Chestnut-Pumpkin Bread
  • Cooking Time: 60-90 minutes
  • Servings: 2 loaves
  • Preparation Time: 5
  • 2 C sugar
  • 3 C flour
  • 1 C chestnut flour
  • 1 tsp each ginger, nutmeg, and cloves
  • 1 T cinnamon
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 1/2 tsp salt
  • 1/2 C molasses
  • 1/2 C maple syrup or honey
  • 2 beaten eggs
  • 2 C pumpkin, cooked & mashed
  • 1 C vegetable oil (I think I replaced half of it with more pumpkin the second time I made it)
  1. Preheat oven to 325°F.
  2. Combine dry ingredients and sugar.
  3. Stir in eggs, pumpkin, syrup, molasses and oil.
  4. Mix well and pour into parchment lined or greased-floured loaf pans.
  5. Bake 60 – 90 minutes (until pick comes out dry). Since I prefer more crust, I used one 13X9 pan and sprinkled the top with turbinao sugar. Otherwise, this recipe makes 2 loaves.
I had a ton of pumkin puree to use and was tired of plain pumpkin bread. I still wanted something easy and decided to try it with the dried chestnuts I had. It was a great combo! I like to change it up with different spices and dried fruit, but the basic recipe remains the same.