Recipe of the Quarter: Pumpkin Bread w/Macadamia Nut Topping
Ingredients:
- 1 cup brown sugar
- 2 eggs
- 1/2 cup vegetable oil
- 1/3 cup water
- 1 (15 ounce) pumpkin puree
- 1 3/4 cups plain flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
Topping:
- 1 tablespoon butter
- 1/4 cup brown sugar
- 3 tablespoons milk
- 1/4 cup macadamia nuts, chopped and toasted
Instructions:
- Preheat oven to 325 degrees.
- In a medium size bowl beat eggs & mix w/sugar, oil, water & pumpkin.
- In another bowl mix flour, baking soda, baking powder, salt, nutmeg, cinnamon and pumpkin pie spice. Combine wet ingredients with dry ingredients only until just blended.
- Pour into a greased and floured loaf pan. This bread fits perfectly in an 8.5 x 4.5 loaf pan.
- Bake for 1 hour and 15 minutes.
- In a small saucepan mix butter, brown sugar & milk. Boil only 2.5 mins while stirring constantly. Immediately drizzle on top of loaf. Sprinkle w/ chopped macadamia nuts & press nuts lightly into topping.
- Wrap and store until next day for serving. This will keep moisture inside.
*Courtesy of Riehl Food
* Specific loan program availability and requirements may vary. Please get in touch with your mortgage advisor for more information.