Walnut Coated Spicy Pumpkin Bread
Elevate your fall baking game with this irresistible Walnut Coated Spicy Pumpkin Bread! Infused with warm spices like cinnamon, nutmeg, ginger, and cloves, this moist loaf bursts with autumnal flavor in every bite. The star of the show is its crunchy honey-glazed walnut topping, adding both texture and a hint of sweetness that perfectly complements the spiced pumpkin base. Quick to prepare with just 15 minutes of prep time, this comforting bread is ideal for cozy mornings, afternoon tea, or as a delightful dessert centerpiece. Serve it fresh or savor it over a few days—this seasonal treat stays moist and delicious, making it a must-try for pumpkin lovers!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground cloves
- 1 cup Canned pumpkin puree
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 0.5 cup Vegetable oil
- 2 (large) Eggs
- 1 teaspoon Vanilla extract
- 1 cup Walnuts, chopped
- 2 tablespoons Honey
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves. Set aside.
In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Whisk until smooth and well-blended.
Add the eggs one at a time to the wet mixture, whisking well after each addition. Stir in the vanilla extract.
Gradually fold the dry ingredients into the wet mixture using a spatula, taking care not to overmix. The batter should be thick but well-combined.
Pour the batter into the prepared loaf pan, spreading it evenly.
In a small bowl, mix the chopped walnuts and honey. Sprinkle this walnut mixture evenly over the top of the batter, pressing down lightly so it adheres.
Bake the bread in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve and enjoy! Store leftover bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
3399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.9 g | 261% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 3099 mg | 135% | |
| Total Carbohydrate | 360.2 g | 131% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 144.9 g | ||
| Protein | 60.6 g | 121% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 376 mg | 29% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 1584 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
