Pumpkin Mini Bread with Candied Walnuts


Remember when I said that I missed the mini breads from the Dane County Farmers’ Market, but didn’t have mini loaf pans?

Lucky for me, I took a look in the kitchen store at the Ithaca mall, and found 2 mini loaf pans for $3.50. I brought home four, eager to replicate the soft inside and crispy edges of the mini breads I so fondly remember.


A texture which I didn’t quite achieve. I think pumpkin has too much moisture in it for a pumpkin bread to really get that crispy crust.

But this bread was too delicious not to share. While it doesn’t have quite the texture I was aiming for, it is still soft and tender and full of pumpkin spice flavor.

And wouldn’t the mini loaves make for adorable gifts? Now, I’m dreaming up all the mini quick bread variations I can send to family and friends around the holidays and their birthdays.


Pumpkin Mini Bread with Candied Walnuts

If you don’t have mini loaf pans, you can use a regular-sized loaf pan. You will need to adjust the baking time to accommodate for the larger pan. Watch for a knife inserted in the middle to come out clean, but the time should be somewhere between 45 and 60 minutes.

Makes 4 mini loaves
Prep Time: 25 minutes
Cook Time: 60 minutes

1 cup chopped walnuts
1/4 cup maple syrup
2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2/3 cups light brown sugar
1/4 teaspoon salt
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/4 teaspoons ground cloves
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 cup pumpkin puree
1 egg
1 cup skim milk

Preheat oven to 350F. Grease 4 mini loaf pans {mine were approximately 6″ x 3″ x 2″}.

Warm a skillet over medium-low heat. Add the walnuts and toast until fragrant and browned, about 10-15 minutes.  Add the maple syrup and cook, stirring constantly, until the syrup is reduced to a glaze, about 5-10 minutes.

Whisk the flour, baking powder, baking soda, sugar, salt and spices together in a large mixing bowl. Add the pumpkin, and stir just until the pumpkin is incorporated. Add the milk and egg and stir until all ingredients are well-distributed. Fold in the candied walnuts.

Divide the batter evenly before the prepared mini loaf pans.

Bake for 30-40 minutes at 350F, or until a knife inserted into the middle of the loaf comes out clean.

Here’s how to store your quick breads and muffins! 


  1. says

    These look yum! I used to read your blog regularly and then somehow became lost in the blog ether? I’ll for sure be returning now!! How fortunate that I’ve begun to think about self hosting and was pointed in your direction and thus your blog 🙂