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Cozy One-Bowl Pumpkin Bread with Walnuts: Easy Fall Recipe

cozy one-bowl pumpkin bread with walnuts - featured image
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This one-bowl pumpkin bread is tender, spiced, and topped with crunchy walnuts. It comes together in about an hour with simple pantry ingredients, making it the perfect cozy fall treat.

Ingredients

Scale
  • 1 ¾ cups canned pumpkin puree (one 15-ounce can)
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • ½ cup unsalted butter, melted and cooled
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¾ cup chopped walnuts (½ cup for batter, ¼ cup for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease the parchment with butter or cooking spray.
  2. In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, melted butter, eggs, and vanilla extract. Whisk until smooth and well combined.
  3. Sprinkle the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves over the wet mixture. Gently stir with a whisk until just combined. A few small lumps are fine; do not overmix.
  4. Fold in ½ cup of the chopped walnuts with a rubber spatula until evenly distributed.
  5. Pour the batter into the prepared pan and spread evenly. Tap the pan gently on the counter to release air bubbles. Sprinkle the remaining ¼ cup of walnuts on top, pressing them lightly into the batter.
  6. Bake for 55 to 65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil for the last 15 minutes.
  7. Cool in the pan for 10 minutes, then use the parchment handles to lift the bread out and transfer to a cooling rack. Let cool completely before slicing.

Notes

For best results, use pure pumpkin puree (not pumpkin pie filling). Toast walnuts for 5 minutes at 350°F before adding for extra crunch. The bread tastes even better the next day as flavors meld. Store wrapped at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

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

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