Coffee & Walnut Pumpkin Bread Recipe For Autumn Afternoon Tea
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This scrumptious Coffee & Walnut Pumpkin Bread Recipe celebrates all the classic flavors of Autumn.
It is a super easy recipe that anyone can follow, resulting in an impressive and delicious treat that is ideal to serve up with afternoon tea or coffee.
For more seasonal food, check out The Ultimate List of Autumn Recipes for the Fall Season! Right-click and open a new tab to read next.
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Pumpkin Bread Recipe
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions, to ensure that you have all the ingredients and equipment required and understand the steps and timings involved.
Ready for pumpkin season? Here’s this coffee and walnut pumpkin bread is a great recipe to get started.
This pumpkin bread recipe is moist and delicious. The addition of instant coffee adds a nice depth of flavor to the bread without changing the overall flavor profile. Simply scrumptious!
Enjoy with your favorite warm beverage for breakfast or a perfect snack.
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients and equipment needed for this recipe have been linked to Amazon or other stores if available online. Staple ingredients such as oil, salt, sugar, etc., aren’t always included here as you’re likely to have those in your kitchen. The complete list of ALL ingredients with measurements is found on the recipe card.
- Ground Flax – the use of flax instead of egg, makes this pumpkin bread recipe vegan-friendly.
- All-Purpose Flour – also known as Plain Flour.
- Baking Powder
- Baking Soda – also known as Bicarbonate of Soda.
- Pumpkin Pie Spice
- Instant Coffee Granules
- Canned Pumpkin Purée – NOT pumpkin pie filling
- White Sugar
- Light Brown Sugar
- Coconut Oil
- Walnuts
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, that you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Recipes Using Canned Pumpkin
One of the hero ingredients in this dish is canned pumpkin, so here are some more recipes using the same:
- Pumpkin Mocha Cupcakes with Pumpkin Spice Frosting
- Quick & Easy Pumpkin Spice Pancakes – A Yummy Fall Breakfast!
- Rum Spiked Pumpkin Pie Punch (Pumpkin Cocktail!)
More Bread Recipes
Looking for more bread to make? Check these recipes out next:
- Spiced Pecan Zucchini Bread Recipe for Afternoon Tea
- Mardi Gras Monkey Bread Recipe – A King Cake Twist!
- Fruit & Nut Banana Bread Mini Loaves Recipe
- Gingerbread Loaf with Cream Cheese Frosting and Gingersnap Crumbles
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.
Recipe Tips
- Storing Leftovers: Cool and transfer to an airtight container. Store in the pantry for up to 4 days, or in the fridge for up to 7 days.
- Freezing: Cool and wrap in a double layer of plastic wrap or foil and transfer to an airtight, freezer-safe container or food bag with the air squeezed out and place in the freezer. Label with the name of the dish and the date so you can keep track of your food storage. Freeze for up to 2 months. Thaw at room temperature.
- As with all leftovers, make sure the food looks and smells okay before eating.
How Do I Make Pumpkin Bread?
Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.
Coffee and Walnut Pumpkin Bread
This scrumptious Coffee & Walnut Pumpkin Bread Recipe celebrates all the classic flavors of Autumn.
Ingredients
- 1 Tbsp ground flax
- 3 Tbsp water
- 1 cup all-purpose flour (plain flour)
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- 2 tsp pumpkin pie spice
- ½ tsp instant coffee granules
- 1 cup pumpkin purée
- ¼ cup white sugar
- ¼ cup light brown sugar
- 6 Tbps coconut oil or butter, melted
- ½ cup walnuts, chopped
Instructions
- Preheat the oven to 180°C/350°F/Gas 4. Grease an 8x4-inch loaf pan with butter or melted coconut oil.
- Add the flax and water to a large mixing bowl and stir to combine. Set aside for 2-3 minutes until thickened.*
- Whisk the flour, baking soda, baking powder, salt, pumpkin pie spice, and coffee granules in a small mixing bowl.
- Add the pumpkin purée, both sugars, and coconut oil to the flax mixture. Whisk until smooth.
- Fold the dry ingredients into the wet ingredients with a spatula or a large spoon and mix just until combined.
- Gently fold the walnuts into the batter.
- Transfer the batter to the prepared loaf pan. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean with a few moist crumbs and the top is golden brown.
- Allow the bread to cool to room temperature before slicing and serving. Enjoy!
Notes
- *Alternatively, you can replace the flax and water combination with 1 large egg, if desired, just be sure to adjust your shopping list.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 272Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 4mgSodium: 182mgCarbohydrates: 28gFiber: 2gSugar: 13gProtein: 3g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.