Five Spice Pumpkin Hazelnut Loaf

1 ¾ cups of all purpose flour                                              

1 heaping teaspoon

Frontier Five Spice Powder, 1.92-Ounce Bottles (Pack of 3)

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

½ teaspoon freshly grated

Nutmeg - Whole - 1.1 OZ

¼ teaspoon allspice

3 tablespoons

Frontier Ginger, Crystallized Slices, 16 Ounce Bag

diced small

2 eggs

1 teaspoon vanilla

¾ cup of dark brown sugar

1/3 of a cup sugar

2 teaspoons of grated orange

½ teaspoon lemon extract

½ cup oil

1 ¼ cups canned pumpkin

1 cup toasted Raw Oregon Hazelnuts / Filberts (1 Pound Bag) chopped roughly

You will need to rub most of the skins off with a kitchen towel

Preheat your oven to 325 degrees and set the rack to the lower third of the oven. Butter and dust with flour a Farberware Bakeware 9-by-5-Inch Loaf Pan. Then put a sling of buttered Kaiser Bakeware Patisserie Reusable Parchment Paper in the loaf pan as show in the photo. Mix together the flour, five spice, baking powder, baking soda, salt, nutmeg, allspice, orange zest, ginger and hazel nuts into a bowl.

Place two eggs into an electric mixer and beat them until they are pale in color. This will take about two minutes. Add the sugars in stages. Then add the oil, pumpkin, vanilla and lemon extract.

Then by spoon full add the flour mixture until just well combined.

Do not over mix. Place in loaf pan and bake for fifty five minutes or until a cake tester comes out clean. Cool before slicing.