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For the spiced pumpkin walnut bread, gather these ingredients: - 1 cup pure pumpkin puree (canned or homemade) - 1/2 cup vegetable oil or melted coconut oil - 3/4 cup packed brown sugar - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon pure vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/4 teaspoon ground cloves - 1/2 teaspoon fine sea salt - 1 cup walnuts, roughly chopped and lightly toasted You can easily swap some ingredients if needed: - Use applesauce instead of oil for a lighter bread. - Replace brown sugar with honey or maple syrup for a different flavor. - If you lack eggs, use flaxseed meal mixed with water as a binding agent. - Almond flour or oat flour can work in place of all-purpose flour for a gluten-free option. This bread offers a nice mix of nutrients. Each slice has: - About 200 calories. - Healthy fats from walnuts. - Fiber from pumpkin and walnuts. - Protein from eggs and walnuts. This bread is a treat, perfect for breakfast or a snack. Enjoy it fresh! First, set your oven to 350°F (175°C). This step is key for even baking. While that heats up, grab a 9x5 inch loaf pan. Grease it with cooking spray or butter. This keeps the bread from sticking. Place the pan aside for later use. In a large mixing bowl, combine 1 cup of pure pumpkin puree, 1/2 cup of vegetable oil, 3/4 cup of packed brown sugar, and 1/2 cup of granulated sugar. Whisk these together until smooth. You want a nice, creamy texture. Then, add in 2 large eggs, one at a time. Mix well after each one. Finally, stir in 1 teaspoon of pure vanilla extract for extra flavor. In another bowl, measure out 1 1/2 cups of all-purpose flour. Add in 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, and the spices: 1 teaspoon of ground cinnamon, 1/2 teaspoon each of ground nutmeg, ground ginger, and ground cloves. Finish with 1/2 teaspoon of fine sea salt. Whisk these dry ingredients together. This helps distribute the leavening agents and spices evenly. Now, gently add the dry mix to the wet ingredients. Stir with a spatula or wooden spoon. Stop mixing when no flour streaks remain. Overmixing can make the bread tough. Next, fold in 1 cup of roughly chopped, lightly toasted walnuts. This adds a nice crunch and flavor to each bite. Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Place the pan in your preheated oven. Bake for 60-70 minutes. Check for doneness by inserting a toothpick into the center. It should come out clean or with a few moist crumbs. Once done, let the bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This cooling period allows the flavors to meld beautifully. To keep your spiced pumpkin walnut bread moist, start with fresh pumpkin puree. You can use canned or homemade. Adding oil helps too. I like vegetable oil or melted coconut oil. Both keep the bread soft. Don't skip the eggs; they add moisture and richness. Let the bread cool completely before slicing. This allows the steam to settle, keeping your bread tender. Mix your batter gently. Overmixing can make the bread tough. Combine wet and dry ingredients just until you no longer see flour. Use a spatula or wooden spoon for the best results. When you fold in the walnuts, be gentle. This keeps your bread light and fluffy. Want to boost the flavor? Try adding chocolate chips or raisins. Both mix well with pumpkin and spices. You can also add a pinch of sea salt to enhance sweetness. For a twist, add a teaspoon of orange zest. This brightens the flavors and gives your bread a fresh taste. {{image_4}} You can easily make this bread vegan. Replace the eggs with flax eggs. To do this, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for 5 minutes to thicken. Instead of vegetable oil, use melted coconut oil or a neutral oil. You can also use maple syrup instead of brown sugar for a tasty twist. You can add fun flavors to your bread. Mix in 1 cup of chocolate chips for a sweet touch. If you like dried fruit, try adding 1 cup of raisins. Both options add a delicious contrast to the spiced pumpkin base. You can also swap out walnuts for pecans or almonds for a different crunch. If you need a gluten-free option, use a gluten-free all-purpose flour blend. Make sure it has xanthan gum for proper texture. You can also add a bit of almond flour for extra moisture. Just follow the same steps in the recipe. Your gluten-free bread will be just as tasty! Store leftover spiced pumpkin walnut bread in an airtight container. Keep it at room temperature for up to three days. For longer freshness, refrigerate it for about a week. Make sure it cools completely before storing. This helps prevent sogginess. To freeze the bread, first, slice it into pieces. Wrap each slice in plastic wrap. Place the wrapped slices in a freezer bag or airtight container. Label it with the date. You can freeze it for up to three months. When ready to eat, just thaw at room temperature. To reheat your bread, preheat the oven to 350°F (175°C). Place the slices on a baking sheet. Heat for about 10-15 minutes or until warm. You can also use a microwave. Heat each slice for 15-20 seconds. Enjoy your bread warm for the best taste! Yes, you can use fresh pumpkin. Just cook and puree it first. The taste will be fresh and bright. Make sure to remove excess water by draining the puree. This helps keep your bread moist without being soggy. To check if the bread is done, use a toothpick. Insert it into the center of the bread. If it comes out clean or with a few crumbs, the bread is ready. If it has wet batter, bake it a bit longer. The top should also look golden brown. Pumpkin walnut bread is great on its own. You can serve it with cream cheese or butter. It also pairs well with a warm cup of tea or coffee. For a fun twist, add honey or jam for extra flavor. This bread lasts about 3-5 days at room temperature. Store it in an airtight container to keep it fresh. If you want it to last longer, freeze it. Wrap it well in plastic wrap and then foil. It can stay in the freezer for up to three months. You now have a complete guide for making spiced pumpkin walnut bread. We covered ingredients, step-by-step instructions, tips for success, variations for different diets, and storage info. Remember, your options for add-ins and substitutions make this recipe flexible and fun. Enjoy experimenting and making it your own. With these tools, you’re ready to bake a delicious loaf that everyone will love. Happy baking and savor every slice!

