The first time I nailed my Spiced Pumpkin Bread with Toasted Nuts, it felt like unlocking a cozy little secret of autumn. I remember that moment in my kitchen, the one where the smell of cinnamon and toasted nuts mingled in the air and promised something truly delicious. The inspiration came from chasing that perfect balance—a pumpkin spice bread that’s moist but not heavy, with the crunch and warmth of toasted nuts adding a playful twist. It was that glorious first bite, with the tender crumb and those little nutty bursts, that hooked me for good.
What makes this Spiced Pumpkin Bread with Toasted Nuts my go-to fall flavored loaf is how approachable it is. You don’t need any fancy techniques or obscure ingredients, just some pantry staples and a dash of adventurous spirit. The blend of warm spices brings out pumpkin’s natural sweetness without overwhelming it. And then the toasted nuts—oh, those toasted nuts!—bring a depth of flavor and texture that turns predictable pumpkin bread into something you’ll want to bake again and again.
I’ve tweaked this recipe through lots of kitchen experiments, from swapping nuts to adjusting spices, to get to this version. It’s a moist pumpkin bread that feels like a warm hug, perfect for breakfast, a snack, or even dessert. If you’re ready to jump into some cozy autumn baking and create a loaf that’ll make your kitchen smell like fall, grab your mixing bowl and come along. This Spiced Pumpkin Bread with Toasted Nuts is waiting to become your next recipe keeper. And if you love pumpkin, be sure to check out other favorites like my pumpkin cornbread with cinnamon honey butter or my easy pumpkin whipped feta dip for more fall flavor fun.
Gather These Ingredients:
This Spiced Pumpkin Bread with Toasted Nuts comes together with pantry staples and a few flavor heroes that make all the difference. Here’s what you need:
- 1 ¾ cups all-purpose flour – I always reach for unbleached for better texture in this moist pumpkin bread.
- 1 teaspoon baking soda
- ½ teaspoon baking powder – Both help give your fall flavored loaf the perfect rise without overdoing it.
- 1 teaspoon ground cinnamon – This spice brings that signature pumpkin spice bread vibe we all crave.
- ½ teaspoon ground nutmeg – Adds warmth and a hint of sweetness.
- ½ teaspoon ground ginger – For that familiar autumn spice kick.
- ¼ teaspoon ground cloves – If you want a bold twist, add a pinch more, but watch out; cloves can dominate!
- ½ teaspoon salt – Balances the sweetness and spices.
- 1 cup canned pumpkin puree – Look for this in the international aisle or baking section; it’s the heart of your pumpkin bread.
- ½ cup vegetable oil – Keeps the bread moist without heaviness.
- ¾ cup brown sugar, packed – The molasses depth here makes the bread feel cozy.
- 2 large eggs, room temperature – Room temp eggs mix more evenly for that tender crumb.
- 1 teaspoon vanilla extract
- 1 cup toasted nuts (pecans, walnuts, or your favorite) – This toasted nut bread twist is what makes this loaf shine. I like to toast mine lightly in a dry pan or the oven until fragrant.
Want to switch things up?
Try using coconut oil instead of vegetable oil for a subtle nutty note, or swap out brown sugar for maple syrup for a more complex sweetness. You can also swap regular flour for whole wheat pastry flour for a slightly heartier loaf. When it comes to nuts, almonds or hazelnuts bring a different crunch and flavor that’s equally delicious.
For speedy prep, grab pre-toasted nuts or toast a big batch on a weekend to keep in your pantry. Always taste your toasted nuts first; a light toast brings out the oils and crunch without any bitterness. This Spiced Pumpkin Bread with Toasted Nuts thrives on this ingredient quality.
Let’s Make This Happen!
Time to roll up your sleeves and bring this Spiced Pumpkin Bread with Toasted Nuts to life! This recipe takes about an hour from start to finish—it’s a solid autumn baking recipe you can fit into your day.
- Preheat your oven to 350°F (175°C), and lightly grease a 9×5 inch loaf pan. Meanwhile, toast your nuts if you haven’t already. This step is where the magic happens in your Spiced Pumpkin Bread with Toasted Nuts—don’t skip it!
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. This mix gives your fall flavored loaf its signature spicy warmth.
- In another bowl, beat the eggs lightly, then add the pumpkin puree, vegetable oil, brown sugar, and vanilla extract. Whisk it until everything is smooth and inviting.
- Pour the wet ingredients into the dry and fold together gently, just until combined. Don’t overmix—this keeps your pumpkin spice bread tender and moist. If your batter seems a bit thick, that’s perfect!
- Fold in most of your toasted nuts, reserving a handful for topping. This toasted nut bread trick gives you crunchy surprises with every bite.
- Pour the batter into your prepared pan, smoothing the top gently. Sprinkle the remaining nuts over the surface for a pretty, crunchy finish.
- Pop your Spiced Pumpkin Bread with Toasted Nuts into the oven and bake for about 50-60 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Let the loaf cool in the pan for about 10 minutes, then move it to a wire rack to cool completely. Resist the urge to slice it right away—you want those flavors to settle and the texture to perfect.
If your Spiced Pumpkin Bread with Toasted Nuts seems dense, it could be from overmixing or too much moisture. Try stirring just until dry ingredients disappear next time or check your pumpkin puree’s water content. This recipe tip has saved me many times in my testing!
While your Spiced Pumpkin Bread with Toasted Nuts is baking, why not dream about spreading it with cinnamon honey butter? Or pair it with a cozy cup of chai. For another fall flavored loaf fix, see how this recipe compares to the pumpkin bread with pecans and cloves I spotted on a great Facebook group here. I often swing by Smitten Kitchen’s pumpkin bread page for fresh ideas too.
