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Best One-Bowl Pumpkin Walnut Bread Recipe

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This one-bowl pumpkin walnut bread is incredibly moist, perfectly spiced, and studded with crunchy walnuts. It’s a simple, no-mixer recipe that tastes like a warm hug and is perfect for fall gatherings.

Ingredients

Scale
  • 1 can (15 oz / 425g) canned pumpkin puree (not pumpkin pie filling)
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed brown sugar (light or dark)
  • 1/2 cup (120ml) vegetable oil (or canola, avocado, or melted coconut oil)
  • 2 large eggs, room temperature
  • 2 cups (240g) all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon (preferably Saigon)
  • 1/2 teaspoon ground nutmeg (freshly grated if possible)
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup (120g) chopped walnuts, toasted and cooled

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line with parchment paper, leaving overhang on the long sides.
  2. In a large bowl, combine pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs. Whisk or stir until smooth and well combined.
  3. Sprinkle flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves directly over the wet mixture. Stir gently until just combined (do not overmix; a few lumps are fine).
  4. Fold in the toasted walnuts with a few gentle strokes. Reserve a handful to sprinkle on top if desired.
  5. Pour batter into prepared loaf pan and spread evenly. If using reserved walnuts, sprinkle on top and press lightly. Tap pan on counter to release air bubbles.
  6. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If browning too quickly, tent loosely with foil for the last 15 minutes.
  7. Let bread cool in pan for 10-15 minutes, then lift out using parchment and transfer to a cooling rack. Cool completely before slicing (at least 1 hour).

Notes

For best results, toast walnuts before adding. Bread tastes even better the next day. Store wrapped at room temperature for up to 4 days, or freeze for up to 3 months. Do not refrigerate.

Nutrition

Keywords: pumpkin bread, walnut bread, one-bowl recipe, fall baking, pumpkin walnut bread, easy pumpkin bread

Find it online: https://dahliadishes.com/best-one-bowl-pumpkin-walnut-bread-recipe/