Pumpkin Hazelnut Tea Bread
This is a moist and spicy pumpkin loaf with the added nutrition and richness of roasted hazelnuts and the optional but delicious addition of a caramel glaze and more roasted hazelnuts on top!
Servings Prep Time
1large loaf of three small 15minutes
Cook Time
20 +minutes (longer if using one single loaf pan.)
Servings Prep Time
1large loaf of three small 15minutes
Cook Time
20 +minutes (longer if using one single loaf pan.)
Ingredients
Caramel Glaze
Instructions
Pumpkin Bread
  1. Preheat oven to 350°F.
  2. Make your flax eggs and let sit for a few minutes.
  3. Grease and flour a large loaf pan or three small ones. I find the smaller versions cook better without creating a thick crust and are much quicker! 🙂
  4. Once the oven is heated, put your raw hazelnuts on a tray and bake for about 5 minutes or until nuts have started to brown. Watch them carefully, as they can burn quickly. Remove from oven and let them cool. Once cool, chop them finely.
  5. Beat together the sugars and oil in a large mixing bowl.
  6. Add the flax eggs and beat until light.
  7. Add the pumpkin and vanilla and beat until well mixed.
  8. Stir together the baking soda, baking powder, spices, salt, and flour. Add to the pumpkin mixture alternately with the milk. Be careful not to overmix.
  9. Fold in 3/4 cup of the finely chopped, roasted hazelnuts.
  10. Spoon your batter into a prepared pan or pans.
  11. Bake at 350 degrees F. until a skewer inserted into the middle comes out clean. The smaller loaves take about 20 -30 minutes but the larger loaf might take an hour.
  12. Remove and let cool in the pan for 15 minutes. Turn out onto a wire rack and cool completely.
  13. While loaf is cooling, make the glaze.
Caramel Glaze
  1. Place the butter, sugar, and milk in a small saucepan. Bring to a boil. Boil two minutes.
  2. Remove from heat and whisk in the icing sugar and the vanilla. Cool a little and then pour over the cooled loaves. While glaze is still warm, sprinkle with the remaining roasted hazelnuts. Enjoy!
Recipe Notes

A quick twist of pink salt on top adds a delicious salted caramel flavour! This also freezes well! Toast it up for a tasty treat!