Pumpkin Walnut Loaf

A warmly spiced pumpkin quick bread with toasted walnuts and a moist, tender crumb.

Recipe details

• Yield: 1 loaf, approximately 10 slices
• Pan: 9 x 5-inch loaf pan
• Preparation time: About 20 minutes
• Baking time: 55 to 65 minutes
• Cooling time: At least 1 hour 15 minutes
• Total time: About 2 hours 40 minutes

Ingredients

• 3/4 cup (85 g) walnut pieces
• 1 3/4 cups (210 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon fine salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 2 large eggs, at room temperature
• 3/4 cup packed (150 g) light brown sugar
• 1/4 cup (50 g) granulated sugar
• 1 cup (225 g) plain pumpkin puree, not pumpkin pie filling
• 1/2 cup (120 ml) neutral oil, such as canola or sunflower oil
• 1 teaspoon vanilla extract

Method

1. Heat the oven to 350°F (175°C). Lightly grease a 9 x 5-inch loaf pan and line its long sides and base with parchment, leaving enough overhang to lift out the cooled loaf.
2. Spread the walnuts on a small baking sheet. Toast them for 6 to 8 minutes, until fragrant, then let them cool. Roughly chop them and reserve about 2 tablespoons for the top.
3. Whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in a medium bowl.
4. In a large bowl, whisk the eggs, brown sugar, and granulated sugar until smooth and slightly lighter. Whisk in the pumpkin puree, oil, and vanilla until fully blended.
5. Add the dry mixture to the pumpkin mixture. Fold gently just until no dry flour remains.
6. Fold in the walnuts except for the reserved topping. Scrape the batter into the prepared pan, smooth the surface, and scatter the reserved walnuts over the top.
7. Bake for 55 to 65 minutes, beginning the first check at 50 minutes. The loaf is done when a tester inserted in the center shows no wet batter; a few moist crumbs are fine. If the top darkens early, cover it loosely with foil.
8. Cool in the pan for 15 minutes. Lift the loaf onto a wire rack and cool completely for at least 1 hour before slicing.

Storage and substitutions

• Store the completely cooled loaf airtight at room temperature for up to 3 days or refrigerate for up to 1 week.
• Freeze the loaf or individual slices in airtight wrapping for longer storage. Thaw while still wrapped.
• Pecans may replace the walnuts by weight.
• If using fresh pumpkin puree, drain it until it has the thick consistency of canned pumpkin puree.