This Pumpkin Walnut Maple Bread is a delightful Fall treat that is not overly sweet and made with seeds, nuts and whole wheat flour!
It’s that time of year again when all the pumpkin-flavored everything (even floss!) are flooding the store shelves and taking over the internet. It is the biggest food-frenzy of the year and luckily it can come in many forms too!
We are food lovers at heart. Not because we need to eat to live, but rather because we live our lives madly in search for the next best meal. But when pumpkin season arrives, the craziness gets multiplied and goes far beyond the food isle.
What’s So Special About Pumpkin Flavor?
Hmm… the flavor itself!
And the flexibility to infuse this delicious flavor into so many things!
It doesn’t take much, pumpkin has a very distinct flavor, color and odor which makes it so easy to manipulate our favorite recipes into fall-inspired pumpkin recipes like this pumpkin roasted cauliflower, which adds quite a bit of flavor to what would otherwise be, a bland vegetable. And off course, all the baked goods like pumpkin cookies, pumpkin muffins, and pumpkin donuts!
Now with this Pumpkin Walnut Snack Bread the list is complete!
This Pumpkin Walnut Snack Bread includes your basic cake with fall inspired flavors such as cinnamon, ginger, walnuts, flaxseed, pumpkin seeds and off course pumpkin!
Not overly sweet and made with whole wheat flour, this delicious pumpkin snack bread has walnut pieces in every bite, and a super soft and moisture texture with deep flavors. Perfect for an afternoon snack, paired with a delicious pumpkin latte!
This Pumpkin Walnut Maple Bread is a delightful Fall treat that is not overly sweet and made seeds, nuts and whole wheat flour!
- 1 3/4 cup whole wheat flour
- 2 tbsp flexseed
- 1 tsp each cinnamon, baking powder and baking soda
- 1/2 tsp sea salt
- 1/4 tsp ground ginger
- 3 large eggs
- 1/3 cup olive oil
- 1/2 cup maple syrup
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 3/4 cup pumpkin puree
- 1 cup walnuts
- 2 tbsp pumpkin seeds
Pre-heat oven to 350F degrees. Line a 9 x 5 loaf pan with parchment paper. Set aside
In a medium bowl add in all the dried ingredients and whisk to combine.
In a large bowl whisk together the eggs, oil, and maple syrup until combined. Stir in lemon zest, vanilla and pumpkin puree.
Pour flour mix into egg bowl and stir unti lno white streaks remain. Fold in 1/2 cup walnuts.
Pour batter on to loaf pan and add remaining walnuts and pumpkin seeds on top. Bake for 45-48 minutes or until toothpick comes out clean when inserted into the center.
Remove from oven and allow it to cool down before serving