Pumpkin Walnut Bread (Super Moist Quick Bread Recipe)

This Pumpkin Walnut Bread is incredibly moist and delicious for the perfect homemade goodness without all the fuss! It’s quick and easy to make and has the perfect blend of sweet pumpkin puree and crunchy walnuts for the best fall recipe you’ll ever try!

sliced pumpkin walnut bread

If you love pumpkin bread, then this Pumpkin Walnut Bread is perfect for you! It has an extra crunch from walnuts that takes it to the next level. It’s a deliciously dense bread that’s great for breakfast, a mid-afternoon snack, or even dessert. What’s great about this particular recipe is that it’s straightforward and easy to make at home. 

And if you’re looking for some other delicious bread to try this fall, you have got to try my banana nut bread, cranberry nut bread, or my grandma’s nut bread recipe that tastes incredible!

vintage recipe for pumpkin walnut bread

Why I Love This Recipe

Quick: Since it’s a quick bread, you don’t have to wait for it to rise. Just pop it in the oven, and in about an hour, your house will be filled with the enticing aroma of this delicious bread.

Classic flavors: The moist texture, the perfect balance of spices, and the addition of walnuts make this a family favorite. It is the perfect homemade goodness without the fuss, making it a hit with adults and kids alike.

Versatile: This pumpkin nut bread recipe is versatile, as you can easily switch out the walnuts for pecans or cranberries or even add a cream cheese spread on top for an extra layer of deliciousness.

ingredients for pumpkin walnut bread on countertop

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Key Ingredients

All-Purpose Flour: The foundation of your bread, all-purpose flour gives structure to your loaves. Overmixing can affect the end results, so just stir in the flour until just moistened.

Baking Powder: This is the leavening agent that will help your pumpkin bread rise and become fluffy.

Baking Soda: Works along with the baking powder to give your bread a light and tender crumb.

Salt: This will enhance the flavor of the other ingredients and balance the sweetness of the bread.

Ground Cinnamon and Nutmeg: These spices add a warm and comforting flavor that pairs perfectly with pumpkin. They’re essential in many pumpkin bread recipes.

Eggs: These are crucial for binding the ingredients together. Make sure they’re lightly beaten before adding to the batter.

Canned Pumpkin: This is the star of the show. The pumpkin puree adds moisture and a wonderful, earthy flavor to your bread.

Sugar: This sweetens the bread and helps to brown the crust. 

Milk: This adds moisture, helping to create a tender crumb in your pumpkin bread.

Butter: The fat in this recipe gives it a beautiful buttery flavor. It should be melted before adding to the batter.

Walnuts: These add a lovely crunch and nutty flavor to your bread. Keep your walnuts in the freezer to last longer. Remove and chop while frozen to add to any recipe like this one. 


Large Bowls – These will be used to mix your dry ingredients and wet ingredients separately before combining them.

Loaf Pan – This recipe calls for a greased loaf pan. The batter is poured into this pan and then baked in the oven. I recommend a 9 x 5-inch loaf pan for this recipe. 

sliced pumpkin walnut bread spread with butter

How to Make Pumpkin Walnut Bread


Start by preheating your oven to a temperature of 350˚ F. This will guarantee that your pumpkin bread bakes evenly. Also, prepare the loaf pan by greasing the bottom and bottom edge of it lightly. Set it aside for now.

dry ingredients in bowl

Step 1 – Mix the Dry Ingredients

In a medium bowl, combine your dry ingredients, which are your purpose flour, baking powder, baking soda, salt, and some spices like cinnamon and nutmeg. Once these are well mixed, set the bowl aside for later use. 

Step 2 – Whisk the Wet Ingredients

In a separate, larger bowl, start blending your wet ingredients. This includes your eggs, pumpkin puree, sugar, milk, and butter. Make sure that they are well mixed to form a uniform mixture. 

pumpkin walnut bread batter in bowl

Step 3 – Add Dry Ingredients to Wet Ingredients

Slowly incorporate the dry ingredients you set aside into the wet ingredients. Stir them together until they are just moistened. You don’t want to overmix the batter.

walnuts in pumpkin bread batter

Step 4 – Stir in the Walnuts

Now it’s time to add some crunch to your pumpkin bread. Fold some walnuts into the batter. If you prefer, you can also use pecans instead of walnuts.

pumpkin bread batter in loaf pan

Step 5 – Pour the Batter and Bake

Pour your prepared batter into the greased loaf pan. Place it in the preheated oven and let it bake for about 60-65 minutes. You can check if it is done by inserting a toothpick into the loaf. If it comes out clean, your bread is ready.

Step 6 – Cool the Bread

After removing the bread from the oven, let it cool for about 10 minutes on a wire rack before removing it from the pan. Allow it to fully cool before slicing. This will make the slices neater and easier to serve. Enjoy your delicious homemade pumpkin walnut bread!

baked pumpkin bread in loaf pan

Expert Tips

Preheat the Oven: For the best results, preheat your oven to the correct temperature before you start baking. A properly heated oven makes sure that your pumpkin walnut bread bakes evenly and rises properly. 

Don’t Overmix: A common mistake in baking is overmixing the batter. Stir in the flour until it is just moistened. Overmixed batter can affect the texture of the bread, making it dense instead of fluffy.

