Pumpkin Bread with Walnuts
This Pumpkin Bread with Walnuts is a healthier take on a family classic. Made with pumpkin puree, Greek yogurt, unbleached flour, and coconut sugar, it’s a bit lighter than the traditional recipe yet just as tender, moist, and full of warming fall flavor!
My mom’s original gluten-free pumpkin bread recipe has always been my and my daughter’s favorite. It’s one of those nostalgic treats I can’t stop eating once I start, so I decided to lighten it up with healthier ingredients –and guess what? No one even noticed!
Thanks to Greek yogurt, coconut sugar, and a handful of walnuts, it’s got a little added nutrition boost. These modifications result in moist, flavorful pumpkin walnut bread that’s just as good as the OG! You can bake it in a standard loaf pan or mini loaves. Either way, it’s the perfect fall treat!
There’s nothing quilt like popping a slice in the toaster and then slathering on a bit of butter –how it melts into the warm, tender, pumpkin-spiced bread is HEAVENLY! You can pair it with a steaming cup of mocha protein coffee or lavender milk tea –or go all out with an iced pumpkin spice latte for the ultimate pumpkin-packed breakfast or snack. Grab your apron, and let’s get baking!
Recipe features
- Light and healthy. Made with Greek yogurt, coconut sugar, walnuts, and the perfect blend of warm spices for a lighter yet equally moist and delicious take on a classic quick bread.
- Easy and versatile. Whether baked as a traditional loaf or mini loaves, the easy-to-follow instructions and simple ingredients make this recipe perfect for bakers of all skill levels.
- Great for gifting. A healthy-ish baked good the family can bake together and share with loved ones during the holiday season!
Ingredients you’ll need
- Flour. The structure of our pumpkin bread. I used King Arthur’s unbleached all-purpose flour, but white wheat flour, or a reliable 1:1 gluten-free blend also works.
- Baking soda. As a leavening agent, it helps the bread rise. Make sure your baking soda is fresh, and remember, baking powder is NOT a suitable substitute for baking soda in this recipe.
- Sea salt. Balances the sweetness and spices. If you don’t have sea salt, regular table salt works, but use a bit less since it’s finer.
- Cinnamon and nutmeg. This duo adds a warm, inviting depth of flavor. For the best aroma and taste, freshly ground cinnamon and freshly grated nutmeg is best. Or, if you prefer, substitute two teaspoons of pumpkin pie spice here.
- Eggs. Provide structure and help create a tender crumb. Bring the eggs to room temperature so they blend easily with the other ingredients.
- Brown sugar. Adds sweetness along with a hint of molasses flavor. Be sure to pack the brown sugar tightly when measuring.
- Coconut sugar. Introduces a natural source of sweetness with a caramel-like undertone. You can use more brown sugar or substitute regular granulated sugar if you don’t have coconut sugar.
- Avocado oil. Adds moisture and richness. If you don’t have avocado oil, substitute a similar light-flavored oil, such as grapeseed oil, melted coconut oil, or light olive oil.
- Greek yogurt. Adds moisture, richness, and a slight tang. Full-fat Greek yogurt works best.
- Pumpkin puree. Whether you use canned or homemade pumpkin puree, it must be thick and well-drained to avoid excess moisture in the batter.
- Walnuts. Add a delightful nutty crunch. Feel free to substitute pecans, almonds, or hazelnuts, or leave them out entirely for a nut-free version.
How to make pumpkin walnut bread
Step 1: Sift dry ingredients. Sift the flour, baking soda, sea salt, cinnamon, and nutmeg together in a large bowl.
Step 2: Mix wet ingredients. In another bowl, mix the pumpkin puree, eggs, brown sugar, coconut sugar, avocado oil, and Greek yogurt.
Step 3: Combine mixtures. Gradually add the dry ingredients to the wet ingredients, stirring until combined. A few lumps in the batter are okay, but be careful not to overmix –this keeps your bread nice and tender!
Step 4: Fold in the walnuts. Gently fold in the chopped walnuts, ensuring they’re evenly distributed throughout the batter.
Step 5: Bake. Pour the batter into 6 greased mini loaf pans or one large greased bread pan.
Bake at 350°F for 25-30 minutes (mini loaves) or 45 minutes (large loaf) or until a toothpick or cake tester inserted into the center comes out clean.
Recipe tips and FAQs
- To avoid using too much flour, measure your flour by spooning it into the measuring cup and leveling it off with a knife.
- Consider toasting the walnuts to add an extra layer of nuttiness to your bread. Simply spread the walnuts in a single layer on a baking sheet and bake at 350°F until they are fragrant and lightly browned (about 5 minutes). Let them cool before folding into the batter.
