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+ servings
Sliced black walnut pumpkin bread on a serving board.

Black Walnut Pumpkin Bread

A not-too-sweet pumpkin quick bread with the addition of wild American black walnuts.
Course Breads
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 servings
Calories 303kcal


  • 2 eggs
  • ½ cup oil (canola or vegetable)
  • 1 cup canned pumpkin
  • cup water
  • 1 ¼ cups sugar
  • 1 ½ cup all-purpose flour
  • ¼ tsp salt
  • ½ tsp ground nutmeg
  • ½ tsp ground cinnamon
  • 1 tsp 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.


Serving: 1g | Calories: 303kcal | Carbohydrates: 36g | Protein: 5g | Fat: 16g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 166mg | Potassium: 123mg | Fiber: 2g | Sugar: 22g | Vitamin A: 3217IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg