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  • Traci Hatchett

Spiced Pumpkin Bread Recipe


1 1/2 cups coarsely chopped walnuts

3 cups whole wheat flour

2 teaspoons baking powder

1 teaspoon ground cinnamon

¾ teaspoon freshly grated nutmeg or ground nutmeg

½ teaspoon baking soda

¼ teaspoon salt

¾ cup butter, softened

1 cup granulated sugar

1 cup packed brown sugar

1 teaspoon vanilla

4 eggs

1 15 oz. can pumpkin

½ cup milk

¼ cup maple-flavored syrup

1 cup whipping cream

½ teaspoon freshly grated nutmeg or ground nutmeg


1. Butter two 8x4x2- or 9x5x3-inch loaf pans. Place nuts in bottom of prepared pans; set aside. Stir together flour, baking powder, cinnamon, 3/4 teaspoon nutmeg, soda, and salt. Set aside.

2. In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add granulated and brown sugars and vanilla; beat 1 to 2 minutes or until well combined. Add eggs, one at a time, beating just until combined after each. Beat in pumpkin. Add flour mixture and milk alternately, beating on low speed until well blended after each addition; scrape sides of bowl.

3. Pour batter into prepared pans and smooth tops with a rubber spatula. Bake in a 350 degree F oven about 1 hour or until a wooden toothpick inserted near center comes out clean. Cool loaves in pans on wire rack for 15 minutes. Loosen edges with a narrow metal spatula and remove from pans. Cool completely on wire racks, nut side up. Store in an airtight container in a cool place up to 2 days.


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