Black Walnut Pumpkin Bread

by Lana Stuart on October 15, 2010 · 35 comments

Black Walnut Pumpkin Bread

I guess you can tell that we’re really getting into the Fall season around here. Two pumpkin recipes in a row! I hope that won’t be too boring for you since they’re very different. The pumpkin roll I posted last is a great dessert, but this Black Walnut Pumpkin Bread is good any time – for dessert, an afternoon snack or with breakfast. I especially enjoy a slice with a cup of sweet, creamy coffee.

I was already planning to make a loaf of my standard not-too-sweet pumpkin quick bread anyway and when I saw the bags of black walnuts last week at the grocery store I just knew that they would make a great addition! Have you ever cooked with black walnuts? I honestly don’t remember ever using them in a recipe so when I cut open the bag I literally stopped dead in my tracks for a few seconds. The fragrance! It was just amazing. It’s a beautiful, almost perfume-like scent. According to the Hammon’s company web site, these are wild, hand-harvested black walnuts which they buy each year from individuals across the Midwest. Even though they cost a little more than regular walnuts, they are so worth the price. If you see them in your store this Fall, be sure to take some home and try this fabulous quick bread.

Disclaimer: I am in no way associated with Hammon’s. They have absolutely no idea who I am. I just happen to like their walnuts!

2 eggs
1/2 cup oil
1 cup canned pumpkin
1/3 cup water
1 1/4 cups sugar
1 1/2 cup all-purpose flour
1/4 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 tsp. baking soda
1 cup chopped black walnuts

Preheat the oven to 350 degrees. Grease and flour a loaf pan and set aside.

Black Walnut Pumpkin Bread

Combine the eggs, oil, pumpkin and water in a large bowl.

Black Walnut Pumpkin Bread

Sift the dry ingredients together and stir into pumpkin mixture.

Black Walnut Pumpkin Bread

Stir in walnuts.

Black Walnut Pumpkin Bread

Pour into the prepared loaf pan.

Black Walnut Pumpkin Bread

Bake for one hour or until a tester inserted near the center comes out clean. Dust with powdered sugar before serving, if desired.


Black Walnut Pumpkin Bread

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Black Walnut Pumpkin Bread

A not-too-sweet pumpkin quick bread with the addition of wild American black walnuts.


  • 2 eggs
  • 1/2 cup oil
  • 1 cup canned pumpkin
  • 1/3 cup water
  • 1 1/4 cups sugar
  • 1 1/2 cup all-purpose flour
  • 1/4 tsp. salt
  • 1/2 tsp. nutmeg
  • 1/2 tsp. cinnamon
  • 1 tsp. baking soda
  • 1 cup chopped black walnuts


  1. Preheat the oven to 350 degrees.
  2. Grease and flour a loaf pan and set aside.
  3. Combine the eggs, oil, pumpkin and water in a large bowl. Sift the dry ingredients
  4. together and stir into pumpkin mixture. Stir in walnuts.
  5. Pour into the prepared loaf pan and bake for one hour or until a tester inserted near the center comes out clean.


All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.

Other pumpkin quick bread recipes you might enjoy from around the internet:

Never miss a recipe!
Subscribe now to receive new posts by email.

Enter your email address below to get each new post via email. We promise we'll never send spam or give your email address to anyone else. Really.

{ 30 comments… read them below or add one }

1 Karen October 15, 2010 at 1:58 pm

I can almost smell it from here! Definitely on my to-bake list…


2 Barbara Bakes October 15, 2010 at 5:03 pm

What a moist, delicious looking bread. Great picture – love the sprinkle of powdered sugar. Thanks so much for linking to my post!


3 Lana October 15, 2010 at 9:02 pm

You’re welcome! Your recipe looks like one I’ll have to try soon as well.


4 Alanna October 15, 2010 at 5:33 pm

Not everyone has the same reaction to black walnuts but I admit to a similar addiction. This year’s nuts won’t be available for a couple of weeks still, worth waiting for though hard to say what hits the grocery stores when. You can also buy a black walnut extract that is very good. In the mean time, you might like this little story about a black walnut tree.


5 Betty @ scrambled hen fruit October 16, 2010 at 2:45 am

I love black walnuts- that’s the only kind I ever had growing up, because we had the trees in our yard. They are a real pain to crack and pick out though! This Pumpkin Bread looks really good. :)


6 Barbara @Modern Comfort Food October 16, 2010 at 7:41 am

Oh, you are so right about the appeal of black walnuts. They have that intense, more-walnuty-than-walnuts flavor and such a wonderful aroma. I’m so happy you did pumpkin dishes twice in a row. I just love what you’ve done with this bread!


