Candied Walnut Pumpkin Bread

Pumpkin anything and everything around the Fall holidays is always a must for me. That and butternut squash and sweet potatoes—Yum! Well, I’ve incorporated two of the three in this bread that’s really more of a cake. It’s the perfect amount of sweet to mix with a cup of coffee in the morning or to douse under your favorite ice cream—perhaps a salted caramel—for dessert.

It’s oh-so-perfect for your Thanksgiving dessert menu! You’ll love it. (when you make it, send me a pic! I’d love to see how pretty it comes out)


PREP TIME: 10 minutes

COOK TIME: 5 minutes

BAKE TIME: 1 hour 20 minutes

TOTAL TIME: 1 hour, 35 minutes


1 Loaf



All-Purpose Flour (1 1/2 Cups)

White Sugar (1 Cup)

Baking Soda (1 Tsp)

Cinnamon (1/2 Tsp For The Dough. 1/2 Tsp For Roasting The Butternut Squash)

Nutmeg (1/2 Tsp)

Salt (1/2 Tsp For The Dough. 1/2 Tsp For The Butternut Squash)

Pumpkin Puree (1/2 Cup)

Butternut Squash (1/8. When Pureed Should Fill A 1/4 Cup)

Goat Cheese (1 Tbsp)

Whole Milk Ricotta (3 Tbsp)

Wildflower Honey (1 Tbsp)

Vermont Maple Syrup (1/2 Tbsp)

Unsalted Butter (4oz, Melted)

Eggs (2, Beaten)

Walnut Halves (1/4 Cup)

Extra Virgin Olive Oil (1/2 Tsp)


Cream Cheese (4 Tbsp, Room Temperature)

Confectioners Sugar (1 Cup)

Almond Milk (1/2 Cup)


Candied Walnuts (1/2 Cup, Roughly Chopped)


Nonstick Bread Pan

Large Mixing Bowl

Medium Mixing Bowl



Rubber Spatula

Food Processor

Baking Sheet

Tin Foil

Silicon Brush

Cutting Board

Chef’s Knife

Measuring Spoons

Measuring Cup


1. TO ROAST YOUR BUTTERNUT SQUASH. preheat your oven to 400°.

Line your baking sheet with tin foil and place your piece of butternut squash onto it. Use your silicone brush to coat it with your olive oil and then evenly sprinkle your cinnamon over it.

Put it in the oven and let it bake for 30 minutes.

When roasted, carefully take your butternut squash out of the oven and transfer it to your cutting board.

Turn your oven’s heat down to 350°.

Use your chef’s knife to remove and discard of its skin. Chop your butternut squash into inch sized pieces and put them into your food processor. Blend till fully pureed.


2. TO MAKE YOUR BATTER. combine your flour, sugar, baking soda, cinnamon, nutmeg and salt in your large mixing bowl.

In your medium mixing bowl, use your rubber spatula to fold together your pumpkin puree, butternut squash puree, goat cheese, ricotta, maple syrup, wildflower honey and melted butter.

Use your rubber spatula to fold your beaten eggs into your flour mixture. Then fold in your bowl of butternut squash and pumpkin puree into your flour and egg mixture.


3. TO BAKE. liberally coat your bread pan with butter and evenly pour your batter into it.

Bake for 40 minutes—or until you stick your toothpick into it and only crumbs and no batter come out on it.


4. TO TOP YOUR PUMPKIN BREAD. over low heat, whisk together your confectioners sugar, cream cheese and almond milk until it’s one smooth consistency.

Use a spoon to scoop your glaze and drizzle high over your freshly baked bread. Let it cool and then drizzle on some more. Repeat this process to your liking (I glazed five times).

Before your last glaze hardens, sprinkle your chopped candied walnuts over the center of your bread and let them fall where they will.