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.
- 473.18 ml coarsely chopped walnuts
- 473.18 ml coarsely chopped hazelnuts
- 709.77 ml flour
- 9.85 ml baking powder
- 4.92 ml cinnamon
- 3.69 ml nutmeg
- 2.46 ml baking soda
- 1.23 ml salt
- 177.44 ml butter, softened
- 236.59 ml sugar
- 236.59 ml packed brown sugar
- 4.92 ml vanilla
- 4 eggs
- 425.24 g can pumpkin
- 1 milk
- 29.58 ml 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.