Fiber-Rich Pumpkin Nut Bread
A moist, flavorful pumpkin loaf with crunchy nuts, this bread is high in fiber, provides plant-based protein, and is low in saturated fat. Perfect for breakfast, snacks, or dessert, it’s easy to prepare and freezes well for make-ahead meals.
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.
