This Whole Wheat Walnut Pumpkin Bread with maple glaze is a fall favorite. Stir in your favorite nuts or chocolate chips for a delicious quick bread recipe that is moist with a healthy twist.
½cupcoarsely chopped walnuts (2.2 ounces)plus more for the top
For the glaze:
½cupconfectioners' sugar
2tablespoonsmaple syrup
¼teaspoonground cinnamon
Instructions
Make the bread:
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. Alternatively spray and line 4 mini loaf pans.
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. (If baking mini loaf pans, bake 32 to 35 minutes.)
Let cool about 15 minutes in the pan then remove to cool completely on a rack.
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
Make Chocolate Chip Pumpkin Bread! Swap the walnuts for 1 cup chocolate chips. Then top the loaf with a few extra chocolate chips.
Note that this recipe calls for pure pumpkin puree and not canned pumpkin pie filling.
If you can't find pumpkin pie spice where you live, you can make it yourself using a blend of allspice, nutmeg, ginger, cinnamon, and cloves. There are lots of recipes online!
Recipe makes 5 cups of batter. Great for diving into mini loaf pans.