Pumpkin Bread with walnuts is super moist and packed with autumn flavors. Brandy is the secret ingredient that takes this pumpkin bread to the next level. If you prefer to make it without alcohol, you can substitute apple juice, apple cider, or orange juice for brandy.
Jump to:
As soon as there is a chill in the air and the leaves begin to change from green to yellow to red, my family asks me to bake pumpkin bread, and they insist that I make it with walnuts. Baking pumpkin bread is a sign that the season has changed, and it is autumn. The combination of pumpkin and spices makes the kitchen smell amazing. Pumpkin bread is a must for fall-baking.
Over the years, I have tried many different recipes for pumpkin bread. However, every year I return to this recipe because it is the most delicious and moist pumpkin bread I have eaten. I know you will fall in love with it too!
This pumpkin bread recipe is adapted from the Austin Jr. League’s cookbook Necessities and Temptations. It tastes unlike other pumpkin bread recipes because it has brandy in it. The brandy adds a layer of flavor and warmth to the bread. It is the secret ingredient!
Please note, if you have children or prefer not to make it with alcohol, substitute apple juice, apple cider, or orange juice for equal amounts of brandy.
How to make round loaves of pumpkin bread
Another unusual twist is to bake the pumpkin bread in vegetable or soup cans (a can that holds approximately 2 cups). It makes little round loaves of bread perfect for gifting to friends and family. The round slices are a nice change from the traditional slices you get from a loaf pan.
My family insists that I bake the bread in cans because they love the round-shaped slices.
Bake the pumpkin bread in loaf pans, muffin tins, or a combination of these. I bake the bread in one 9-inch x 5-inch pan and two soup cans.
Ingredients
- Eggs-This recipe calls for large eggs.
- Granulated white sugar-I decreased the amount of sugar from the original recipe.
- Light brown sugar-Normally I use light brown sugar; however, dark brown sugar is equally delicious.
- Vegetable oil-Be sure your oil is fresh and is not rancid. Canola oil can be substituted for vegetable oil.
- Brandy-Use any brandy of your choice. Substitute apple juice, apple cider, or orange juice if you do not want to use brandy.
- Pumpkin-I prefer using Libby’s® 100% canned pure pumpkin. Be sure not to use pumpkin pie filling. Libby's® pumpkin gives the bread a deeper, richer color than organic pumpkin. The recipe calls for one 15-ounce can of pumpkin which is equivalent to 2 cups of pureed pumpkin.
- All-purpose flour-I like to use unbleached white flour, but any all-purpose flour will work.
- Pumpkin spice-If you do not have pumpkin spice you can make your own by combining the following spices: 1-½ teaspoons cinnamon, 1 teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves, ¼ teaspoon ground allspice.
- Baking powder & baking soda- These are used for leavening. Check the date to see that they have not expired. Otherwise, the bread will not rise correctly. Baking powder and baking soda should be used within 6 months of when the container is opened, or they lose their leavening power.
- Kosher salt-I like to bake with kosher salt. If you use regular table salt, cut the amount of salt to ½ teaspoon.
- Chopped walnuts-Roughly chop the nuts.
Instructions
Steps:
- Whisk the dry ingredients together. Set aside.
- Combine eggs, sugars, and oil and beat until fluffy. Add the brandy (or juice).
- Stir the dry ingredients into the wet ingredients. Add the pumpkin.
- Stir the walnuts into the batter.
- Pour batter into the prepared pans and bake.
Grab a cup of coffee or a glass of cold milk, and enjoy! Pumpkin bread is the perfect fall breakfast.
How to chop nuts
- Place whole walnuts on a cutting board.
- Using a chef's knife, place one hand on the handle and the other on the top of the other end of the knife, as shown in the picture. Use a downward rocking motion to cut the walnuts.
- The walnuts should be rough-cut. If you prefer to have smaller pieces of nuts in the pumpkin bread, cut them to your desired size.
How to make pumpkin spice
If you do not have pumpkin spice or prefer not to purchase it, you can easily make your own. Stir together the following ingredients in a bowl.
- 1½ teaspoons cinnamon,
- 1 teaspoon ground ginger,
- ¼ teaspoon ground nutmeg,
- ¼ teaspoon ground cloves,
- ¼ teaspoon ground allspice.
The above combination will make 1 tablespoon of spice mix, which is enough for this recipe.
Storage
Place the pumpkin bread in a sealed plastic food bag, wrap it tightly in plastic wrap, or store it in a sealed container. Pumpkin bread will stay fresh for 2-3 days at room temperature.
How to use leftover pumpkin
Have you ever found yourself with leftover pumpkin and wondered what to do with it? Below are a few ideas on how to use a partial can of pumpkin.
