Spiced Pumpkin Walnut Bread

Obviously I am on a full fall cooking kick and staring at the pumpkins on my balcony I needed to make something pumpkin-y. I only had regular size loaf pans and they are always just too big for me and my husband to share so it was perfect when we were at a yardsale and I came across these....!

4 half loaf pans!! Perfect size to keep and to give away which is exactly what we did...

This bread really encompasses the taste of fall with pumpkin, delicious spices and walnuts.

Spiced Pumpkin Walnut Bread
Bon Appetit magazine, nov 1995

Makes 2 loves

3 cups sugar
1 cup vegetable oil
3 large eggs
1 16-ounce can solid pack pumpkin
3 cups all purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup coarsely chopped walnuts

 Preheat oven to 350 degrees. Butter and flour the loaf pans (9x5x3) and set aside. Beat sugar and oil until well combined. Add pumpkin and eggs and mix. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl.

**I didn't have ground cloves but its pretty easy to grind your own with a mortar and pestle. I've been doing this a lot lately so I don't have duplicate spices since I rarely use some of them and they lose flavor over time.

Stir flour into pumpkin mixture in 2 batches until just combined. Mix in walnuts.
Divide batter into pans and cook for about 1 hour for larger pans and 50 min for smaller pans or until a knife just comes out clean. Remove from oven and let cook for several minutes. Remove from pans and cool completely.

Bacon Jam Spread

I wanted to try something new for my friends birthday party and since it's Fall I wanted something savory. Bacon is just so damn good...so Bacon Jam must be delicious. I am deeply in love with German schmaltz- a spreadable fat (usually duck or goose sometimes with apples and or onions). It's amazing on good toasted bread.  With the purchase of my new slow cooker, everything just fell into place.

Bacon Jam
adapted from Everyday Food December 2010

2lbs bacon sliced into 1" slices or cook as whole slices and cut later.
2.5 medium onions- diced small
3 large garlic cloves, peeled and smashed
1/2 cup plus 2tbs good cider vinegar
1/2 cup plus 2tbs packed dark brown sugar
1/3 cup pure maple syrup
1 cup fresh brewed coffee

In a large skillet (or two) cook bacon until the fat is rendered and slightly brown (about 15 min). Remove bacon and let drain on paper towels. Pour off all of the fat except about 1Tbs.

Add onions and garlic, cook until translucent (about 5 minutes). Add vinegar, sugar, maple syrup and coffee to the onion mixture. Bring to a boil and cook for about 4 minutes scraping all of the bacon bits off the bottom of the pan. Turn off the heat, add the bacon to the mixture and stir until coated.

Have your slow cooker on a low setting, add bacon mixture and with the lid off- cook for approx 3.5 to 4 hours. If jam is getting too dry early on, add a little water and mix as you go. You want the mixture to be thick and syrupy. Pulse in a food processor until spreadable. Store in jars- will keep up to 4 weeks in refrigerator.

Serve on bread, in a grilled cheese sandwich or with eggs for brunch. Enjoy!

Cinnamon Raisin Bread

I really love Cinnamon Raisin Bread and when I came across a recipe on the Kitchn for a homemade recipe I knew I had to try it right away. It's so delicious, easy to slice and toast and it makes two loves so you can easily freeze one for a later craving. I added a few bonus raisins in the end too...

Cinnamon Raisin Bread
(makes 2 loaves)

from theKitchn.com
 

1 cup (6 oz) raisins (feel free to add a little more if you love raisins like I do)
1 cup (8 oz) warm water
1 tablespoon active dry yeast
1 cup (8 oz) milk, whole, 2%, or skim
1/4 cup (2 oz) unsalted butter, melted
2 teaspoons salt
5 1/2 - 6 cups (1 lb 11.5 oz - 1 lb 14 oz) all-purpose flour
Filling:
1/2 cup granulated white sugar
1 1/2 tablespoons cinnamon
1 large egg beaten with 2 teaspoons warm water

Put the raisins in a small bowl and cover them with hot water. Have the raisins sit for about 10 minutes to get nice and plump and juicy. Drain.

Pour a cup of water into the bowl of a standing mixer or large mixing bowl (if mixing by hand) and pour the yeast on top of the water. Let sit for a few minutes until dissolved and starting to bubble a bit- then stir in completely.

Add the milk, melted butter and salt to the water/yeast mixture.  Add 5 1/2 cups of the flour and stir to form a sticky dough. Knead in your mixer on low speed with a dough hook or knead by hand for 8-10 minutes to form a smooth, slightly tacky dough. Now, check the dough- if it's super sticky- add a little more flour, a bit at a time. The dough is ready when it forms into a ball and when you poke it, the dimple springs back.

Take your raisins and add a little flour just to coat them lightly- soaking up any extra water. Toss into tough and knead until combined.

If kneading by hand, turn the dough out onto your work surface and pat it into an oval. Sprinkle about half the raisins over the top and fold the dough like a letter. Pat it into an oval again, sprinkle the remaining raisins, and fold it again. Knead the dough by hand for a few minutes to distribute the raisins through the dough.

Return the dough to the bowl and cover. Let the dough rise in a warm place until doubled in bulk, about an hour. Meanwhile, combine the sugar and cinnamon in a small bowl and beat together the egg and water in a second bowl.

Divide the dough into two pieces. Working with one piece at a time, roll the dough out on the counter. It should be slightly less wide than your baking pan and as long as you can make it. The thinner the dough, the more layers of crazy-good cinnamon swirl you'll end up with. If the dough starts to shrink back on you, let it rest for a few minutes and then try again.

Brush the entire surface of the dough with egg wash, leaving about two inches clear at the top. Sprinkle generously with cinnamon and sugar. Starting at the end closest to you, roll up the dough. When you get to the top, pinch the seam closed. Transfer the loaf to your loaf pan seam-side down. Repeat with the other half of the dough.

Let the loaves rise until mounded over the top of the pan and pillowy, 30-40 minutes. Halfway through rising, preheat the oven to 375° F.

Brush the top with some of the remaining egg wash. If desired, sprinkle some of your remaining cinnamon-sugar over the tops of the loaves as well. Bake for 40-45 minutes until golden brown.
Remove the loaves from the pans and allow them to cool completely before slicing. Baked loaves can also be frozen for up to three months.

Slice, toast and top with fresh butter. So good...