Sunday, August 17, 2014

Thanksgiving Pumpkin, Pear, Orange and Walnut Loaf Bread!

That's a long title for a recipe, I admit. However, I wanted to include all of the important components that make up this incredible Holiday Bread.
It doesn't have to be a recipe for Thanksgiving only, it's a great Fall bread!
This recipe comes from The Kitchen Library at Williams Sonoma.
It makes 2 loaves.

Thanksgiving Pumpkin, Pear, Orange and Walnut Bread:

Here's what you'll need:
Preheat the oven to 350 degrees.
2 - Standard sized Loaf Pans, brushed with Pan Release Mix. (equal parts of Crisco, Vegetable Oil, Flour.) Mix well in a jar and keep refrigerated. I start with 1C of each and always have it available for all of my baking needs.

2 C Brown Sugar
1 1/2 C Canned Pumpkin Puree
1/2 C Vegetable Oil
2 Eggs
2 tsp Baking Soda
1 1/4 tsp Ground Ginger
3/4 tsp Cardamom
4 tsp Grated Orange Zest
1/2 tsp Salt
1 C Chopped Walnuts
1 1/2 C Chopped Dried Pears.
2 1/2 C Flour

In a large mixing bowl:
Brown Sugar
Pumpkin Puree
Baking Soda
Orange Zest
Stir well, just to incorporate. Don't over mix.

Fold in by hand:
Stir just to combine well.

Divide the batter equally among the 2 prepared loaf pans.
Bake for 55 minutes. A toothpick in the center should come out clean.
Remove pans from oven to a cooling rack for 10 minutes.
Invert the loaves onto the rack and cool completely.

Peace in the Kitchen!

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