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
Keto Pumpkin Quick Bread Made Easy
This is simply the best low carb pumpkin bread recipe I've come across, and I'm going to show YOU how to make it.
Recipe based on one from keto nutritionist Maria Emmerich.
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BANANA PUMPKIN BREAD RECIPE | Healthy & Moist | Easy Baking Recipes | TONIS TASTY TABLE
BANANA PUMPKIN BREAD RECIPE | Healthy & Moist | Easy Baking Recipes | TONIS TASTY TABLE
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Who doesn't love a good old banana bread? But it gets even better when you mix in some pumpkin and a pumpkin spice swirl! I just recently came up with this healthy moist banana pumpkin bread recipe and I can't get enough...you need to try this! And if you do, make sure to tag me on Instagram @tonistastytable
#bananapumpkinbread #healthybananabread #healthypumpkinbread #easybaking #bakingforbeginners
Recipe Inspiration
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RECIPE
Ingredients (for a 12.9 inch (32cm) x 5 inch (13cm) loaf pan):
• 2 (240g) bananas
• 1 cup (245g) pumpkin puree
• 1/2 cup (135g) applesauce
• 2/3 cup (130g) sugar
• 2 eggs (or 2 tbsp ground flaxseed + 10 tbsp water)
• 1 1/3 cup (200g) flour
• 1/2 cup (55g) ground hazelnut
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 tsp baking soda
• 1 1/2 tsp pumpkin spice
for the swirl:
• 1/4 cup (50g) brown sugar
• 2 tsp pumpkin spice
for the glaze:
• 1/3 cup (85g) yogurt
• 1/2 tsp pumpkin spice
• 1 tsp vanilla extract
• 2/3 cup (65g) powdered sugar
• 1/5 cup (25g) corn starch
for directions please refer to the video.
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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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BEST EVER Chocolate Chip Pumpkin Bread! So Moist!
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PALATABLE Pumpkin Bread!!!
SCROLL DOWN FOR RECIPE
In this gluten-free dairy-free pumpkin bread recipe Netta shows you how to break down and bake a pumpkin! She maintains after you use fresh pumpkin you will never want to use anything but!
Pumpkin Bread
2 cups fresh pumpkin puree
4 eggs
1 cup avocado oil
2/3 cup water
1 cup turbinado or coconut sugar
1 cup brown sugar
3 1/2 cups King Arthur Measure for Measure gluten-free flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom (optional)
1 cup hazelnuts, sliced in half (walnuts work well too)
1 cup dried cherries or cranberries
Preheat oven to 350 degrees F. Grease and flour three 7x3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cardamom. Stir the dry ingredients into the pumpkin mixture until just blended.
Fold the hazelnuts and cherries into the batter.
Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
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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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