Just when you thought Pumpkin Bread couldn’t get any better….or moister!

Moist Pumpkin Bread with Macadamia Nut Topping

5 from 1 vote
Recipe by riehlfood.com Difficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

1

hour 

15

minutes

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

Directions

  • Preheat oven to 325° F.
  • In a medium size bowl beat eggs and mix with sugar, oil, water and 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. Do NOT overmix.
  • 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.
  • The Topping
  • In a small saucepan mix butter, brown sugar and milk. Boil only 2 1/2 minutes while stirring constantly. Immediately drizzle on top of loaf. Sprinkle with chopped macadamia nuts and press nuts lightly into topping.
  • Wrap and store until next day for serving. This will keep moisture inside.

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