How To make Hazelnut Pumpkin Bread
3 cups sugar
1 cup cooking oil
4 eggs
2 cups pumpkin
1 cup water
4 cups flour
2 teaspoons salt
1/2 teaspoon baking powder
2 cups chopped oregon hazelnuts
2 teaspoons soda
1 cup raisins or chopped dates
1 teaspoon cloves
cinnamon, allspice,
:
nutmeg
Blend sugar and oil; add eggs and pumpkin. Sift flour, baking powder, soda, salt and spices together. Add to first mixture, alternating with the water. Add raisins or dates, then the hazelnuts. Divide batter into three large greased loaf pans. Bake at 350 for 1 hour.
Recipes By Oregon Hazlenuts <www.teleport.com/~nuts/index.html>
How To make Hazelnut Pumpkin Bread's Videos
Butternut Squash ''Pumpkin'' Bread | A&A Homemade
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Butternut Squash ''Pumpkin'' Bread is the best and most delicious pumpkin bread you ever tried. With all the winter spices and the combination of the nuts and the cream cheese this pumpkin bread recipe is extremely delicious. Please Subscribe, Like and Share if you like this recipe.
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Pumpkin Bread Recipe with Jemma and Sally | Cupcake Jemma Channel
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Spiced Pumpkin Bread is the perfect Autumnal treat, its simple and stress free to make and a great to bake with a loved one on a chilly Autumn day. This lightly spiced sponge is packed full of delicious Pumpkin puree which is available in a can OR you can make your own using an actual pumpkin (or a butternut squash). To see how to make your own Pumpkin puree follow this link:
You can leave the Pumpkin Bread plain or add all sorts of additions such as Chocolate Chips, Nuts or Dried Fruit. You can also serve it in many ways; you could ice it with cream cheese frosting like Sally, or follow Jemma's lead by toasting it in a pan of sizzling butter, YUM!
Whatever you do make sure to have fun! And if you want to share your photos with us make sure to tag us on Instagram using #cupcakejemma !
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Preheat Oven to 175C
2 lb Loaf Tin ( but you can also use and cake tin)
315g Pumpkin Puree
2 Eggs
120ml Vegetable Oil
100g Caster Sugar
150g S0ft Light Brown Sugar
1/2 tsp Vanilla Extract
215g Plain Flour
1 tsp Bicarb
1/2 tsp Baking Powder
3/4 tsp Sea Salt
2 tsp Cinnamon
1/2 tsp Ground Ginger
1/4 tsp Nutmeg
100g Additions: Pecans, Choc Chips, Pumpkin Seeds - anything you like!
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Beth's Ultimate Pumpkin Bread Recipe | ENTERTAINING WITH BETH
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BETH'S EASY PUMPKIN BREAD RECIPE
Makes 2 9x5 loaves
PRINT RECIPE HERE:
Ingredients:
3 ½ cups (420 g) of flour
1 ½ cups (300 g) of sugar
1 ½ tsp (7.5 ml) salt
2 teaspoons (10 ml) baking soda
3 tsp (45 g) of pumpkin pie spice (or 2 tsp cinnamon, 3/4 tsp nutmeg, 1/8 tsp cloves, 1/8 tsp ground ginger))
1 15-oz can (424 g) of pure pumpkin puree (about 1 3/4 cup)
5 eggs
1 cup (240 ml) of canola oil
1/2 cup (120 ml) of water
Optional
1 cup (240 ml) of raisins
1 cup (240 ml) of walnuts
1 cup (240 ml) of Pepitas (Toasted Pumpkin Seeds)
Method:
Preheat oven to 350F (176C) degrees.
Grease two 9 x 5 (23 cm x 13 cm) loaf pans.
Mix dry ingredients. Mix wet ingredients. Combine the dry into the wet, 1/3 at a time, being careful not to over mix! (Or you will have tough bread!)
Add raisins.
Pour batter into two loaf pans. Top one with walnuts and top the other with Pepitas.
Bake until a toothpick comes out clean, about 40-50 mins.
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How to Make a Hazelnut Crust Pumpkin Tart
Do you love pumpkin pie? imperialsugar.com. Traditional pumpkin pie is in for some competition from Chef Eddy's Toasted Hazelnut Crust Pumpkin Tart. This tart recipe has a firm, crumbly hazelnut crust with short sides that lends a delicious and sophisticated touch to the creamy pumpkin custard center. This elegant dessert is equally at home when served for the Thanksgiving and Christmas holidays, or any fall party, gathering or celebration. #imperialsugar #dessert #recipe #pumpkin #tart #hazelnut #custard #Thanksgiving
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Home Baked Super Soft Pumpkin Walnut Bread Loaf
Home Baked Super Soft Pumpkin Walnut Bread Loaf
(How to make a Soft & Moist Pumpkin Walnut bread loaf)
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Ingredients
(210mm x 110mm loaf pan)
(A) Pumpkin puree:-
1. 70g Pumpkin (no peel)
2. 1 tbsp Water
(B) Yeast mixture:-
1. 110ml Warm milk
2. 5g ( 1 tsp ) Caster sugar
3. 5g ( 1 1/2 tsp ) Instant dried yeast
(C)
1. 220g ( 1 1/2 cup ) Bread flour
2. 15g ( 1 tbsp ) Caster sugar
3. 1/2 tsp Salt
4. 20g ( 1 1/2 tbsp ) Soften butter
5. 20g ( 2 1/2 tbsps ) Chopped walnut
Bake in preheated 165°C ~ 185°C oven for 20 ~ 25 minutes.
Baking time & temperature may vary depending on the type and accuracy of oven. You may need to adjust your oven temperature accordingly.