Double Almond Pumpkin Bread
Double Almond Pumpkin Bread is moist, rich and dense; the perfect fall coffeecake and great for freezing or giving away to friends and family.
Servings: 12
Ingredients
- ⅔ cup butter
- 1 egg
- ⅔ cup brown sugar I prefer dark
- ⅓ cup sugar
- 1 cup pumpkin purée
- ¼ teaspoon real almond extract
- ½ teaspoon real orange extract
- ½ teaspoon real vanilla extract
- 1 ½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon ginger
- 1 teaspoon vinegar any will do, I usually use apple cider
- ½ cup toasted slivered almonds
Instructions
- Preheat the oven to 350°.
- Toast the almonds either in a pan on the stove or in the oven. Let cool completely.
- Meanwhile, beat butter and sugars until fluffy (you can’t really overdo this, but a minute or two is fine with a powerful mixer).
- Beat in the egg.
- Add the pumpkin purée, the extracts, the salt, ginger, baking soda and vinegar.
- Mix in flour just until combined.
- Mix in toasted almonds.
- Pour into a greased and floured bread pan.
- Bake 60 to 70 minutes. (Use the toothpick test).
Notes
This bread freezes well (and the recipe doubles and triples easily). I’ve also been know to serve it warm or lightly toasted.
Thrifty
Use canned pumpkin purée to save time.
I like the environmentally unfriendly butter flour spray that you can buy at most grocery stores- it makes preparing the pan a cinch.
$pendy
Make your own pumpkin purée- I make a lot in the fall and freeze it in 1 cup increments in freezer bags
Use canned pumpkin purée to save time.
I like the environmentally unfriendly butter flour spray that you can buy at most grocery stores- it makes preparing the pan a cinch.
$pendy
Make your own pumpkin purée- I make a lot in the fall and freeze it in 1 cup increments in freezer bags