Paris Tragedy ~
I wrote this post prior to learning of the tragedy in Paris and wanted to briefly preface the post by saying how very saddened I am for the people of France and everywhere in the world these horrific acts of terrorism have occurred. I wish we lived in a world where we asked ourselves whether our acts added to love, intimacy, beauty or creativity and if they didn't we found another way to express ourselves. But until then we must all unite and condemn acts by individuals that target the innocent and unsuspecting as there is no ideology or religious rationalization that makes this type of cowardly act justifiable. God be with those who are suffering and grieving.
Pumpkin Bread with Walnut Topping ~
One of the nicest seasonal treats in the autumn is rich fragrant pumpkin bread. I love the redolent scent of spices filling the house as it bakes to perfection. And it's also a healthy snack. Aside from the sugar of course. But as snacks go I think you can do worse that pumpkin bread! In any event, this is a favorite recipe of mine and I wanted to share it before Thanksgiving so you would have a chance to try it this season. Because soon, very soon, it will be time to turn your thoughts toward decorating for Christmas and baking those Christmas cakes, gingerbread houses, mince pies and other Christmas favorites.
Pumpkin Bread with Walnut Topping
yield ~ 1 loaf ~
Ingredients:
1 1/2 cups sugar
1/2 cup walnut oil (or canola oil or other light flavored oil)
1 whole egg + 1 yoke
8 ounces pumpkin puree (roughly a generous 3/4 cups)
1 1/2 cups all purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
Topping: Between 1/4 cup and 1/2 cup finely chopped raw walnuts
Steps:
1. Preheat oven to 350 degrees and prepare loaf pan (butter and flour).
2. Beat together wet ingredients (sugar, oil, egg, pumpkin puree). Remove bowl from mixer.
3. Combine dry ingredients in separate bowl (flour, baking soda, baking powder, salt, cloves, cinnamon, nutmeg). Using a wooden spoon stir the dry ingredients into wet in two additions.
4. Pour batter into loaf pan and generously cover top with chopped walnuts. Bake at 350 degrees for 1 hour and 10 minutes or until wooden tester comes away clean. I usually start testing after 1 hour and 5 minutes.
5. Allow to cool in pan 10 minutes. Use a knife to loosen bread and turn out onto wire rack to finish cooling.
Recipe adapted from Epicurious
Of course you don't have to add walnuts on top if you don't wish, it's just as delicious without!
Until next time, be well, love well and be sure to bake something pumpkin-y before the season disappears for another year.
I wrote this post prior to learning of the tragedy in Paris and wanted to briefly preface the post by saying how very saddened I am for the people of France and everywhere in the world these horrific acts of terrorism have occurred. I wish we lived in a world where we asked ourselves whether our acts added to love, intimacy, beauty or creativity and if they didn't we found another way to express ourselves. But until then we must all unite and condemn acts by individuals that target the innocent and unsuspecting as there is no ideology or religious rationalization that makes this type of cowardly act justifiable. God be with those who are suffering and grieving.
Pumpkin Bread with Walnut Topping ~
One of the nicest seasonal treats in the autumn is rich fragrant pumpkin bread. I love the redolent scent of spices filling the house as it bakes to perfection. And it's also a healthy snack. Aside from the sugar of course. But as snacks go I think you can do worse that pumpkin bread! In any event, this is a favorite recipe of mine and I wanted to share it before Thanksgiving so you would have a chance to try it this season. Because soon, very soon, it will be time to turn your thoughts toward decorating for Christmas and baking those Christmas cakes, gingerbread houses, mince pies and other Christmas favorites.
Pumpkin Bread with Walnut Topping
yield ~ 1 loaf ~
Ingredients:
1 1/2 cups sugar
1/2 cup walnut oil (or canola oil or other light flavored oil)
1 whole egg + 1 yoke
8 ounces pumpkin puree (roughly a generous 3/4 cups)
1 1/2 cups all purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
Topping: Between 1/4 cup and 1/2 cup finely chopped raw walnuts
Steps:
1. Preheat oven to 350 degrees and prepare loaf pan (butter and flour).
2. Beat together wet ingredients (sugar, oil, egg, pumpkin puree). Remove bowl from mixer.
3. Combine dry ingredients in separate bowl (flour, baking soda, baking powder, salt, cloves, cinnamon, nutmeg). Using a wooden spoon stir the dry ingredients into wet in two additions.
4. Pour batter into loaf pan and generously cover top with chopped walnuts. Bake at 350 degrees for 1 hour and 10 minutes or until wooden tester comes away clean. I usually start testing after 1 hour and 5 minutes.
5. Allow to cool in pan 10 minutes. Use a knife to loosen bread and turn out onto wire rack to finish cooling.
Recipe adapted from Epicurious
Of course you don't have to add walnuts on top if you don't wish, it's just as delicious without!
Until next time, be well, love well and be sure to bake something pumpkin-y before the season disappears for another year.