Serving Ideas & Pairings!
This Spiced Pumpkin Bread with Toasted Nuts pairs beautifully with so many fall treats. My favorite way to dig into it is on lazy weekend mornings, thickly sliced with a smear of cream cheese or good quality butter. The contrast between the moist pumpkin bread and the creamy topping feels just right.
For a fun brunch, serve alongside scrambled eggs and a warm pumpkin whipped feta dip—that combo packs layers of flavor that everyone loves. If you want to lean into snacks, try it with a side of cranberry curd bars with walnut shortbread crust for a tart-sweet complement.
Thinking about the perfect moment? This autumn baking recipe shines at holiday gatherings, coffee dates, or even packed into lunchboxes. I love to make extras because leftover Spiced Pumpkin Bread with Toasted Nuts transforms beautifully toasted, topped with a little nut butter or a dollop of maple yogurt.
For presentation, a simple dusting of powdered sugar or a drizzle of caramel sauce adds a little festive flair. If you want to switch up your toast nut bread game, adding a scattering of pumpkin seeds or dried cherries on top before baking gives a playful twist.
Friends who try this loaf often ask for the recipe immediately. It’s just that kind of crowd favorite you’ll find yourself baking on repeat. If you’re curious about nuts or spice combos, see some variations shared in the pumpkin bread with roasted pumpkin puree post I love from another great Facebook group here.
Common Questions About This Recipe
Q: Can I prep this Spiced Pumpkin Bread with Toasted Nuts in advance?
Absolutely! The batter can be made a day ahead and stored in the fridge—just give it a gentle stir before baking. Once baked, the loaf stays moist for up to 4 days wrapped tightly or freezes well for a couple of months.
Q: What can I use instead of vegetable oil in this Spiced Pumpkin Bread with Toasted Nuts?
I’ve tried swapping in melted coconut oil and even applesauce for a lighter twist. Coconut oil adds a gentle nutty note while applesauce keeps it moist but changes the texture slightly—still tasty but a bit denser.
Q: How do I scale this Spiced Pumpkin Bread with Toasted Nuts recipe up or down?
Easy! This recipe doubles well for gift-giving or gatherings. Just make sure to bake in two loaf pans and watch baking times—smaller pans bake faster, bigger ones take a bit longer. I test kitchen tricks like inserting toothpicks to get timing right.
Q: Can I use chopped nuts other than pecans or walnuts?
Totally! Toasted almonds, hazelnuts, or even macadamias make awesome toasted nut bread alternatives. Each adds its own twist. I recommend toasting them just before folding in for maximum flavor.
Q: Why is my pumpkin bread tough sometimes?
This usually happens from overmixing or baking too long. Try stirring until just combined, and make sure to test your oven’s accuracy. I find that moist pumpkin bread loves a careful eye.
Q: Can I add mix-ins like chocolate chips or dried fruit?
Yes! Chocolate chips or dried cranberries add great texture and flavor bursts, making your Spiced Pumpkin Bread with Toasted Nuts an even bigger crowd pleaser.
Q: What’s the best way to toast nuts for this recipe?
I toast nuts on a dry skillet over medium heat, stirring often until they smell aromatic and just start to brown, about 5 minutes. Or toast in a 350°F oven for 8-10 minutes for hands-free roasting.
For more pumpkin delight inspiration, swing by my pumpkin cornbread with cinnamon honey butter or check out the cranberry curd bars with walnut shortbread crust on MilaBites—they both share the same warm fall flavor charm that you’ll find in this Spiced Pumpkin Bread with Toasted Nuts.
My Final Take
This Spiced Pumpkin Bread with Toasted Nuts has earned a permanent spot in my fall rotation because it’s the perfect balance of moist pumpkin bread with a cozy spice blend and that irresistible toasted nut crunch. It’s approachable for any home cook but feels special enough to impress guests or just treat yourself.
My Top Spiced Pumpkin Bread with Toasted Nuts Tips:
- Always toast your nuts to bring out maximum flavor and crunch.
- Don’t overmix the batter to keep the bread tender and moist.
- Use fresh spices for that bright, warm pumpkin spice bread aroma.
I’ve tested flavor twists like adding orange zest for brightness, swapping cinnamon for allspice for a deeper warmth, and sprinkling the top with brown sugar before baking for a delicate crunch. The classic cinnamon-nutmeg-ginger combo with toasted walnuts is by far the biggest compliment-getter.
This recipe has a special place because it feels like home—warm, welcoming, and full of fall’s goodness. I encourage you to experiment with your own nut combos, spice blends, or add-ins. Baking this Spiced Pumpkin Bread with Toasted Nuts is a fun flavor adventure that’s worth every bite.
Ready to make your kitchen smell amazing? Jump into this recipe and see why it’s a crowd favorite! For even more cozy baking, peek at my pumpkin whipped feta dip and the pumpkin cornbread with cinnamon honey butter recipes too. Happy baking, food lovers!
Spiced Pumpkin Bread with Toasted Nuts
This moist and flavorful spiced pumpkin bread is enhanced with toasted nuts for a delightful crunch, perfect for cozy fall mornings or an afternoon snack.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 80 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1/4 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup toasted chopped walnuts or pecans
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- In a large bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the pumpkin puree, buttermilk, and vanilla extract until combined.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in the toasted chopped nuts evenly into the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For extra flavor, sprinkle some additional chopped nuts or a cinnamon sugar topping before baking. Serve warm with a spread of butter or cream cheese.