White Chocolate Pumpkin Nut Bread |
Author: Adventures of a Traveling Foodie
- 1-15 ounce can Libby's 100% pure pumpkin
- 1 - ⅔ cups light brown sugar
- ⅔ cup canola oil
- 2 tsp bourbon vanilla
- 4 eggs
- 3 cups all-purpose flour
- 2 tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- 2 tsp cinnamon
- ⅛ tsp ginger
- ⅛ tsp nutmeg
- ½ cup of macadamia nuts, chopped and roasted
- ¼ cup pecans, chopped and roasted
- >>>You will also need:
- 4 ounce of Ghiradelli white chocolate premium baking bar (for glaze)
- 9x5x3 pan for one loaf. Otherwise divide mixture into smaller size loaf pans.
- Grease bottom of pan only.
- Place oven rack in second lowest position so top of pan is centered in oven.
- Preheat oven to 350 degrees.
- Mix pumpkin, sugar, oil, and vanilla in large bowl.
- Lightly beat eggs in separate bowl, then add to mixture.
- Mix all dry ingredients well in medium bowl.
- Gradually add dry to wet.
- Mix until dry is blended in.
- Then gently stir in nuts.
- Pour into pan.
- Bake 70-80 minutes or until toothpick inserted in center comes out clean.
- Note: if using smaller pans check after about 50-55 minutes.
- Once done, cool for 10 minutes on wire rack.
- Gently loosen sides of loaf from pan, remove bread, and allow it to cool completely on wire rack.
- >>> For Topping:
- When the bread is almost cool, melt the white chocolate bar in small double boiler (or in small bowl in microwave).
- With a small spoon or spatula, spread melted chocolate over bread like frosting.
Copyright © Adventures of a Traveling Foodie, All Rights Reserved
Recipe by Adventures of a Traveling Foodie at https://adventuresofatravelingfoodie.com/2014/10/white-chocolate-pumpkin-nut-bread/
3.2.2802