Hazelnut Pumpkin Bread

Hazelnut pumpkin bread is the kind of fall recipe that justifies pulling out three loaf pans at once. The four cups of flour and two cups of pumpkin make a generous batter that yields three full-size loaves, which is exactly what you want when neighbors and coworkers are circling the kitchen looking for a slice.

The spice mix is the soul of it: cloves, cinnamon, allspice, and nutmeg layered together. That combination is what turns a plain pumpkin loaf into something that smells like a Vermont autumn from across the house. The hazelnuts bring rich, buttery crunch, and golden raisins or chopped dates add chewy pockets of sweetness throughout.

Pro Tips

• Toast the hazelnuts on a sheet pan at 350°F (175°C) for 8 to 10 minutes, then rub off the skins in a clean kitchen towel before chopping. Untoasted hazelnuts are pale and waxy, toasted ones taste like fall.
• Use pure pumpkin puree, not pumpkin pie filling. The filling is pre-sweetened and pre-spiced and will throw off the recipe’s balance.
• Wrap loaves in foil and let them sit overnight before slicing. The flavors deepen and the crumb sets cleaner the next day.
• Test for doneness with a toothpick at 55 minutes. Pumpkin breads can look done on the outside while still gooey in the center.

Variations

• Swap raisins for chopped dates, dried cranberries, or chopped dried apricots.
• Substitute pecans or walnuts for hazelnuts if those are what you have on hand.
• Add 1 teaspoon of fresh grated ginger for a sharper, brighter spice profile.