Honestly, I don’t think I’ve ever had a pumpkin bread I’ve liked so much. The combination of pumpkin and hazelnut with a bit of maple syrup just really hit it off with me. Not at all ashamed to say this loaf barely lasted a day! It was just that good!
Besides the flavor, what I liked most about this Pumpkin Hazelnut Bread was the moistness of it. If you haven’t caught on by now, I’m a lover of dense, moist baked goods – with a preference for undercooked rather than overcooked. This bread satisfied that craving. My recipe for Pumpkin Hazelnut Bread is gluten-free, grain-free, and Paleo-friendly.
Seriously so good! And although optional, I highly recommend topping your batter with crushed hazelnuts and chia seeds for a little extra presentation.