One of my favorite things about loafed breads is that you can make an argument for eating them at any point during the day. Whether it is breakfast, a mid-morning snack or a late night dessert it pretty much always fits the bill. With all this talk of bread, I am sure you can guess whats coming next: Pumpkin Bread!
Recipe yields 1 loaf
1 cup pumpkin puree
1/2 cup canola oil
1/3 cup luke warm water
1 tsp vanilla extract
1/2 cup white sugar
1/2 cup light brown sugar
1 3/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tbsp pumpkin pie spice
1/2 cup chopped hazelnuts or pecans
Preheat the oven to 350 degrees. In a medium bowl, combine the pumpkin, eggs, oil, water and vanilla extract with a hand or stand mixer.
Mix in both sugars and continue to beat with mixer.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt and pumpkin pie spice until well combined.
Gradually add the dry ingredients into the wet ingredients while mixing. Mix until just incorporated taking care not to over mix. Stir in the hazelnuts to evenly distribute within batter.
Pour the batter into a greased loaf pan. Place in the oven and bake for 60 minutes. Check if the bread is ready by placing a toothpick in the center. You know the drill, if its clean its ready.
Allow bread to cool for 10-15 minutes in the loaf pan then remove to a cooling rack.
Cut into slices and serve. Enjoy!