Pumpkin Bread with Cinnamon-Maple Walnuts and Crumb Topping

This pumpkin bread is studded with a maple-cinnamon walnut swirl and topped with a cinnamon crumb.
Course Bread
Cuisine American
Prep 30 minutes
Cook 1 hour
Cooling time 30 minutes
Total 1 hour 30 minutes
Servings 16 servings (2 loaves)
Calories 432 kcal
Author Michelle


For the Cinnamon Crumb Topping:

  • ¾ cup all-purpose flour
  • 2 tablespoons granulated sugar
  • teaspoons light brown sugar
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • tablespoons unsalted butter melted and cooled

For the Cinnamon-Maple Walnuts:

  • 2 cups walnuts toasted and coarsely chopped
  • 4 tablespoons maple syrup
  • 4 tablespoons light brown sugar
  • 4 teaspoons ground cinnamon

For the Pumpkin Bread:

  • 2⅔ cups granulated sugar
  • 1 cup vegetable oil
  • 15 ounce canned pumpkin (2 cups)
  • cup water
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 2 cups King Arthur Flour White Whole Wheat Flour
  • 1⅓ cups all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder
  • teaspoons salt
  • 1 teaspoon nutmeg
US Customary - Metric


  1. Preheat oven to 350 degrees F. Grease two 9x5-inch loaf pans.
  2. Make the Cinnamon Crumb Topping: In a medium bowl, whisk together the flour, sugars, cinnamon and salt. Add the butter and mix with a rubber spatula until the mixture comes together into large, coarse crumbs. Cover and refrigerate until ready to use.
  3. Make the Cinnamon-Maple Walnuts: In a medium bowl, stir together the walnuts, maple syrup, brown sugar and cinnamon until the walnuts are evenly coated. Set aside until ready to use.
  4. In a large bowl, whisk together the sugar, oil, pumpkin, water, eggs and vanilla extract. Add both flours, baking soda, baking powder, salt and nutmeg, and use a rubber spatula to gently stir until completely combined.
  5. Pour one-quarter of the batter into each of the prepared loaf pans. Divide the cinnamon-maple walnuts between each of the loaf pans, sprinkling them into an even layer on top of the batter. Divide the remaining batter between the loaf pans, covering the walnut filling. Sprinkle the crumb topping evenly over the top of each loaf, pressing lightly so the crumbs adhere to the batter.
  6. Bake for 60 to 80 minutes, or until a cake tester or toothpick inserted in the center comes out clean. Remove from the oven and cool in the pans for 10 minutes, then turn out to a wire rack to cool completely. Once the loaves are completely cool, wrap tightly in plastic wrap, and store overnight (at room temperature) before serving. Leftovers can be stored at room temperature, wrapped tightly in plastic wrap, for up to 4 days. This bread can also be frozen for up to 2 months.

Recipe Notes

Nutritional values are based on one serving

Nutrition Facts
Pumpkin Bread with Cinnamon-Maple Walnuts and Crumb Topping
Amount Per Serving
Calories 432 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 4g25%
Cholesterol 47mg16%
Sodium 377mg16%
Potassium 201mg6%
Carbohydrates 70g23%
Fiber 4g17%
Sugar 43g48%
Protein 7g14%
Vitamin A 4275IU86%
Vitamin C 1.3mg2%
Calcium 70mg7%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.