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This Pumpkin Nut Bread is the best comfort food for fall. It’s a classic quick bread recipe, but brings in the perfect amount of pumpkin flavor and nuts. Do not miss out on this recipe because when you finally do make it, you’ll regret not having it sooner!
Classic Pumpkin Bread with Nuts
Quick breads are my favorite because they’re so much easier to make than yeast bread, but they taste just as good. Maybe even better! This pumpkin bread tastes like a pumpkin muffin in bread form and I couldn’t ask for anything better.
The nuts in this nut bread add so much to the recipe. I love the addition of pecans because they add so much to the flavor and they elevate the texture. If pecans aren’t your thing–that’s okay! Add any type of nut (like walnuts). It’s an easy bread recipe you’re going to love!
Ingredients Needed
- Sugar: I use a mix of granulated sugar and packed brown sugar in my pumpkin bread.
- Vegetable Oil: I love using oil because it makes it easy to mix up and keeps the bread extra moist.
- Pumpkin Puree: Not pumpkin pie filling–there is a difference.
- Eggs
- Pumpkin Pie Spice: Save money by making your own homemade pumpkin spice.
- Buttermilk: You can make your own buttermilk if you don’t have it.
- Nuts: There are so many great options, just make sure you chop them!
How to make Pumpkin Nut Bread
- Stir granulated sugar and brown sugar with oil and pumpkin.
- Stir in the eggs, pumpkin pie spice, salt, and baking soda. Stir until combined.
- Stir in buttermilk and flour.
- Stir in nuts.
- Pour batter into prepared pan.
- Bake for 40-50 minutes or until a toothpick comes out clean from the center of the crack.
Expert Tips
- When using the toothpick trick, place the toothpick in the center of the crack and it should come out clean or with just a few crumbs.
- Make your own buttermilk for this homemade bread! You can of course buy from the store if you’d like. Swap nondairy milk by using the amount called for and adding 1 teaspoon vinegar or lemon juice in place of the buttermilk.
- You can use a 9×5-inch or 8×4-inch loaf pan. The smaller pan will dome more than the larger pan.
- Store in an airtight container for up to 2 days or freeze for up to one month.
FAQs
When the toothpick comes out of the bread clean.
Yes you can! Freeze it in an airtight container for up to one month.
Pumpkin Nut Bread
Ingredients
Bread:
- ½ cup (100g) granulated sugar
- ¼ cup (50g) packed brown sugar
- ⅓ cup (79ml) vegetable oil
- 1 cup (244g) Pumpkin Puree
- 2 large eggs
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 teaspoon baking soda
- ⅓ cup (79ml) buttermilk
- 2 cups (248g) all-purpose flour
- 1 ½ cups (180g) chopped nuts
Instructions
- Preheat oven to 350°F. Spray a 9×5-inch or 8×4-inch loaf pan with cooking spray.
- Stir granulated sugar and brown sugar with oil and pumpkin. Stir in the eggs, pumpkin pie spice, salt, and baking soda. Stir until combined. Stir in buttermilk and flour. Stir in nuts
- Pour batter into prepared pan.
- Bake for 40-50 minutes. ITest it by inserting a toothpick just partway into the top center of the bread. If this comes out clean, it’s done.
- Cool before removing from pan. Store in an airtight container for up to 2 days or freeze for up to one month.
Recipe Video
Recipe Notes
- Make your own buttermilk for this homemade bread! You can of course buy from the store if you’d like. Swap nondairy milk by using the amount called for and adding 1 teaspoon vinegar or lemon juice in place of the buttermilk.
- You can use a 9×5-inch or 8×4-inch loaf pan. The smaller pan will dome more than the larger pan.
- When using the toothpick trick, place the toothpick in the center of the crack and it should come out clean or with just a few crumbs.
- Store in an airtight container for up to 2 days or freeze for up to one month.
- Also makes 12 muffins.
Recipe Nutrition
Other Quick Bread
Last Updated on October 4, 2023
This stuff is great and it freezes well. I just thaw and microwave a slice for 20-30 seconds and it’s like fresh out of the oven!!!