Whole Wheat Walnut Pumpkin Bread

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.

5 from 2 votes

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Whole Wheat Walnut Pumpkin Bread

Work Time

20 mins

Cook Time

1 hr 25 mins

Total Time

2 hrs 15 mins

 

This lightly spiced pumpkin bread touts nutty whole wheat flour and walnuts. Drizzle it with a little maple cinnamon glaze.

Course: Breakfast

Cuisine: American

Keyword: Whole Wheat Walnut Pumpkin Bread

Yield: 1 large loaf

Calories: 3992 kcal

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

1. 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.

2. 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.
3. 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.
4. 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.
5. 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.

Recipe Notes

Make Chocolate Chip Pumpkin Bread! Swap the walnuts for 1 cup chocolate chips. Then top the loaf with a few extra chocolate chips.

Recipe by Tara Teaspoon

Nutrition Facts

Whole Wheat Walnut Pumpkin Bread

Amount Per Serving (1 g)

Calories 3992 Calories from Fat 1575

% Daily Value*

Total Fat 175g 269%

Saturated Fat 21g 105%

Cholesterol 351mg 117%

Sodium 2748mg 115%

Potassium 3561mg 102%

Total Carbohydrates 571g 190%

Dietary Fiber 46g 184%

Sugars 322g

Protein 71g 142%

Vitamin A 970.6%

Vitamin C 15.6%

Calcium 114.6%

Iron 115.6%

* Percent Daily Values are based on a 2000 calorie diet.

Recipe, photography and food styling by Tara Teaspoon