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Pumpkin Walnut Bread
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Pumpkin Walnut Bread

Such a classic, delectably moist, old-fashioned pumpkin bread baked with walnuts is perfect for the fall season!
Prep Time20 minutes
Cook Time55 minutes
Course: Breakfast, Dessert
Keyword: easy quick bread, fall baking, loaf, pumpkin, walnut
Calories:
Author: Kim Lange

Ingredients

Makes 2 Loaves

  • 1 cup granulated sugar or Splenda
  • 1 cup brown sugar
  • 1 cup olive oil
  • 4 eggs
  • 16 oz canned pumpkin
  • ¾ cup almond milk
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • 1 - 2 cups walnuts whole or chopped

Instructions

  • Preheat oven to 350ºF. Spray 2 9x5 or 8x4 loaf pans with non-stick spray.
  • Using a mixer, beat sugar and oil together until blended.
  • Add eggs one at a time mixing after each addition.
  • Add pumpkin and almond milk and mix until blended.
  • Whisk together the flour, baking soda, salt, cinnamon, nutmeg and walnuts.
  • Add to the mixer and mix only until just incorporated.
  • Pour batter into prepared pans.
  • Bake 45-50 minutes for smaller loaf pans and 55-60 minutes for larger loaf pans until center springs back when touched.

Notes

To give your walnuts a boost in your pumpkin bread, give this a try!
  • Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
  • Arrange in a single layer on prepared baking sheet. Toast until browned and fragrant, stirring occasionally, about 7 to 10 minutes. 
  • Remove from oven and add them to your bread batter.