First of all, for those who didn’t know it’s World Bread Day, so if you feel inspired for some home baked bread, try a few of my recipes here and HAPPY WORLD BREAD DAY:
Fruit Batter Bread
Whole Wheat Buttermilk Bread
It’s time for Baking Partners again and this month the theme was Pumpkin Muffins, one of my favorite things in the world. We were given 3 recipes to choose from. Since I still had a few leftover of my Pumpkin Bread Pudding Muffins (these are eggless, therefore, Vegetarian friendly), I did not need any more Pumpkin Muffins at the moment. Therefore, I adapted one of the given recipes to make this Pumpkin Hazelnut Loaf.
Pumpkin Hazelnut Loaf (adapted from Pumpkin Chocolate Chip Muffins)
(click here for printable recipe)
1 cup whole wheat flour
1/2 cup all purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg, freshly grated
1/4 teaspoon salt
1/2 cup butter, softened
1 cup sugar
2 teaspoons vanilla extract
3/4 cup canned pumpkin
1/2 cup chopped hazelnuts
1/2 cup dried cranberries and/or raisins
2 tablespoons pumpkin seeds
Preheat oven to 350 F. Grease a loaf pan.
In a large bowl, sift the flours, baking powder, salt and spices.
Using an electric mixer,beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla.
Alternately, add the pumpkin and the flour, in two addition and beat well.
Using a rubber spatula, fold in nuts and cranberries.
Pour into prepared pan. Sprinkle pumpkin seeds on top.
Bake for 1 hour, until tooth pick inserted comes out clean.
Cool. Remove from pan and slice.
Enjoy this moist quick bread with nutty goodness!
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