Pumpkin Walnut Bread Recipe with Raisins or Dates

pumpkin walnut bread
The Spruce / Diana Rattray
Prep: 15 mins
Cook: 60 mins
Total: 75 mins
Servings: 7 servings
Nutritional Guidelines (per serving)
388 Calories
18g Fat
55g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 7
Amount per serving
Calories 388
% Daily Value*
Total Fat 18g 23%
Saturated Fat 7g 35%
Cholesterol 83mg 28%
Sodium 443mg 19%
Total Carbohydrate 55g 20%
Dietary Fiber 3g 9%
Protein 5g
Calcium 78mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This moist pumpkin bread gets great texture and flavor from the chopped walnuts and dates or raisins, along with a complementary mixture of spices. Feel free to replace the cinnamon and cloves with a pumpkin pie spice mixture. Dried cranberries are another possibility for this recipe, or try it with another kind of chopped dried fruit. Pecans may replace the walnuts.

Quick breads can be frozen, so if you have leftovers, wrap and store them in the freezer. Or make a double batch—enjoy one loaf right away and freeze the second loaf for up to 3 months.


  • 1/3 cup butter (softened)
  • 1 1/3 cups granulated sugar
  • 2 eggs (beaten)
  • 1/4 cup water
  • 1 cup pumpkin purée (canned)
  • 1 2/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/2 cup chopped walnuts
  • 1/4 cup chopped raisins (or chopped dates, optional)

Steps to Make It

  1. Preheat oven to 350 F (180 C/Gas 4). Grease a 9x5x3-inch loaf pan.

  2. In a mixing bowl with an electric mixer, beat the butter and sugar until light; set aside.

  3. In another mixing bowl combine eggs, water, and pumpkin; mix well. Add the mixture to the creamed butter and sugar; blend thoroughly.

  4. Sift the dry ingredients (flour, baking soda, baking powder, cinnamon, salt, and cloves) together into a separate bowl.

  5. Add about one-third of the dry ingredients at a time to pumpkin mixture, stirring well after each addition. Fold in the walnuts and raisins, if using.

  6. Spread the batter in the prepared loaf pan and bake for 55 to 60 minutes.

How to Store and Freeze

  • Store quick bread in a paper towel-lined food storage bag for up to 3 days at room temperature.
  • To freeze a loaf of quick bread, sliced or whole, wrap it in plastic wrap and then foil. Label and freeze the bread for up to 3 months. Thaw the quick bread at room temperature.
  • Wrap a frozen muffin or slice of frozen quick bread in foil and heat at 300 F for about 12 to 15 minutes. Or thaw at room temperature.


  • The baking soda starts working as soon as it is mixed into the wet ingredients, so make sure you have your oven heated and pan ready before you combine the wet and dry mixtures.
  • It's easy to convert a quick bread recipe to a muffin recipe. Just grease a muffin tin fill it to make 10 to 12 pumpkin muffins. Or double the recipe and make a loaf and a pan of muffins!

Recipe Variations

  • Replace the walnuts with pecans.
  • Replace the raisins or dates with dried cranberries, dried cherries, or another kind of chopped dried fruit.
  • Replace the water with orange juice or apple juice.