Fluffy and moist pumpkin walnut bread with streusel topping is the perfect quick bread recipe for fall! Bursting with pumpkin pie spice and pumpkin flavor, this delicious pumpkin quick bread has a crunchy and sweet walnut streusel topping. It is easy and quick to make, kid-friendly, and freezes well!
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Here's Why You'll Love This Homemade Pumpkin Bread
- This moist pumpkin bread has a moist crumb, warm texture, warm spices, and a delicious pumpkin flavor that tastes amazing!
- Delicious and moist pumpkin loaf for pumpkin season.
- One of our favorite fall quick breads with pumpkin - like this pumpkin bread with chocolate chips or pumpkin chocolate chip mini muffins.
- A delicious afternoon snack for the fall season - you can have it with a cup of coffee, apple cider, or a cup of oat milk hot chocolate!
- Delicious streusel topping with crunchy walnuts inspired by our sweet potato casserole recipe. Or top this loaf with our delicious Christmas walnuts!
- Another delicious pumpkin recipe for fall - just like our Starbucks-inspired pumpkin cream cheese muffins, pumpkin zucchini muffins, or banana pumpkin muffins.
Ingredients and Substitutions
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
Pumpkin Walnut Bread Ingredients
- Canned pumpkin puree, not pumpkin pie filling.
- Butter or coconut oil.
- Eggs
- Light brown sugar or use coconut sugar or maple syrup as a substitute.
- Vanilla extract
- All-purpose flour, or use gluten-free baking flour if needed.
- Pumpkin pie spice or ground cinnamon as a substitute.
- Baking soda
- Salt
Walnut Streusel Ingredients
- All-purpose flour
- Brown sugar
- Chopped walnuts
- Butter - do not use coconut oil or vegetable oil for the streusel.
How to Make This Pumpkin Walnut Bread Recipe
Below are step-by-step instructions for how to cook this recipe with the best results. The recipe card at the bottom shows the exact cooking time and temperatures.
- Preheat the oven to 350 F. In a separate bowl, combine the walnut streusel ingredients and set it aside.
- In a medium bowl, combine flour and the other dry ingredients. Add the wet ingredients to a large bowl. Gently pour the dry ingredients into the pumpkin mixture and stir with a wooden spoon until mixed.
- Pour batter into a 9-inch loaf pan or two 5-inch loaf pans lined with a piece of parchment paper and spray it with coconut oil spray or cooking spray.
- Press the streusel topping evenly across the top of the batter and bake in the preheated oven for 50-60 minutes. Allow the pumpkin walnut bread to cool in the pan on a wire rack for 30 minutes and then lift it out by the parchment paper to continue cooling.
Expert Tips
- Follow the recipe card at the bottom of this post as written for the best results.
- Store leftovers tightly wrapped in plastic wrap and aluminum foil, or in an airtight container at room temperature for 3 to 4 days.
- Pumpkin pie filling is not recommended.
- Mix in some pumpkin seeds for additional crunch!
Recipe FAQs
It is important to follow the recipe card as written when making this pumpkin walnut bread or any other pumpkin bread recipe. The balance of sweetness from the brown sugar and spice flavor from the pumpkin spice or cinnamon is required to ensure the pumpkin bread has the best flavor!
Other Pumpkin Recipes to Bake!
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Fluffy & Moist Pumpkin Walnut Bread with Streusel Topping
Ingredients
Walnut Streusel Ingredients
- 2 tablespoon all purpose flour
- ⅓ cup chopped walnuts
- ⅓ cup brown sugar
- 2 tablespoon melted butter
Wet Ingredients
- ⅔ cup brown sugar
- ¼ cup butter softened
- 1 cup pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice
Instructions
- Preheat the oven to 350 F. In a small bowl, combine the walnut streusel ingredients and set it aside.2 tablespoon all purpose flour, ⅓ cup chopped walnuts, ⅓ cup brown sugar, 2 tablespoon melted butter
- In a medium bowl, combine flour and the other dry ingredients. Add the wet ingredients to a separate large mixing bowl. Gently pour the dry ingredients into the wet ingredients and stir with a wooden spoon until mixed.⅔ cup brown sugar, ¼ cup butter, 1 cup pumpkin puree, 2 large eggs, 2 cups all purpose flour, ¾ teaspoon baking soda, ½ teaspoon salt, 1 tablespoon pumpkin pie spice, 1 teaspoon vanilla extract
- Pour the batter into a 9-inch loaf pan or two 5-inch loaf pans lined with a piece of parchment paper and spray it with coconut oil spray or cooking spray.
- Press the streusel topping evenly across the top of the batter and bake in the preheated oven for 50-60 minutes. Allow the pumpkin walnut bread to cool in the pan on a wire rack for 30 minutes and then lift it out by the parchment paper to continue cooling.
Notes
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