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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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This was a holiday tradition when I was growing up. My mom and I would sit at the table cracking the nuts for this bread and talk about everything. Ingredients:
2 cups coarsely chopped walnuts |
2 cups coarsely chopped hazelnuts |
3 cups flour |
2 teaspoons baking powder |
1 teaspoon cinnamon |
3/4 teaspoon nutmeg |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
3/4 cup butter, softened |
1 cup sugar |
1 cup packed brown sugar |
1 teaspoon vanilla |
4 eggs |
1 (15 ounce) can pumpkin |
1/2 milk |
2 tablespoons maple syrup |
Directions:
1. Grease 2 loaf pans or one bundt cake pan.
2. Place nuts in bottom of pans; set aside.
3. Combine flour, baking powder, cinnamon, nutmeg, baking soda, and salt; set aside.
4. Beat butter in a large bowl on medium speed for 30 seconds.
5. Add both sugars and vanilla; beat for 1 or 2 minutes until well mixed.
6. Add eggs one at a time, beating just until combine after each egg.
7. Stir in pumpkin.
8. Add flour mixture and milk alternately, beating on low speed after each addition until well mixed and scraping sides of bowl as necessary.
9. Pour batter into prepared pans and smooth tops.
10. Bake in a 350 degree oven for 1 hour or until a toothpick in the center comes out clean.
11. Cool in pans for 15 minutes.
12. Remove from pans.
13. Cool completely, nut sides up.
14. To serve, place nut sides up.
15. Brush with syrup.
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