Pumpkin - Walnut Bread

READY IN: 1hr 30mins
Recipe by Steve_G

A fairly quick bread that uses a the creaming method for a lighter texture. Not cake-like, but not as dense as some quick breads. Can be served with a simple glaze or White Chocolate Cream Cheese Buttercream.

Top Review by Kittencalrecipezazz

Hi Steve...I made your Pumpkin-Walnut bread yeaterday, and wow did it ever come out great, very moist, and had a wonderful flavor, I made it with half and half cream, and omited the dates and the raisins, and added chocolate chips and the walnuts, I also drizzled a vanilla glaze on the cakes, and baked them in 3 mini loaf pans, cause, I gave one away. Thank you Steve for a wonderful Pumpkin bread, I will be definately be making this again, it was delicious!...5 stars all the way. :-)

Ingredients Nutrition


  1. Move your oven rack so that the top of the loaf will be in the center of the oven.
  2. Heat the oven to 325ºF.
  3. Grease a large loaf pan with with shortening.
  4. Line with parchment if desired.
  5. Cream sugar and butter in a large bowl until light and fluffy.
  6. Stir in eggs until blended and smooth. Add pumpkin, milk, and vanilla.
  7. Beat until smooth.
  8. Mix remaining dry ingredients in ziplock bag and gently combine with pumpkin mix. Stir in nuts and/or raisins/chips. Pour into pan and bake for 75- 90 minutes (until wooden skewer inserted into the center comes out clean).
  9. Start testing after an hour.
  10. Cool 5 minutes on wire rack still in pan.
  11. Then remove from pan and place top side up.
  12. Cool completely before slicing.
  13. Can be served with a simple glaze or White Chocolate Cream Cheese Buttercream (#73474). Wrap tightly and store a room temperature for 4 days or in the refrigerator for up to 10 days.

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