Hazelnut Pumpkin Bread
Hazelnut Pumpkin Bread recipe
Yield
36 servingsPrep
20 minCook
60 minReady
80 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
sugar
|
|
| 1 | cup |
vegetable oil
|
|
| 4 | large |
eggs
|
|
| 2 | cups |
pumpkin
|
|
| 1 | cup |
water
|
|
| 4 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
salt
|
|
| ½ | teaspoon |
baking powder
|
|
| 2 | cups |
hazelnuts (filberts)
chopped |
|
| 2 | teaspoons |
baking soda
|
|
| 1 | cup |
raisins, seedless
|
|
| 1 | teaspoon |
cloves
cinnamon, allspice, nutmeg |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
sugar
|
|
| 237 | ml |
vegetable oil
|
|
| 4 | large |
eggs
|
|
| 473 | ml |
pumpkin
|
|
| 237 | ml |
water
|
|
| 946 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
salt
|
|
| 2.5 | ml |
baking powder
|
|
| 473 | ml |
hazelnuts (filberts)
chopped |
|
| 1E+1 | ml |
baking soda
|
|
| 237 | ml |
raisins, seedless
|
|
| 5 | ml |
cloves
cinnamon, allspice, nutmeg |
|
Directions
Blend sugar and oil; add eggs and pumpkin.
Sift flour, baking powder, soda, salt and spices together.
Add to first mixture, alternating with the water.
Add raisins or dates, then the hazelnuts.
Divide batter into three large greased loaf pans.
Bake at 350℉ (180℃) F for 1 hour.
Serve warm or at room temperature.
Dust with icing sugar if desired.
