Easy Pumpkin Bread
This easy pumpkin bread recipe with hazelnuts and Heath toffee is the perfect fall treat to enjoy with a cup of coffee or to gift to others.
- Prep time
- 15 min
- Cook time
- 55 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1½ cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon ((see notes))
- 1 tsp ground cloves ((see notes))
- 1 tsp ground nutmeg ((see notes))
- 1 tsp ground ginger ((see notes))
- ½ tsp salt
- 1 cup sugar
- ½ cup brown sugar
- ¾ cup vegetable oil
- 1 cup canned pumpkin
- 2 eggs
- ½ cup milk
- ½ cup hazelnuts
- ¼ cup heath toffee bits
Instructions
- 1
Preheat the oven to 350℉.
- 2
Grease an 8x4x2 inch loaf tin or a decorative tin by nordicware (pictured above) with shortening.
- 3
Combine flour, baking soda, baking powder, all the spices and salt and set aside.
- 4
Using a mixer blend the oil, brown and white sugar and the pumpkin puree.
- 5
Add in the eggs, one at a time, mixing well.
- 6
Slowly add in the flour mixture and the milk, alternating until all the ingredients are fully incorporated.
- 7
Dry roast the hazelnuts in a non stick pan, cool, and chop into pieces.
- 8
Fold the roasted, chopped nuts and heath bits into the bread mixture and pour into your greased baking tin.
- 9
Bake in the oven for 55 minutes or until your thermometer reads 200℉ or your cake tester comes out clean.
- 10
Cool completely, slice, and serve.