Pumpkin, Date and Nut Bread

I know you've likely been inundated with pumpkin recipes at other blogs you visit, Instagram, Pinterest or your local newspaper ever since fall arrived, so I apologize...a little :)  Because, if you make one pumpkin bread this season, I'd really like you to try this one.  Not a fan of dates or can't eat nuts?  Just leave them out.  The bread is delicious on it's own.  

I first became aware of this recipe when Barbara, an Instagram friend of mine, shared it recently.  Since I love dates and nuts, and pumpkin of course, I was excited to make it.

The recipe was published in Maida Heatter's Cakes cookbook.  I adapted it slightly by using less cloves and adding a generous sprinkle of raw sugar on top of the unbaked loaves.  I also used my Wilton 4-cavity mini loaf pan.  The small loaf size is perfect for my husband and I can freeze the other loaves to enjoy later. 

Delicious with a cup of coffee in the morning or tea in the afternoon!  It's a keeper!

I have to share some photos of an exhibit we visited last weekend.  We are so fortunate to have China Lights, also known as the Asian Lantern Festival on display near us right now.  The gorgeous displays are handcrafted by Chinese artisans, some of which are 150 feet high.  This year, the theme is Chinese Treasures and Endangered and Extinct Animals. One of the exhibits was a replica of the Terra Cotta Warriors discovered buried in an emperor's tomb, and another spectacular exhibit is of a huge dragon and baby dragon. We were so happy we chose of the few nights it didn't rain last week! 

If you have the opportunity to visit this exhibit on display near you, do not hesitate.  It's beautiful!  

Then, have some pumpkin bread when you return home :)  

Pumpkin Date and Nut Bread

Printable Recipe

2-1/2 cups AP flour

2 teaspoons baking soda

1/2 teaspoon salt

1-1/2 teaspoons cinnamon

1/4 teaspoon ground cloves

2 eggs

3/4 cup white sugar

3/4 cup light brown sugar, firmly packed  

1/2 cup avocado oil, or other healthy oil

1 can of your favorite brand of canned pumpkin (15 oz)

8 ounces (1 cup) pitted dates, cut up (see note)

4 ounces (1 cup) walnuts, broken or coarsely chopped

1-2 tablespoons of raw sugar for sprinkling on top of the loaves, optional

Notes.  I used a kitchen shears to first cut the dates in half lengthwise and then cut each half into 2-3 crosswise pieces. I used my Wilton 4-cavity mini loaf pan and had just the right amount of batter to fill the 4 cavities.  

Preheat oven to 350 and place rack to the lower third of the oven. Butter or spray a 10x5x3 inch loaf pan  and dust with fine bread crumbs. (I used Baker's Joy baking spray and did not use bread crumbs).  

Sift together the flour, baking soda, salt, cinnamon and cloves and set aside. 

In a large bowl, with a hand mixer set on low, beat the eggs just until combined.  Add the sugar, beating just to blend. Add the oil, beat just to blend. Mix in the pumpkin, then add the dates. Add the flour mixture and stir or beat only until it is blended, then stir in the nuts.  Pour the mixture into the prepared pan(s) and smooth the top.  Sprinkle with a little raw sugar over the top of each loaf.  

If you are using a large pan, bake for 70-80 minutes. If using smaller pans, baking time will be less, about 45-55 minutes. Start checking the loaves with a clean toothpick before the recommended time is over as all ovens are different.  The toothpick inserted in the center of the loaf should come out clean. Cool in the pan(s) for 15 minutes before removing to cool on a rack.

Cover and store at room temperature or refrigerator for several days or wrap in plastic wrap and freeze for up to 2-3 months.  

Recipe adapted from Maida Heatter's Cakes cookbook.

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Apple, Pear and Cranberry Tart

This easy-to-make upside down tart, or tarte tatin, is the essence of fall with apples, pears and cranberries in a deliciously different pastry crust.

