hazelnut pumpkin bread
- Categories
- Breads
- Yield
- 3 Loaves
| Measure | Ingredient |
|---|---|
| 3 cups | Sugar |
| 1 cup | Cooking oil |
| 4 | Eggs |
| 2 cups | Pumpkin |
| 1 cup | Water |
| 4 cups | Flour |
| 2 teaspoons | Salt |
| ½ teaspoon | Baking powder |
| 2 cups | Chopped Oregon hazelnuts |
| 2 teaspoons | Soda |
| 1 cup | Raisins or chopped dates |
| 1 teaspoon | Cloves |
| 1 teaspoon | Cinnamon |
| 1 teaspoon | Allspice |
| 1 teaspoon | 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.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board
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