Recipe by Karen From Colorado
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.
- 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 See How It's Made
- Grease 2 loaf pans or one bundt cake pan.
- Place nuts in bottom of pans; set aside.
- Combine flour, baking powder, cinnamon, nutmeg, baking soda, and salt; set aside.
- Beat butter in a large bowl on medium speed for 30 seconds.
- Add both sugars and vanilla; beat for 1 or 2 minutes until well mixed.
- Add eggs one at a time, beating just until combine after each egg.
- Stir in pumpkin.
- Add flour mixture and milk alternately, beating on low speed after each addition until well mixed and scraping sides of bowl as necessary.
- Pour batter into prepared pans and smooth tops.
- Bake in a 350 degree oven for 1 hour or until a toothpick in the center comes out clean.
- Cool in pans for 15 minutes.
- Remove from pans.
- Cool completely, nut sides up.
- To serve, place nut sides up.
- Brush with syrup.