Maybe you noticed that we some how skipped over the Guest Test Kitchen for September. Our fault completely! It’s been a little crazy for both of us, and September just slipped our minds. The most exciting opportunity at the moment is a chance to do a live demonstration with the Bertolli Sauce team for Foodbuzzers at the Tasting Pavillion during the San Francisco festival next weekend. Here’s hoping you’ve voted? If not, here’s the link! October has been a doozy, but it’s the best month of the year, so we have to go out with a bang, plus tease a little something special coming up next week! It’s officially Halloween today, and the frenzy of holiday baking will truly begin now. Remember when we told you that a good friend of ours left LA? Well, this same friend has adjusted well to NY, and it appears he has been baking up new dishes for friends. Here’s one that you may want to add to your holiday repertoire. We’ll let Bobby show you how it goes.
I’ve always been an avid hater of all things pumpkin. Pumpkin pie, pumpkin waffles, pumpkin pancakes, pumpkin soup, and yes pumpkin bread. So after all these years I decided to try it out. It is October and all. I enjoy making desserts the most so I asked my aunt for a good pumpkin dessert and this is what she gave me. Most people think that you need an entire afternoon or morning to prepare a dessert, but I usually make dessert during the week after work. This way you have dessert after dinner for the entire week, and if you’re constantly “watching what you eat” like I am, you can get your taste, then take the rest to work and let your co-workers have it. PS: This is a great way to tell just how good your dish came out. I, of course, always come back home with a clean plate.
Well… I must admit the same is true for this pumpkin bread I made. There are no crazy ingredients and everything is easy to find. I will say for those of you who have never bought pumpkin at the grocery store, you will find it on the baking aisle. This bread has officially introduced me to the pumpkin world, and I’m pretty pleased with what I’ve had so far. I took more than a few taste tests of the batter, and my entire apartment smelled wonderfully festive. I think you all should bake this right on up! Not only will this be a nice breakfast, lunch, dinner, dessert and/or snack, this could even be a great Christmas present or fall/winter birthday gift.
Cranberry Walnut Pumpkin Bread – Makes 2 loaves
1 1/4 cups unsalted butter, melted
5 large eggs, lightly beaten
2 2/3 cups pumpkin puree
2 1/2 cups sugar
Zest of 1 small tangerine
Juice of 1/2 tangerine
4 1/8 cups unbleached all-purpose flour
1 tablespoon cinnamon
1 1/2 teaspoons nutmeg
2 3/4 teaspoons baking soda
1 tablespoon kosher salt
2 cups fresh cranberries
1 1/3 cups walnut pieces
Turbinado sugar for sprinkling on top of the loaves (for this I used Sugar In The Raw which is Natural Cane Sugar from Hawaii)
1. Preheat the oven to 350 and grease two loaf pans.
2. In a large mixing bowl, combine the butter and the eggs. Whisk in the pumpkin puree and sugar. Stir the tangerine zest and fresh tangerine juice.
3. In a separate bowl, combine the flour, cinnamon, nutmeg, baking soda and mix well.
4. Pour the dry ingredients into the liquid ingredients and fold until combined thoroughly.
5. Gently add the cranberries and walnuts (do not pop the cranberries) evenly throughout the batter.
6. Divide the batter between the 2 loaf pans and sprinkle the top of each loaf with the Turbinado sugar.
7. Bake for 1 hour, or until a toothpick comes out clean when inserted in the middle of the loaf.
I would let them cool for about 10 minutes in the loaf pans, then transport them to a regular plate. After about 30 minutes wrap them up in saran wrap and put them in the refrigerator. However, if you’re like me you’ll want to taste them warm too, so I wrapped one up and left the other out. HAPPY MUNCHING!
Click HERE for printable recipe.