- The Libby’s® can of pumpkin has the following suggestions for using pumpkin as a substitute in baking:
- ¼ cup pumpkin is equal to one egg
- ½ cup pumpkin equals ½ cup oil
- ¾ cup pumpkin equals 1 cup butter
- Freeze leftover pumpkin and use it for the next batch of pumpkin bread.
- Add it to soups or try adding it to chili.
- Pumpkin tastes great in overnight oats.
- A few tablespoons of pumpkin in oatmeal and topped with brown sugar and a dash of cinnamon is perfect on a cold morning!
- Add pumpkin and some pumpkin spice to make a fall-flavored smoothie.
- Use leftover pumpkin to make pumpkin pancakes. Top them with chopped walnuts and warm maple syrup. Yum!
- Stir pumpkin into your dog’s kibbles. My two Golden Retrievers get pumpkin every day with their meals. It helps keep their digestive systems healthy. They love it!
Don't miss these tips
- In order to prevent a soggy middle, bake the bread completely. Insert a toothpick in the middle of the bread.
- The pumpkin bread is finished when the toothpick is clean. To prevent the bread from burning, halfway through baking, tent a piece of foil over the pumpkin bread.
- Be sure that the baking powder and baking soda are not expired. Otherwise, the bread will not rise correctly and be dense.
Pumpkin Bread Variations
- Substitute chocolate chips for the walnuts.
- Try chopped pecans in place of the walnuts.
- Add raisins or dried cranberries.
Frequently Asked Questions
You can decrease the amount of sugar in the recipe without altering the flavor.
To do this, use 1 cup granulated white sugar and ½ cup brown sugar. The bread is delicious, not too sweet, and has 255 calories per slice instead of 277 calories.
I would recommend using canned pumpkin puree because the moisture content of freshly cooked pumpkin puree is very high. If you prefer using fresh pumpkin puree, line a fine-mesh sieve with cheesecloth and drain the puree for 1 hour. After it is drained, you need 2 cups of puree.
Pumpkin bread does not have to be refrigerated. However, it will help extend the shelf life of the bread. To refrigerate the bread, wrap it tightly in saran wrap or a sealed container. Place the pumpkin bread in the refrigerator, which will stay fresh for up to 7 days.
If the bread has been chilled, cut a slice and put it in the microwave for a few seconds to warm it up.
Pumpkin bread also freezes well. To freeze the bread, wrap it tightly in plastic wrap and place it in a plastic freezer bag. Store it for up to 2 months in the freezer. To thaw, place it in the refrigerator overnight.
The pumpkin pie filling will not work in this recipe because it is presweetened and is already spiced. However, it will make an excellent pie filling.
How to serve pumpkin bread
- Pumpkin bread is delicious at any time of the day. However, it is a special treat for a fall breakfast. Add a Yogurt Parfait and you have a healthy breakfast.
- Try smearing whipped cream cheese on the bread or spread softened butter on it. Both options are tasty.
- Another idea is toasting the pumpkin bread. Fall aromas will fill your kitchen. Serve it with a cup of coffee, hot chocolate, or spiced cider. Isn't that a great way to start your day? Enjoy!
I hope you try this recipe! Please rate it and comment below. I love hearing from you! ❤️
Print📋 Recipe
How to make a delicious and moist Pumpkin Bread with Walnuts
- Prep Time: 15 minutes
- Cook Time: 60 min
- Total Time: 1 hour 15 minutes
- Yield: 24 1x
Description
Pumpkin bread with walnuts is perfect for fall baking. It makes for a delicious breakfast or snack on cool autumn mornings.
Ingredients
- 3 ½ cups (420 grams) flour
- 1 tablespoon pumpkin spice
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 4 large eggs
- 1 ¼ cups ( 250 grams) granulated white sugar
- ¾ cup (160 grams) light brown sugar
- 1 cup of vegetable oil
- ⅔ cup brandy (if you wish you can substitute apple juice, apple cider, or orange juice for the brandy)
- 1 15-ounce can (450 grams) Libby's® 100% pure pumpkin
- 1 ¼ cups chopped walnuts
Instructions
- Place the oven rack in the lower third of the oven. This will help prevent the top of the bread from burning.
- Preheat the oven to 350°F.
- If you are using cans, be sure to remove the paper label on the outside of the can.
- Spray one 9-inch x 5-inch loaf pan and two 15-ounce cans with non-stick cooking spray. Set aside.
- Whisk the flour, pumpkin spice, baking powder, baking soda, and salt in a medium-sized bowl. Set aside.
- Using a hand mixer or stand mixer fitted with a paddle or whisk attachment, on medium-high speed, beat the eggs, granulated white sugar, light brown sugar, and oil until light and fluffy, about 3-4 minutes.
- Add the brandy and mix on medium until combined.
- Add the dry ingredients to the wet ingredients. Mix on low until the flour is fully incorporated into the wet ingredients.
- Add the pumpkin to the batter and mix on low until combined.