- Don’t forget to grease your loaf pans well with butter or non-stick spray to prevent the bread from sticking. You can also line the bottom with parchment paper for extra assurance.
- After baking, let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. This helps the bread set and makes it easier to slice.
Variations
This pumpkin walnut bread is already delicious, but there’s plenty of room for creative customizations. Here are some goodies to consider folding into the batter before baking:
- Chocolate: Dark, milk, or white chocolate chips or chunks all work well.
- Dried fruit: Like raisins, chopped dates, dried apricots, dried cherries, or dried cranberries for a festive holiday touch!
- Seeds: Sprinkle in chia, flaxseeds, or pumpkin seeds for added crunch and a nutritional boost.
- Nut butter. Swirl in almond butter, peanut butter, or even Nutella for added rich, nutty flavor.
- Oatmeal topping. Before baking, sprinkle the top of the loaf with a mixture of oats, brown sugar, and cinnamon for a crunchy, sweet topping.
FAQs
Typically, one standard loaf pan is equivalent to six mini loaf pans. The pans I used have a baking surface dimension of 5.25 x 3.125 x 2.25 inches. Outer dimension was 6×3.5×2″.
Absolutely! To make pumpkin walnut muffins, divide the batter evenly into a muffin tin lined with paper liners and bake at 350°F for about 20 minutes or until a toothpick inserted into the center comes out clean. After baking, let the muffins cool in the tin for 5-10 minutes before enjoying warm or transferring to a wire rack to finish cooling.
To make an egg-free vegan version, replace the eggs with flax eggs. For each egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for a few minutes to thicken. Additionally, use plant-based Greek yogurt and ensure all other ingredients, like sugar, are also vegan.
I’m pretty sure that I have a future baker on my hands, she loves to get in the kitchen with me and create unique dishes. Not only are we creating special memories when we bake and cook together, but she’s learning some really mad skills in the kitchen.
Gifting suggestions
With the holidays around the corner, this pumpkin walnut bread makes an excellent gift! Simply wrap the whole loaf or mini loaves in butcher paper or festive cellophane and tie it with ribbon or twine. Attach a cute gift tag with a personal note to spread homemade holiday cheer!
Storing & freezing
Storing: Store your pumpkin bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Freezing: For longer storage, individually wrap whole loaves, individual slices, or mini loaves in plastic, then place them in a freezer-safe bag and freeze for up to 3 months. Thaw at room temperature before serving.
More pumpkin-packed baked goods
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Pumpkin Bread with Walnuts
Ingredients
- 3 ½ cups unbleached all-purpose flour such as King Arthur brand
- 2 tsp baking soda
- 1 ½ tsp sea salt
- 1 ½ tsp cinnamon
- ½ tsp nutmeg *You can also substitute 2 tsp pumpkin pie spice for the cinnamon and nutmeg but I prefer more cinnamon flavor
- 4 large eggs
- 1 cup coconut sugar (you can also use all brown sugar instead of ½ coconut sugar and ½ brown sugar)
- 1 cup natural brown sugar
- ¾ cup avocado oil *you can also use light olive oil, grapeseed oil, or canola oil
- ¼ cup plain Greek yogurt
- 2 cups pureed pumpkin
- 1 cup walnuts finely chopped
Instructions
- Sift the first 5 ingredients together (if you use a whisk, make sure it's very well mixed and no clumps of baking soda remain).
- Blend the remaining 6 ingredients with a sturdy spoon (you can also use a mixer for this).
- Add dry ingredients to wet ingredients until just blended.
- Do not over mix.
- Pour into one large bread pan and bake at 350 for 45 minutes or 6 mini loaf pans for 25-30 minutes or until a toothpick comes out clean.
Notes
- I usually make mini loaves (perfect for gifting!) Each mini loaf has 4 servings.
- Consider toasting the walnuts to add an extra layer of nuttiness to your bread. Simply spread the walnuts in a single layer on a baking sheet and bake at 350°F until they are fragrant and lightly browned (about 5 minutes). Let them cool before folding into the batter.
- Don’t forget to grease your loaf pans well with butter or non-stick spray to prevent the bread from sticking. You can also line the bottom with parchment paper for extra assurance.
- After baking, let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. This helps the bread set and makes it easier to slice.
Nutrition
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WOW that pumpkin bread looks heavenly! I’m like you–can’t stop won’t stop it’s so good.
Looks like your daughter does indeed have some skills in the kitchen!
Thank you Meredith! I appreciate you stopping by! 🙂
Hi Peter, it’s the regular brown sugar with molasses. Sorry for the confusion. 🙂
That bread looks amazing and so delicious! Thank you very much for this recipe!
You’re welcome Linda! I’m so glad that you enjoyed it!