Print

Easy One-Bowl Pumpkin Bread with Walnuts (Best Homemade Recipe)

easy one-bowl pumpkin bread with walnuts - featured image
Print Recipe

This easy one-bowl pumpkin bread with walnuts is a forgiving, simple recipe that tastes like the best kind of autumn memory. It’s moist, perfectly spiced, and covered in crunchy walnuts, perfect for weeknights or hosting.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 can (15 oz / 425g) pumpkin purée (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 1 cup (120g) roughly chopped walnuts, toasted

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides for easy lifting. If you don’t have parchment, grease the pan with butter or nonstick spray.
  2. Toast the walnuts: Place the chopped walnuts in a dry skillet over medium heat. Cook for 3-4 minutes, shaking the pan occasionally, until they’re fragrant and slightly darkened. Watch carefully—they burn quickly. Pour them onto a plate to cool completely.
  3. Mix the wet ingredients: In a large bowl, combine the pumpkin purée, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk until smooth and well combined.
  4. Add the dry ingredients: Sprinkle the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves over the wet mixture. Stir gently with a spatula or wooden spoon until just combined. Don’t overmix! A few streaks of flour are fine.
  5. Fold in the walnuts: Add the cooled, toasted walnuts to the batter. Fold them in with a few gentle strokes. Reserve a handful to sprinkle on top if you want a prettier loaf.
  6. Pour the batter into the prepared pan. Smooth the top with the back of a spoon or spatula. If you reserved some walnuts, sprinkle them evenly on top now.
  7. Bake for 55-65 minutes. Start checking at 55 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly (after about 40 minutes), tent the pan loosely with aluminum foil.
  8. Cool in the pan for 10 minutes. Place the pan on a cooling rack. After 10 minutes, lift the bread out using the parchment overhang and transfer it directly to the cooling rack. Let it cool completely before slicing—at least 1 hour.

Notes

For a bakery-style crack on top, let the batter rest in the pan for 15 minutes before baking. This bread tastes even better the next day as the spices meld together. To freeze, wrap tightly in plastic wrap and then foil for up to 3 months.

Nutrition

Keywords: pumpkin bread, easy pumpkin bread, one-bowl pumpkin bread, pumpkin bread with walnuts, homemade pumpkin bread, fall baking, pumpkin recipe

Find it online: https://goldensimmer.com/easy-one-bowl-pumpkin-bread-with-walnuts-best-homemade-recipe/