pumpkin bread with cinnamon walnut filling

Ahh, Fall. I love everything about it. Crunchy leaves, honeycrisp apples, cool evening walks with the pups and hubby, Thanksgiving, turkey lurkeys, fun fall books with my first graders, fall wreaths, warm colors, and pumpkin things…Pumpkin bread, pumpkin pie, pumpkin spice latte, pumpkin cookies. I’m a sucker for anything pumpkin flavored! And this bread was no exception. Extremely moist with a wonderful gooey cinnamon and nutty filling. It fill your home with an incredible warm fall aroma.

Happy Fall!!


recipe adapted from: honeyandjam.com 

2 c. all purpose flour

1 c. whole-wheat flour

2 tsp. baking powder

2 tsp. baking soda

2 1/2 tsp ground cinnamon

1/2 tsp nutmeg

1/4 tsp ground allspice

1/4 tsp salt

2 c. canned pumpkin purée

1 c. granulated sugar

1 c. packed brown sugar

4 large eggs

1/4 c. vegetable oil

1 1/2 c. milk

1 tsp. vanilla extract

1 1/2 c. sugar
2 tbl. cinnamon
1/2 chopped walnuts
1/2 stick butter, melted


To make filling: Combine sugar, cinnamon, pecans and butter in small bowl, mix to combine.For bread: Preheat the oven to 350ºF and coat your pans with butter. Whisk together the flours, baking powder and soda, spices, and salt, set aside.
In the bowl of an electric mixer fitted with the paddle, combine the pumpkin and sugars. Mix until well combined, and then add the eggs, oil and vanilla. Mix until incorporated, scraping down the sides as needed. With the mixer on low, add the flour in two batches, alternating with the milk, and mix until just combined.
Fill loaf pans half way, add filling, top with remaining batter.
Bake for 55-60 minutes, rotating the pans halfway through. A cake tester should come out clean. Cool the pans on a rack for ten minutes, remove the loaves from the pans, and cool completely.

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