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
Low-Carb & Keto Hazelnut Bread (GAPS too!)
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Recipe Video: Pumpkin and Hazelnut Crumble
You only need one single pot to cook this tasty Crumble using your microwave oven and your oven.
More information:
Grain Free Pumpkin Bread:)
I came up with this moist and delicous pumpkin bread a number of years ago. I tweaked it till I got it just right... It comes out perfect every time! I know you will love it.
????,
Lee
Ingredients
6 eggs
1/2 cup honey
1/2 cup pumpkin
1/2 cup coconut flour
1 1/2 tsp cinnamon
1/4 tsp cloves
1/2 tsp baking soda
1/4 tsp salt
- mix eggs, honey and pumpkin well
-add rest of ingredients and mix well
-bake 350° for about 45 min
-Enjoy!!!
Music: Words
Musician: Jason Shaw
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How to Make Bobby's Chocolate Pumpkin Swirl Bread | Brunch @ Bobby’s | Food Network
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From sweet to savory, Bobby Flay invites you to join him for brunch at his place. Learn the best way to make a delicious and impactful meal worthy of both breakfast and lunch.
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Chocolate-Pumpkin Swirl Bread with Marmalade Butter
Recipe courtesy of Bobby Flay
Total: 2 hr 20 min
Active: 30 min
Yield: one 9-inch loaf
Level: Easy
Ingredients
Marmalade Butter:
1 stick (8 tablespoons) unsalted butter, at room temperature
1/3 cup orange marmalade
1/2 teaspoon finely grated orange zest
Pinch fine sea salt
Chocolate-Pumpkin Swirl Bread:
Butter or nonstick cooking spray, for the pan
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1 1/2 cups granulated sugar
1/2 cup vegetable oil
2 large eggs
1 cup canned pumpkin puree
1 teaspoon vanilla extract
3 ounces semisweet chocolate, melted and cooled
Directions
Special equipment: a 9-by-5-inch loaf pan
For the marmalade butter: Mix the butter, marmalade, orange zest and sea salt together in a bowl until smooth. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Remove from the refrigerator 15 minutes before serving.
For the swirl bread: Preheat the oven to 350 degrees F. Brush a 9-by-5-inch loaf pan with butter, or spray with nonstick spray; set aside.
Combine the flour, baking soda, pumpkin pie spice, baking powder and fine salt in a medium bowl.
Place the sugar and oil in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until well combined (it'll look like wet sand), about 1 minute.
Turn the mixer to medium speed and add the eggs, one at a time, beating well after each addition. Reduce the speed to low, add the pumpkin puree and vanilla extract, and mix until just combined, about 30 seconds. Stop the mixer and scrape down the sides of the bowl and the paddle. Add the flour mixture, and mix until just combined.
Remove the bowl from the mixer and drizzle the melted chocolate evenly over the batter.
Using a rubber spatula, fold the chocolate into the batter until it's just swirled in. (Be careful not to fully incorporate the chocolate into the batter--you want a marbled effect.)
Pour the batter into the prepared loaf pan and spread it into an even layer. Bake until the bread is browned on top and a toothpick inserted into the center comes out with a few moist crumbs attached, 50 to 60 minutes. Let cool in the pan on a wire rack for 10 minutes. Remove from pan and let cool another 10 minutes before slicing. Serve with the marmalade butter.
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How to Make Bobby's Chocolate Pumpkin Swirl Bread | Brunch @ Bobby’s | Food Network
2 Ingredient Pumpkin Bread
Wheel of the Year: Mabon Pumpkin Bread Recipe
Mabon is the celebration of the autumnal equinox. Celebrate with this recipe for enchanted Mabon bread. This bread is a taste of fall blessed to bring prosperity and vitality.
vegetable ospra0y
2½ cups all-purpose flour
2 tsp. kosher salt
1 tsp. baking powder
½ tsp. baking soda
1 15-oz. can pumpkin purée
1½ cups plus 1 Tbsp. sugar
1 cup extra-virgin olive oil
½ cup raw pumpkin seeds
2 Tbsp. Pumpkin spice
2 Large eggs
1 cup dried fruit
Preheat oven to 325F
Combine Pumpkin Purée, Eggs, Dried Fruit, and Olive Oil in a bowl
In a seperate bowl combine Flour, Pumpkin Spice, Baking Soda, Baking Powder and Sugar
Slowly mix the dry ingredients into the wet, don't over mix batter.
Pour into a 9x5 bread pan, sprinkle pepitas (pumpkin seeds) and sugar over top
Bake on middle rack for 1.5hr or 2 hr
For Muffins:
Bake in muffin tins for 35min