my new baking buddy

durham has already proven himself a worthy companion, as he has twice this week been a most willing and agreeable baking buddy. today, we cleared a leftover can of pumpkin puree and bag of pumpkin seeds out of the cupboard by baking this recipe...

pumpkin-pecan bread
3 cups unbleached all-purpose flour
2 t baking soda
1-1/2 t nutmeg
1-1/2 t ginger
1-1/2 t cinnamon
1-1/2 t cloves
1/2 t fine sea salt
1 cup vegetable oil
1-1/2 cups natural cane sugar
1-1/2 cups light brown sugar
4 large organic eggs
1 (15-oz) can organic pumpkin puree
1 cup water
1 cup raw pecan pieces

topping
3/4 cup firmly packed light brown sugar
3 oz unsalted butter
2 t ground cinnamon
3/4 cup pumpkin seeds

preheat oven to 350 degrees. grease a 9x13 pan with oil, or line with parchment paper.

in a medium bowl, sift the dry ingredients (flour --> salt) and set aside.

in a separate, large bowl, whisk the oil and both sugars. add the eggs, puree, and water, and whisk until combined. stir in the dry ingredients, then gently stir in the pecan pieces. pour the batter into the prepared pan.

to make the topping: place the butter, sugar, cinnamon and pumpkin seeds in a small saucepan. over medium flame, heat the mixture until the butter and sugar have melted. spoon the mixture over the batter, distributing it as evenly as possible.

bake for approximately 50 minutes, or until the center springs back to the touch. be sure to turn the pan after the first 25 minutes to ensure even baking throughout.

1 comment:

Violette Crumble said...

That topping sounds extra tasty. I'm so glad you are not too crazed and sleep deprived.