Proper Loaf Pan Prep: Grease the bottom and bottom edge only of the loaf pan. The initial 10 minutes of cooling time will allow for the sides to come loose.  Slide a sharp knife along the edges to easily remove the baked bread.

Freeze your Walnuts: Keep your walnuts in the freezer to last longer. Chop them while they’re frozen before adding to the recipe. This method preserves the texture and flavor of the nuts.

Recipe Variations

Add Icing on Top: Love a bit of sweet glaze on your bread? Try adding cream cheese icing on top of your pumpkin walnut bread. Simply mix some cream cheese, powdered sugar, and a dash of vanilla extract. Spread it on your cooled loaves for an extra touch of sweetness.

Try Different Nuts: If walnuts aren’t your favorite, you can easily substitute them with pecans or even almonds. Each nut brings its own unique flavor to the bread. Just remember to chop them up before adding them to the batter. 

Sugar Dusting: For a simple yet effective twist, sprinkle some powdered sugar on top of your pumpkin bread once it is cooled. This not only adds a sweet finishing touch but also gives your bread a beautiful, bakery-style look.

close up of sliced pumpkin bread

What to Serve With

  • This Pumpkin Walnut Bread is a wonderful way to start your day. Simply spread some melted butter or cream cheese on a warm slice for a delightful breakfast treat. 
  • Want a cozy, fall-inspired dessert? Try serving your Pumpkin Walnut Bread with a scoop of vanilla ice cream and a dusting of cinnamon. The cool, creamy ice cream complements the warm, nutty bread beautifully.
  • For an afternoon pick-me-up, pair a slice of this Pumpkin Walnut Bread with your favorite cup of coffee or tea. The rich, robust flavors in your beverage will enhance the sweet and spicy notes in the bread.
  • Looking for a quick snack? Pumpkin Walnut Bread is also great on its own. Wrap a slice in some plastic wrap or aluminum foil and take it with you for a nutritious and satisfying snack on the go.

Recipe FAQs

Why should I only stir in the flour until just moistened?

Overmixing the batter can result in a tough and dense loaf. Stirring until just moistened helps to keep your pumpkin walnut bread light and fluffy.

Can I add icing to the Pumpkin Walnut Bread?

Absolutely! Adding icing to the top of your pumpkin walnut bread can add an extra layer of sweetness. You can also sprinkle it with powdered sugar for a different touch.

Can I use a different kind of nut in this recipe?

Yes, you can. If walnuts are not your favorite, you can easily substitute them with pecans or any other nuts of your choice in this recipe. Just make sure to chop them finely before adding them to the batter. You can even add some chocolate chips if you like!

Storing and Reheating

Refrigerate: After enjoying this delicious pumpkin walnut bread, you can store leftovers in an airtight container and place it in the refrigerator. The bread will stay fresh for up to two to three days. 

Freeze: If you’ve baked more loaves than you can consume, don’t worry! This pumpkin walnut bread recipe is freezer-friendly. You can freeze the entire loaf or individual slices wrapped in plastic wrap and then in aluminum foil or simply in a freezer bag. They can be stored in the freezer for up to two months. Just remember to thaw the bread before slicing and serving.

Reheat Instructions: If you’re ready to enjoy your saved pumpkin walnut bread, simply take it out of the fridge or freezer and allow it to come to room temperature. To warm it up, you can pop a slice in the toaster for a quick and easy treat.

Serving Size

What to Expect: This recipe makes 12 slices of pumpkin bread.

How to Scale: If you want to make more than 12 servings, you can double the recipe and follow the instructions as directed. Make sure to use two bread loaf pans and evenly distribute the batter into each.

sliced pumpkin walnut bread spread with butter
Created by: Lynette Rice

Pumpkin Walnut Bread

Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Servings 12 slices
12 slices
This Pumpkin Walnut Bread is super moist and delicious for the perfect homemade goodness without the fuss! It's the best quick bread recipe to try this fall!


  • 1 9×5" loaf pan


  • 2 Cups all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 2 eggs lightly beaten
  • 1 cup solid pack of canned pumpkin
  • 1 cup sugar
  • ½ cup milk
  • ¼ cup butter melted
  • 1 cup walnuts chopped


  • Preheat oven to 350˚ F. Lightly grease the bottom of a bread loaf pan.
  • In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
  • In a large bowl, blend the eggs, pumpkin, sugar, milk and butter.
  • Add dry ingredients to wet ingredients and mix until just moistened. Stir in Walnuts.
  • Pour into a greased loaf pan. Bake for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes and remove from the pan to fully cool.
  • Cool completely before slicing.


Seasoning Variation:  Replace the nutmeg and ground cinnamon with 1 1/2 teaspoons pumpkin pie spice.
Refrigerate: Store leftovers in an airtight container and place it in the refrigerator. The bread will stay fresh for up to two to three days. 
Freeze: Freeze the entire loaf or individual slices wrapped in plastic wrap and then in aluminum foil or simply in a freezer bag. They can be stored in the freezer for up to two months. Just remember to thaw the bread before slicing and serving.


Serving: 1slice | Calories: 262kcal | Carbohydrates: 36g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 357mg | Potassium: 135mg | Fiber: 2g | Sugar: 18g | Vitamin A: 3355IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 2mg

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