The tart is prepared in an oven-proof skillet with a layer of caramelized brown sugar, butter and spices at the bottom and a delicious oat and butter crust on the top.  After baking, it is flipped upside down onto a plate so the caramel layer coats the filling mixture for a delicious and not too heavy dessert.  Vanilla ice cream would be a great addition!

The recipe says to serve warm but it was just as good after a night in the refrigerator.  We loved it!  The crust was a delightful surprise and I could have eaten the whole thing if my husband hadn't beat me to it.

We had our first freeze this past weekend.  With the temperatures reaching the 70s today through Wednesday we are officially having Indian Summer.

 

Speaking of Indian Summers is anyone else watching the PBS series? I'm enjoying it very much. The cast is wonderful!   

Apple, Pear and Cranberry Tart

Printable Recipe

This easy to make upside-down tart or tarte tatin in French, uses the best that autumn has to offer and the crust is delicious! See My Notes below.

8 servings

Crust

1 cup white whole-wheat flour
1/2 cup old-fashioned rolled oats
1 tablespoon granulated sugar
1/2 teaspoon salt
4 tablespoons cold butter, cut into small pieces
2 tablespoons canola oil
3 tablespoons ice water

Filling

2 ripe but firm pears, peeled and thinly sliced
1 large apple, peeled and thinly sliced
1 tablespoon lemon juice
1/2 cup light brown sugar
2 tablespoons butter
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 cup fresh cranberries

To make the crust:

Put the flour, oats, granulated sugar and salt in a food processor and process until the oats are finely ground. Add the butter, a piece at a time, and pulse two to three times after each addition, until blended. Add the oil and water and pulse only until the dough starts to come together. Put the dough on a lightly floured surface and knead it a few times until it holds together. Pat the dough into a 5-inch disk and wrap in plastic or wax paper.  Refrigerate while the filling is prepared.

Preheat oven to 375°F.

To make the filling:

Toss the pear and apple slices with lemon juice in a large bowl.

Put the brown sugar, butter, cinnamon and ginger in a 10-inch ovenproof skillet and cook over medium-low heat, stirring, until the butter and sugar are melted and the mixture starts to bubble. Remove from heat. Arrange the pear and apple slices in concentric circles, starting at the center and work outward, overlapping the slices and adding another layer until all the slices are in the pan. Scatter the cranberries over the top.

Return the pan to medium-low heat and bring the liquid to a simmer.  Peek under the fruit or listen for the bubbling if you cannot see it. Cover and cook for 5 minutes. Uncover and cook, gently tilting the pan occasionally, until the sauce becomes a thicken and caramelly, 7 to 10 minutes. Remove from the heat.

Roll the dough between sheets of parchment or wax paper into a 12-inch circle. Peel off the top sheet and invert the dough over the fruit. Peel off the remaining paper. Quickly tuck the edges of the crust down into the sides of the pan. Prick the top with a fork. 

Bake in the preheated oven until the crust just begins to brown around the edges, 30 to 35 minutes. Let cool for 15 minutes. Run a knife around the edge of the pan to release the crust then place a serving plate larger than the pan on top and invert the tart onto the plate. Serve warm.

My notes: I used King Arthur White Whole Wheat Flour for the crust and used a seasoned 8" cast iron skillet for the tart. While there was a little too much dough, the filling ingredients were just about right.  I did need to add another half apple.  Perhaps mine were a little smaller.

Adapted from Eating Well.com

Apple Cake with Toffee and Caramelized Apples

If you are more of a cake person than a pie person, this could be the perfect Thanksgiving dessert for you.  I tested this recipe on my family this past weekend and there was already talk of messing with tradition this year.  Heresy, I know, but understandable after you taste this cake.

The apple cake is first baked then drizzled with a toffee glaze while still warm.  Toothpick holes poked in the cake help the glaze sink deep into the cake and flavor it with warm, toffee-flavored goodness creating a toffee 'crust' on the bottom when it cools.

