If you like quick breads, you’ll love this moist, flavorful Black Walnut Pumpkin Bread. Its warm autumn spices, luscious pumpkin flavor, and fragrant wild American black walnuts make it a perfect afternoon treat or dessert. Next time you’re asked to bring something to a potluck, wow the whole crowd with this recipe!
When the calendar turns to fall, the first thing I think of is pumpkin. I have quite a few pumpkin recipes including a delicious Pumpkin Roll, Glazed Pumpkin Pound Cake, and even a pumpkin brownie recipe. But the easiest I have in my collection is this wonderful Black Walnut Pumpkin Bread recipe.
This bread is good at any time of day – for dessert, an afternoon snack, or with breakfast. I especially enjoy a slice with a cup of sweet, creamy coffee.
Now, of course, this recipe can be made with regular walnuts or even pecans, but have you ever cooked with black walnuts? The fragrance! It’s just amazing. It’s a beautiful, almost perfume-like scent. The brand I normally use is Hammon’s and according to the Hammon’s company website, they are wild, hand-harvested black walnuts that 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.
- Oil (This recipe uses oil for the fat in place of butter or shortening. Use canola, vegetable, or any other light flavored oil.)
- Canned Pumpkin (Be sure to purchase canned pumpkin puree, not pumpkin pie filling mix. The canned pumpkin is used for convenience but if you prefer to cook and mash fresh pumpkin please do so!)
- Black Walnuts (They’re the star of the show in this recipe. Black walnuts have a taste and fragrance that can’t be matched by any other ingredient. However, they may be a bit on the expensive side depending on where you live. They can easily be substituted with regular walnuts or pecans.)
- Nutmeg and Cinnamon (The typical warm spices used for winter squash and pumpkin recipes. You can substitute 1 teaspoon pumpkin pie spice for the cinnamon and nutmeg.
You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.
How to Make Black Walnut Pumpkin Bread
Let’s Go Step-by-Step
I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you’ll find the recipe card.
Preheat the Oven and Prep the Pan
Preheat the oven to 350 degrees. Grease and flour a loaf pan and set it aside.
Combine the Mixture
Stir the flour mixture into the pumpkin mixture.
Stir in the chopped walnuts.
Pour up the Batter
Pour the batter into the prepared loaf pan.
Bake the Loaf
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 is really delicious on its own, but it’s even better spread with a little cream cheese, butter, or honey.
It’s both! Like most quick breads, it’s also a great afternoon snack. Have a slice with a cup of coffee or tea for a real treat.
Yes. Just wrap it well in plastic wrap or slip it into a plastic bag or other airtight container. Keep it for up to two days at room temperature. For longer storage, I’d recommend freezing your bread.
Have you tried this recipe? I’d really appreciate you giving it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card or in the comments section.
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Black Walnut Pumpkin Bread
- 2 eggs
- ½ cup oil (canola or vegetable)
- 1 cup canned pumpkin
- ⅓ cup water
- 1 ¼ cups granulated sugar
- 1 ½ cup all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 cup chopped black walnuts (or substitute regular walnuts or pecans)
- Preheat the oven to 350 degrees.
- Grease and flour a loaf pan and set aside.
- Combine the eggs, oil, pumpkin and water in a large bowl.
- Sift the dry ingredients together in a small bowl. Stir the dry ingredients into the wet ingredients. Stir in walnuts.
- Pour into the prepared loaf pan and bake for one hour or until a tester inserted near the center comes out clean.
- Dust with powdered sugar after the bread has cooled (optional).
- This bread is really delicious on its own, but it’s even better spread with a little cream cheese, butter, or honey.
- This loaf is very versatile and can serve as either dessert, breakfast, or a snack.
- To store, wrap it well or slip it into a plastic bag. Keep it for up to two days at room temperature. For longer storage, I’d recommend freezing your bread.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.