Pumpkin Mini Bread with Candied Walnuts

Preheat oven to 350ºF. Grease 4 mini loaf pans (mine were approximately 6″ x 3″ x 2″).

Warm a skillet over medium-low heat. Add the walnuts and toast until fragrant and browned, about 10-15 minutes. Add the maple syrup and cook, stirring constantly, until the syrup is reduced to a glaze, about 5-10 minutes. Remove from heat and set aside.

Whisk together the flour, baking powder, baking soda, sugar, salt and spices in a large mixing bowl. Add the pumpkin, and stir just until the pumpkin is incorporated. Add the milk and egg and stir until all ingredients are well-distributed. Fold in the candied walnuts.

Divide the batter evenly into the prepared mini loaf pans.

Bake for 30-40 minutes at 350ºF, or until a knife inserted into the middle of the loaf comes out clean.