Ina Garten Pumpkin Bread Recipe: Moist Spiced Loaf With Walnut Crunch

This bread delivers a moist texture with every bite, thanks to a precise balance of pumpkin puree and oil.

Spiced with cinnamon, nutmeg, and clove, it captures the warmth of fall in a perfect loaf with walnut crunch.

Ingredients for Ina Garten Pumpkin Bread

Pantry staples plus a can of pumpkin make this loaf a breeze.

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The pumpkin puree is non-negotiable for that signature moist crumb. Libby’s is the gold standard, but any unsweetened canned variety works. For the spices, Penzeys or McCormick deliver consistent quality. Freshly grated nutmeg (the whole nut, not pre-ground) will elevate the flavor, but pre-ground is fine in a pinch.

No walnuts? Pecans or almonds give a similar crunch. Need to swap the oil? Melted coconut oil works, but may slightly alter the texture. Out of light brown sugar? Dark brown sugar at half the amount (it’s more concentrated) or all granulated sugar in a 1:1 swap. For a nut-free version, simply omit the walnuts—no other adjustments needed.

Store this bread wrapped tightly at room temperature for up to 3 days. For longer storage, freeze slices in a zip-top bag for up to 3 months. The flavors deepen overnight, so it’s even better the next day.

Step-by-Step Instructions for Moist Spiced Pumpkin Bread

This tested method ensures a perfectly tender crumb with warm spice flavor in every bite.

Step 1: Combine Dry Ingredients for Even Distribution

In a medium bowl, whisk together the 1.5 cups All-Purpose Flour, 1 tsp Baking Soda, 0.5 tsp Salt, 1 tsp Ground Cinnamon, 0.5 tsp Ground Nutmeg, and 0.25 tsp Ground Cloves until fully incorporated. I always sift the flour first to prevent lumps and guarantee a uniform texture in the finished loaf.

This step ensures the leavening agent and spices are evenly dispersed throughout the batter. The combination of warm spices creates that signature pumpkin bread aroma that will fill your kitchen as it bakes.

Step 2: Whisk Wet Ingredients Until Smooth

In a large bowl, combine the 1 cup Pumpkin Puree, 1 cup Granulated Sugar, 0.5 cup Light Brown Sugar, 0.5 cup Vegetable Oil, 2 whole Large Eggs, and 1 tsp Vanilla Extract. Whisk vigorously for 1-2 minutes until the mixture is completely smooth and slightly thickened.

The vegetable oil creates a moist texture that lasts for days, while the combination of granulated and brown sugar adds both sweetness and depth of flavor. Make sure the eggs are at room temperature to prevent the oil from solidifying when mixed.

Step 3: Fold in Dry Ingredients and Walnuts

Gradually add the dry ingredient mixture to the wet ingredients, folding gently with a spatula just until combined. Be careful not to overmix—the batter should have some visible streaks of flour when you stop. Overmixing develops gluten, which would make the bread dense rather than tender.

Next, fold in the 0.5 cup Walnuts until evenly distributed. The walnuts add a satisfying crunch that contrasts beautifully with the soft, moist crumb. If you prefer, you can reserve a few tablespoons of walnuts to sprinkle on top before baking for added texture.

Step 4: Bake Until Golden and Springy

Pour the batter into a greased 9×5-inch loaf pan and smooth the top with your spatula. Bake at 350°F for 55-65 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown and springy to the touch.

I start checking at the 55-minute mark. If the top begins to brown too quickly, tent the pan with aluminum foil to prevent over-browning while the center finishes cooking. The bread is done when the internal temperature reaches 200-205°F on an instant-read thermometer.

Step 5: Cool Completely Before Slicing

Remove the pan from the oven and let the bread cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely, about 1 hour. This cooling period allows the structure to set and prevents the loaf from crumbling when sliced.

Once cooled, the bread will have a moist, tender crumb with a perfect balance of warm spices and sweet pumpkin flavor. The walnuts will provide a delightful textural contrast in every slice. Store leftovers wrapped tightly at room temperature for up to 3 days.

Wine and Beer Pairings for ina garten pumpkin bread

Sweet Wine Pairings

This bread’s warm spices pair beautifully with Moscato d’Asti from Italy—its light fizz and honeyed stone fruit notes complement the cinnamon and nutmeg perfectly. I love serving it chilled at about 45°F to contrast the bread’s warmth. 🍷

Dessert Wine Option

For a richer experience, try a Late Harvest Riesling with its concentrated apricot and peach flavors. The wine’s acidity cuts through the bread’s sweetness, creating a balanced bite. Look for bottles from Washington State or Germany’s Mosel region.

Coffee Pairing

A cup of dark roast coffee with chocolate notes enhances the spiced flavors. I brew mine with 2 tbsp grounds per 6 oz of water for a bold cup. The bitterness balances the bread’s sweetness beautifully.

Beer Alternatives

For beer lovers, a Brown Ale with caramel and toffee undertones works wonders. Newcastle Brown Ale is my go-to—its malty sweetness mirrors the bread’s brown sugar. Serve at 50-55°F for optimal flavor.

A Pumpkin Ale like Shipyard’s Smashed Pumpkin doubles down on the seasonal theme with its spiced profile. 🍺

Frequently Asked Questions