As the leaves begin to change and the air turns crisp, the aroma of freshly baked pumpkin bread is an absolute must-have. This recipe is a cherished adaptation of my beloved pumpkin bread with cream cheese frosting, streamlined to be incredibly simple while retaining all the desired moisture and fluffiness. Crafted effortlessly in a single bowl, this bread minimizes cleanup without sacrificing flavor or texture.

I’ve chosen to crown this magnificent loaf with a delectable maple glaze, which perfectly complements the warm spices of the pumpkin. However, if you prefer, you can certainly enjoy it plain, allowing the pure pumpkin and walnut flavors to shine, or elevate it to an extra decadent dessert by using my rich cream cheese frosting. The maple glaze used here is the same one that beautifully adorns my pecan pumpkin muffins, though for those, I sometimes add a subtle hint of coffee for an extra kick!

Forget about pulling out multiple appliances; you won’t need any fancy equipment to create this exceptional pumpkin walnut bread. All you need is a single large mixing bowl (or two if you’re preparing the glaze separately!) and a simple whisk. This quick bread is an ideal companion for a steaming cup of coffee or tea, making it the perfect afternoon snack, a delightful breakfast, or a wonderful dessert to share with loved ones.

If your love for pumpkin runs deep and you’re eager to explore more seasonal delights, be sure to try my classic pumpkin pie with a crunchy graham cracker crust, these irresistible chewy pumpkin white chocolate chip cookies, and my comforting pumpkin muffins with streusel topping. Each recipe captures the essence of fall baking and promises a delicious experience.

Essential Ingredients for Your Pumpkin Walnut Bread

Crafting the perfect pumpkin walnut bread starts with selecting the right ingredients. Here’s a breakdown of what you’ll need and why each component is important for achieving that ideal flavor and texture:

• Canned Pumpkin Puree: This is the star of our show! It’s crucial to use 100% pure canned pumpkin puree, not pumpkin pie filling. Pumpkin puree is simply cooked and mashed pumpkin, providing natural moisture and flavor. Pie filling, on the other hand, contains added sugars and spices that would alter the balance of this recipe. Look for cans labeled “100% Pumpkin” or “Pure Pumpkin.”
• White Granulated Sugar: This recipe relies on white sugar to provide the perfect amount of sweetness that balances the earthy pumpkin and warm spices. Its fine crystals dissolve beautifully, contributing to the bread’s moist crumb and tender texture.
• All-Purpose Flour: For the best results, I’ve developed and tested this recipe using standard all-purpose flour. If you’re baking in the UK, this is equivalent to plain flour. Using a kitchen scale to measure your flour accurately is highly recommended, as too much flour can lead to a dry, dense loaf.
• A Symphony of Warm Spices: To truly capture that comforting pumpkin pie flavor, we’re using a generous blend of aromatic spices. Each plays a vital role:
  • Cinnamon: The classic, warm base for any pumpkin treat.
  • Nutmeg: Adds a slightly sweet, pungent, and woody flavor that is essential for pumpkin.
  • Cardamom: Brings a unique, slightly citrusy, and floral note that elevates the overall spice profile. It’s often found in Scandinavian baking and pairs wonderfully with pumpkin.
  • A Pinch of Black Pepper: Trust me on this one! A small pinch of freshly ground black pepper might sound unusual, but it subtly enhances the other spices, adding a depth and a barely perceptible warmth that makes the flavors truly pop without making the bread taste peppery.
• Chopped Walnuts: These add a fantastic crunchy texture and a distinct nutty flavor that complements the pumpkin perfectly. They’re scattered throughout the loaf, ensuring a textural delight in every bite. Feel free to swap them out for pecans if that’s your preference, or even a mix of both!
• Neutral Oil: Using a neutral-flavored oil such as vegetable oil, sunflower oil, or canola oil is key for achieving an exceptionally moist and tender crumb. These oils contribute moisture without imparting any strong flavors that would compete with the pumpkin and spices. Avoid oils like olive oil, which can have too strong a taste for this delicate bread.
• Baking Powder & Baking Soda: These leavening agents work in harmony to give our bread its beautiful rise and light, fluffy texture. Baking soda reacts with the acidity of the pumpkin puree, while baking powder provides additional lift. Ensure yours are fresh for optimal results.
• Fine Sea Salt: A touch of salt is essential to enhance all the sweet and savory flavors in the bread, bringing them into balance and preventing the loaf from tasting flat.

For a complete list of precise measurements and quantities, please refer to the detailed recipe card at the bottom of this article.

