- Dish type
- Nut and seed cakes
- Walnut cake
A deliciously moist pumpkin loaf, which is studded with chopped walnuts. If you don't like walnuts, feel free to add raisins or chocolate chips instead. Serve thickly sliced for breakfast, brunch, dessert, afternoon tea, elevenses or pop into packed lunches.
595 people made this
IngredientsMakes: 2 loaves
- 400g plain flour
- 2 teaspoons bicarbonate of soda
- 1 teaspoon ground nutmeg
- 500g pumpkin puree
- 250ml vegetable oil
- 60g walnuts, chopped (optional)
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 600g caster sugar
- 150ml water
- 4 eggs
MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min
- Grease and flour two 20x10cm loaf tins. Preheat oven to 180 C / Gas 4.
- Measure flour, sugar, bicarbonate of soda, salt and spices into a large bowl. Stir to blend. Add pumpkin puree, water, oil, eggs and walnuts. Beat until well combined. Pour batter into prepared tins.
- Bake for approximately 1 hour.
Pumpkin puree can be purchased online.
You can also use this recipe to make muffins or cupcakes. Simply adjust the baking time accordingly.
Reviews & ratingsAverage global rating:(661)
Reviews in English (557)
(NOW WITH A LOW-FAT ALTERNATIVE!!) This recipe is GREAT! I have made these several times now with a few modifications that make people come begging for more: I doubled the spices (if not more), used only 2 cups sugar, left out the walnuts and added about 1 cup of semi-sweet chocolate chips. Lastly, instead of making bread, I made muffins...TO DIE FOR!! In standard muffin cups the muffins take about 30 minutes to bake at 350. With these changes, NOW it is a 5-star recipe!! EDITED TO ADD: I decided to try a LOW-FAT version of these and it turned out GREAT! Adding to my previous modifications, I also substituted 1/2 of the oil for applesauce. There was absolutely NO DIFFERENCE in taste or moistness. No brainer, save the calories and fat!!-20 Dec 2005
This bread is so easy to make, and even easier to eat! I used half a cup of applesauce w/ a half cup of oil, a heaping teaspoon of vanilla, a bit of extra pumkin, only 2 cups of sugar w/ a tsp. of brown sugar, & added a tsp. allspice to the mix. It turned out fabulous! Thank you V Monte, we also love your recipe for Zucchini Bread!-27 Oct 2002
Easy Pumpkin Nut Bread
Published: Sep 2, 2018 · Modified: Jun 1, 2021 by Shadi HasanzadeNemati · This post may contain affiliate links .
Pumpkin nut bread is an easy bread that you can make in no time. This nut bread recipe is extra flavorful thanks to pumpkin, raisins and different spices. It's also super simple to make.
With all the pumpkin recipes here on Unicorns in the Kitchen, I felt it's time to pull out one of the very first recipes I made and update it. Our baked pumpkin donuts , pumpkin cheesecake bars and Pumpkin Pull Apart Bread are pretty popular now, this easy pumpkin nut bread is definitely a keeper, too.
Perfect Pumpkin Walnut Raisin Bread
Nothing screams fall more than an delicious loaf of pumpkin bread. This bread will definitely be your new favorite and it tastes so much better than Starbucks Pumpkin Bread! Way better than a copycat Starbucks pumpkin bread recipe!
This recipe makes two loaves, perfect for sharing! Make a loaf and put it in a gift basket along with whipped butter, coffee, and maybe a nice mixing bowl along with the recipe. Such a fun and unique gift idea for the holidays or Christmas gift for a friend. Use these disposable loaf pans to bake up a couple of pumpkin loaves today!
I love to have this moist and delicious bread on hand for an easy brunch, breakfast, or just snack during the day. It freezes beautifully if you want to make a batch and keep it on hand for any surprise guests.
This is also a great bread to have on hand for Christmas Morning breakfast. The best part is that you can make it ahead of time and freeze it, so no stress or mess in the the kitchen come Christmas Morning!
So simple and easy to make too! For another easy bread option, don’t miss my One-Bowl Banana Bread!
Pumpkin and walnut bread
1 x loaf tin, lightly buttered
280g (10 oz) pumpkin puree
85g (3 oz) caster sugar
1 tsp mixed spice
55g (2 oz) butter, melted
350g (12 oz) self raising flour
1/2 tsp salt
85g (3 oz) walnuts, chopped
Place all the ingredients into a bowl and mix well together. Spoon into the springform loaf tin.
2 oven AGA: Place the tin on the oven grid shelf set on the floor of the Roasting Oven with the cold plain shelf on the second runners down. Bake for 25 minutes then replace the plain shelf with the large roasting tin, cook for a further 15 minutes until golden brown.
3 and 4 oven AGA: Place the tin on the oven grid shelf set on the lowest set of runner in the Baking Oven and cook for about 45 minutes until golden brown.
Rayburn cooking: Cook in the centre of the Main Oven set at 180°C (350°F) for about 45 minutes until golden brown.
Conventional cooking: Cook at 180°C, fan oven 160°C, Gas Mark 4 for 45 minutes until golden brown.
