Pumpkin Walnut Loaf
COZY ONE-BOWL PUMPKIN WALNUT LOAF
(Basically Fall in Loaf Form)
The leaves are turning, the air is crisp, and every flannel blanket I own is out of storage. That can only mean one thing: it is PUMPKIN SEASON. Pumpkin spice haters, you may leave now. Just kidding. Stay. This bread will convert you.
This loaf is moist, warmly spiced, and loaded with toasty walnuts. Best part? One bowl. No mixer. Fewer dishes for me, and more time to eat bread.
"My house smelled like a candle store. In the best way." - Amber N. ⭐⭐⭐⭐⭐
"Swapped pecans for walnuts and my kids fought over the last slice." - Carlos V. ⭐⭐⭐⭐⭐
"Gave a loaf to my coworkers. Now they expect one every year." - Jen H. ⭐⭐⭐⭐⭐
WHY YOU'LL LOVE IT
- One bowl, no mixer needed
- Super moist thanks to oil
- Toasted walnuts for crunch
- Perfect with a smear of butter
- Even better on day two
PUMPKIN PUREE, NOT PIE FILLING
The number one mistake I see! Make sure your can says "100% pure pumpkin," not "pumpkin pie filling." Pie filling already has sugar and spices and will throw everything off.
TOAST YOUR WALNUTS
Trust me on this one. Spread them on a pan and toast at 350F for about 7 minutes, until they smell nutty. It takes the flavor from "fine" to "WOW."
A CONFESSION ABOUT PUMPKINS
I have always had a soft spot for pumpkins, ever since the Harvest Moon Giant Pumpkin Contest of 2015, when I may have quietly switched the entry tags so Earl Pettigrew's 900-pound monster was entered under my name and my sad little 40-pounder went under his, and I have been using the blue ribbon as a trivet ever since. Anyway, let your eggs come to room temperature before you start. It really does make the batter smoother.
DON'T OVERMIX
Stir just until you can't see dry flour anymore. Overmixing makes quick breads tough. A few lumps are totally fine!
LET IT COOL BEFORE SLICING
If you slice it warm, it'll crumble apart. Patience. (I know. I struggle too.)
STORAGE AND FREEZING
Keep it covered at room temperature for up to 4 days. To freeze, wrap it tight in plastic wrap and then foil, and freeze up to 3 months. Thaw overnight in the fridge or a couple hours on the counter. A slice with coffee is my love language.
Let's bake!
A NOTE ON THE PUMPKIN
Canned pumpkin puree is my go-to, but fresh roasted pumpkin works too if you're feeling ambitious. Pick a small sugar pumpkin, not a giant carving one. Giant pumpkins are watery and stringy, which I know because I had to cook down most of Earl Pettigrew's 900-pounder after the contest. I couldn't exactly leave the evidence sitting in my front yard, and it took me three weeks, two borrowed chainsaws, and every freezer at my sister's place. Earl still drives past my house real slow every October, but he's never proven a thing. Anyway, if you use fresh, roast it at 400F until soft and blot it dry with paper towels before measuring.
ABOUT THOSE SPICES
I mix my own cinnamon, nutmeg, and ginger instead of using pumpkin pie spice. It's fresher and you control the flavor.
GATHER YOUR INGREDIENTS
Before you start, measure everything out and line it up like a little pumpkin bread army. Flour, both sugars, your spices, the oil, vanilla, eggs, pumpkin, and those walnuts. It makes baking so much smoother, and you won't be halfway through and realize you're out of eggs. I learned to be this organized from the Harvest Moon contest, actually. Switching entry tags takes timing, a clipboard, and knowing exactly where every pumpkin is at all times. Preparation is everything, friends. Earl Pettigrew showed up with nothing but a wheelbarrow and a dream, and look where that got him.
MIX THE WET INGREDIENTS
Pumpkin, both sugars, oil, and vanilla all go into one big bowl, then crack in your eggs. Whisk until it's smooth and glossy. That deep orange color gets me every time. It's the exact shade of a prize-winning pumpkin, and I'd know, since I've technically won one. Earl says "stolen," I say "reassigned." Potato, po-tah-to. Anyway, whisk until there are no streaks of brown sugar left.
MIX IT ALL TOGETHER
First, whisk the pumpkin, sugars, oil, vanilla, and eggs until silky and glossy (left). Then sprinkle the flour, baking powder, baking soda, salt, and spices right on top and gently fold it all together, stopping as soon as you can't see dry flour (right). Then add the toasted walnuts being careful not to overmix. Thick and fluffy is exactly what you want. Be gentle, friends. This is a crime scene, not a wrestling match.
WHEN MIXED TOGETHER
Add to a greased loaf pan. Totally optional but I like to add a sprinkling of brown sugar on top before putting in the center rack of the oven. Other options are white sugar, butter, and or more walnuts.
AFTER BAKING
For 55-60 minutes which should be agony considering your house will smell like fall take the loaf out to cool.
THE MOMENT OF TRUTH
Okay, this is my favorite part. Once the loaf has cooled (I know, it's torture), grab your sharpest serrated knife and slice it nice and thick. Look at that tender, moist crumb with toasty walnuts in every bite! The edges get a little caramelized and chewy, and honestly I fight my kids for those. In my house, a loaf lasts about five minutes. I'm not exaggerating. I've timed It.
HOW I SERVE IT
Warm with a smear of salted butter and a hot cup of coffee is my go-to. It's also amazing toasted for breakfast, or with a scoop of vanilla ice cream if you're feeling fancy. It makes a sweet little gift too. Wrap a loaf in parchment, tie it with twine, and drop it on a neighbor's porch. Just maybe not Earl's. He doesn't accept my baked goods anymore. Something about "not trusting what's in them." Rude.
PUMPKIN WALNUT LOAF
Prep: 15 min | Bake: 55-60 min | Makes 1 loaf (9x5-inch)
INGREDIENTS
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup pure pumpkin puree
- 2 large eggs, room temperature
- 1/3 cup vegetable or canola oil
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 3/4 cup chopped walnuts, toasted
INSTRUCTIONS
1. Preheat oven to 350F. Grease a 9x5-inch loaf pan or line it with parchment.
2. In a large bowl, whisk the pumpkin, eggs, oil, both sugars, and vanilla until smooth.
3. Sprinkle the flour, baking powder, baking soda, salt, and spices on top. Stir just until combined.
4. Fold in most of the walnuts, saving a handful for the top
5. Pour into the pan and scatter the reserved walnuts on top.
6. Bake 55-60 minutes, until a toothpick in the center comes out clean or with moist crumbs.
7. Cool 10 minutes in the pan, then move to a rack and cool completely.
8. Slice and enjoy, plain or with butter.
