By Michael Minorgan for Curtains Up michaelminorgan@yahoo.ca
PUMPKIN BREAD WITH TOASTED CHESTNUTS
It’s that time of year when leaves go out in a colorful blaze of glory and pumpkins submit to the harvest and to all sorts of ‘artful’ abuse. Pumpkins are also always a traditional part of Thanksgiving and Halloween where they welcome all manner of ghosts and goblins to our doors. The oldest evidence of pumpkin related seeds dates back to between 7000 and 5500 BC in Mexico. (1)
This week’s recipe is deliciously paired with sweet roasted chestnuts, but can be equally delicious with any kind of roasted nut or dried fruit. You can even make a savory version by adding in some fresh herbs…Enjoy!
(1) Wikipedia
Ingredients
3 cups all-purpose flour
1 tsp ground cloves
2 tsp ground cinnamon
1 tsp ground nutmeg
½ tsp salt
1 tsp baking soda
½ tsp baking powder
3 cups granulated sugar
1 cup butter, really soft, half melted really
3 large eggs
1 16 oz can of pure pumpkin
½ cup chopped canned chestnuts
Instructions
Preheat oven to 350˚F and spray two medium loaf pans with nonstick cooking spray. In a medium bowl, mix the flour, spices, salt, baking soda, and baking powder and set aside. In the bowl of a stand mixer with the wire whisk attached, dump in the sugar. Take the butter and put it in the microwave for about 30 seconds, so that it is half melted. Dump it into the sugar. Add the eggs. Cream these three ingredients together on medium speed for about 2 minutes or until fluffy. Add the pumpkin and combine well. In three batches, add the dry ingredients and mix gently until each batch is just incorporated. Scrape the sides between each batch. Pour half of the batter into a one of the prepared pans. Fold the pecans into the remaining batter and then pour it into the other prepared pan. Bake side-by-side for about one hour or until an inserted knife comes out clean the top is golden
Yields 2 loaves.
Original recipe by Amy Wilson www.blog.streaminggourmet.com
