why You’ll Love This Pumpkin Nut Bread
Incredibly Moist and Flavorful
This pumpkin nut bread delivers an incredibly tender crumb that practically melts in your mouth. The secret lies in the perfect balance of pumpkin puree and oil, which creates a moisture level that stays fresh for days. Each bite bursts with warm fall spices – cinnamon, nutmeg, and a hint of vanilla – while chunks of toasted walnuts add delightful texture and nutty richness.
Budget-Friendly Home Baking
Making pumpkin nut bread at home costs a fraction of what you’d pay at a bakery. A single can of pumpkin puree yields two delicious loaves, and most other ingredients are pantry staples you likely already have. Compare that to $6-8 per loaf at specialty bakeries, and you’re looking at significant savings, especially when feeding a family or preparing gifts.
Versatile and Customizable
The beauty of this recipe lies in its flexibility. Swap walnuts for pecans, add chocolate chips, or incorporate dried cranberries for seasonal variety. The base recipe works beautifully with different spice combinations too. Similar to our popular zucchini bread, this pumpkin version adapts to whatever mix-ins you have on hand, making it perfect for using up odds and ends in your pantry.
Why not give this comforting recipe a try this weekend? Your kitchen will smell amazing, and your family will thank you!
How to Make Pumpkin Nut Bread
Quick Overview
This pumpkin nut bread recipe is wonderfully straightforward – perfect for both beginner bakers and experienced cooks looking for reliable results. The simple mixing method ensures you can’t overmix the batter, while the combination of warm spices creates that signature fall flavor we all crave.
Prep Time: 15 minutes
Bake Time: 60-65 minutes
Cool Time: 30 minutes
Total Time: 1 hour 45 minutes
Yield: 2 standard loaves or 1 large loaf
Key Ingredients for Pumpkin Nut Bread
Dry Ingredients:
- 3½ cups all-purpose flour
- 2 teaspoons baking soda
- 1½ teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon ground ginger
Wet Ingredients:
- 15 oz can pumpkin puree (not pumpkin pie filling)
- 4 large eggs, room temperature
- ⅔ cup vegetable oil
- ⅔ cup water
- 3 cups granulated sugar
- 2 teaspoons vanilla extract
Mix-ins:
- 1 cup chopped walnuts, toasted
- Optional: ½ cup mini chocolate chips
Step-by-Step Instructions
Step 1: Prepare Your Kitchen
Preheat your oven to 350°F (175°C). Grease two 9×5-inch loaf pans with butter or cooking spray, then dust lightly with flour, tapping out excess. This double preparation prevents sticking and ensures easy removal.
Step 2: Toast the Nuts
Spread walnuts on a baking sheet and toast in the preheated oven for 8-10 minutes until fragrant and lightly golden. Set aside to cool. This step intensifies the nutty flavor significantly.
Step 3: Mix Dry Ingredients
In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until well combined. Make sure there are no lumps – this ensures even spice distribution throughout the bread.
Step 4: Combine Wet Ingredients
In a separate large bowl, whisk together pumpkin puree, eggs, oil, water, sugar, and vanilla extract until smooth and well combined. The mixture should be uniform in color with no streaks of egg visible.
Step 5: Create the Batter
Pour the wet ingredients into the dry ingredients. Using a wooden spoon or rubber spatula, gently fold the mixture together until just combined. Don’t overmix – a few small lumps are perfectly fine. Overmixing leads to tough, dense bread.
Step 6: Add Mix-ins
Fold in the toasted walnuts and chocolate chips (if using) with just a few gentle strokes. The goal is even distribution without overworking the batter.
Step 7: Fill and Bake
Divide the batter evenly between prepared loaf pans, smoothing the tops gently. Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Step 8: Cool Completely
Cool in pans for 10 minutes, then turn out onto wire racks to cool completely before slicing. This prevents the bread from falling apart and allows the flavors to meld perfectly.
What to Serve Pumpkin Nut Bread With
This versatile bread shines in numerous serving scenarios. For breakfast, serve thick slices toasted with butter and a drizzle of honey or maple syrup. The combination of warm spices with sweet butter creates an irresistible morning treat.
For afternoon tea or coffee, pair thin slices with cream cheese spread or a dollop of whipped cinnamon butter. The creamy richness complements the bread’s dense texture beautifully.
Create an elegant dessert by serving slices with vanilla ice cream and a sprinkle of cinnamon, or transform it into French toast for a special weekend brunch. The bread also pairs wonderfully with sharp cheddar cheese for a sweet-savory combination that surprises and delights.
For beverages, consider pairing with spiced chai tea, pumpkin spice latte, or even a glass of cold milk for children. During cooler months, hot apple cider makes an especially cozy accompaniment.
Top Tips for Perfecting Pumpkin Nut Bread
Choose the Right Pumpkin
Always use pure pumpkin puree, not pumpkin pie filling which contains added spices and sugar. Libby’s is the gold standard, but any brand of 100% pumpkin works perfectly. If you prefer homemade, roast sugar pumpkins until tender, then puree until smooth.
