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Slice of pumpkin bread on a plate

How to make a delicious and moist Pumpkin Bread with Walnuts

  • Author: Gitta
  • Prep Time: 15 minutes
  • Cook Time: 60 min
  • Total Time: 1 hour 15 minutes
  • Yield: 24 1x
  • Category: Breakfast
  • Cuisine: American

Description

Pumpkin bread with walnuts is perfect for fall baking,  It makes for a delicious breakfast on cool autumn mornings.   


Scale

Ingredients

  • 3 1/2 cups (420 grams) flour
  • 1 tablespoon pumpkin spice
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 4 large eggs
  • 1 1/4 cups ( 250 grams) granulated white sugar
  • 3/4 cup (160 grams) light brown sugar
  • 1 cup of vegetable oil
  • 2/3 cup brandy (if you wish you can substitute apple juice, apple cider, or orange juice for the brandy)
  • 1 15-ounce can (450 grams) Libby's® 100% pure pumpkin 
  • 1 1/4 cups chopped walnuts

Instructions

  1. Place the oven rack in the lower third of the oven.  This will help prevent the top of the bread from burning. 
  2. Preheat the oven to 350°F.
  3. If you are using cans, be sure to remove the paper label on the outside of the can.
  4. Spray one 9-inch x 5-inch loaf pan (affiliate link) and two 15-ounce cans with non-stick cooking spray.   Set aside.
  5. In a medium-size bowl whisk (affiliate link) the flour, pumpkin spice, baking powder, baking soda, and salt.  Set aside.
  6. Using a hand mixer (affiliate link) or stand mixer (affiliate link) fitted with a paddle or whisk (affiliate link) attachment, on medium-high speed, beat the eggs, granulated white sugar, light brown sugar, and oil until light and fluffy, about 3-4 minutes.
  7. Add the brandy and mix on medium until combined.  
  8. Add the dry ingredients into the wet ingredients.  Mix on low until the flour is fully incorporated into the wet ingredients.  
  9. Add the pumpkin to the batter and mix on low until combined.
  10. Remove the bowl from the stand mixer (affiliate link). Add the walnuts and stir until they are incorporated into the batter.
  11. Pour the batter into the prepared loaf pan (affiliate link) and cans.  Fill them 2/3 to 3/4 full leaving enough room for the bread to expand and rise as it bakes.   Place the pans on a sheet pan to capture any batter that might bake over the top of the pan.   Bake 50-60 minutes.  Half-way through baking tent the bread with aluminum foil to prevent the top from burning.  
  12. The pumpkin bread is finished when a toothpick inserted in the middle of the bread comes out clean. The cooking time may vary depending on your oven.  Therefore, start checking the bread at 50 minutes. 
  13. Cool the pumpkin bread completely in the pan and cans on a wire rack before slicing.  Once it is cool, wrap it in plastic wrap or place it in a sealed container.  Store at room temperature for 3 days or in the refrigerator for 7 days.  The bread can also be frozen for up to 2 months. 


Notes

  1.   In order to prevent a soggy middle, it is important to bake the bread completely.
  2.   To prevent the bread from burning, halfway through baking, tent a piece of foil over the pumpkin bread.
  3.   Be sure that the baking powder and baking soda are not expired.  Otherwise, the bread will not rise correctly and be dense.
  4.   Bread can be baked in two loaf pans.  

*Nutrition Disclaimer

Keywords: moist pumpkin bread, easy pumpkin bread, best pumpkin bread, how to make pumpkin bread