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Here comes the whole truth and nothing but the truth. Said receiver of nutty pumpkin loaf is highlighting my hair after hours. I know! What a gal! Not just any gal, she's only the most amazing hair wonder-worker in Austin, Texas. No doubt, she'll likely also receive a marriage proposal on top of some fancy-pumpkiny-nutty-dessert-bread.
I've been craving pumpkin ever since the weather turned a bit cooler. By that, I mean, the mornings are only in the double digits. Do believe me when I tell you that this yields the most delicious, moist and perfect pumpkin bread complimented by lots of walnuts and hazelnuts.
Nutty Seedy Pumpkin Bread
*yields 1 loaf
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup canned solid-pack pumpkin
1/3 cup vegetable oil
2 large eggs
1 teaspoon pumpkin-pie spice (a combo of cinnamon, nutmeg, cloves, ginger, and allspice)
1 1/4 cups of sugar
1/2 of a cup walnuts, chopped
1/2 of a cup walnuts, hazelnuts
1. Preheat oven to 350F. Prepare a 9 x 5 inch loaf pan by lightly greasing with butter and flour; Set aside.
1. Preheat oven to 350F. Prepare a 9 x 5 inch loaf pan by lightly greasing with butter and flour; Set aside.
3. Whisk together flour, baking powder, baking soda and salt in a medium goal.
4. In the bowl of a stand mixer, mix together pumpkin puree, oil, eggs, pumpkin-pie spice, and sugar until smooth.
5. Using a spatula, fold in flour mixture until only just combined. Make sure to not overmix the batter.
6. Carefully fold in nuts and save a handful to sprinkle on top.
7. Pour batter to the prepared loaf pan.
8. Place in preheated oven and bake for 40-50 minutes, or until a wooden pick inserted into the center comes out clean.
9. Cool in pan on rack for 5 minutes, then invert. You can serve warm or room temperature.
*Should you not have pumpkin-pie spice on hand (like me!), simply mix 1/8 teaspoon each of nutmeg, cloves, ginger and allspice along with 1/4 teaspoon of cinnamon.
4. In the bowl of a stand mixer, mix together pumpkin puree, oil, eggs, pumpkin-pie spice, and sugar until smooth.
5. Using a spatula, fold in flour mixture until only just combined. Make sure to not overmix the batter.
6. Carefully fold in nuts and save a handful to sprinkle on top.
7. Pour batter to the prepared loaf pan.
8. Place in preheated oven and bake for 40-50 minutes, or until a wooden pick inserted into the center comes out clean.
9. Cool in pan on rack for 5 minutes, then invert. You can serve warm or room temperature.
*Should you not have pumpkin-pie spice on hand (like me!), simply mix 1/8 teaspoon each of nutmeg, cloves, ginger and allspice along with 1/4 teaspoon of cinnamon.
