Hazelnut Pumpkin Bread
Hazelnut Pumpkin Bread offers a moist, spiced flavor with crunchy hazelnuts and sweet raisins, perfect for autumn mornings or festive gatherings. It combines pumpkin and warm spices for a comforting treat.
Ingredients
Instructions
- Blend together sugar, vegetable oil, eggs, and prepared pumpkin; mix well.
- Sift together flour, baking powder, salt, baking soda, ground cinnamon, ground cloves, grated nutmeg, and ground allspice.
- Add the dry ingredients alternately with water to the pumpkin mixture, mixing well after each addition.
- Stir in chopped hazelnuts and raisins.
- Divide batter among three greased 9-inch loaf pans.
- Bake at 350°F (175°C) for 60 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, sift the flour before adding it to the wet ingredients. You can substitute half the vegetable oil with applesauce for a healthier option. If you prefer a nut-free version, simply omit the hazelnuts or replace them with pumpkin seeds. Adding a pinch of allspice can enhance the flavor profile significantly.
Serving Suggestions
Serve this delicious Hazelnut Pumpkin Bread warm, possibly with a spread of cream cheese or butter for added richness. It pairs beautifully with a steaming cup of tea or coffee. For a festive touch, consider serving alongside Traditional Sweet Potato Pie during holiday gatherings.
Storage & Reheating
Allow the pumpkin bread to cool completely before storing it. Wrap it tightly in plastic wrap or aluminum foil and store at room temperature for up to 3 days. For longer storage, freeze the bread, wrapped tightly, for up to 3 months. Thaw in the refrigerator overnight before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Hazelnut Pumpkin Bread contains roughly 258 calories, with 5g protein, 34g carbohydrates, and 12g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 790mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned pumpkin instead of fresh?
Yes, canned pumpkin puree works perfectly and saves time. Just ensure it's pure pumpkin without added spices or sugars. Use the same amount as fresh pumpkin in the recipe.
What can I substitute for eggs in this recipe?
You can replace each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for a vegan option. This will maintain moisture and bind the ingredients.
How can I tell when the bread is done baking?
The bread is done when a toothpick inserted into the center comes out clean. Additionally, the top should be golden brown, and it should spring back when gently pressed. If it browns too quickly, cover with foil.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).