This loaf is easy to make, deeply flavorful, and wonderfully moist thanks to the pumpkin. The chopped walnuts add texture and nuttiness, making each bite more interesting and hearty. It’s naturally dairy-free and can be easily made gluten-free with a simple flour substitution. Whether you’re baking for fall gatherings or meal prepping for the week, this loaf is a cozy, delicious choice.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Canned pumpkin purée
Eggs
Brown sugar
Granulated sugar
Vegetable oil or melted coconut oil
Vanilla extract
Gluten-free all-purpose flour blend
Baking soda
Baking powder
Salt
Ground cinnamon
Ground nutmeg
Ground cloves
Chopped walnuts (toasted for extra flavor)
Directions
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper if desired.
In a large mixing bowl, whisk together the pumpkin purée, eggs, brown sugar, granulated sugar, oil, and vanilla until smooth and well combined.
In a separate bowl, whisk together the gluten-free flour blend, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
Gradually add the dry ingredients to the wet mixture and stir until just combined—do not overmix.
Fold in the chopped walnuts.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Servings and timing
This recipe makes 1 standard loaf (about 10 slices). Prep time: 15 minutes Bake time: 60 minutes Cool time: 1 hour Total time: 2 hours 15 minutes
Variations
Chocolate chip: Fold in dairy-free chocolate chips along with or instead of walnuts.
Cranberry twist: Add dried cranberries or raisins for a touch of sweetness.
Nut-free: Omit the walnuts and add pumpkin seeds for a crunch without nuts.
Mini loaves: Bake in mini loaf pans for gift-giving or single servings (adjust baking time to 25–30 minutes).
Vegan: Use flax eggs and a plant-based oil to make the loaf egg-free and vegan-friendly.
Storage/Reheating
Store the pumpkin walnut loaf tightly wrapped or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days. It also freezes well—wrap the cooled loaf or individual slices and freeze for up to 2 months. Thaw at room temperature or gently warm in the oven or microwave before serving.
FAQs
Is this loaf gluten-free?
Yes, as long as you use a certified gluten-free all-purpose flour blend, this loaf is completely gluten-free.
Can I use fresh pumpkin instead of canned?
Yes, just be sure to use smooth, well-drained pumpkin purée. Avoid pumpkin pie filling, which contains added sugars and spices.
How do I toast walnuts for baking?
Spread chopped walnuts on a baking sheet and bake at 350°F (175°C) for 5–8 minutes, stirring halfway, until fragrant.
Can I make this loaf without eggs?
Yes, you can use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) as a substitute.
What kind of oil is best?
Vegetable oil, canola oil, or melted coconut oil all work well in this recipe.
Why is my loaf too dense?
Be careful not to overmix the batter. Also, ensure your baking soda and baking powder are fresh and active.
Can I use almond flour or coconut flour?
These flours don’t substitute 1:1 with gluten-free blends and require different ratios. Stick with a gluten-free blend for best results.
How do I know when it’s done baking?
Insert a toothpick into the center—it should come out clean or with a few moist crumbs (not wet batter).
Can I make muffins instead of a loaf?
Yes, divide the batter into a muffin tin and bake at 350°F (175°C) for about 20–25 minutes.
Can I add a glaze or topping?
Yes! A simple maple glaze or cream cheese drizzle can elevate this loaf into a dessert-worthy treat.
Conclusion
Pumpkin Walnut Spiced Loaf is a comforting, flavorful bread that’s perfect for cool-weather baking. With its moist texture, nutty crunch, and warm spices, it’s a seasonal favorite that also happens to be gluten-free. Whether you’re sharing it with loved ones or savoring a slice solo with your favorite hot drink, this loaf is guaranteed to satisfy.
Pumpkin Walnut Spiced Loaf is a moist, warmly spiced quick bread made with real pumpkin purée, aromatic spices, and toasted walnuts. Naturally gluten-free when prepared with the right flour blend, it’s the perfect cozy treat for fall mornings, snacks, or holiday spreads.
Author:Catherine
Prep Time:15 minutes
Cook Time:60 minutes
Total Time:2 hours 15 minutes
Yield:1 loaf (about 10 slices)
Category:Breakfast, Snack, Dessert
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
1 cup canned pumpkin purée
2 large eggs
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup vegetable oil or melted coconut oil
1 tsp vanilla extract
1 1/2 cups gluten-free all-purpose flour blend
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
3/4 cup chopped walnuts (toasted)
Instructions
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper if desired.
In a large bowl, whisk together pumpkin purée, eggs, brown sugar, granulated sugar, oil, and vanilla extract until smooth.
In a separate bowl, whisk together gluten-free flour blend, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
Gradually add dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
Fold in the chopped toasted walnuts.
Pour batter into the prepared loaf pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use certified gluten-free flour and check all ingredients for gluten-free labels.To toast walnuts, bake at 350°F for 5–8 minutes until fragrant.Don’t overmix the batter—mix until just combined for the best texture.Store at room temperature for up to 3 days or freeze for longer storage.Great for gifting, especially when baked in mini loaf pans.
