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Elegant Cakes – Pumpkin Bread with Cinnamon-Maple Walnuts and Crumb Topping
Life Should Be Cake

Pumpkin Bread with Cinnamon-Maple Walnuts and Crumb Topping

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This pumpkin bread is studded with a maple-cinnamon walnut swirl and topped with a cinnamon crumb.

We’re only a week away from October, so we can talk about pumpkin, right? Good!

I absolutely love quick breads in just about any form – banana bread, zucchini bread, pumpkin bread… I mean, they’re sweet and kind of like dessert, but they’re also bread, so I feel totally justified eating a slice or two for breakfast. Absolutely acceptable in my kitchen! I made a simple pumpkin bread a few years ago, but I was in the mood for amping it up in a big way. I threw in a swirl of cinnamon and maple-coated walnuts and a cinnamon crumb topping for good measure.

Last year around the time that I made whole wheat sandwich bread, one of my good friends asked me about substituting white whole wheat flour for all-purpose in a number of recipes. At the time, I hadn’t done any experimenting with it, but started playing around with it more, and in fact used it exclusively in my homemade tortillas recipe.

The white whole wheat flour is a bit more mild in flavor than straight whole wheat flour, so it’s easier to substitute, especially for pickier eaters like little kids (or, ahem, me). It’s an easy way to pack more whole grain into breakfast and bread recipes.

If you’ve not heard of white whole wheat flour, it is made by King Arthur Flour; I buy it at my local grocery store (it’s stocked right next to the all-purpose and bread flours), but you can also purchase it from their website.

(If you’re new to baking with whole wheat flour, you can check out some posts from King Arthur Flour on making substitutions in the following types of recipes: breakfast, breads and pizza, cookies and brownies, and cakes and cupcakes.)

This pumpkin bread is one of those phenomenal baked goods that gets better the longer it sits after baking. Much like banana bread, this is fantastic when cooled, then wrapped tightly in plastic wrap and left to sit overnight. It becomes incredibly moist and every flavor is magnified.

Whether you want to serve this for dessert, for snacking, breakfast or brunch, there is definitely no wrong time for pumpkin bread once the fall weather rolls around.

One year ago: Morning Buns
Two years ago: Greek Lamb Gyros with Tzatziki Sauce
Seven years ago: Chicken Pot Pie

Pumpkin Bread with Cinnamon-Maple Walnuts and Crumb Topping

Yield: 2 loaves

Prep Time: 30 minutes

Cook Time: 60 to 80 minutes

Total Time: 2 hours

This pumpkin bread is studded with a maple-cinnamon walnut swirl and topped with a cinnamon crumb.


For the Cinnamon Crumb Topping:
¾ cup all-purpose flour
2 tablespoons granulated sugar
4½ teaspoons light brown sugar
1 teaspoon ground cinnamon
Pinch of salt
3½ tablespoons unsalted butter, melted and cooled

For the Cinnamon-Maple Walnuts:
2 cups walnuts, toasted and coarsely chopped
4 tablespoons maple syrup
4 tablespoons light brown sugar
4 teaspoons ground cinnamon

For the Pumpkin Bread:
2⅔ cups granulated sugar
1 cup vegetable oil
1 (15-ounce can) pumpkin (2 cups)
⅔ cup water
4 eggs
1 teaspoon vanilla extract
2 cups King Arthur Flour White Whole Wheat Flour
1⅓ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon baking powder
1½ teaspoons salt
1 teaspoon nutmeg


1. Preheat oven to 350 degrees F. Grease two 9×5-inch loaf pans.

2. Make the Cinnamon Crumb Topping: In a medium bowl, whisk together the flour, sugars, cinnamon and salt. Add the butter and mix with a rubber spatula until the mixture comes together into large, coarse crumbs. Cover and refrigerate until ready to use.

3. Make the Cinnamon-Maple Walnuts: In a medium bowl, stir together the walnuts, maple syrup, brown sugar and cinnamon until the walnuts are evenly coated. Set aside until ready to use.

4. In a large bowl, whisk together the sugar, oil, pumpkin, water, eggs and vanilla extract. Add both flours, baking soda, baking powder, salt and nutmeg, and use a rubber spatula to gently stir until completely combined.

5. Pour one-quarter of the batter into each of the prepared loaf pans. Divide the cinnamon-maple walnuts between each of the loaf pans, sprinkling them into an even layer on top of the batter. Divide the remaining batter between the loaf pans, covering the walnut filling. Sprinkle the crumb topping evenly over the top of each loaf, pressing lightly so the crumbs adhere to the batter.

6. Bake for 60 to 80 minutes, or until a cake tester or toothpick inserted in the center comes out clean. Remove from the oven and cool in the pans for 10 minutes, then turn out to a wire rack to cool completely. Once the loaves are completely cool, wrap tightly in plastic wrap, and store overnight (at room temperature) before serving. Leftovers can be stored at room temperature, wrapped tightly in plastic wrap, for up to 4 days. This bread can also be frozen for up to 2 months.

Disclaimer: This post is part of a sponsored partnership with King Arthur Flour. I’ll be sharing a few more recipes over the course of the next six months!

Tag your fall baking posts on social media with #kingarthurflour!

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