Can I make pumpkin bread without a mixer?

Yes, this recipe is made entirely by hand with a bowl and a fork or whisk. Mixing by hand is actually better here, since it's gentler on the batter and keeps the crumb tender instead of dense.

Can I make pumpkin bread without nutmeg?

Yes. The nutmeg is optional. The pumpkin pie spice already brings plenty of warm flavor, so the loaf tastes great with the nutmeg left out entirely.

Can I use baking powder instead of baking soda in pumpkin walnut bread?

Yes. Use about 1 teaspoon of baking powder for every cup of flour in the recipe. The rise will be a little different, but the bread still turns out well. I haven't tested it myself, so if you try it, let me know how it goes in the comments.

Should I toast the walnuts first?

Yes, toasting the walnuts first is worth the few extra minutes. It deepens their flavor and keeps them crunchy in the finished loaf. Toast them in a dry skillet or a 350°F oven until fragrant, then let them cool before folding them in.

Why did my pumpkin walnut bread sink in the middle?

Usually underbaking is the culprit, as the wet center collapses as it cools and causes it to sink. Always bake until a toothpick comes out clean. Too much baking soda or too much pumpkin or liquid can also cause loaves to sink, so measure everything carefully and if you're purée is runny, strain it before adding it to the recipe.

Pumpkin Walnut Bread (Super Moist, No Mixer + Video)

Description

This easy pumpkin walnut bread is super moist, warmly spiced, and studded with toasted walnuts, and it's made in one bowl with no mixer. My late 99-year-old Granny's vintage recipe makes two tender loaves, perfect for fall baking and holiday gifting.

Ingredients

Units

Pumpkin Bread Ingredients
15 ounces homemade pumpkin purée or 1 can storebought (425g)
3 1/2 cups all-purpose flour (480g)*see notes for correctly measuring flour below
3 cups granulated sugar (595g)*see notes for reducing sugar
2 teaspoons baking soda (10g)
2 teaspoons kosher salt 8g) (substitute 1 1/2 teaspoons table salt)
1 1/2 teaspoons pumpkin pie spice or more to taste (3g) (substitute cinnamon)
1 teaspoon nutmeg, freshly grated or more to taste (1g)
1 cup vegetable oil (227g)
4 large eggs, room temperature (200g)
2/3 cup water (140g) (substitute orange juice or apple juice)
2 teaspoons pure vanilla extract (8g)
1 cup toasted walnuts (120g) (substitute toasted pecans)

Cook Mode Prevent your screen from going dark even when your hands have flour all over them

Instructions

Preheat the oven to 350°F/176°C and prep the baking pans. Turn on the oven and generously butter or oil two 9x5 or 8x4-inch loaf pans (or spray with non-stick cooking spray). Add about 1/2 cup of flour to one pan and turn the pan while tapping it to ensure the flour coats every surface well. Tap out the excess flour into the second loaf pan and repeat. Tap both pans well to remove excess flour; set aside.
Combine the dry ingredients. In a large mixing bowl, whisk the flour, sugar, baking soda, pumpkin pie spice, nutmeg, and salt until well combined.
Combine and add the wet ingredients. Make a well in the flour mixture and add the oil, eggs, water, vanilla, and pumpkin purée, and mix just until smooth. Add the toasted walnuts (or pecans) and stir them into the batter just until combined. *Do not overmix.
Bake the pumpkin bread. Divide the batter evenly between two loaf pans and bake for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean. Enjoy!

Notes

Use this recipe to make 24 to 30 pumpkin muffins instead. Line muffin tins with paper or foil liners and fill 3/4. Bake for 25 to 30 minutes, or until a wooden pick inserted in the center comes out clean. Cool in pans on a wire rack for 10 minutes then remove them from the pan to finish cooling on the racks. Store muffins in an airtight container, or freeze them for easy weekday breakfast, or lunch box deserts.
If you want slightly less sweet pumpkin bread, use 1/4 to 1/2 cup (50 to 100g) less sugar. This is a dessert bread after all, but it's also really tasty without as much sugar (not to mention healthier too). If you cut out too much sugar you run the risk of the recipe failing.
For all other tips and techniques, see the main post.

Half Batch Pumpkin Walnut Bread Batter Ingredients (MAKES 1 LOAF)

7 1/2 ounces homemade pumpkin purée (1/2 can store-bought) (212g)
1 3/4 cup all-purpose flour (240g)*see notes for correctly measuring flour below
1 1/2 cups pure cane sugar (or granulated sugar) (295g)
1 teaspoon baking soda (5g)
1 teaspoon kosher salt (4.5g) (or sub 3/4 teaspoon table salt)
3/4 teaspoon pumpkin pie spice, or more to taste (1.5g)
1/2 teaspoon nutmeg, freshly grated or more to taste (0.5g)
1/2 cup vegetable oil (113g)
2 large eggs, room temperature (100g)
1/3 cup water (70g)
1 teaspoon pure vanilla extract (4g)
1/2 cup toasted walnuts, pecans, or walnuts (65g)

*I use 00 flour when I'm in Italy, and the weight of different flours varies based on the humidity content and absorption potential of the flour you're working with. Just be sure to use the 'scoop and level' method to measure your flour into measuring cups and spoons, then level it off using a straight edge of a butter knife, and the recipe will work perfectly every time.

Prep Time: 15 minutes
Cook Time: 65 minutes
Category: Cakes + Tortes
Method: Oven Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 399
Sugar: 31g
Sodium: 308mg
Fat: 20g
Saturated Fat: 2g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 51g
Fiber: 1.9g
Protein: 7g
Cholesterol: 37mg