This Pumpkin Nut Bread blends the natural sweetness of pumpkin with the satisfying crunch of nuts, creating a moist, flavorful loaf perfect for any time of day.
Packed with fiber and plant-based protein from nuts, it’s a nourishing choice that supports digestion and sustained energy.
Low in saturated fat yet rich in wholesome ingredients, this easy-to-make bread is ideal for quick breakfasts, snack prep, or cozy dessert moments.
Fiber-Rich Pumpkin Nut Bread
Equipment
- 1 – 9×5-inch or 8×4-inch loaf pan
- 1 mixing bowl
- 1 Measuring cups and spoons
- 1 wooden spoon or spatula
- 1 – Toothpick (for doneness test)
Ingredients
- ½ cup 100 g granulated sugar
- ¼ cup 50 g packed brown sugar
- ⅓ cup 80 ml vegetable oil
- 1 cup 240 g pumpkin puree
- 2 large eggs
- 2 tsp pumpkin pie spice
- ½ tsp salt
- 1 tsp baking soda
- ⅓ cup 80 ml buttermilk (or non-dairy milk + 1 tsp vinegar)
- 2 cups 248 g all-purpose flour
- 1 ½ cups 180 g chopped nuts
Instructions
- Preheat and Prepare Pan: Begin by preheating your oven to 350°F (175°C) to ensure even baking. While the oven warms, choose either a 9×5-inch or an 8×4-inch loaf pan. Lightly spray it with cooking spray or line it with parchment paper for easier removal later. Make sure every corner is coated, as this prevents the bread from sticking.
- Mix Sugars and Oil: In a large mixing bowl, combine the granulated sugar and brown sugar. Pour in the vegetable oil and pumpkin puree. Using a wooden spoon or a sturdy spatula, stir until the mixture is smooth, creamy, and fully blended. The sugars should dissolve slightly into the oil and pumpkin, creating a thick, moist base for your batter.
- Incorporate Eggs and Spices: Add the eggs to your sugar-oil-pumpkin mixture, one at a time, mixing well after each addition. Sprinkle in the pumpkin pie spice and salt. Stir carefully to ensure the eggs and spices are fully integrated. The aroma of the pumpkin pie spice should become noticeable, adding warmth and depth to the batter.
- Activate the Leavening: Next, add the baking soda directly into the mixture. Stir gently but thoroughly. The baking soda reacts with the moisture and acidity in the batter, helping the bread rise and achieve a tender, fluffy texture.
- Add Buttermilk for Moisture: Pour in the buttermilk, stirring until the batter becomes smooth and slightly glossy. If using non-dairy milk, combine it with a teaspoon of vinegar or lemon juice before adding; this simulates the acidity of traditional buttermilk and helps with proper rising.
- Incorporate Flour Carefully: Gradually fold in the all-purpose flour. Use a gentle folding motion rather than vigorous stirring, as overmixing can make the bread dense. Stop mixing as soon as the flour is fully incorporated and the batter has a thick, pourable consistency.
- Add Nuts for Crunch: Finally, fold in the chopped nuts, ensuring they are evenly distributed throughout the batter. The nuts provide a satisfying texture contrast to the soft, moist pumpkin loaf and contribute protein, fiber, and healthy fats.
- Transfer to Loaf Pan: Pour the completed batter into your prepared loaf pan. Smooth the top gently with a spatula to ensure even baking. The batter should fill the pan without overflowing, leaving room for it to rise in the oven.
- Bake Until Golden and Firm: Place the loaf pan in the preheated oven. Bake for 40–50 minutes. To test doneness, insert a toothpick partway into the center of the bread; it should come out clean or with a few moist crumbs. The bread should be golden brown on top, with a slight crack along the center, signaling perfect baking.
- Cool Before Removing: Once baked, remove the pan from the oven and allow it to cool on a wire rack for 15–20 minutes. Cooling slightly helps the bread set and makes it easier to slice without crumbling. After cooling, carefully lift the loaf from the pan using the edges of the parchment or gently run a knife along the sides.