Tip: To make puree from a fresh pumpkin, cut into wedges and remove the seeds. Place in the half size roasting tin with three tablespoons of water and cover the top with foil.
Place in the Roasting Oven to cook for 30 minutes then all to cool until it is easy to handle. Use a spoon to take the flesh from the skin and place it into a bowl, mash with a potato mashed then weigh out the required amount.
Black Walnut Pumpkin Bread
A not-too-sweet pumpkin quick bread with wild American black walnuts.
- 2 whole Eggs
- ½ cups Oil
- 1 cup Canned Pumpkin
- ⅓ cups Water
- 1-¼ cup Sugar
- 1-½ cup All-purpose Flour
- ¼ teaspoons Salt
- ½ teaspoons Nutmeg
- ½ teaspoons Cinnamon
- 1 teaspoon Baking Soda
- 1 cup Chopped Black Walnuts
Preheat the oven to 350 degrees. Grease and flour a loaf pan and set aside.
Combine the eggs, oil, pumpkin and water in a large bowl. Sift the dry ingredients together and stir into the pumpkin mixture. Stir in walnuts.
Pour into the prepared loaf pan and bake for one hour or until a tester inserted near the center comes out clean.
Always store pumpkin bread or any quick bread for that matter in an air tight container or resealable ziploc bag. If freezing, store in a ziploc freezer bag pushing all of the air out of the ziploc . This will ensure that your bread stays moist and fresh-tasting even when reheating.
This healthy pumpkin walnut bread makes a great breakfast idea when your home or even on the go. Grab a slice if you're on the go and enjoy with your favorite morning beverage. It's also great as a snack.
If you're into quick breads, check out my Healthier Banana Bread and my Greek Yogurt Zucchini Bread or these Healthy Banana Muffins Recipe (click the links in bold).
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What&rsquos So Special About Pumpkin Walnut Bread?
And the flexibility to infuse this delicious pumpkin flavor into so many things!
It doesn&rsquot take much. Pumpkin has a very distinct flavor, color and odor which makes it very easy to manipulate our favorite recipes into fall-inspired ones like this pumpkin roasted cauliflower, which adds quite a bit of flavor to what would otherwise be, a bland vegetable. And of course, all the baked goods like pumpkin cookies, pumpkin muffins, and pumpkin donuts!
Now with this Pumpkin Walnut Bread, the list is complete!
This Pumpkin Walnut Bread Recipe includes your basic cake with fall inspired flavors such as cinnamon, ginger, walnuts, flaxseed, pumpkin seeds and of course pumpkin!
Not overly sweet and made with whole wheat flour, this delicious pumpkin snack bread has walnut pieces in every bite, and a super soft and moist texture with deep flavors. Perfect for an afternoon snack, paired with a delicious pumpkin latte!
If you make this Pumpkin Walnut Bread Recipe, be sure to leave a comment and/or give this recipe a rating! I love to hear from you and always do my best to respond to all your comments. Also, don&rsquot forget to tag me on Instagram for a special shout out and/or a chance of being featured in my newsletter!
Perfect Pumpkin Bread, From Bobby Flay
Pumpkins are great for carving or for pies, but The Early Show's resident chef, Bobby Flay, has a great pumpkin bread recipe, and you can use the bread as the base for many other treats, such as French toast!
Yields: 1 9-inch loaf
2 cups AP flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
½ teaspoon salt
1 15 ounce can pumpkin puree
1 cup sugar
1 stick unsalted butter, melted and cooled
2 large eggs
2 teaspoons vanilla extract
1 cup toasted walnuts or pecans or cranberries, coarsely chopped
1.Preheat oven to 350 degrees F. Spray a 9-inch loaf pan with nonstick baking spray. Whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger and salt in a large bowl.
2. Whisk together pumpkin puree, sugar, butter, eggs and vanilla in separate large bowl until smooth. Add the flour mixture to the pumpkin mixture and mix until just combined. Fold in the walnuts.
3. Scrape the mixture into the prepared pan and bake in the oven until a toothpick inserted into the center comes out with a few moist crumbs. Let cool in the pan for 10 minutes before unmolding onto a wire rack to cool for 1 hour.
Pumpkin Bread French Toast
4 large eggs
2 tablespoons sugar
1 cup whole milk
½ teaspoon vanilla extract
4 tablespoons unsalted butter
4 tablespoons vegetable oil
8 slices of day old pumpkin bread (recipe above), cut into ½-inch thick slices
1. Whisk together the eggs and sugar in a large baking dish. Add the milk and vanilla and whisk until combined.
2. Heat 2 tablespoons of the butter and 2 tablespoons of the oil in a large nonstick sauté pan over medium high heat. Dip the pumpkin bread into the egg mixture and soak both sides for about 30 seconds. Place 4 slices of the bread into the pan and cook on both sides until golden brown, about 2 minutes per side. Remove to a platter and repeat with the remaining butter, oil and bread.
For more recipes, go to Page 2.
