Hazelnut Pumpkin Bread Diana Rattray From Southern Cooking.
Butterscotch pudding mix gives this pumpkin bread extra flavor and color. Feel free to use chopped pecans or walnuts in place of the hazelnuts. INGREDIENTS:
* 2 large eggs * 1 cup granulated sugar * 2/3 cup vegetable oil * 1 teaspoon vanilla extract * 1 1/2 cups all-purpose flour * 1 teaspoon baking powder * 1 teaspoon baking soda * 1/4 teaspoon salt * 1 package (3.4 ounces) instant butterscotch pudding mix * 1 teaspoon ground cinnamon * 1/4 teaspoon ground nutmeg * 1 cup canned pumpkin or fresh mashed pumpkin * 1/2 cup chopped hazelnuts (I've used Pecans and they are great!)
PREPARATION: Grease and flour a 9x5-inch loaf pan or spray with baking spray with flour. Heat oven to 350°.
In a large mixing bowl with electric mixer, beat together the eggs, sugar, and oil until well blended; beat in vanilla.
In another bowl, combine the flour, baking powder, soda, salt, pudding mix, and spices.
Slowly beat dry ingredients into the first mixture, alternating with the pumpkin, just until blended.
(I am on the borrowed computer for a couple of hours today - if you need or want more recipes for Pumpkin Bread, let me know. I can send you more from my favourite websites - though I don't have access to any recipes I'd had on hard drive since this isn't my computer... so, unfortunately, I am limited to website recipes which are tried and true favourites.)
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timeasmymeasure
My Favourite Pumpkin Bread Recipe
Date: 2007-11-10 05:33 pm (UTC)Diana Rattray
From Southern Cooking.
Butterscotch pudding mix gives this pumpkin bread extra flavor and color. Feel free to use chopped pecans or walnuts in place of the hazelnuts.
INGREDIENTS:
* 2 large eggs
* 1 cup granulated sugar
* 2/3 cup vegetable oil
* 1 teaspoon vanilla extract
* 1 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 1 package (3.4 ounces) instant butterscotch pudding mix
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1 cup canned pumpkin or fresh mashed pumpkin
* 1/2 cup chopped hazelnuts (I've used Pecans and they are great!)
PREPARATION:
Grease and flour a 9x5-inch loaf pan or spray with baking spray with flour. Heat oven to 350°.
In a large mixing bowl with electric mixer, beat together the eggs, sugar, and oil until well blended; beat in vanilla.
In another bowl, combine the flour, baking powder, soda, salt, pudding mix, and spices.
Slowly beat dry ingredients into the first mixture, alternating with the pumpkin, just until blended.
(I am on the borrowed computer for a couple of hours today - if you need or want more recipes for Pumpkin Bread, let me know. I can send you more from my favourite websites - though I don't have access to any recipes I'd had on hard drive since this isn't my computer... so, unfortunately, I am limited to website recipes which are tried and true favourites.)