New England Pumpkin-Walnut Bread Recipe
New England Pumpkin-Walnut Bread Recipe photo by Taste of Home
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New England Pumpkin-Walnut Bread Recipe

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Pumpkin bread is for chilly mornings when you long for some home-style New England food. Slice and serve it with a warm and soothing beverage. —Kim Forni, Laconia, NH
TOTAL TIME: Prep: 25 min. Bake: 1 hour + cooling
MAKES:32 servings
TOTAL TIME: Prep: 25 min. Bake: 1 hour + cooling
MAKES: 32 servings


  • 1/2 cup old-fashioned oats
  • 1/4 teaspoon sugar
  • 1/8 teaspoon ground cinnamon
  • BREAD:
  • 1 can (15 ounces) solid-pack pumpkin
  • 4 large eggs
  • 3/4 cup canola oil
  • 2/3 cup water
  • 2 cups sugar
  • 1 cup honey
  • 1-1/2 teaspoons vanilla extract
  • 3-1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1 cup coarsely chopped walnuts, toasted

Nutritional Facts

1 slice: 220 calories, 9g fat (1g saturated fat), 23mg cholesterol, 200mg sodium, 34g carbohydrate (22g sugars, 1g fiber), 3g protein.


  1. Preheat oven to 350°. In a small skillet, combine oats, sugar and cinnamon; cook and stir over medium heat 4-6 minutes or until oats are toasted. Remove from heat.
  2. For bread, in a large bowl, beat pumpkin, eggs, oil, water, sugar, honey and vanilla until well blended. In another bowl, whisk flour, baking soda, salt and spices; gradually beat into pumpkin mixture. Fold in walnuts.
  3. Transfer to two greased 9x5-in. loaf pans. Sprinkle tops with oat mixture.
  4. Bake 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool. Yield: 2 loaves (16 slices each).
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as New England Pumpkin Walnut Bread in Taste of Home September/October 2015, p81

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HomeChefColleen User ID: 7305751 236174
Reviewed Nov. 2, 2015

"Made these loaves for my mom who loves a moist quick bread. And these are deliciously moist, thanks to the applesauce! It's great that it makes two loaves! Thanks for the recipe!"

Grammy Debbie User ID: 30612 235888
Reviewed Oct. 29, 2015

"Very good and easy to make! I really like the fact that it made two nice large loaves and in fact, I had enough batter for a jumbo-size muffin which allowed me to taste it since the two loaves went into the freezer for future use. I added a little extra sugar to the oats when I toasted them, but other than that I followed the recipe exactly."

NanaNeicy User ID: 7093816 235877
Reviewed Oct. 29, 2015

"This recipe is fabulous! Moist, sweet but not overly so. The toasted oatmeal on top gives a good crunch. I omitted the nuts and added dark chocolate chips instead."

heidiclark1 User ID: 2771648 233829
Reviewed Oct. 1, 2015

"I followed the recipe except for omitting the walnuts. It baked perfectly and tasted delicious! This is a less sweet quick bread and the blend of spices is very nice. The presentation makes it idea for sharing."

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