Individual Pumpkin Bread Trifles with Spiced Whipped Cream & Apple Caramel Sauce
Apple Caramel Sauce
1 cup sugar
½ cup water
½ cup heavy cream
2 tablespoons apple brandy (such as Calvados) or ¼ cup apple cider
Combine sugar and water in a small saucepan over high heat. Cook until the sugar has dissolved and turned a deep amber color, 8 to 10 minutes. Remove from the heat and add the cream and apple brandy. Return to the stove over high heat and cook until combines, about 1 minute. Transfer to a bowl and keep warm.
Spiced Whipped Cream
1 ½ cups cold heavy cream
2 tablespoons sugar
½ teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
Using a hand-held mixer, mix together the cream, sugar, cinnamon and nutmeg in a large bowl until soft peaks form.
1/2 loaf of day old pumpkin bread (recipe above) cut into small cubes
1/2 cup apple brandy or dark rum
Apple Caramel Sauce
Spiced Whipped Cream
Toasted nuts, optional
Put a few cubes of the bread in 4 parfait glasses. Drizzle with a few teaspoons of apple brandy then top with some whipped cream and apple caramel sauce. Repeat to make 3 layers ending with whipped cream and caramel sauce. Sprinkle with toasted chopped nuts, if desired.
Incidentally, he says canned pumpkin is fine to use!
Toasted Pumpkin Bread with Cranberry Butter
1 cup cranberries
1/2 cup water
1/4 cup sugar
1 teaspoon grated lemon zest
1 1/2 stick unsalted butter, slightly softened
1. Combine cranberries, water, sugar and zest in a medium saucepan and bring to a boil over high heat. Cook until the cranberries pop and become soft. Let cool.
2. Combine the butter and cranberries in a food processor and process until smooth.
3. Toast the pumpkin bread until golden brown on both sides. Spread each slice with a few tablespoons of the butter.
Can You Have Bread on Keto? And Should You?
You know most bread is not low-carb friendly.
As discussed in this guide, a typical slice of bread runs between 15-25 grams of carbs, which could be your entire day’s worth or close to it on a ketogenic diet.
Since one slice eats up such a huge chunk of your carb budget for the day, it’s best to avoid regular bread on keto, especially if you’re new to this way of eating or you’re trying to stay under 30 grams of carbs for the day.
People following a cyclical keto diet (CKD) — which is when you eat a slightly higher amount of carbs to support the days you’re more active — may be able to squeeze in a slice of sprouted grain brain during heavier carb days.
In the Keto Kickstart program, however, we recommend that you steer clear of bread — even homemade keto bread like the recipes in this resource — until your body completes the transition to ketosis.
Then once you’re there, you may be able to choose a few low-carb options in this recipe roundup to satisfy your bread cravings.
Unlike traditional high-carb breads, most keto bread recipes call for low-carb dry ingredients like:
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for your unique goals
- Coconut flour
- Almond flour (or almond meal)
- Psyllium husk powder
- Baking powder or baking soda
- Cream of tartar
- Xanthan gum
- Flax meal
- Collagen protein powder
And expect keto-friendly wet ingredients such as:
- Olive oil
- Coconut oil
- Avocado oil
- Grass-fed butter
- Mozzarella cheese (seriously)
- Zucchini (for texture, moisture, fiber, and extra micronutrients!)
Keep in mind, using keto-approved ingredients doesn’t mean you can have a free-for-all here.
Just because these breads are keto-friendly doesn’t mean they’re free of carbs.
You’re not guaranteed to stay in ketosis overeating any one of these recipes could quickly rack up your carb count, which will definitely knock you out.
So try out a few of these free bread recipes up next and be mindful about your portions when you do have them.
Sifting the spices with the flour
Pumpkin Walnut Muffins
Soft, fluffy and a little nutty, these Pumpkin Walnut Muffins are a lovely morning (or afternoon) treat that you can enjoy every day. With a little hint of orange and the perfect amount of pumpkin pie spice to get you in the mood for fall.
This one of the first recipes I published within weeks of launching this website back in 2013. After realizing that I don&rsquot have copies of the original pictures, they were long overdue for an overhaul, but the recipe is still just as good.
What I love most about these muffins is when they fresh out of the oven and still warm. I like to cut in half and spread creamy English butter on each piece (see the pic above). When they are not warm, I pop one in the microwave for about 10-15 seconds and it warms it just enough which I find, also enhances the flavors.
PUMPKIN WALNUT BREAD OPTION
This pumpkin walnut muffin recipe can easily be turned into a pumpkin walnut bread recipe. Follow the recipe to step 4, grease a loaf pan and add the batter, smoothing the top. Bake at 350°F/175°C for 1 hour or until a toothpick comes out clean when inserted into the center.
When it comes to the choice of nuts, you can use whatever you like. Pecans are a delicious option, or you can leave them out completely if you are sensitive or have a nut allergy.
More Pumpkin Recipes (from left to right per the pictures above)
If you&rsquove made these Pumpkin Walnut Muffins, or any other recipe, leave a comment below. I love to hear from my readers.