Double Pumpkin Walnut Bread with Maple Glaze

Double Pumpkin Walnut Bread with Maple Glaze

  • Yield: 2 loaf pans 1x



For the bread:

  • 2 ½ cups sifted all purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 2 teaspoonPumpkin Pie Spice 
  • 2 eggs
  • 2 cups brown sugar (firmly packed)
  • ½ cup vegetable oil
  • 2 cups butternut squash puree or canned pumpkin
  • 1 cup candied pumpkin (cut into chunks (optional))
  • 1 cup walnuts (in large pieces)
  • Maple Glaze
  • Candied pumpkin (to decorate)

For the Maple glaze:

  • 1 cup powdered sugar 
  • 2 Tbs hot water
  • 4 Tbs maple syrup 


For the bread:

  1. Preheat oven to 350ºF /180ºC.
  2. Butter two 8×4 inch loaf pans. Dust the pans with dry bread crumbs.
  3. In a bowl sift together flour, baking soda, salt and pumpkin spices. (I do it directly over the batter later)
  4. With an electric mixer, beat eggs, sugar and oil for 1 minute. Add puree and mix well. Stir in the candied pumpkin.
  5. Add the dry ingredients and mix only to incorporate. Finally add the nuts. Don’t overmix.
  6. Pour into prepared pans and bake for 1 hour or a bit more. They take a while to fully bake; the tester should come out clean.
  7. Let cool on rack and unmold. Glaze and scatter candied pumpkin on top.
  8. They keep at room tº for a few day if well wrapped.

For the maple glaze:

  1. Put powdered sugar in a medium bowl.
  2. Add hot water and mix until no clumps remain.
  3. Add maple syrup until you reach desired consistency. It should be like thick honey.