How to make a delicious moist Pumpkin Bread with Walnuts

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.  Apple juice, apple cider, or orange juice can be substituted for the brandy. 

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 come back to this recipe because it is the most delicious and moist pumpkin bread I have eaten.   

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 the 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 that are perfect for gifting to friends and family. The round slices are a nice change from traditional slices that you get from a loaf pan (affiliate link).

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My family insists that I bake the bread in the cans because they love the round-shaped slices.  

Pumpkin bread can also be baked 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.

What are the ingredients to make pumpkin bread with walnuts

• 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. 

How to make pumpkin bread with walnuts

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Steps:

1. Whisk (affiliate link) the dry ingredients together. Set aside.
2. Combine eggs, sugars, and oil and beat until fluffy. Add the brandy (or juice).
3. Stir the dry ingredients into the wet ingredients. Add the pumpkin.
4. Stir the walnuts into the batter.
5. Pour batter into the prepared pans and bake.

Make a cup of coffee or get a glass of cold milk and enjoy! Pumpkin bread is the perfect fall breakfast.

How to chop nuts

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1. Place whole walnuts on a cutting board (affiliate link).
2. Using a chef's knife (affiliate link), 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.
3. 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 a pumpkin spice mix

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.

• 1- ½ 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.

How to store pumpkin bread so it will be moist

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 2-3 days at room temperature. 

Does pumpkin bread have to be refrigerated?

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 and it will stay fresh for up to 7 days.

Can pumpkin bread be frozen?

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. 

If the bread has been chilled, cut a slice, and put it in the microwave for a few seconds to warm it up.

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.

1.  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
2.  Freeze leftover pumpkin and use it for the next batch of pumpkin bread.
3. Add it to soups or try adding it to chili.
4. Pumpkin tastes great in overnight oats.
5. A few tablespoons of pumpkin in oatmeal and topped with brown sugar and a dash of cinnamon is perfect on a cold morning!
6. For a fall taste add it to a smoothie!
7. Use leftover pumpkin to make pumpkin pancakes. Top them with chopped walnuts and warm maple syrup. Yum!
8. 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!

Tips for making the best pumpkin bread

1. 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.
2. To prevent the bread from burning, halfway through baking, tent a piece of foil over the pumpkin bread.
3. Be sure that the baking powder and baking soda are not expired.  Otherwise, the bread will not rise correctly and be dense.

Variations

• Substitute chocolate chips for the walnuts.
• Try chopped pecans in place of the walnuts.
• Add raisins or dried cranberries.

Can you decrease the amount of sugar in the recipe?

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.

How to serve pumpkin bread with walnuts

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!

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