Black Walnut Pumpkin Bread
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.
Ingredient Notes
- 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.
Mix the Wet Ingredients
Combine the eggs, oil, pumpkin, and water in a medium bowl. Use a whisk, wooden spoon, or rubber spatula to stir the ingredients together until well mixed. You can also use an electric mixer if you prefer.
Mix the Dry Ingredients
Sift the dry ingredients together in a small mixing bowl.
COOK’S TIP
If you don’t have a sifter, just briskly mix the ingredients with a whisk or fork. You’re just trying to aerate them a bit to lighten the batter.
Combine the Mixture
Stir the flour mixture into the pumpkin mixture.
Add Walnuts
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.
FAQs
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 LOVE to know what you thought!
Leave a rating below in the comments and let me know how you liked it!
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Recipe
Black Walnut Pumpkin Bread
Ingredients
- 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)
Instructions
- 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).
Notes
- 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
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.
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!
Awww….that makes me smile from ear to ear!
Nothing says ‘Fall’ like Pumpkin Bread.
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!
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.
This looks so moist and delicious! Perfect for wrapping in parchment and giving to friends as a nice fall gift :) Or just eating yourself!!!
I’ve been craving pumpkin everything ever since the weather has gotten cooler. This looks delicious
Hi Lana! You’ve been tagged but I can’t right click on here and give you the link… It’s at kateiscooking.blogspot.com on October 17th :-)
This pumpkin quick bread looks heavenly! I am going to have to bake it too.
Angie
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…
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!”
Oh I love it Lana! I bet the flavor was amazing!
This is so fabulous. I’m definitely making this next weekend!
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.
Black walnut has always been my favorite ice cream. Adding bananas sounds really, really good, too!
I love pumpkin time. I’ve never come across black walnuts before–where would you get them? In any case, this looks yummy!
Kasey – I found them in my local grocery store near the produce section, not with the nuts for baking, etc,
This looks completely fabulous. Now I want pumpkin bread too!
*kisses* HH
You could never bore me with pumpkin. And I’m always looking for another great pumpkin bread recipe!
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.
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?
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!
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. :)
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.
What a moist, delicious looking bread. Great picture – love the sprinkle of powdered sugar. Thanks so much for linking to my post!
You’re welcome! Your recipe looks like one I’ll have to try soon as well.
I can almost smell it from here! Definitely on my to-bake list…