Easy Pumpkin Bread Recipe
This easy pumpkin bread recipe with hazelnuts and Heath toffee is the perfect fall treat to enjoy with a cup of coffee or to gift to others.
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Ingredients
- 1½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tsp ground cinnamon (see notes)
- 1 teaspoon ground cloves (see notes)
- 1 tsp ground nutmeg (see notes)
- 1 teaspoon ground ginger (see notes)
- ½ teaspoon salt
- 1 cup sugar
- ½ cup brown sugar
- ¾ cup vegetable oil
- 1 cup canned pumpkin
- 2 eggs
- ½ cup milk
- ½ cup hazelnuts
- ¼ cup heath toffee bits
Instructions
- Preheat the oven to 350℉.
- Grease an 8x4x2 inch loaf tin or a decorative tin by nordicware (pictured above) with shortening.
- Combine flour, baking soda, baking powder, all the spices and salt and set aside.
- Using a mixer blend the oil, brown and white sugar and the pumpkin puree.
- Add in the eggs, one at a time, mixing well.
- Slowly add in the flour mixture and the milk, alternating until all the ingredients are fully incorporated.
- Dry roast the hazelnuts in a non stick pan, cool, and chop into pieces.
- Fold the roasted, chopped nuts and heath bits into the bread mixture and pour into your greased baking tin.
- Bake in the oven for 55 minutes or until your thermometer reads 200℉ or your cake tester comes out clean.
- Cool completely, slice, and serve.
Notes
Spices: I prefer to add individual spices and create my own blend, but for convenience, you can use 4 teaspoons of a pumpkin spice blend instead.
Nutrition
Serving: 1gCalories: 429kcalCarbohydrates: 53gProtein: 5gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 35mgSodium: 312mgPotassium: 161mgFiber: 2gSugar: 36gVitamin A: 3883IUVitamin C: 1mgCalcium: 72mgIron: 2mg
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