How To make Hazelnut Pumpkin Bread
3 cups sugar
1 cup cooking oil
4 eggs
2 cups pumpkin
1 cup water
4 cups flour
2 teaspoons salt
1/2 teaspoon baking powder
2 cups chopped oregon hazelnuts
2 teaspoons soda
1 cup raisins or chopped dates
1 teaspoon cloves
cinnamon, allspice,
:
nutmeg
Blend sugar and oil; add eggs and pumpkin. Sift flour, baking powder, soda, salt and spices together. Add to first mixture, alternating with the water. Add raisins or dates, then the hazelnuts. Divide batter into three large greased loaf pans. Bake at 350 for 1 hour.
Recipes By Oregon Hazlenuts <www.teleport.com/~nuts/index.html>
How To make Hazelnut Pumpkin Bread's Videos
Grain Free Pumpkin Bread:)
I came up with this moist and delicous pumpkin bread a number of years ago. I tweaked it till I got it just right... It comes out perfect every time! I know you will love it.
????,
Lee
Ingredients
6 eggs
1/2 cup honey
1/2 cup pumpkin
1/2 cup coconut flour
1 1/2 tsp cinnamon
1/4 tsp cloves
1/2 tsp baking soda
1/4 tsp salt
- mix eggs, honey and pumpkin well
-add rest of ingredients and mix well
-bake 350° for about 45 min
-Enjoy!!!
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Musician: Jason Shaw
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BANANA PUMPKIN BREAD RECIPE | Healthy & Moist | Easy Baking Recipes | TONIS TASTY TABLE
BANANA PUMPKIN BREAD RECIPE | Healthy & Moist | Easy Baking Recipes | TONIS TASTY TABLE
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Who doesn't love a good old banana bread? But it gets even better when you mix in some pumpkin and a pumpkin spice swirl! I just recently came up with this healthy moist banana pumpkin bread recipe and I can't get enough...you need to try this! And if you do, make sure to tag me on Instagram @tonistastytable
#bananapumpkinbread #healthybananabread #healthypumpkinbread #easybaking #bakingforbeginners
Recipe Inspiration
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RECIPE
Ingredients (for a 12.9 inch (32cm) x 5 inch (13cm) loaf pan):
• 2 (240g) bananas
• 1 cup (245g) pumpkin puree
• 1/2 cup (135g) applesauce
• 2/3 cup (130g) sugar
• 2 eggs (or 2 tbsp ground flaxseed + 10 tbsp water)
• 1 1/3 cup (200g) flour
• 1/2 cup (55g) ground hazelnut
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 tsp baking soda
• 1 1/2 tsp pumpkin spice
for the swirl:
• 1/4 cup (50g) brown sugar
• 2 tsp pumpkin spice
for the glaze:
• 1/3 cup (85g) yogurt
• 1/2 tsp pumpkin spice
• 1 tsp vanilla extract
• 2/3 cup (65g) powdered sugar
• 1/5 cup (25g) corn starch
for directions please refer to the video.
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Pumpkin Bread Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Pumpkin Bread. This moist honey-colored quick bread is full of pumpkin flavor and its complementary spices. But what really sets it apart, is the vein of cream cheese filling running through it's center.
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How to Make No Knead Cranberry Walnut Honey Artisan Bread
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No-Knead Cranberry Walnut Bread with Honey
Ingredients
* 3 cups all purpose flour, plus 3 tablespoons
* 1/2 teaspoon instant yeast
* 2 teaspoons sea salt
* 1/2 cup chopped walnuts
* 1 cup dried cranberries
* 1 1/2 cups water at room temperature
* 2 tablespoons liquid honey, plus more for brushing on after baking or other vegan honey substitute
Instructions
* Start with a large bowl and a wooden spoon, and add your flour to the bowl. Measure the yeast and add it to one side of the bowl. Measure the salt and add it to the other side.
* Using a wooden spoon, stir the yeast into the flour on its side of the bowl first and then stir the salt into the flour on its side of the bowl. This will prevent the salt mixing directly with the yeast. Give the whole mixture a few good stirs to make sure everything is combined.
* Add the cranberries and walnuts to the flour mixture and toss well to coat, and to make sure they're distributed evenly throughout.
* Measure the water. Make sure the water is at room temperature; water that is too warm or too cold can kill the yeast and prevent the bread from rising at all. Add the honey to the water and stir with a fork to combine.
* Pour the water in and stir with a wooden spoon. The dough will be rough and a bit sticky, but that's normal.
* Stir until all the flour is combined. This is not normal bread dough (there's no kneading involved in this recipe), so you don't need to be too concerned about the appearance of the dough at this point. Just make sure the ingredients are combined well.
* Cover the bowl with plastic wrap. It's a good idea to ensure there's adequate space left in the bowl for the dough to at least double in size. Place the bowl in a warm, draft-free place and let it rise for 12-18 hours.
* After the dough has risen for 12-18 hours, preheat your oven to 425 degrees Fahrenheit (if you're using convection, 410 degrees. If your oven runs hot, 400 degrees). Place your Dutch oven with the lid on in the cold oven and let it heat up with the oven. If your dutch oven is black or dark-coloured on the inside, set your oven to 400 degrees Fahrenheit instead of 425. I recommend a 6 or 7-quart dutch oven for this recipe.
Unfortunately the description box can't hold the whole recipe, so at the top you can find the link to the blog post for the full written recipe. Enjoy!
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This Easy Pumpkin Bread Recipe is Simple, Delicious, and Perfect for Holidays
Dear friends, today we would like to share with you the This Easy Pumpkin Bread Recipe is Simple, Delicious, and Perfect for Holidays - video, we really hope you enjoy this video and share with your friends
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Low-Carb & Keto Hazelnut Bread (GAPS too!)
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