Are you going crazy for pumpkin recipes this fall? (I know I'm!) This fall I'm def enjoying all "pumpkin" everything...from the moment I wake up until I go to sleep I have this craving for it :)
Look what I found for you at Visions of Sugar Plum
A succulent Toasted Hazelnut Streausel Pumpkin Bread recipe perfect for Thanks Giving dinner!
*Ingredients*
1/4 cup unsalted butter, plus 3 tablespoons, softened
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg
1 cup packed brown sugar
2 large eggs
2 1/2 teaspoons vanilla extract
1 1/4 cups canned pumpkin puree
2 tablespoons molasses
2/3 cup milk
Toasted Hazelnut Streusel
1/2 cup finely ground hazelnuts, toasted
1/3 cup packed brown sugar
1/3 cup quick or old fashioned oats
3 tablespoons chilled unsalted butter, cut into small pieces
Preheat oven to 375 degrees F. Butter and flour a loaf pan.
Melt 1/4 cup butter in a small saucepan over medium heat; cook for 2-3 minutes, whisking frequently, until butter starts to foam and turn golden brown. Set aside to cool for 5 minutes.
In a medium mixing bowl, sift together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
In a large mixing bowl, using a mixer on medium speed, beat together browned butter, 3 additional tablespoons softened butter and brown sugar, until creamy, about 1 minute. Beat in eggs and vanilla until combined. Beat in pumpkin and molasses until combined. Reduce mixer speed to low and gradually beat in flour mixture, alternating with milk, until combined, about 1-2 minutes. Spread batter evenly into loaf pan.
To make the hazelnuts streusel, in a medium bowl, stir together hazelnuts, brown sugar and oats; knead in butter until mixture is well combined, mealy, and starts clumping together. Sprinkle the clumps evenly over batter. Bake for 1 hour-1 hour & 10 minutes (cover with foil 25 minutes it to avoid overbrowning), or until well risen and set, and a wooden pick inserted into bread comes out with moist crumbs attached. Cool in pan completely before removing.
Makes 1 loaf
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg
1 cup packed brown sugar
2 large eggs
2 1/2 teaspoons vanilla extract
1 1/4 cups canned pumpkin puree
2 tablespoons molasses
2/3 cup milk
Toasted Hazelnut Streusel
1/2 cup finely ground hazelnuts, toasted
1/3 cup packed brown sugar
1/3 cup quick or old fashioned oats
3 tablespoons chilled unsalted butter, cut into small pieces
Preheat oven to 375 degrees F. Butter and flour a loaf pan.
Melt 1/4 cup butter in a small saucepan over medium heat; cook for 2-3 minutes, whisking frequently, until butter starts to foam and turn golden brown. Set aside to cool for 5 minutes.
In a medium mixing bowl, sift together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
In a large mixing bowl, using a mixer on medium speed, beat together browned butter, 3 additional tablespoons softened butter and brown sugar, until creamy, about 1 minute. Beat in eggs and vanilla until combined. Beat in pumpkin and molasses until combined. Reduce mixer speed to low and gradually beat in flour mixture, alternating with milk, until combined, about 1-2 minutes. Spread batter evenly into loaf pan.
To make the hazelnuts streusel, in a medium bowl, stir together hazelnuts, brown sugar and oats; knead in butter until mixture is well combined, mealy, and starts clumping together. Sprinkle the clumps evenly over batter. Bake for 1 hour-1 hour & 10 minutes (cover with foil 25 minutes it to avoid overbrowning), or until well risen and set, and a wooden pick inserted into bread comes out with moist crumbs attached. Cool in pan completely before removing.
Makes 1 loaf
Enjoy!!
xoxo
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