Hazelnut Pumpkin Bread

Special Equipment

9×5-inch Bread loaf pan

Ingredients

• 1 1/4 cups sugar
• 1 1/2 cups all-purpose flour
• ½ teaspoon salt
• ½ teaspoon nutmeg
• ½ teaspoon ground cloves
• 1 teaspoon cinnamon
• ¼ teaspoon ground ginger
• ½ teaspoon baking powder
• ½ cup cooking oil
• 1 cup pumpkin puree
• 2 eggs
• 1/3 cup milk
• ½ cup pecans or walnuts
• 2/3 cup hazelnut spread
• Nonstick spray

Process

1. Preheat oven to 350 degrees
2. Sift all dry ingredients into a large mixing bowl to include nuts
3. In a medium bowl, whisk together eggs, pumpkin, oil, and milk
4. Add hazelnut spread and whisk to combine
5. Spray meatloaf tins with non-stick spray
6. Pour batter evenly into tin
7. Bake for 55 minutes or until done
8. Let cool in pan for 10 minutes before slicing

Yields 2 loaves

Chef’s Notes:  I normally double all ingredients to make 2 loaves.    You can add chocolate chips or macadamia nuts for a variety of bread.