Baking recipe · from the recipe book

Spiced Pumpkin Walnut Bread

Name: Spiced Pumpkin Walnut Bread
Prep time: 25 min
Cook time: 2 h 15 min
Total time: 2 h 40 min
Yield: 12 slices
Ingredients: 1¾ cups (425 g) Pumpkin puree, canned; 2 cups (250 g) All-purpose flour; ⅔ cup packed (150 g) Brown sugar, packed; ⅓ cup (60 g) Granulated sugar, divided; ½ cup (100 g) Canola oil; 2 large (100 g) Eggs, room temperature; ¾ cup chopped (100 g) Walnuts, toasted and chopped, divided; 1⅛ tsp (5 g) Baking soda; ¾ tsp (4 g) Baking powder; ¾ tsp (4 g) Salt; 2¼ tsp (6 g) Ground cinnamon, divided; ¾ tsp (1.5 g) Ground nutmeg; ¼ tsp (0.5 g) Ground cloves; ¾ tsp (1.5 g) Ground ginger; 1¼ tsp (5 g) Vanilla extract

A moist, tender loaf warm with cinnamon, nutmeg and cloves, studded with toasted walnuts and a crackly sugar-walnut top.

Oven
2 hr 40 min · 25 min hands-on
Makes 1 loaf (12 slices)
Vegetarian
Dairy-free

31–45 g carbs
Sodium 600 mg or less
Sat fat 4 g or less
500 calories or less

Ingredients

1¾ cups425 gPumpkin puree, canned
2 cups250 gAll-purpose flour
⅔ cup packed150 gBrown sugarpacked
⅓ cup60 gGranulated sugardivided
½ cup100 gCanola oil
2 large100 gEggsroom temperature
¾ cup chopped100 gWalnutstoasted and chopped, divided
1⅛ tsp5 gBaking soda
¾ tsp4 gBaking powder
¾ tsp4 gSalt
2¼ tsp6 gGround cinnamondivided
¾ tsp1.5 gGround nutmeg
¼ tsp0.5 gGround cloves
¾ tsp1.5 gGround ginger
1¼ tsp5 gVanilla extract

Steps

Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a parchment sling.
Toast the walnuts in a dry skillet over medium heat for 4 to 5 minutes until fragrant, cool, then chop. Set aside one quarter of the walnuts for the topping; the remaining three quarters go into the batter.
Make the topping: in a small bowl, stir together one quarter of the granulated sugar, one third of the cinnamon and the reserved walnuts.
In a medium bowl, whisk the flour, baking soda, baking powder, salt, nutmeg, cloves, ground ginger and the remaining two thirds of the cinnamon.
In a large bowl, whisk the pumpkin, brown sugar, the remaining three quarters of the granulated sugar, canola oil, eggs and vanilla until smooth.
Add the flour mixture to the pumpkin mixture and fold just until no dry streaks remain, then fold in the batter portion of walnuts.
Scrape the batter into the pan, smooth the top and sprinkle evenly with the walnut-sugar topping.
Bake 60 to 70 minutes, until a toothpick inserted in the center comes out clean; tent with foil after 45 minutes if the top browns quickly.
Cool in the pan on a rack for 15 minutes, lift out and cool completely on the rack, about 1 hour, before cutting into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Egg, Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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Spiced Pumpkin Walnut Bread

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