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Moist Walnut Pumpkin Bread

Sliced moist walnut pumpkin bread topped with glaze and chopped walnuts on a cooling rack.
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This Moist Walnut Pumpkin Bread is an easy one-bowl recipe that delivers soft, tender pumpkin-spiced bread with a satisfying walnut crunch and optional maple glaze. Perfect for fall baking, breakfast, or dessert.

Ingredients

Scale
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 cup brown sugar
  • 2 large eggs
  • 1/2 cup neutral oil (vegetable or canola)
  • 1 tsp vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 3/4 cup chopped walnuts

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
  2. In a large bowl, whisk together pumpkin puree, brown sugar, eggs, oil, and vanilla extract until smooth.
  3. Sift in flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir until just combined.
  4. Fold in the chopped walnuts gently with a spatula.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
  8. If glazing, whisk together 1 cup powdered sugar, 2 tbsp maple syrup, 1–2 tsp milk, and a pinch of salt. Drizzle over cooled loaf.

Notes

  • Do not overmix the batter to maintain a tender crumb.
  • Use pure pumpkin puree, not pie filling.
  • Let the bread cool completely before applying glaze.
  • Wrap tightly and store in an airtight container for freshness.
  • Freezes well for up to 3 months.

Nutrition

Find it online: https://recipeeasily.com/moist-walnut-pumpkin-bread/