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Pumpkin-Hazelnut Bread

Source of Recipe


From "Thanksgiving Dinner" by Anthony Dias Blue






List of Ingredients



• 1 cup hazelnuts
  
• 1-1/2 cups flour
  
• 1 tsp baking soda
  
• 1/4 tsp baking powder
  
• 3/4 tsp salt
  
• 1-1/2 tsp ground cinnamon
  
• 1/2 tsp nutmeg
  
• 6 Tbsp butter, softened
  
• 1 cup granulated sugar
  
• 1/3 cup brown sugar
  
• 1 cup fresh or canned pumpkin purée
  
• 2 eggs, lightly beaten
  
• 1/3 cup milk
  






Instructions



1. Place the hazelnuts in a baking pan and toast in a preheated 350º F oven 10 minutes, until the skins start to crack. Remove from the oven and cool slightly. Place the nuts in a kitchen towel and rub to remove as much of the skin as possible. Chop coarsely.
   
   
2. Sift together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. With an electric mixer, cream the butter with the granulated and brown sugars until light. Beat in the pumpkin and eggs. Add the flour mixture, alternating with the milk. Beat until blended. Stir in the hazelnuts.
   
   
3. Transfer the batter to a greased and floured 9 x 5-inch loaf pan. Bake in a preheated 350º F oven 1 hour and 10 minutes. Check for doneness. Let the loaf cool in the pan 10 minutes before turning out onto a wire rack. Cool before slicing.
   
   Makes 1 loaf (14 slices).