- Remove the bowl from the stand mixer. Add the walnuts and stir until they are incorporated into the batter.
- Pour the batter into the prepared loaf pan and cans. Fill them ⅔ to ¾ full, leaving enough room for the bread to expand and rise as it bakes. Place the pans on a sheet pan to capture any batter that might bake over the top of the pan. Bake 50-60 minutes. Halfway through baking, tent the bread with aluminum foil to prevent the top from burning.
- The pumpkin bread is finished when a toothpick inserted in the middle of the bread comes out clean. The cooking time may vary depending on your oven. Therefore, start checking the bread at 50 minutes.
- Cool the pumpkin bread entirely in the pan and cans on a wire rack before slicing. Once it is cool, wrap it in plastic wrap or place it in a sealed container. Store at room temperature for 3 days or in the refrigerator for 7 days. The bread can also be frozen for up to 2 months.
Notes
- In order to prevent a soggy middle, it is important to bake the bread completely.
- To prevent the bread from burning, tent a piece of foil over the pumpkin bread halfway through baking.
- Be sure that the baking powder and baking soda are not expired. Otherwise, the bread will not rise correctly and be dense.
- The pumpkin bread can also be baked in two loaf pans.
Nutrition
- Serving Size: Serving
- Calories: 255
- Sugar: 19.6 g
- Sodium: 15.7 mg
- Fat: 12.2 g
- Carbohydrates: 34.4 g
- Protein: 3.3 g
- Cholesterol: 36.2 mg
Subscribe to Newsletter
For your convenience, I have included links to Amazon for equipment that I use to make this recipe. “As an Amazon Associate, I earn from qualifying purchases.” If you purchase the equipment, I'll receive a small commission at no extra cost to you. For more information, please read my policy.
Pomai
Want to make this in cans, how long to bake for?
Gitta Grether-Sweeney
When baking pumpkin bread in cans, check it after 30 minutes. The bake time will vary depending on the amount of dough in the can. To ensure it's baked through, use a wooden skewer or cocktail-size toothpick. Insert it into the bread, and if it comes out clean, your bread is ready.
Happy Baking!
~Gitta
Sunnseagirl
Love the recipe but looked kind of boring on top. Any suggestions?
Gitta Grether-Sweeney
Great question! I would suggest sprinkling the top with roughly chopped walnuts or turbinado sugar.
Happy Baking!
~Gitta
Kathryn
I’m baking the bread in two bread pans, 9 x 5. Just wondering how long you think they should bake. I covered with foil after 15 minutes. Will check at 30 minutes. If anyone else has baked two loafs, please chime in. Thank you.
Gitta Grether-Sweeney
Hi Kathryn,
Thanks for your great question! It should take about 50-60 minutes to bake 2 loaves of pumpkin bread. However, every oven is different so I would suggest testing the bread at 45 minutes or to be safe, like you are doing at 30 minutes.
Let me know how you like the recipe! I have already made several batches this year! 🙂
Enjoy!
Gitta
Shelly
Thank you for this recipe! I made it without walnuts and with some of your suggested substitutions. I used orange juice instead of brandy and decreased the sugar. It was delicious...still perfectly sweet! The bread was very moist. My kids loved cooking can too, such a clever idea. Bonus: My house smelled amazing for hours after cooking the bread!!!!!!!
Gitta
Yay! I am so happy it was a success for your family! Thank you for letting me know!
Annie Jones
My house still has the wonderful fall spice smell.
I made it with orange juice and was a bit worried that the orange juice taste would be too strong....but it is not. The bread is great and I will freeze the 2nd loaf.
Gitta
Love that your house still has the fall spice smell! Enjoy eating the second loaf!
Mitzi
Gitta, thank you for creating Fall atmosphere with your delicious and educational fall recipes. Being sheltered and not being able to visit stores and pumpkin patches, your descriptions and suggestions are bringing the atmosphere to us. The pumpkin bread is fun to make and tastes delicious, not to mention the aroma it creates through the whole house.
And yes, Brandy is important!
Mitzi
Mitzi made a mistake, it should be 5 stars. Sorry
Gitta
No worries-thanks for adding the star rating!
Gitta
I am happy this recipe post brought joy and a feeling of fall into your home especially during this challenging time in our world.
Lori
Looks like another winner Gitta! Looking forward to making this wonderful pumpkin bread.
Thanks!
Lori
Gitta
Thanks Lori! I hope you like it as much as we do!
Wendy W
Nothing better than the smell of pumpkin and spices to usher in the Fall. Tried Gitta’s Pumpkin Bread recipe today and LOVE it. Super easy to make. All the extra tips were helpful. I chose to substitute apple juice for the brandy and chocolate chips for the walnuts to please the family. Will definitely make again.
Gitta
I am so happy you liked the pumpkin bread Wendy! The substitutions you made are perfect! Thanks for making the recipe and your feedback.