8 Serves
93 Mins
In a saucepan, combine water and sugar over medium heat. Bring to a simmer until the mixture bubbles and begins to thicken into a syrup.
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Vitamin K
20 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
25 µg / 400 µgCalcium
148 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
79 mg / 420 mgPhosphorus
188 mg / 1,250 mgPotassium
303 mg / 4,700 mgSodium
604 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
3 g / 28 gSugar
17 g / 50 gSaturated Fat
19 g / 20 gCholesterol
5 mg / 300 mgCaffeine
0 mgNet Carbs
22 gAlcohol
0 g
Whisk the pumpkin pie spice into the syrup, then add the mixed nuts. Continue cooking, stirring constantly, until the moisture evaporates and the nuts are evenly coated in a thick, candied glaze.
Spread the candied nuts onto a baking sheet lined with parchment paper and set aside to cool.
Preheat your oven to 175°C. In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and pumpkin pie spice.
In a separate small bowl, whisk together the pumpkin puree and honey. Combine this with the dry flour mixture, then pour in the beer, folding gently until just moistened.
Transfer the batter into a greased 9x5 inch loaf pan. Top with pats of butter and the prepared candied walnuts.
Bake on the middle rack for 35 minutes. Remove briefly to add additional pats of butter to the top, then bake for another 25 minutes or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely before slicing.
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