Preheat oven to 350°F. Grease an 8x4-inch loaf pan with butter or melted coconut oil.

Add flax and water to a large mixing bowl and stir to combine. Set aside for 2-3 minutes until thickened. Alternatively, you can replace the flax and water combination with 1 large egg, if desired, just be sure to adjust your shopping list.

Whisk flour, baking soda, baking powder, salt, pumpkin pie spice, and coffee granules in a small mixing bowl.

Add pumpkin puree, both sugars, and coconut oil to the wet ingredients. Whisk until smooth. Fold in the dry ingredients with a spatula or a large spoon and mix just until combined. Gently fold walnut into the batter.

Transfer batter to prepared loaf pan. Bake 55-60 minutes or until toothpick inserted into center comes out clean with a few moist crumbs and top is golden brown.

Allow the bread to cool to room temperature before slicing and serving. Enjoy!