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    Home » Quick Bread » Pumpkin Nut Bread

    Pumpkin Nut Bread

    Published: Sep 30, 2021 · Modified: Oct 2, 2021 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    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!

    Buttered slice of pumpkin nut bread in a stack.

    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.

    Loaf of pumpkin nut bread on a wire cooling rack.

    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
    • Salt
    • 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.

    Sugar and oil in a white mixing bowl.

    In a large bowl, whisk oil and sugar together. Mixture will look like wet sand.

    Eggs whisked into oil and sugar in a white mixing bowl.

    Whisk in eggs until well-combined.

    Pumpkin puree whisked into oil and eggs.

    Add the pumpkin puree and whisk until well-combined.

    Pumpkin bread batter in a mixing bowl.

    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.

    Pumpkin nut bread batter in a glass mixing bowl.

    Stir in the just nut until incorporated.

    Pumpkin nut bread batter in a loaf pan.

    Divide the batter evenly between the prepared pans. Sprinkle with additional chopped pecans, if desired.

    Baked pumpkin nut bread in a loaf pan.


    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.

    Loaf of pumpkin nut bread with two slices cut.

    FAQ

    What kinds of nut go in pumpkin bread?

    Chopped pecans or chopped walnuts are the two most common types of nuts used in pumpkin nut bread.

    How do you know when pumpkin bread is done?

    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.

    Why does pumpkin bread sink in the middle?

    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.

    Can I use butter in place of the oil?

    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 ¾ cup butter, melted, and the bread may not be as light and as moist with butter as it will with oil.

    How do you keep pumpkin bread moist?

    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.

    Loaf of pumpkin nut bread with one buttered slice next to it.

    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.

    A loaf of pumpkin nut bread next to a bread knife.

    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.

    Three slices of pumpkin nut bread at an angle.

    MORE PUMPKIN Bread RECIPES!

    • Easy Pumpkin Bread
    • Cinnamon Sugar Pumpkin Bread
    • Chocolate Marble Pumpkin Bread
    • Pumpkin Chocolate Chip Bread

    If you’ve tried this pumpkin nut bread recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

    You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

    Loaf of pumpkin nut bread with one buttered slice next to it.

    Pumpkin Nut Bread

    One-bowl pumpkin nut bread recipe makes two loaves of moist pumpkin nut bread in no time!
    5 from 1 vote
    Print Pin Rate
    Course: bread
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 24 servings
    Calories: 177kcal
    Author: Kate @ I Heart Eating

    Equipment

    • 8x4-inch loaf pan

    Ingredients

    • ½ 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
    • ½ teaspoon baking powder
    • ½ teaspoon salt
    • 1 cup finely chopped pecans or walnuts
    US Customary - Metric

    Instructions

    • 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.

    Notes

    • 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. 

    Nutrition

    Serving: 1serving | Calories: 177kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 101mg | Potassium: 82mg | Fiber: 1g | Sugar: 15g | Vitamin A: 2781IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!

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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Maria

      February 14, 2022 at 1:11 pm

      5 stars
      Delicious and very moist! My husband couldn't wait for it to cool before he dug in.

      Reply
      • Kate

        February 14, 2022 at 1:13 pm

        Thank you!

        Reply
    2. Anien

      October 12, 2021 at 6:27 pm

      There are lots of whole pumpkins here, can it be processed too?

      Reply
      • Kate

        October 15, 2021 at 9:34 pm

        Hi - I haven't tried processing my own pumpkin to say for certain.

        Reply
    3. Carrie

      October 04, 2021 at 10:10 am

      This looks yummy and I can hardly wait to make it. Just wondering if you have ever made it with pumpkin seeds?

      Thanks,

      Reply
      • Kate

        October 04, 2021 at 10:27 pm

        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.

        Reply

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    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

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