Tuesday, October 16, 2012

Spiced Hazelnut Pumpkin Bread

It's pumpkin time of year. In other words, the best time of year. It's only halfway through October and I've already gone through 6 sugar pumpkins, and have 3 more waiting to be turned into pumpkin puree. Autumn is so my favorite season ever.
This bread originally called for pecans, not hazelnuts, but I don't think hazelnuts are used in recipes nearly often enough, and I thought that they would taste good with the pumpkin and spices.
I also used stone ground whole wheat flour to add a more hearty texture.
Another very important component of this bread awesomeness is what kind of oil is used. Mild oils like sunflower or grape-seed (which is what I used in this recipe) don't leave that odd aftertaste that oils like vegetable or canola oil can. And it helps keep the bread deliciously moist.

This bread is delicious by itself, but it is really the best with homemade pumpkin butter, which I will be posting a recipe for soon! I got the original recipe from the blog Season with Spice. Hope you all enjoy and happy Autumn!!

Spiced Hazelnut Pumpkin Bread (adapted from Season with Spice)
Makes one loaf

3/4 cup unbleached all-purpose flour
3/4 cup whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 tsp ginger
3/4 cup light brown sugar
1/2 cup grape-seed oil
2 large eggs
1 cup fresh pumpkin puree
2/3 cup Greek yogurt
1 tsp pure vanilla extract
1/2 cup chopped hazelnuts (and more for toppings)

1. Preheat oven to 350°F. Grease and flour 9x5x3-inch loaf pan.
2. In a large bowl, combine flours, baking soda, salt, and spices.
3. In another large bowl, beat sugar and oil. Then mix in eggs, pumpkin puree, yogurt, and vanilla extract. Combine with the dry ingredients. Then stir in the chopped hazelnuts.
4. Pour into the prepared loaf pan and sprinkle chopped hazelnuts over the top.
5. Bake until a skewer inserted into center comes out clean – should take about 1 hour to 1 hour and 10 minutes. Then transfer to a rack and allow to cool for ten minutes. Finally, slide bread out from pan and allow to cool completely.

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