Spiced Pumpkin Bread Walnuts

There's something about the smell of pumpkin bread baking that stops me mid-whatever I'm doing. One October afternoon, I was rushing through chores when that cinnamon-nutmeg warmth started drifting from the kitchen, and suddenly nothing else mattered except sitting down with a slice while it was still warm. This recipe became my answer to those days when I wanted something that tasted like fall but didn't require fussing—just honest ingredients and a little patience.

I made this for a neighbor who was going through a rough patch, and I remember how she teared up a little when I handed it over still warm in its wrapper. She said later that it was the first thing that day that felt like someone was thinking of her. That's when I realized this wasn't just a recipe—it was a small way to say things without words.

Ingredients

• All-purpose flour (2 cups / 250 g): The foundation that should be measured by weight if you have a scale, or spooned and leveled gently if using cups—this prevents dense, heavy bread.
• Baking soda and baking powder (1 teaspoon and 1/2 teaspoon): Both matter here; soda reacts with the pumpkin's acidity while powder gives lift, and skipping either one changes everything.
• Salt (1/2 teaspoon): A tiny but essential amount that makes all the spices pop without tasting salty.
• Warm spices—cinnamon, nutmeg, ginger, cloves (1 teaspoon, 1/2 teaspoon, 1/2 teaspoon, 1/4 teaspoon): These proportions matter because cloves can easily overpower; measure carefully and adjust only slightly if you're sensitive to clove.
• Pumpkin purée (1 1/2 cups / 340 g): Use pure pumpkin, never pumpkin pie filling which has sugar and spices already mixed in and will throw off your balance.
• Eggs (2 large): They bind everything and add structure, so don't skip them or substitute unless you have real experience with vegan baking.
• Vegetable oil (1/2 cup / 120 ml): This keeps the bread tender and moist in a way butter can't quite achieve; it creates a tender crumb that stays soft.
• Milk (1/4 cup / 60 ml): A small amount that keeps the batter at the right consistency; dairy or non-dairy both work fine.
• Sugars—granulated and brown (1 cup and 1/2 cup / 200 g and 110 g): Together they create depth of flavor and keep the bread moist because brown sugar holds moisture better than white alone.
• Vanilla extract (1 teaspoon): Pure vanilla is worth it here; it rounds out the spices and adds a subtle complexity.
• Walnuts (3/4 cup / 90 g, chopped): Toasting them lightly before folding in deepens their flavor, though raw works fine if you're in a hurry.

Instructions

Set your oven and pan ready:

Preheat to 350°F (175°C) and grease a 9x5-inch loaf pan, then line it with parchment paper so the bread releases cleanly. This small step saves frustration at cooling time.

Whisk the dry team:

In a medium bowl, combine flour, baking soda, baking powder, salt, and all the spices, stirring until the spices are evenly distributed. There shouldn't be any clumps or streaks of cinnamon—even distribution is what makes each slice taste consistently good.

Blend the wet mixture smooth:

In a large bowl, whisk together pumpkin purée, eggs, oil, milk, both sugars, and vanilla until the mixture is smooth and the sugars have mostly dissolved. This takes about a minute of steady whisking and makes the final bread more tender.

Fold dry into wet with restraint:

Pour the dry ingredients into the wet mixture and gently stir with a spatula just until no white streaks of flour remain. Stop yourself—overmixing develops gluten and makes the bread tough and dense, which is the opposite of what we want here.

Scatter in the walnuts:

Fold the chopped walnuts into the batter gently, making sure they're distributed throughout. They'll toast a bit in the oven and add a pleasant crunch.

Transfer to the pan and bake:

Pour the batter into your prepared pan and smooth the top gently with a spatula. Bake for 50 to 60 minutes—it's done when a toothpick inserted in the center comes out clean or with just a few moist crumbs clinging to it, not wet batter.

Cool with patience:

Let the bread sit in the pan for 10 minutes (this is important; it firms up enough to turn out cleanly), then turn it onto a wire rack to cool completely. Cutting into warm bread makes it crumbly, so wait until it's fully cool even though the aroma will test your willpower.

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A friend once said that good bread is a form of care, and I think that's true of this one. Every loaf I've made has ended up on someone's doorstep or in someone's hands at exactly the moment they needed it.

Storage and Keeping

Wrapped tightly, this bread stays fresh at room temperature for up to three days, though honestly it rarely lasts that long in my house. If you want to plan ahead, wrap cooled bread in plastic wrap and then foil, and it freezes beautifully for up to two months—which is perfect when you want to bake it all at once during peak pumpkin season.

Flavor Variations Worth Trying

The base recipe is wonderful as is, but I've learned that small additions can shift the whole mood of a loaf. A handful of chocolate chips adds richness and little pockets of sweetness, while dried cranberries bring a subtle tartness that cuts through the spice. If you're not a walnut person, pecans work beautifully and taste slightly sweeter and softer.

What Makes This Different

Unlike dense, gritty pumpkin breads that feel more like cake, this one is tender and actually tastes like pumpkin—the spices are there to support, not overpower. The combination of oil and the right ratio of sugars creates a crumb that stays moist without feeling soggy.

• The two sugars together create more depth of flavor and better moisture retention than using just one kind.
• Oil instead of butter gives a tender, delicate crumb that stays soft longer.
• The specific spice ratio was developed to highlight pumpkin, not bury it.

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This bread has become my favorite thing to bake when the air turns cool and I want the kitchen to smell like home. It's simple enough for a quiet morning but special enough to share.

Recipe FAQs

→ What spices are used in this pumpkin bread?

The bread features cinnamon, nutmeg, ginger, and cloves, creating a warm and fragrant flavor profile perfect for fall.

→ Can walnuts be substituted with other nuts?

Yes, pecans work well as a substitute for walnuts, adding a similar crunchy texture and nutty flavor.

→ How should the bread be stored after baking?

Wrap the cooled loaf tightly and store it at room temperature for up to 3 days or freeze for up to 2 months.

→ Is it necessary to use pumpkin purée rather than pumpkin pie filling?

Yes, pumpkin purée is recommended because it contains no added sugars or spices, preserving the intended flavor balance.

→ What pan is best for baking this loaf?

A 9x5-inch loaf pan lined with parchment paper helps the bread bake evenly and allows easy removal after baking.