How to make a delicious and 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. If you prefer to make it without alcohol, you can substitute apple juice, apple cider, or orange juice for 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 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:

1. Whisk 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.

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

How to chop nuts

1. Place whole walnuts on a cutting board.
2. 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.
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 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.

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. Add pumpkin and some pumpkin spice to make a fall-flavored 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!

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

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! ❤️

📋 Recipe

How to make a delicious and moist Pumpkin Bread with Walnuts

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 7 reviews

• Author: Gitta
• Prep Time: 15 minutes
• Cook Time: 60 min
• Total Time: 1 hour 15 minutes
• Yield: 24 1x

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Description

Pumpkin bread with walnuts is perfect for fall baking. It makes for a delicious breakfast or snack on cool autumn mornings.   

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Ingredients

Units USM Scale 1x2x3x

• 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

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Instructions

1. Place the oven rack in the lower third of the oven.  This will help prevent the top of the bread from burning. 
2. Preheat the oven to 350°F.
3. If you are using cans, be sure to remove the paper label on the outside of the can.
4. Spray one 9-inch x 5-inch loaf pan and two 15-ounce cans with non-stick cooking spray.   Set aside.
5. Whisk the flour, pumpkin spice, baking powder, baking soda, and salt in a medium-sized bowl.  Set aside.
6. 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.
7. Add the brandy and mix on medium until combined.  
8. Add the dry ingredients to the wet ingredients.  Mix on low until the flour is fully incorporated into the wet ingredients.  
9. Add the pumpkin to the batter and mix on low until combined.
10. Remove the bowl from the stand mixer. Add the walnuts and stir until they are incorporated into the batter.
11. 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.  
12. 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. 
13. 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. 

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Equipment

Chef's Knife

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Hand Mixer

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Loaf Pan

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Stand Mixer

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Whisk

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Notes

1.   In order to prevent a soggy middle, it is important to bake the bread completely.
2.   To prevent the bread from burning, tent a piece of foil over the pumpkin bread halfway through baking.
3.   Be sure that the baking powder and baking soda are not expired.  Otherwise, the bread will not rise correctly and be dense.
4. The pumpkin bread can also be baked in two loaf pans.  

*Nutrition Disclaimer

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

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