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
Ingredients:
- 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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