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

Ria’s Bluebird
Georgia
by Rachel Parker

riasinsideIt has been weeks since I ate breakfast at Ria’s Bluebird, but the place and the food keep nudging me. If you’re in Atlanta, the drive to Ria’s is towards downtown, to an industrial area that’s...

Read more...
The Rhythm Cafe: Coming Late to the Party
Florida
by Nancy Ellison

rhythm009OK... it is better than not coming at all!

There is something rather delicious about “discovering” a restaurant and doing the brag only to find everyone in the room has been eating there for...

Read more...
There’s a New Cake in Town: Lady M Boutique
Los Angeles
by Annie Stein

LadyMLosAngeles zpsa394e794There’s a new cake in town. Actually, it’s a whole boutique full of cake and it’s here to stay! Lady M, the glorious cake boutique with three locations in New York City opened in LA last August,...

Read more...
Surfas Cafe
Los Angeles
by Laraine Newman

surfas2.jpgThe other day, my daughter Hannah and I stopped by Surfas. It always surprises me when she wants to go there, since their prepared food is, lets just say..um..esoteric.  She ordered the 72 layer...

Read more...