Spiced Pumpkin Walnut Bread

Indulge in the warm flavors of fall with this delicious Spiced Pumpkin Walnut Bread recipe! This delightful treat combines pure pumpkin puree, cozy spices, and crunchy walnuts for a bread that’s perfect for breakfast or snack time. With easy-to-follow steps, you’ll create a loaf that’s both heartwarming and mouthwatering. Ready to bake something special? Click through to explore the full recipe and bring the taste of autumn into your kitchen!
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Ingredients
  

1 cup pure pumpkin puree (canned or homemade)

1/2 cup vegetable oil, or melted coconut oil for a twist

3/4 cup packed brown sugar

1/2 cup granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 teaspoon fine sea salt

1 cup walnuts, roughly chopped and lightly toasted for extra flavor

Instructions
 

Preheat your oven to 350°F (175°C). Prepare a 9x5 inch loaf pan by greasing it with cooking spray or butter, and set it aside.

    In a large mixing bowl, combine the pumpkin puree, vegetable oil, packed brown sugar, and granulated sugar. Use a whisk or electric mixer to blend these ingredients until smooth and well incorporated.

      Beat in the eggs one at a time, ensuring each egg is fully mixed in before adding the next. Finally, stir in the vanilla extract until the mixture is uniform.

        In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and fine sea salt. This will ensure even distribution of the leavening agents and spices.

          Gradually add the dry ingredients to the pumpkin mixture, stirring gently with a spatula or wooden spoon just until no flour streaks remain. Be cautious not to overmix to keep the bread tender.

            Gently fold in the toasted walnut pieces, making sure they are evenly incorporated throughout the batter for delightful bites of crunch.

              Pour the batter into the prepared loaf pan, smoothing the top with a spatula to create an even surface.

                Place the loaf pan in the preheated oven and bake for 60-70 minutes. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

                  Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely, allowing the flavors to meld beautifully.

                    Prep Time: 15 minutes | Total Time: 1 hour 20 minutes | Servings: 8-10 slices

                      - Presentation Tips: Once cooled, slice the bread into generous pieces and serve slightly warm. Top each slice with a dollop of cream cheese spread or softened butter for added richness. For a finishing touch, sprinkle a pinch of cinnamon on top and arrange a few whole walnuts alongside for a visually appealing display.