It is literally the best quick bread I've made. Ever. And I've made several dozen pumpkin loaves (just ask my family) So, seriously, go make this bread.
Last Christmas, my aunt brought a loaf of pumpkin bread and I was hooked. (Get this!) I hadn't made some pumpkin bread before. By February, I had made six different loaves. True story. (My poor family!) This is perfect holiday bread. It's got the pumpkin and warm fall spices, crunchy hazelnuts, strong coffee flavor, and studs of sweet white chocolate chips (which melt into sugar puddles when the bread is warmed. No need for butter!)
I'd say the coffee flavor is the strongest and if you aren't a big fan of coffee, decrease the amount to one teaspoon or omit completely, although I can't vouch for the results. I was surprised; coffee and pumpkin are a crazy good combo! I loved it. And all the textures; crunch from the nuts and smoothness from the white chocolate chips. This bread is very moist thanks to the 1-1/4 cup pumpkin. I underbaked my bread at 35 minutes (because I just love gooey middles!:) but if you're not a fan of soft dough in the middle, bake for 40-45 minutes.
And it's done in only one bowl! You now don't have to wash a dozen bowls ... you're welcome.
The holiday season is fast approaching! We're already halfway through October! Where did time fly? With the migrating birds, because it is definitely getting colder. (Sorry, that was really weak. I won't tell you at what time I'm typing this!) And that means I get to switch wardrobes! Since we've been doing lots of cleaning out and organizing before the new baby, I've been in an organizing mood. This means I've been motivated to go through my room and get rid of a lot of stuff. Is it just me, or is it unless you get a new bed and paint job, no one notices the hard work you've spent going through all that worthless clutter and junk you've kept? All those drawings and lists that have been in your closet for your future grand kids? I guess I can walk into my room, knowing the hours I spent organizing that drawer were well spent. I think it's because I'm the only one who knew about the stack of papers and notes in the corner ... covered up by the box of doll clothes ... which no one was supposed to see to begin with! I have to be in the mood to clean. And when I am, I throw nostalgia out the window. It's ironic, because I used to be a pack rat and kept everything (future generations *cough* After this weekend, theyll just have to rely on stories!) Oh well, Goodwill and my friends should be benefitting from my organizing mood!
Thankfully, my pumpkin bread mood never leaves me ... especially when it's buried under hazelnuts, coffee, and white chocolate. :)
One Bowl Coffee Nut White Chocolate Pumpkin Bread
Recipe Source: The Sweet {Tooth} Life
Yield: 1 loaf (12-16 slices)
1-1/2 cup flour (I used half whole wheat and half all purpose)
2/3 cup sugar (I used half brown, half granulated)
1/2 teaspoon each salt, baking soda, and baking powder
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
2 teaspoons instant coffee granules (use 1 for less coffee flavor)
1 egg
1/4 cup oil
1-1/4 cup pure pumpkin purée
2 tablespoons milk
1/2 cup white chocolate chips
1/2 cup chopped hazelnuts
Preheat oven to 350. Grease and flour an 8x4 loaf pan.
In a large bowl, whisk egg, oil, pumpkin puree and milk until smooth. Add flours, sugars, salt, baking soda, baking powder, cinnamon, pumpkin pie spice, and coffee granules and stir until incorporated, being careful not to over stir. Fold in white chocolate chips and hazelnuts.
Pour batter into prepared pan and bake for 35 (for gooey middles) to 45 minutes or until toothpick inserted comes out clean. Let cool for 20-30 minutes before letting cool on a wire rack. Wrap in foil and freeze or store in an airtight container until serving.
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For more pumpkin ideas, check out my All Things Pumpkin Board. And My Sweet Bread Addiction Board has more sweet bread ideas than I could ever bake!
