Pumpkin-Maple Hazelnut Bread

Pumpkin-Maple Hazelnut Bread is a quick-bread recipe built around whole wheat flour, all-purpose flour and ground cinnamon. Plan on 10 Slices (1 large loaf) and about 60 minutes.

• Yield 10 Slices (1 large loaf)
• Ready in 60 minutes
• Prep 15 minutes
• Cook 45 minutes

Ingredients

• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1 tablespoon ground cinnamon
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup pure maple syrup (or honey, agave, or mild molasses)
• 1 cup solid pack unsweetened pumpkin puree
• 1/2 cup vegetable or canola oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup chopped hazelnuts (toasted)

Instructions

1. Preheat oven to 350 degrees F. Lightly grease and flour a 9X5-inch loaf pan. Set aside.
2. In a large bowl, whisk the flours, cinnamon, baking powder, baking soda, and salt together.
3. Add the maple syrup, pumpkin, oil, eggs, and vanilla, stirring until just blended. Do not overmix. Gently fold in the hazelnuts.
4. Spread into prepared loaf pan. Bake 40 to 45 minutes or until toothpick inserted in center of loaf comes out clean. Cool in the pan for five minutes, then turn out the bread onto a wire rack and let cool completely.

Cool the bake on a rack until the crumb sets, then slice.