Toffee Pumpkin Bread
Prep
20 mins
Cook
40 mins
Servings
8
Difficulty
Easy
Warm, comforting bread filled with the sweetness of toffee and the spice of pumpkin, perfect for a cozy evening.
Ella x
Ingredients
- 250flour
- 150 ggranulated sugar
- 100 gbrown sugar
- 120 mlpumpkin puree
- 100 gtoffee bits
- 10 gbaking powder
- 5 gsalt
- 2eggs
- 100 gbutter
- 1 mlvanilla extract
- 120 gpecans
- 2 gcinnamon
- 1 gnutmeg
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F) and grease a 20cm x 10cm loaf pan.
Tip: Line the loaf pan with parchment paper for easy removal.
- 2
In a medium-sized bowl, whisk together the flour, sugar, brown sugar, baking powder, and salt.
Tip: Make sure to get rid of any lumps in the mixture.
- 3
In a large bowl, whisk together the pumpkin puree, eggs, butter, vanilla extract, and toffee bits.
Tip: Use an electric mixer if you want a smoother mixture.
- 4
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Tip: Don't overmix the batter, or it will become tough.
- 5
Stir in the chopped pecans, cinnamon, and nutmeg.
Tip: Make sure they're evenly distributed throughout the batter.
- 6
Pour the batter into the prepared loaf pan and smooth out the top.
Tip: Make sure the batter is evenly distributed throughout the loaf.
- 7
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Tip: Don't open the oven door during the baking time, as this can cause the bread to sink.
- 8
Remove the bread from the oven and let it cool in the pan for 10 minutes.
Tip: Then, transfer it to a wire rack to cool completely.
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