One-bowl pumpkin nut bread recipe makes two loaves of moist pumpkin nut bread. No mixer needed! This quick and easy recipe lets you make homemade pumpkin bread in just minutes!
Pumpkin nut bread is a classic for a reason! It’s moist and sweet with fantastic pumpkin spice flavor, and the nuts add the perfect bit of crunch and texture to the bread.
This pumpkin nut bread recipe is especially easy to make! It’s a one-bowl recipe, is mixed by hand, and it takes just minutes to make.
Ingredients and substitutions
- Vegetable oil – A similar oil, such as canola oil or even light olive oil, can be used in this recipe.
- Granulated sugar
- Large eggs
- Pumpkin puree – Be sure to get pumpkin puree and not pumpkin pie mix. Pumpkin pie mix has sugar and spices already in it.
- All-purpose flour
- Pumpkin pie spice
- Baking soda
- Baking powder
- Chopped pecans or walnuts
HOW TO MAKE PUMPKIN NUT BREAD
I recommend mixing the bread by hand rather than using a mixer. It’s easy, and it helps to avoid overmixing the batter.
Preheat the oven to 325F. Grease and flour two 8 x 4-inch loaf pans.
In a large bowl, whisk oil and sugar together. Mixture will look like wet sand.
Whisk in eggs until well-combined.
Add the pumpkin puree and whisk until well-combined.
Whisk in the flour, pumpkin pie spice, baking soda, baking powder, and salt until just combined. Overmixing the bread will cause it to be tough.
Stir in the just nut until incorporated.
Divide the batter evenly between the prepared pans. Sprinkle with additional chopped pecans, if desired.
Bake for 40-60 minutes, or until a wooden toothpick inserted into the center comes out clean.
Let the loaves cool in the pans for 10 minutes, and then remove to a wire cooling rack to finish cooling.
Chopped pecans or chopped walnuts are the two most common types of nuts used in pumpkin nut bread.
When a toothpick inserted into the center of the bread comes out clean, the bread has finished baking. The bread will begin to pull away from the sides of the pan when it has finished baking. If the toothpick comes out with batter or wet crumbs, continue baking. If the bread is getting too dark before it has finished baking, tent with aluminum foil and continue to bake until the toothpick comes out clean.
Pumpkin bread will sink in the middle when it is under-baked. This is one reason why it’s important to make sure that the bread is done before removing it from the oven.
Oil has more fat than butter, and that fat helps to make the pumpkin bread moist. You can substitute melted butter. However, you will need to use 3/4 cup butter, melted, and the bread may not be as light and as moist with butter as it will with oil.
Keeping the pumpkin bread in an airtight container helps to keep the bread moist. Wrapping the bread in plastic wrap and then placing it in an airtight container works well.
What goes well with pumpkin nut bread?
Pumpkin nut bread goes really well with butter or cream cheese. Cinnamon butter goes especially well with it. Or spread a little Nutella or apple butter on it for a sweeter treat!
HOW TO STORE
This bread can be stored in a resealable container at room temperature. It can also be stored in the fridge, and that will help it to stay fresh a little longer.
HOW TO FREEZE
The bread can be frozen for up to 3 months. Once it is completely cooled, wrap it tightly in aluminum foil and place in a resealable freezer bag.
To serve, thaw overnight in the fridge.
HOW LONG WILL PUMPKIN NUT BREAD KEEP?
This bread will stay good for about 2-3 days at room tempareture and for about 3-4 days in the fridge.
MORE PUMPKIN Bread RECIPES!
- Easy Pumpkin Bread
- Cinnamon Sugar Pumpkin Bread
- Chocolate Marble Pumpkin Bread
- Pumpkin Chocolate Chip Bread
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Pumpkin Nut Bread
- 8×4-inch loaf pan
- 1/2 cup vegetable oil
- 1 ¾ cups granulated sugar
- 2 large eggs
- 15 ounce can pumpkin puree
- 2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup finely chopped pecans or walnuts
- Preheat the oven to 325F. Grease and flour two 8 x 4-inch loaf pans.
- In a large bowl, whisk oil and sugar together. Mixture will look like wet sand.
- Whisk in eggs until well-combined.
- Add the pumpkin puree and whisk until well-combined.
- Whisk in the flour, pumpkin pie spice, baking soda, baking powder, and salt until just combined. Overmixing the bread will cause it to be tough.
- Fold in the just nut until incorporated.
- Divide the batter evenly between the prepared pans.
- Bake for 40-60 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Let the loaves cool in the pans for 10 minutes, and then remove to a wire cooling rack to finish cooling.
- Pumpkin puree: Be sure to buy pumpkin puree not pumpkin pie mix.
- Flour: To properly measure the flour, stir to break it up, lightly spoon into measuring cup, and then level.
- Grease and flour: I like to use a cooking spray with flour in it like Baker’s Joy.
- Nutrition values are estimates.
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Comments & Reviews
Delicious and very moist! My husband couldn’t wait for it to cool before he dug in.
There are lots of whole pumpkins here, can it be processed too?
Hi – I haven’t tried processing my own pumpkin to say for certain.
This looks yummy and I can hardly wait to make it. Just wondering if you have ever made it with pumpkin seeds?
Thank you! I have! When I use pumpkin seeds, I omit the nuts and sprinkle about 1/4 cup of unsalted roast pumpkin seeds over the batter before I bake it.