Sweet Bread Pumpkin Hazelnut Quick Bread

posted by Schmitty 07-26-99 1:01 AM

Pumpkin Hazelnut Quick Bread
One batch makes 3 cake-like loaves and they freeze well

4 cups all purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
2 3/4 cups granulated sugar
1 cup vegetable oil
4 large eggs
1 can (16 ounces) solid pack pumpkin
1 cup orange juice
1 ˝ cups chopped hazelnuts (filberts), divided
Confectioners’ sugar (optional)

Heat oven to 350 degrees. Grease three 7 x 4 inch loaf pans.

Mix flour, baking soda, salt, baking powder and spices.

In large bowl, beat or whisk sugar and oil until well blended.

Add eggs one at a time, beating well after each addition. Beat in pumpkin.

Stir in flour mixture in three additions alternately with the orange juice until blended. Stir in 1 cup nuts.

Pour into prepared pans. Sprinkle tops with remaining nuts.

Bake 1 hour or til pick inserted in centers comes out clean.

Cool in pans on rack 10 minutes.

Remove from pan; turn right side up and cool completely on rack.

Sprinkle tops with confectioners’ sugar.

Makes 3 loaves.

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