petrossian_fondue.jpg

petrossian_cake.jpg

oftt

Pumpkin Bread with Hazelnuts and Cranberries

by Susan Salzman
Print Email

bread-pumpkin-cranberryAdapted from The New Joy of Cooking

1 9″ loaf

Ingredients:

1 1/2 cups unbleached flour
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon table salt
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1 1/4 teaspoon baking powder
1/3 cup water
1/2 teaspoon vanilla
6 tablespoons unsalted butter, room temperature
1 1/3 cup succanat
2 large eggs, room temperature
1 cup pumpkin puree, room temperature
1/2 cup chopped hazelnuts, toasted
1/2 cup fresh cranberries

Instructions:

Preheat oven to 350 degrees F.  Butter a 9 x 5″ loaf pan (I used an 8 x 4″ loaf pan and two small paper loaf pans). Whisk together flour, cinnamon, baking soda, ginger, nutmeg, cloves, baking powder. Set aside.

In another bowl, mix the water and the vanilla. In the bowl of an electric mixer, beat the butter until creamy. Beat in the sugar until combined and just blended.  Add the eggs, one at a time.  Add the pumpkin puree and beat on low speed until blended. Add the flour mixture in three parts, alternating with the water/vanilla mixture in the two parts. Scrape down the sides of the bowl and then fold in the hazelnuts and the cranberries. Pour batter into the prepared pans.

Bake the 8″ loaf for about 50 minutes or until a toothpick comes out clean from the center. Bake the mini loaves for about 22-28 minutes. Let cool on rack for about 15 minutes. Turn the loaves out onto the wire rack and let cool completely.

I actually made several of these and froze them, individually.  Next week I have a breakfast meeting to go to and I plan on taking one of these out of the freezer the night before and reheating, slightly the following morning.  This beats dunkin doughnuts any day of the week!

- Recipe courtesy of Susan Salzman and her blog The Urban Baker.  

Restaurant News

Grand Central Market, the Hottest Destination in Downtown L.A.
Los Angeles
by David Latt

centralmarketLocated on Broadway and Hill between 2nd and 3rd, The Grand Central Market reflects the changes sweeping over Downtown Los Angeles. Long before farmers markets appeared all over LA, the Grand...

Read more...
Painting the Town Red
New York
by Fredrica Duke

gothamwestI’m obsessed. There’s no way of getting around it. I’m a walking Jackie Mason routine. At lunch, no before lunch, I’m deciding where we will go for dinner. At dinner, I’m wondering if the dessert...

Read more...
East Comes West at Chi Lin in West Hollywood
Los Angeles
by David Latt

chilin1Part of a growing trend to serve Chinese food with locavoire sourcing and an attention to healthy choices, Chi Lin off the Sunset Strip (9201 Sunset Blvd, West Hollywood CA 90069, 310/278-2068)...

Read more...
Skip (the) Tart and go Straight for (the) Short Cake
Los Angeles
by Maia Harari

tartI love breakfast.  Pancakes that taste like cookie dough at Hedley's, Huevos O'Groats, I'll even drive to Ventura for the chorizo skillet at Golden Egg or go to Barney Greengrass in New York for...

Read more...