Spiced Pumpkin Bread Walnuts (Printable)

Moist pumpkin bread infused with warm spices and crunchy walnuts, perfect for autumntime treats.

# Ingredient List:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon salt
05 - 1 teaspoon ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - 1/2 teaspoon ground ginger
08 - 1/4 teaspoon ground cloves

→ Wet Ingredients

09 - 1 1/2 cups pumpkin purée (not pumpkin pie filling)
10 - 2 large eggs
11 - 1/2 cup vegetable oil
12 - 1/4 cup milk
13 - 1 cup granulated sugar
14 - 1/2 cup packed light brown sugar
15 - 1 teaspoon pure vanilla extract

→ Add-ins

16 - 3/4 cup chopped walnuts

# How to Make:

01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
03 - In a large bowl, whisk pumpkin purée, eggs, vegetable oil, milk, granulated sugar, brown sugar, and vanilla extract until smooth.
04 - Gently fold dry ingredients into wet ingredients using a spatula until just combined; avoid overmixing.
05 - Fold in chopped walnuts evenly into the batter.
06 - Pour batter into prepared pan and smooth the surface evenly.
07 - Bake 50 to 60 minutes, or until a toothpick inserted near the center comes out clean or with moist crumbs.
08 - Allow to cool in pan for 10 minutes, then remove and cool completely on a wire rack before slicing.

# Expert Tips:

01 -
  • It's nearly impossible to mess up—even slight variations still taste wonderful.
  • The walnuts stay wonderfully crunchy inside while the bread stays impossibly moist.
  • One loaf somehow becomes three because everyone keeps coming back for another slice.
02 -
  • Never use pumpkin pie filling instead of pure pumpkin purée—it will make the bread cloyingly sweet and throw off the leavening.
  • A toothpick with a few moist crumbs is what you're after; if it comes out completely clean and dry, the bread was baked a touch too long and will be denser than it should be.
03 -
  • Room-temperature pumpkin purée mixes more smoothly into the batter than cold purée, so pull it from the pantry a few minutes before you start.
  • If your bread is browning too quickly on top while the inside is still baking, tent it loosely with foil for the last 15 minutes—this is especially helpful if you're in a hot or uneven oven.

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