- Slice and Serve: Using a sharp serrated knife, slice the bread into desired portions. Serve it warm or at room temperature. It pairs beautifully with a spread of butter, cream cheese, or nut butter, making it an ideal snack, breakfast, or dessert option.
- Store or Freeze for Later: To preserve freshness, store slices in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly in plastic wrap or foil and freeze for up to one month. Thaw at room temperature or warm gently in the oven before serving.
Notes
- Create homemade buttermilk by combining non-dairy milk with 1 tsp vinegar or lemon juice for a dairy-free option.
- Pan size affects loaf shape: smaller pans produce a taller, domed loaf; larger pans yield a flatter loaf.
- Always test doneness with a toothpick in the center crack—it should come out clean or with a few crumbs.
- Gently fold in flour to prevent a dense texture; overmixing can make the bread heavy.
- Toast nuts lightly before adding to enhance flavor and crunch.
- Use pumpkin puree with natural sweetness for richer flavor without adding extra sugar.
- This recipe can also be used to make 12 muffins, perfect for quick breakfasts or snacks.
- Cool bread slightly in the pan before removing to maintain structure and make slicing easier.
- Store in an airtight container for up to 2 days, or freeze for up to one month.
Chef’s Secrets for Moist Loaf
For a truly moist, tender pumpkin bread, the key is gentle mixing.
Overmixing the flour can result in a dense loaf, so fold it in slowly until fully combined.
Toasting your nuts lightly in a dry pan before adding them enhances their flavor and gives the bread an extra layer of crunch.
Choosing a pumpkin puree with a rich, natural sweetness will deepen the flavor without adding extra sugar.
Lastly, allowing the bread to cool slightly in the pan before removing it ensures it retains its structure and slices beautifully.
Serving Suggestions for Best Enjoyment
Pumpkin nut bread shines as a versatile treat any time of day.
Serve a warm slice for breakfast with a smear of butter or cream cheese.
For an afternoon snack, pair it with a cup of coffee, tea, or spiced latte.
You can also lightly toast slices for a crispy edge and drizzle a little honey or maple syrup on top.
For a dessert option, top it with a dollop of whipped cream or yogurt and a sprinkle of cinnamon.
Its hearty texture makes it a satisfying base for both sweet and savory toppings.
Storage Tips for Freshness
To maintain optimal freshness, store your pumpkin nut bread in an airtight container at room temperature for up to 2 days.
For longer storage, tightly wrap the loaf or individual slices in plastic wrap or aluminum foil and freeze for up to one month.
Thaw overnight in the refrigerator or warm slices gently in the oven for a freshly baked taste.
Avoid refrigerating the bread for extended periods, as this can dry it out.
Always slice only what you need to preserve the remaining loaf’s moisture and texture.
Frequently Asked Questions
1. Can I use a different type of nut?
Absolutely! Walnuts are traditional, but pecans, almonds, or hazelnuts work equally well. Just ensure they are chopped evenly for consistent texture. Toasting them beforehand brings out their flavor and adds crunch.
2. Can I make this pumpkin bread gluten-free?
Yes! Substitute all-purpose flour with a gluten-free flour blend. Be aware that texture may be slightly denser, so consider adding an extra teaspoon of baking soda or a tablespoon of yogurt to maintain softness.
3. How do I make dairy-free or vegan adjustments?
Replace buttermilk with a plant-based milk and vinegar combination.
Use a neutral oil like canola or coconut, and substitute eggs with flax or chia egg replacements (1 tablespoon ground flaxseed + 3 tablespoons water per egg).
4. Can I turn this recipe into muffins?
Definitely! Scoop the batter into a lined muffin tin, filling each cup about two-thirds full.
Bake at the same temperature for 20–25 minutes, or until a toothpick comes out clean. Muffins are perfect for meal prep and grab-and-go breakfasts.
5. How do I prevent the bread from being too dense?
The main factors are gentle mixing and proper leavening. Fold the flour in slowly, do not overmix, and ensure your baking soda is fresh. Using room-temperature eggs and buttermilk also helps create a lighter, airier loaf.
