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.) |
|
|
Ingredients
- 2 flax “eggs”Combine two Tablespoons of ground flax seed with 6 Tablespoons of warm water and let sit for a few minutes.
- 1/2cup oil
- 1/2cup brown sugar
- 1/2cup white sugar
- 3/4teaspoon vanilla
- 1cup roasted hazelnutsfinely chopped. 3/4 cup for the bread and the rest for the topping
- 1cup pumpkin puree
- 1 3/4cups all purpose flour
- 2teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2teaspoon allspice
- 1/2teaspoon baking powder
- 1/2teaspoon salt
- 1/4teaspoon cloves
- 1/4teaspoon nutmeg
- 1/4teaspoon ginger
- 1/3cup plant milk
Caramel Glaze
- 2Tablespoons vegan butter
- 1/4cup brown sugar
- 2Tablespoons plant milk
- 1/2cup icing sugar
- 1/2teaspoon vanilla
Instructions
Pumpkin Bread
- Preheat oven to 350°F.
- Make your flax eggs and let sit for a few minutes.
- 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! 🙂
- 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.
- Beat together the sugars and oil in a large mixing bowl.
- Add the flax eggs and beat until light.
- Add the pumpkin and vanilla and beat until well mixed.
- 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.
- Fold in 3/4 cup of the finely chopped, roasted hazelnuts.
- Spoon your batter into a prepared pan or pans.
- 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.
- Remove and let cool in the pan for 15 minutes. Turn out onto a wire rack and cool completely.
- While loaf is cooling, make the glaze.
Caramel Glaze
- Place the butter, sugar, and milk in a small saucepan. Bring to a boil. Boil two minutes.
- 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!
