autumnal and addictive: my pumpkin bread

the pumpkin loaf can be prepared in a bundt or bread pan. this loaf is deceptively easy to make, it just takes time.

Pumpkin Loaf

1 ¾ cups all-purpose flour

1 ½ cups sugar

½ cup vegetable oil

2 large eggs, lightly beaten

½ a 15-ounce can pure pumpkin puree (or a scant cup of pumpkin puree)

1 teaspoon kosher salt

1 teaspoons baking soda

1 teaspoon fresh nutmeg (microplaned)

2 teaspoons garam masala

½ teaspoon cinnamon

⅓ cup chai tea, rooibos tea, or just water

1 bundt pan or a standard loaf pan greased

  1. Preheat oven to 350 degrees F

  2. Whisk together the sugar and oil in a large bowl until well combined. Whisk in the eggs and pumpkin until combined.

  3. Whisk flour, salt, baking soda, baking powder, nutmeg, garam masala, and cinnamon together in a medium bowl, making sure there are no lumps of baking soda.

  4. Fold half the dry ingredients into the pumpkin mixture with a rubber spatula to combine. Then fold in the tea and finally the rest of the dry ingredients. Mix until there are few lumps but be careful not to over mix

  5. Poor the batter into your pan on top of a baking sheet for easy maneuvering in and out of the oven. Bake until cake tester comes out clean and the loaves are golden brown, about 75 minutes. Check the loaf around 1 hour and assess doneness. Let the loaf cool in the pans on a wire rack for 10 minutes. Remove from the pan and let cool completely, about 1 hour.

While the loaf is cooling, prepare the glaze and topping…

Walnut Glaze

½ cup walnuts

2 Tablespoons water

3 Tablespoons maple syrup

2 Tablespoons of coconut oil

½ teaspoon salt or to taste

  1. Combine all ingredients in a blender and blend until smooth.

  2. Assess consistency, it should be thick yet pourable. If the glaze is too thick, add a tablespoon of water.

Walnut Topping

¼ walnuts, roughly chopped

½ teaspoon garam masala

1 Tablespoon butter

1 Tablespoon fresh rosemary leaves

¼ teaspoon salt

  1. In a small pan, melt butter over medium heat and add walnuts and garam masala to frothing butter. Toast for 2-3 minutes, stirring frequency to prevent uneven toasting or burning.

  2. Once the walnuts and spice mixture are fragrant. Add the salt and rosemary. Turn off the heat and poor onto a plate lined with a paper towel.


  1. With the cooled loaf on a plate or board for presentation, pour the glaze over the loaf, moving the glaze above the loaf and around/across it smoothly. Gravity will do the work for you to coat the loaf, but if necessary, spread the glaze with the back of a spoon, letting some drip down the sides if desired.

  2. Place the walnut mixture on the loaf however you like!

  3. Serve your delicious cake to friends, but make sure you get the first slice because the loaf will be gone before you know it.