Quick breads are a fall favorite, and Whole Wheat Walnut Pumpkin Bread brings all the seasonal flavors together. For breakfast or snacking, this take on pumpkin bread is delicious.
This whole grain twist on classic pumpkin bread is the ultimate fall treat. I love the crunchy walnuts throughout and baked right on top. Those nuts make a delicious crunchy topping, and the best nooks and crannies for the icing to fall into.
I had a can of pumpkin + whole wheat flour + it's October = this recipe. Plus I love a quick-breads. Love 'em. Love saying it, love making it.
This bread is lightly spiced so the walnuts and pumpkin don't get overpowered, with a tiny bit of maple cinnamon glaze (just to make sure I hit my sugar minimum before noon). Although plenty of butter slathered on a slice works as well.
Kitchen Tip:
I typically don't use pumpkin pie spice because depending on the brand, I find it has too much nutmeg or too much allspice. But I really like the simplicity of it. I used it here, but not a lot; then added an extra punch of cinnamon (because that's the flavor I really want the most of). You can do the same in any recipe--simply reduce the amount of pumpkin pie spice in your recipe and add extra cinnamon or ginger.
Yes, yes of course! You can swap out the walnuts for chocolate chips! (It's quite delicious as you can imagine). I'd omit the glaze.
Whole Wheat Walnut Pumpkin Bread
Ingredients
- 1 cup light brown sugar packed
- ½ cup canola oil
- 2 tsp vanilla extract
- 2 large eggs
- 1 ¼ cups pumpkin puree
- 1 cup milk
- 2 ½ cups whole wheat flour
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp pumpkin pie spice
- ¾ tsp ground cinnamon
- ½ cup broken walnuts plus more for the top
For the glaze:
- ½ cup confectioners' sugar
- 2 tbsp maple syrup
- ¼ tsp ground cinnamon
Instructions
- Heat oven to 350ºF. Grease a large loaf pan (9 ¼ x 5 ¼ inches) with cooking spray, and line with a strip of parchment if desired.
- In a large mixing bowl whisk together the brown sugar, oil, vanilla and eggs until smooth. Add the pumpkin puree and milk and whisk until combined.
- In another bowl stir together the flour, baking powder, baking soda, salt, pie spice and cinnamon. Add the dry ingredients to the wet ingredients and whisk together just until mixed. Stir in the walnuts.
- Transfer the batter to the prepared pan and top the center of the loaf with extra walnuts. Bake for 1 hour, until bread springs back when touched on the top and a toothpick inserted comes out clean. Let cool about 15 minutes in the pan then remove to cool completely on a rack.
- Meanwhile, make the glaze: Stir together the confectioners' sugar, maple syrup and cinnamon. Add a little water to make a glaze consistency. When bread is cool, drizzle with glaze.
Notes
Nutrition
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About Tara Teaspoon
I’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. Order my new cookbook & stick around for amazing things to eat.
Maryb says
This looks like a glorious Fall treat! Thank you, Tarateaspoon!
Christi says
uh...I might just have to make this for breakfast. drooling on my keyboard.
lavora noyes says
it all looks wonderful. i am so happy u are using whole wheat flour.
my husband worked in N Y for years. he bought Chock full of nuts donuts. they will not
give out there recipe. do u have one, that is close. he thinks they were deep fried.
thanks a lot i am going to make the muffins as soon as i get the supplies.
lavora
Tara says
Lavora thanks! I love mixing whole wheat flour into various recipes. It adds a nice nuttiness. Oh I love donuts! I've never had a Chock Full Of Nuts donut, but that sounds delish. Most donuts are deep fried (the best ones I say) so that sounds about right. I'll let you know if I experiment and get a comparable recipe.
Mary Bench says
Talk about comfort food! This looks divine! Will try!
Brittany Smart says
Pumpkin recipes are delicious!