Pumpkin-Maple Hazelnut Bread
This moist, lightly spiced pumpkin-maple hazelnut bread has a hint of maple and is dotted with crunchy, nutty hazelnuts. Perfect for the fall!
I’ve mentioned before how dreamy it is to have someone in my kitchen cooking for me! Yes, I am lazy. Yes, I admit it.
My sister-in-law, Kylie, told me about this pumpkin-maple hazelnut bread she had spied on Pinterest and asked if she could make it while she was staying here for a bit before moving into their new house.
I thought about it for like, half a second, then heaved a big sigh and said, “I guess. If you want.”
I think the real story was I begged her to make it for us until she couldn’t say no any longer, but whatever the case, this bread was gone in a flash.
I’m not going to lie – most of the pieces were slathered in a healthy amount of nutella. You know, because we wanted to be true foodies and pair the hazelnuts in the bread with the decadent chocolatey hazelnut flavor of the nutella.
The moist, lightly spiced pumpkin bread has a faint hint of maple and is dotted with crunchy, nutty filberts (I say filbert, you say hazelnut…it’s all the same!). The flavor is deliciously homey and perfect for the incoming fall.
And if I can implore you to try just one thing…spread a little Nutella on a piece in my honor. I promise, you’ll be in heaven. That is, unless you don’t like Nutella, which probably means we need to end our friendship immediately. Or rather, I’ll just eat double the Nutella to make up for the lack thereof.
One Year Ago: Peanut Butter Chocolate Chip Cookies
Two Years Ago: My Favorite Boston Clam Chowder
Three Years Ago: Cookie Dough Truffles
Pumpkin-Maple Hazelnut Bread
- 1 cup (142 g) whole wheat flour
- 1 cup (142 g) all-purpose flour
- 1 tablespoon ground cinnamon
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup pure maple syrup, or honey, agave, or mild molasses
- 1 cup solid pack unsweetened pumpkin puree
- ½ cup vegetable or canola oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup chopped hazelnuts, toasted
- Preheat oven to 350 degrees F. Lightly grease and flour a 9X5-inch loaf pan. Set aside.
- In a large bowl, whisk the flours, cinnamon, baking powder, baking soda, and salt together.
- Add the maple syrup, pumpkin, oil, eggs, and vanilla, stirring until just blended. Do not overmix. Gently fold in the hazelnuts.
- Spread into prepared loaf pan. Bake 40 to 45 minutes or until toothpick inserted in center of loaf comes out clean. Cool in the pan for five minutes, then turn out the bread onto a wire rack and let cool completely.
Recipe Source: from Enlightened Cooking via Pinterest
22 Comments on “Pumpkin-Maple Hazelnut Bread”
Easy, quick, light tasting and delicious! Used coconut oil for the benefits vs. the vegetable oil. Soooo good!
Oh my gosh this is delicious. We harvested our own hazelnuts this year and we were looking for a recipe to highlight them. Added a handful of mini dark chocolate chips to get wild and crazy and the resulting bread was awesome! The maple adds such a great flavor and subtle sweetness. The recipe made three mini loaves and we are down to half a loaf 12 hours after pulling it out of the oven.
This was so delicious! I did have to cook longer in my poor electric stove, but that’s just to be expected. I loved the hazelnut flavor and the maple flavor.
Any suggestions for using maple sugar instead of maple syrup? Should I add more oil to keep the consistency the same? Can’t wait to give this a try 🙂 thanks for the help!
I’d probably just sub the maple sugar for the syrup – maybe add a couple tablespoons water; but I wouldn’t add any additional oil.
This bread sounds so good with the pure maple syrup and the hazelnuts!
I know this is a late comment, but I just have to say how amazing this bread is! I made it the night before checking into the hospital for an induction w/ my baby boy (in December). My husband and I (and a few guests) devoured it during our two day hospital stay – with Nutella of course. I will always associate it with the birth of Caleb :).
Martha – yes, I think that is what was meant in the original recipe when it included the substitutions for the maple syrup. Just keep in mind that molasses has a distinctly stronger flavor than maple syrup so it will change the taste of the bread (I’ve never made it with molasses but suspect it would be deeply flavorful).
If you did not have maple syrup, would you do the whole cup of molasses?
Ummm this looks amazing, especially slathered in Nutella!
This bread sounds amazing! Love the addition of hazelnuts 🙂
love it… have to try them out… love your photography
Yummo! And I heart Nutella too 🙂 But my diet doesn’t 🙁 boo!
Can I ask where you get your hazelnuts? I can never find them locally, and just this morning I was searching the Internet for places I buy them from. What stores have you found them in?
Hi Libby – I find my hazelnuts at a large grocery store we have here called Woodmans. I have also found them at another grocery store called Festival Foods. These are our two main grocery stores. I find them in the baking aisle next to the other nuts. I’ve never seen them at Walmart, but perhaps if you ask your grocery service counter they can order some for you. Most grocery stores will do that if you request a certain item.
Mel – this bread looks divine! I LOOOVE anything pumpkin. Topping it with nutella is a dream come true! YUM! Wanted you to know I also chose to make your Choc Chip Treasure Cookies for the Crazy Cookie Challenge – and…lo and behold…my cookie and Loy’s are linked right next to each other!! How about that? She and I have become good email buds in this last month, so that made it even more fun. I love all your recipes here! And your humor too…keep up the good work. I’ll be back for sure.
This look wonderful. I got three butternut squash free at work yesterday. I think that I may cook some up and try it in this bread. What I really stopped by for was to tell you that I am participating in the Crazy Cooking Challenge, and this month’s theme is chocolate chip cookies. I picked your Chocolate Chip Treasure Cookie to post. I have told you before that they are my husband’s favorite chocolate chip cookie. Marsha at The Better Baker chose these cookie also. Just thought you might like to know. We love em! Come by and vote. You might end up being the Ultimate Chocolate Chip Cookie.
I want a slice right now!
I have extra pumpkin from scones made earlier this week, and this will be a great way to use it. Also, we love any excuse to eat Nutella, which my 3 year old calls his “chocolate peanut butter.”
Ooh, this sounds really, really good. Love Nutella, too!
My first thought- I hate nuts in my quick breads. Second thought- nutella on pumpkin bread? Ingenious! Why have I not thought to do this before??
I call them hazelnuts, and I call them delicious! I love the combination of flavors in this bread, Mel. I bet the Nutella was amazing on this!