November 27, 2013

Pumpkin Hazelnut Bread - BAM!

Dude.  Just made the yummiest Thanksgiving treat ever.  Ok maybe not THE yummiest but it's pretty friggin' good.   Toasted hazelnuts, fresh pumpkin from a can, lots olive oil and fall spices add up to heaven.   #NailedIt #HashtagsAreLame #OkI'mDoneNow


  • 1/2 cup + 3 tablespoons toasted hazelnuts, divided
  • 1 cup whole wheat flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 cup pumpkin puree
  • 1/2 cup olive oil
  • 3/4 cup brown sugar
  • 2 eggs

Preheat oven to 350˚F. Grease 9x5 inch loaf pan.  Place 1/2 cup toasted hazelnuts in a food processor and process until ground into a flour.  Don't blend too far or you will get hazelnut butter. In a large bowl sift together the hazelnut flour, flour, salt, baking soda, and spices. In a large bowl combine the pumpkin puree, oil, and sugar. Beat the eggs in a separate bowl and add in.  Add the dry mixture to the wet, mixing until everything is just combined. Pour batter into prepared pan. Sprinkle the top with 3 tablespoons of roughly chopped hazelnuts (see how beautiful and perfect mine came out?!) and pop in the oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes in pan, then remove and cool on wire rack before cutting.  Serve anytime during the holiday meal - makes a great side (it's not too sweet), a dessert, or a next morning breakfast!  #F*ckYah

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