Coffee & Walnut Pumpkin Bread
Baking pumpkin bread fills the house with warmth and cozy fall vibes, perfect for this season.
So, I have tried many recipes, and this Coffee Walnut Pumpkin Bread is my all-time favorite!
It has everything I love: pumpkin, crunchy walnuts, and a little hint of coffee that gives it a little extra depth of flavor. Like a cozy latte in bread form!
Plus, it’s super easy to make and freezes well, so you can even make it ahead!
It is perfect if you’re looking for a pumpkin breakfast recipe, a quick brunch baked goodie, or a comforting snack to serve with your afternoon coffee.
Let me show you how to do it and give you some tips!
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon instant coffee
- 1 tablespoon ground flax + 3 tablespoons water (or one large egg)
- 1 cup pumpkin puree
- 1/4 cup white sugar
- 1/4 cup light brown sugar
- 6 tablespoons coconut oil, melted (or butter)
- 1/2 cup walnuts, chopped
How to Make Coffee Walnut Pumpkin Bread
- Preheat your oven to 350°F and grease an 8×4-inch loaf pan with butter or melted coconut oil.
- In a large mixing bowl, combine the flax and water. Let it sit for 2-3 minutes to thicken. If using an egg, skip this step and crack the egg directly into the bowl later.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and coffee.
- Add pumpkin puree, white sugar, brown sugar, and melted coconut oil to the flax bowl. Whisk until smooth and well combined.
- Gently fold the dry ingredients into the wet mixture using a spatula or large spoon. Mix just until combined. Do not overmix.
- Fold in the chopped walnuts for a crunchy texture.
- Pour the batter into the prepared loaf pan. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
- Let the bread cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely before slicing.
Tips for the Best Pumpkin Bread
- Don’t Overmix: Overmixing leads to a dense loaf. Stir just until the ingredients are combined.
- Use Fresh Ingredients: Ensure your baking soda and baking powder are fresh for the best rise.
- Storage Tips: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. It also freezes well for up to 3 months.
- Serving Tips: Enjoy it warm with butter, a drizzle of honey, or a cup of coffee for the ultimate fall breakfast.
- Make It Sweeter: Add 1/2 cup of chocolate chips.
- Make Muffins Instead Of A Loaf: Divide the batter into a greased or lined muffin tin and bake at 350°F for 18-22 minutes.
This Coffee Walnut Pumpkin Bread is like fall in a loaf pan.
It’s moist, full of cozy spices, and just a little nutty (like me after a cup of coffee!).
If you’re craving a comforting pumpkin bread, this one’s for you.
Try it out and let me know how you like it!
Coffee & Walnut Pumpkin Bread
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon instant coffee granules
- 1 tablespoon ground flax + 3 tablespoons water (or one large egg)
- 1 cup pumpkin puree
- 1/4 cup white sugar
- 1/4 cup light brown sugar
- 6 tablespoons coconut oil, melted (or butter)
- 1/2 cup walnuts, chopped
Instructions
- Preheat your oven to 350°F and grease an 8x4-inch loaf pan with butter or melted coconut oil.
- In a large mixing bowl, combine the flax and water. Let it sit for 2-3 minutes to thicken. If using an egg, skip this step and crack the egg directly into the bowl later.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and coffee granules.
- Add pumpkin puree, white sugar, brown sugar, and melted coconut oil to the wet ingredient bowl. Whisk until smooth and well combined.
- Gently fold the dry ingredients into the wet mixture using a spatula or large spoon. Mix just until combined. Do not overmix.
- Fold in the chopped walnuts for a crunchy texture.
- Pour the batter into the prepared loaf pan. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
- Let the bread cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely before slicing.