7 Neena October 16, 2010 at 11:23 am

This looks wonderful!! I just made a recipe of pumpkin bread, but it doesn’t look as good as yours. Black walnuts bring back memories of Aunt Bernice and her black walnut cake that she made at Christmas every year.
Shelling the walnuts will make a saint take to drink, so you can understand why she only made the cake for very special occasions.


8 Lana October 17, 2010 at 11:01 am

I don’t remember that cake! I wish I had the recipe now that I know where to buy the black walnuts. Do you happen to have it?


9 megan October 16, 2010 at 11:51 am

You could never bore me with pumpkin. And I’m always looking for another great pumpkin bread recipe!


10 Heavenly Housewife October 16, 2010 at 12:49 pm

This looks completely fabulous. Now I want pumpkin bread too!
*kisses* HH


11 Kasey October 16, 2010 at 2:14 pm

I love pumpkin time. I’ve never come across black walnuts before–where would you get them? In any case, this looks yummy!


12 Lana October 17, 2010 at 11:01 am

Kasey – I found them in my local grocery store near the produce section, not with the nuts for baking, etc,


13 Brenda M October 16, 2010 at 11:45 pm

Wouldn’t those black walnuts be good in the banana nut bread, ice cream or with bananas in the ice cream. Can’t remember what brand it was, but used to eat the ice cream when I was growing up.


14 Lana October 17, 2010 at 8:42 am

Black walnut has always been my favorite ice cream. Adding bananas sounds really, really good, too!


15 Sasha October 17, 2010 at 8:46 am

This is so fabulous. I’m definitely making this next weekend!


16 Amanda October 17, 2010 at 9:48 am

Oh I love it Lana! I bet the flavor was amazing!


17 Drick October 17, 2010 at 9:55 am

a few comments touch on my exact sentiment – have you ever shelled black walnuts? never was worth it to me, gladly pay the asking price for a these in a bag…. great bread, almost smelled the aroma all the way down here…


18 Lana October 17, 2010 at 11:03 am

Drick – I have never tried shelling them myself. The comment above saying that the process would make a “saint take to drink” was from my mom and she was talking about our Aunt Bernice, God rest her, who was one of the most fabulous southern home cooks I ever knew. If it came out of Aunt Bernice’s kitchen it was “to die for!”


19 Angie's Recipes October 17, 2010 at 3:45 pm

This pumpkin quick bread looks heavenly! I am going to have to bake it too.


20 kateiscooking October 17, 2010 at 10:44 pm

Hi Lana! You’ve been tagged but I can’t right click on here and give you the link… It’s at on October 17th :-)


21 {Clockwork Lemon} October 17, 2010 at 10:52 pm

I’ve been craving pumpkin everything ever since the weather has gotten cooler. This looks delicious


22 Sues October 18, 2010 at 12:24 am

This looks so moist and delicious! Perfect for wrapping in parchment and giving to friends as a nice fall gift :) Or just eating yourself!!!


23 SMITH BITES October 18, 2010 at 10:27 am

Lana ~ I LOVE black walnuts and I know not everyone does; will almost always order a black walnut ice cream if that’s a choice on the menu. This looks terrific!


24 Lana October 18, 2010 at 10:33 am

I honestly didn’t realize they were such an acquired taste! I’ve always loved them and black walnut ice cream is my first choice, too. They really added a lot to the pumpkin bread recipe.


25 Lee October 19, 2010 at 10:12 am

Nothing says ‘Fall’ like Pumpkin Bread.


26 Sandy October 21, 2010 at 1:05 pm

I am a college student and I baked this for a couple friends. It was like a little piece of home we could all enjoy! Thanks, Lana!


27 Lana October 21, 2010 at 1:28 pm

Awww….that makes me smile from ear to ear!


28 Emily October 10, 2011 at 12:34 am

This recipe is delicious! I’ve got a gallon of black walnuts from my grandparents’ backyard and I’ve been looking for a recipe to use them. Your recipe combined my love of pumpkin and walnuts. I’ll have to share the recipe with my grandmother, too.


29 Susan Zartman October 1, 2014 at 11:55 am

Hi Lana – I’m the Director of Marketing for Hammons Black Walnuts. I came across your recipe on Pinterest. Thank you so much for sharing it! We’ve pinned it to one of our boards. Your readers can visit our site at to find a list of stores with black walnuts in their area. We also sell them online too. Thanks again – we appreciate you!


30 Lana Stuart October 1, 2014 at 1:32 pm

Hello Susan! You’re very welcome. I always like to bring great American products to my readers’ attention. Hammons black walnuts are always high quality and reasonably priced. And the taste is incomparable. My thanks to you for making your product available in our grocery stores!


Leave a Comment

{ 5 trackbacks }

Previous post:

Next post:

Real Time Web Analytics