Recipe of the Quarter: Pumpkin Bread w/Macadamia Nut Topping

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

Instructions:

  1.  Preheat oven to 325 degrees.
  2.  In a medium size bowl beat eggs & mix w/sugar, oil, water & pumpkin.
  3.  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.
  4.  Pour into a greased and floured loaf pan. This bread fits perfectly in an 8.5 x 4.5 loaf pan.
  5.  Bake for 1 hour and 15 minutes.
  6.  In a small saucepan mix butter, brown sugar & milk. Boil only 2.5 mins while stirring constantly. Immediately drizzle on top of loaf. Sprinkle w/ chopped macadamia nuts & press nuts lightly into topping.
  7.  Wrap and store until next day for serving. This will keep moisture inside.               

*Courtesy of Riehl Food