Creative Substitutions & Flavor Variations

One of the joys of baking is the flexibility to adapt recipes to your taste or what you have on hand. This pumpkin walnut bread is wonderfully versatile, allowing for several delicious substitutions:

• Nut Variations: – While walnuts are traditional and delicious, feel free to swap them out for other nuts like pecans, almonds, or even a mix. For a different kind of texture and flavor, consider adding mini chocolate chips (dark, milk, or white chocolate would all be fantastic!), or if nuts aren’t your preference, you can leave them out entirely for a simpler loaf.
• Add Dried Fruit: – Transform this into a delightful pumpkin cranberry bread by replacing the walnuts with dried cranberries. The tartness of cranberries provides a lovely contrast to the sweet pumpkin. Raisins or chopped dried apricots would also be wonderful additions, adding extra bursts of sweetness and chewiness.
• Spice It Up (or down!): – If cardamom isn’t readily available or you prefer another warm spice, ground ginger makes an excellent substitute, adding a zesty, slightly peppery warmth. You could also experiment with a pinch of allspice or cloves for an even deeper, more complex spice blend.
• Glaze Alternatives: – While the maple glaze is a perfect autumn touch, you don’t have to stick to it! For a richer, tangier topping, use my creamy cream cheese frosting. If you prefer a simpler approach, a dusting of powdered sugar after cooling, or a sparkling sugar topping before baking, also works beautifully.
• Dairy-Free Option: To make this recipe dairy-free, simply ensure your heavy cream for the glaze is replaced with a dairy-free alternative like coconut cream or a plant-based barista blend. The bread itself is already dairy-free, relying on oil rather than butter.

Easy Step-by-Step Baking Instructions

Making this moist and flavorful pumpkin walnut bread is incredibly straightforward. Follow these simple steps for a perfect loaf every time:

Step 1: Prepare Your Oven and Pan. Begin by preheating your oven to 350ºFahrenheit (175ºCelsius). Take an 8.5×4.5-inch loaf pan, grease it thoroughly, and then line it with parchment paper, leaving an overhang on the sides. This parchment paper sling will make it much easier to lift the baked bread out of the pan later. In a large mixing bowl, combine the wet ingredients: eggs (at room temperature for better emulsion), pumpkin puree, white sugar, vanilla extract, and neutral oil. Whisk them together vigorously until the mixture is smooth, well-combined, and light in color.

Step 2: Combine Wet and Dry Ingredients. Now, it’s time to incorporate your dry ingredients directly into the same bowl. Add the all-purpose flour, baking powder, baking soda, salt, and all your wonderful spices (cinnamon, nutmeg, cardamom, and that special pinch of black pepper). Switch from a whisk to a rubber spatula. Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix; a few streaks of flour are perfectly fine. Overmixing can develop the gluten too much, leading to a dense and tough bread.

Step 3: Fold in the Walnuts. Add the chopped walnuts to the batter. Using your rubber spatula, gently fold them in until they are evenly distributed throughout the mixture. Again, avoid overmixing to maintain the bread’s tender texture.

Step 4: Bake to Perfection. Carefully pour the batter into your prepared loaf pan. Gently tap the pan on the counter a couple of times to release any trapped air bubbles. For a beautiful crack down the middle (which often happens naturally with quick breads), you can use a butter knife to draw a shallow line down the center of the unbaked batter. This creates a weak spot that guides the bread’s rise. Bake in the preheated oven for 65-75 minutes. To check for doneness, insert a toothpick into the center of the loaf; it should come out clean or with a few moist crumbs attached. Once baked, let the bread cool completely in the loaf pan on a wire rack before attempting to remove it. Cooling fully is crucial for the bread to set and prevents it from crumbling when sliced.

Step 5: Prepare the Maple Glaze. While the bread is cooling, prepare your maple glaze. In a medium bowl, whisk together all of the glaze ingredients: confectioners’ sugar, maple syrup, vanilla extract, a pinch of salt, and heavy cream. I highly recommend sifting the confectioners’ sugar first to prevent any lumps and ensure a perfectly smooth, pourable glaze. If the glaze appears too thick, add a tiny bit more heavy cream; if it’s too thin, whisk in a little more sifted confectioners’ sugar until you reach your desired consistency.

Step 6: Glaze and Serve. Once the pumpkin bread has cooled completely to room temperature (this is important, as glazing a warm loaf will cause the glaze to melt right off), carefully remove it from the loaf pan using the parchment paper overhangs. Place it on a wire rack set over a piece of parchment paper or a plate to catch any drips. Drizzle the prepared maple glaze generously over the top of the cooled bread. Allow the glaze to set for a few minutes before slicing and serving. Enjoy your homemade masterpiece!