Don’t Skip the Toasting
Toasting nuts before adding them to the batter intensifies their flavor dramatically and prevents them from sinking to the bottom during baking. Spread them in a single layer and toast until fragrant – usually 8-10 minutes at 350°F.
Perfect Your Mixing Technique
The key to tender pumpkin bread is gentle mixing. Combine wet and dry ingredients until just barely incorporated – you should still see some streaks of flour. Overmixing develops gluten, resulting in tough, dense bread instead of the tender crumb we want.
Test for Doneness Properly
Start checking at 55 minutes with a toothpick inserted in the center. The bread is done when the toothpick comes out clean or with just a few moist crumbs. Overbaking leads to dry bread, so err on the side of slightly underdone rather than overdone.
Room Temperature Ingredients
Bring eggs to room temperature quickly by placing them in warm water for 5-10 minutes. This helps create a smoother batter and more even texture in the final product.
Storing and Reheating Tips
Properly stored pumpkin nut bread stays fresh and moist for up to one week at room temperature. Wrap cooled loaves tightly in plastic wrap, then place in an airtight container or resealable bag. Store in a cool, dry place away from direct sunlight.
For longer storage, freeze wrapped loaves for up to 3 months. Thaw overnight at room temperature, still wrapped, to prevent moisture loss. Individual slices can be frozen separately and thawed as needed – perfect for portion control or quick breakfasts.
Refrigeration isn’t recommended as it actually accelerates staleness, but if your kitchen is very warm or humid, refrigerate for up to 5 days. Bring to room temperature before serving for the best texture and flavor.
To refresh day-old bread, warm slices in a 300°F oven for 5-8 minutes or toast lightly. For frozen slices, toast directly from frozen, adding an extra minute or two to the toasting time.
Nutritional Information
| Nutrient | Per Slice (1/16 of recipe) |
|---|---|
| Calories | 285 |
| Total Fat | 9g |
| Saturated Fat | 1g |
| Cholesterol | 47mg |
| Sodium | 398mg |
| Total Carbohydrates | 48g |
| Dietary Fiber | 2g |
| Sugars | 38g |
| Protein | 5g |
| Vitamin A | 184% DV |
| Iron | 8% DV |
Nutritional values are approximate and based on 2 loaves yielding 16 slices total
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Absolutely! Roast 2-3 sugar pumpkins at 400°F until tender, about 45 minutes. Scoop out flesh and puree until smooth. You’ll need about 2 cups of puree for this recipe. Fresh pumpkin may have slightly more moisture, so watch baking time carefully.
Why did my pumpkin bread sink in the middle?
Sinking usually indicates overmixing, too much leavening, or underbaking. Mix ingredients just until combined, measure baking soda carefully, and ensure the center tests done with a toothpick before removing from oven.
Can I make this recipe dairy-free?
Yes! This recipe is naturally dairy-free when made as written. Just ensure your chocolate chips (if using) are dairy-free varieties. The vegetable oil provides all the moisture and richness needed.
What’s the best way to measure flour for this recipe?
For most accurate results, spoon flour into measuring cups and level with a knife, or use a kitchen scale (1 cup = 120g). Don’t pack or tap the measuring cup, as this can add up to 25% more flour and result in dry, dense bread.
Can I reduce the sugar in this recipe?
You can reduce sugar by up to ¼ cup without significantly affecting texture, but more reduction may impact the bread’s moisture and shelf life. The sugar helps keep the bread tender and extends its freshness.
How do I know when my pumpkin nut bread is completely cool?
The bread should feel cool to the touch and spring back when lightly pressed. This usually takes 45-60 minutes. Cutting too early can cause the bread to fall apart or seem gummy in the center.
Recipe Variations to Try
Transform this base recipe into exciting new flavors! Try Pumpkin Chocolate Chip Bread by replacing nuts with 1 cup mini chocolate chips. For Pumpkin Cranberry Pecan Bread, substitute dried cranberries and chopped pecans for the walnuts.
Create Glazed Pumpkin Bread by drizzling cooled loaves with simple powdered sugar glaze made from 1 cup powdered sugar, 3 tablespoons milk, and 1 teaspoon vanilla.
For Pumpkin Cream Cheese Bread, create a cream cheese swirl by beating 8 oz softened cream cheese with ¼ cup sugar and 1 egg, then marble into batter before baking.
Make it Gluten-Free by substituting the all-purpose flour with a 1:1 gluten-free flour blend. The texture will be slightly different but equally delicious.
This foolproof pumpkin nut bread recipe delivers bakery-quality results every single time. The combination of aromatic spices, tender crumb, and crunchy nuts creates the perfect fall treat that your family will request again and again. Whether you’re meal prepping breakfast, looking for a thoughtful hostess gift, or simply craving something warm and comforting, this recipe has you covered. The best part? It tastes even better the next day, making it perfect for busy schedules and advance preparation.
Happy baking, and may your kitchen be filled with the wonderful aromas of fall!
