• 1 2/3 cups all-purpose flour
  • 1 tablespoon cinnamon
  • 1 tablespoon pumpkin pie spice
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon nutmeg
  • 3/4 cup chopped California walnuts
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 1/3 cup packed light brown sugar
  • 1 1/2 teaspoons vanilla extract
  • 3 eggs
  • Top with 2 tablespoons granulated sugar


  1. Preheat the oven to 180°C, and grease a 9 x 5-inch loaf pan and coat with flour.
  2. Whisk together flour, cinnamon, pumpkin pie spice, baking powder, salt, baking soda and nutmeg in a large. Add walnuts and toss to coat.
  3. Whisk together pumpkin puree, oil, granulated sugar, brown sugar, vanilla and eggs in a medium bowl until smooth.
  4. Fold wet ingredients into dry ingredients, stirring just until dry ingredients are moistened, being careful not to over mix.
  5. Spread batter in prepared pan and sprinkle sugar evenly over the top.
  6. Bake for 65 to 70 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Allow to cool completely on a wire rack before removing from pan and slicing.