Autumn is here. The colors are amazing! I love fall, the crisp air, the colorful leaves, apples, pumpkins....especially pumpkins. A friend of mine made a fall bread she found on Pintrest, it was so good! The original blog it was found on was
Whitney in Chicago. Try it, I think you'll love it as much as I did.
Fall Everything Bread
Recipe adapted from
Joy the Baker
- 3 1/2 cups all-purpose flour (or any combo of all-purpose, spelt,
white-wheat or whole wheat; Joy called for 2 AP/1.5 whole wheat and I
would have used a combo but alas, all I had around was all-purpose)
- 2 cups light (or dark) brown sugar, packed; whichever you have around, I used dark
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon freshly grated nutmeg
- 1/2 tablespoon cinnamon
- 1 teaspoon allspice
- 1/2 teaspoon cloves (I used a little more allspice because I didn’t have any cloves)
- 1 15-ounce can pumpkin puree, or just under two cups
- 1 cup vegetable oil
- 1/3 cup maple syrup
- 1/3 cup water
- 1 cup chopped pecans plus 8 pecan halves
- 1 heaping cup fresh cranberries
- 1 medium apple, peeled and cored and cut into small pieces (I used a
Spy, Joy suggests Granny Smith; I say anything but a grody Red
Delicious)
Preheat oven to 350 degrees F. Place a rack in the center of the
oven. Grease and flour two loaf pans (or a combo of mini pans) and set
aside.
In a large bowl, whisk together flours, sugars, baking soda, baking powder, salt and spices.
In a medium bowl, carefully whisk together pumpkin puree, oil, maple syrup and water.
Add the wet ingredients to the dry ingredients and use a spatula to
fold all of the ingredients together. Be careful to both not over mix
the flour but still make sure that all the flour is incorporated. Fold
in the chopped pecans, cranberries and apple chunks.
Divide the dough between the two greased pans and arrange pecan
halves on top of each loaf. Sprinkle loaf with cinnamon and granulated
sugar if you’d like.
Bake mini pans for 30-40 mins and full sized pans 1 hour to 1 hour
and 15 minutes, or until a toothpick inserted in the center comes out
clean. Remove from the oven. Let rest in the pans for 20 minutes, then
invert onto a cooling rack.
Cool completely before slicing. It may be a little crumbly since
there is no egg in the recipe to bind up the gluten. Will keep well if
wrapped in the freezer if you don’t want to share with friends or
co-workers.