If that doesn't sound delicious enough, the cake is served with warm toffee sauce, caramelized apples and vanilla ice cream. Exclamation point. 

This is one delicious cake! 

Since National Bundt Day is coming on November 15th , I baked the cake in one of my traditional Bundt pans rather than the spring form pan with tube center stated in the recipe.  It worked perfectly. 

Apple Cake with Toffee and Caramelized Apples

Adapted from Food and Wine

Printable Recipe

Note:  I  reduced the original 2 cups of sugar in the cake to 1-1/2 cups and think it could even be reduced to 1 or 1-1/4 cup since the cake was still fairly sweet.

SERVINGS: 10 to 12

(See Do-Ahead Instructions at the End)

For the Cake:

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 1/4 cups vegetable oil (I used Safflower Oil)
1-1/2 cups granulated sugar
3 large eggs
2 large or 3 small Granny Smith apples (peeled, cored and diced into ½” pieces)

For the Toffee Glaze:

1 stick unsalted butter
1/4 cup heavy cream
1 cup light brown sugar
1 teaspoon pure vanilla extract

For the Toffee Serving Sauce:

1 1/2 cups granulated sugar
1/2 cup water
3/4 cup plus 2 tablespoons heavy cream
2 tablespoons unsalted butter
1 tablespoon brandy

For the Caramelized Apples:

2 tablespoons unsalted butter
2 tablespoons light brown sugar
3 large Granny Smith apples (peeled, cored and sliced into 8 wedges)
1/8 teaspoon cinnamon
2 tablespoons water

Serve with vanilla ice cream

Preheat the oven to 325°.

Butter and flour a traditional Bundt pan (I sprayed with Baker's Joy instead).

Whisk the flour, salt and baking soda together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, mix the oil and granulated sugar until creamy. Add the eggs, one at a time, blending thoroughly. Then, add the dry ingredients about a cup at a time and blend until smooth. Fold in the diced apples with a rubber spatula. Scrape the batter into prepared Bundt pan and bake in the lower third of the oven for about 1 hour and 15 minutes, or until a toothpick inserted in the center of the cake comes out clean. (My cake only took 1 hour). Let cool slightly.

While the cake is cooling slightly, combine the butter, cream and brown sugar in a medium saucepan and bring to a boil over moderate heat while stirring. Remove the toffee glaze from the heat and stir in the vanilla.

Place the warm cake (still in its pan) on a rimmed baking sheet. Pour the hot glaze over the cake and let it seep into the cake, poking gently with a toothpick (I also tiled the pan from side to side). Then, allow the cake to cool completely, about 2-1/2 hours. Invert the cake onto a serving platter.

In a medium saucepan, combine the sugar and water and bring to a boil over high heat while stirring. After the sauce is boiling, use a moistened pastry brush and wash down any sugar crystals on the side of the pan. The, cook without stirring until a medium-amber caramel forms.  This will take about 5-7 minutes so watch carefully so that it does not burn. Remove from the heat and quickly but very carefully stir in the cream and butter (the sauce will bubble up). Reduce the heat to medium and simmer the sauce for 2 minutes, then remove from the heat and stir in the brandy. Allow to cool slightly and pour the toffee sauce into a pitcher.

In a large skillet, melt the butter and the brown sugar. Add the apples and cinnamon and cook over moderately high heat, turning the apples once or twice, until they are tender and caramelized, about 10 minutes. Add the water to dissolve the caramel in the skillet, then transfer the caramelized apples to a plate.

Slice the cake and serve with the caramelized apples, toffee sauce and vanilla ice cream.

Do Ahead:

The unmolded cake can be stored overnight at room temperature wrapped in plastic wrap or foil. The toffee sauce can be refrigerated for up to 1 week and gently reheated before serving. The apples can be made 3 hours ahead and kept at room temperature.