Pro Tips & Expert Tricks for Perfect Pumpkin Walnut Bread

Achieving a bakery-worthy pumpkin walnut bread is easy with these helpful tips and tricks:

• Invest in a Kitchen Scale for Accuracy: This is my number one baking recommendation! I always advocate for using a kitchen scale to weigh your ingredients, especially flour. Flour can easily be over-measured when using volume cups, leading to a dry, dense, and heavy pumpkin bread. Weighing ensures precise amounts every time, guaranteeing consistent results and a perfectly moist loaf.
• Choose the Right Loaf Pan Size: I developed this recipe using an 8.5×4.5-inch loaf pan. I personally prefer this slightly smaller size because it yields a taller, more aesthetically pleasing loaf. If you opt for a larger 9×5-inch loaf pan, be aware that your bread will be shorter and wider, and it will likely require less time in the oven. Keep a close eye on it to prevent over-baking, starting to check for doneness around the 50-minute mark.
• Avoid Over-mixing the Batter: Once you’ve added the dry ingredients to the wet, switch from a whisk to a rubber spatula. Gently fold the ingredients together until just combined. Over-mixing develops the gluten in the flour too much, which can result in a tough, chewy, and dense bread instead of the light, fluffy texture we’re aiming for. A few small streaks of flour are perfectly acceptable.
• Properly Chop Your Walnuts: Ensure your walnuts are chopped into small, even pieces. If the walnut pieces are too large, they can become heavy and sink to the bottom of the loaf during baking, leading to an uneven distribution. Small pieces will stay suspended throughout the batter.
• Use Foil to Prevent Over-Browning: If you notice the top of your pumpkin bread getting too dark or browning too quickly during baking, simply loosely tent it with aluminum foil. This will protect the top from excessive browning while allowing the inside to continue baking thoroughly.
• Opt for a Light Metal Pan: The material and color of your baking pan can significantly affect your results. I recommend using a light-colored metal loaf pan. Dark metal pans absorb more heat, which can cause the outside of the loaf to cook and brown much faster, potentially leading to a darker, tougher crust before the inside is fully cooked.
• Room Temperature Ingredients: For a smooth, evenly mixed batter, ensure your eggs are at room temperature. Room temperature ingredients emulsify better, creating a more uniform and consistent batter, which translates to a better texture in your final bread.
• Cool Completely Before Slicing/Glazing: Patience is a virtue here! Allow the pumpkin bread to cool completely in the pan on a wire rack before attempting to remove it or apply the glaze. Slicing warm bread can cause it to crumble, and glazing warm bread will make the glaze melt and run off, rather than setting nicely.
• Turn it into Muffins: If you’re craving individual portions, this recipe can easily be adapted into muffins. For specific instructions and a slightly different twist, check out my dedicated pumpkin muffins with streusel recipe.

Clever Ways to Use Leftover Canned Pumpkin Puree

This recipe is perfectly portioned, but sometimes a can of pumpkin puree leaves you with a little extra. Don’t let that precious pumpkin go to waste! Here are some fantastic and easy suggestions to make the most of your leftover canned pumpkin:

• Whip up a Refreshing Pumpkin Pie Smoothie: Combine your leftover pumpkin puree with a banana, a splash of milk (dairy or non-dairy), a spoonful of yogurt, a dash of pumpkin pie spice, and a touch of maple syrup or honey for a quick, healthy, and delicious breakfast or snack. It’s like dessert in a glass! Get the full recipe for my pumpkin pie smoothie here.
• Bake a Batch of Delightful Pumpkin Sour Cream Muffins: Pumpkin muffins are always a good idea! Use your leftover puree to create these incredibly moist and tender muffins, often enhanced by the tangy richness of sour cream. They are perfect for breakfast or a snack. Try my pumpkin sour cream muffins for a tangy twist.
• Indulge in Chewy Pumpkin White Chocolate Chip Cookies: If you have enough leftover, these cookies are a fantastic way to use up pumpkin puree. The pumpkin adds moisture and a subtle fall flavor to classic white chocolate chip cookies, making them extra soft and chewy. Find the recipe for these amazing chewy pumpkin white chocolate chip cookies.
• Craft Your Own Homemade Pumpkin Spice Lattes: Bring the coffee shop experience home! Use a small amount of pumpkin puree to create a homemade pumpkin sauce for your coffee. Mix it with sugar, spices, and a touch of water, then add it to your espresso and steamed milk for a fraction of the cost. Here’s a great recipe for pumpkin sauce for your coffee.
• Stir into Oatmeal or Yogurt: For a simple, healthy boost, stir a spoonful of pumpkin puree into your morning oatmeal or a bowl of plain Greek yogurt. Add a sprinkle of cinnamon and a drizzle of honey for a nutritious and seasonal breakfast.

Frequently Asked Questions About Pumpkin Bread

Here are some common questions and troubleshooting tips to ensure your pumpkin walnut bread turns out perfectly every time:

If you’ve made this incredibly moist and flavorful pumpkin walnut bread, please make sure to leave a ⭐️ rating and review below! Your feedback means the world to me and helps other bakers discover and enjoy these recipes. I absolutely love seeing your creations, so don’t forget to tag me on Instagram @alpineella so I can admire what you’ve baked! You can also follow along for more baking inspiration and seasonal recipes on Pinterest, Facebook, and TikTok!

Pumpkin Walnut Bread with Maple Glaze

Ella Gilbert

Nutrition