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You are going to love this amazing Pumpkin Walnut Bread recipe! It’s such a classic, delectably moist pumpkin bread loaded with chunky, crunchy walnuts, just perfect for the fall season! This yummy baked treat will soon become a family favorite!

More pumpkin recipes you’ll love are these Pumpkin Cheesecake Bars, these Pumpkin White Chocolate Chip Bars and these Pumpkin Cheesecake Swirl Brownies!

Pumpkin Walnut Bread

I went to Florida a couple of months ago, and this is pumpkin bread is what my son requested, besides cookies, of course!

Yep! So, of course, as an obliging mother, I aim to please. I love baking and I kind of went overboard a bit, but let’s face it, I live in Indiana, the ‘adult’ kids live in Florida and this is when I get to show some love!

While I was visiting, I made these Pumpkin Cranberry Chocolate Chip Oatmeal Bars and these Delish Chocolate Chip Peanut Butter Oatmeal Bars , this Banana Snack Cake with Cream Cheese Frosting, Old Fashioned Pumpkin Chocolate Chip Cookies and a couple loaves of this Pumpkin Walnut Bread.

When baking all those recipes for my family, I got lots of dirty dishes in the process…ugh! However, with this Pumpkin Walnut Bread recipe by itself, there’s only one bowl to mix this batter up in, so yay!

Have I ever told you, I hate washing dishes. Coming from a family of six, we didn’t have the luxury of an electric dishwasher.

So, my sisters, Mom and I, were the lucky automatic dishwashers and it sucked, literally! It was a constant, 3-4 times, daily chore and my least favorite chore of all time! So, to whoever invented the precious dishwasher? I totally love you!

Why I Love this Pumpkin Bread with Olive Oil

I made this scrumptious pumpkin bread with olive oil and it is so good! Have you ever tried using olive oil in cakes and breads? It’s quite delicious and healthy!

Using olive oil cuts down on “bad” cholesterol and saturated fat in your baking. It’s considered a “good” fat, unlike butter. It also adds extra antioxidants (natural chemicals that help protect our cells) and vitamin E to your baked goods, giving your desserts a heart-healthy boost.

Of course, you can use canola or vegetable oil, no worries! I just like to change it up sometimes!

My son took it in to his work to share and everyone loved it too. A nice cup of coffee or hot cocoa with pumpkin bread is a nice little snack. I really hope you enjoy it. Fore more quick bread tips, I’ve got ya covered.

Pumpkin Walnut Bread Ingredients

Makes 2 Loaves

granulated sugar or Splenda
brown sugar
olive oil
eggs
canned pumpkin
almond milk
all-purpose flour
baking soda
salt
cinnamon
nutmeg
walnuts, whole or chopped

How to Make Pumpkin Walnut Bread

Preheat oven to 350ºF. Spray 2 9×5 or 8×4 loaf pans with non-stick spray.
Using a mixer, beat sugar and oil together until blended.
Add eggs one at a time mixing after each addition.
Add pumpkin and almond milk and mix until blended.
Whisk together the flour, baking soda, salt, cinnamon, nutmeg and walnuts.
Add to the mixer and mix only until just incorporated.
Pour batter into prepared pans.
Bake 45-50 minutes for smaller loaf pans and 55-60 minutes for larger loaf pans until center springs back when touched.

How to Give Your Walnuts a Boost!

To give your walnuts a boost in your pumpkin bread, give this a try!

Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
Arrange in a single layer on prepared baking sheet. Toast until browned and fragrant, stirring occasionally, about 7 to 10 minutes.
Remove from oven and add them to your bread batter.

Craving More Pumpkin Goodies?

Pumpkin Walnut Bread

Kim Lange

Such a classic, delectably moist, old-fashioned pumpkin bread baked with walnuts is perfect for the fall season!

No ratings yet

Print Recipe Pin Recipe

Prep Time 20

Cook Time 55

Course Breakfast, Dessert

Calories

Ingredients

Makes 2 Loaves

1 cup granulated sugar or Splenda
1 cup brown sugar
1 cup olive oil
4 eggs
16 oz canned pumpkin
¾ cup almond milk
3 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons cinnamon
¼ teaspoon nutmeg
1 - 2 cups walnuts whole or chopped

Instructions

Preheat oven to 350ºF. Spray 2 9x5 or 8x4 loaf pans with non-stick spray.
Using a mixer, beat sugar and oil together until blended.
Add eggs one at a time mixing after each addition.
Add pumpkin and almond milk and mix until blended.
Whisk together the flour, baking soda, salt, cinnamon, nutmeg and walnuts.
Add to the mixer and mix only until just incorporated.
Pour batter into prepared pans.
Bake 45-50 minutes for smaller loaf pans and 55-60 minutes for larger loaf pans until center springs back when touched.

Notes

To give your walnuts a boost in your pumpkin bread, give this a try!

Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
Arrange in a single layer on prepared baking sheet. Toast until browned and fragrant, stirring occasionally, about 7 to 10 minutes.
Remove from oven and add them to your bread batter.