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Coffee and Walnut Pumpkin Bread: A Cozy Fall Loaf With a Gentle Coffee Twist

Coffee and Walnut Pumpkin Bread

A moist and aromatic pumpkin loaf enriched with warm spices, crunchy walnuts, and a subtle hint of coffee for extra depth. Perfect with a cup of tea or your favorite morning brew.
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Prep Time 10 minutes
Cook Time 1 hour
Course Breakfast, Dessert, Snack
Cuisine Baked Goods, Fall-Inspired
Servings 8 slices
Calories 225 kcal

Equipment

  • Mixing bowls
  • whisk, loaf pan (8 by 4 inches)
  • Spatula

Ingredients
  

  • 1 tablespoon ground flaxseed The flax-and-water mixture may be replaced with 1 large egg.
  • 3 tablespoons water
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon instant coffee granules
  • 1 cup pumpkin puree
  • ¼ cup granulated sugar
  • ¼ cup light brown sugar
  • 6 tablespoons melted coconut oil (or melted butter)
  • ½ cup chopped walnuts

Instructions
 

  • Prep the Pan and Oven
    Preheat the oven to 350°F. Grease an 8 by 4 inch loaf pan with butter or melted coconut oil.
  • Make the Flax Mixture
    Stir the flaxseed and water together in a large bowl. Let sit for 2–3 minutes until slightly thickened.
  • Combine the Dry Ingredients
    In a separate bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and instant coffee granules.
  • Mix the Wet Ingredients
    Add the pumpkin puree, both sugars, and melted coconut oil to the flax mixture. Whisk until smooth and well blended.
  • Bring the Batter Together
    Add the dry ingredients to the wet mixture and fold gently until just combined. Stir in the chopped walnuts.
  • Bake
    Transfer the batter to the prepared pan and smooth the top. Bake 55–60 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
  • Cool and Serve
    Allow the loaf to cool completely in the pan before slicing. Serve at room temperature.

Notes

Pro Tips & Variations

  • Stronger coffee note: Dissolve the instant coffee in 1 teaspoon warm water before adding to the batter.
  • Add texture: Stir in chocolate chips or pumpkin seeds.
  • Make it dairy-free: Use coconut oil and keep the flax mixture rather than replacing it with an egg.
  • Moisture boost: Add 2 tablespoons applesauce if you prefer a slightly denser, softer crumb.
  • Storage: Keep tightly wrapped at room temperature for up to 3 days or freeze slices for quick breakfasts.
Keyword coffee pumpkin loaf, easy quick bread, fall baking, pumpkin bread, walnut pumpkin loaf