Pumpkin Loaf

This simple quickbread smelled so good in the oven that it was like torture waiting for it to be done and then to cool before digging in. It tasted even better the next day after the spices had a chance to meld together. (And after I slathered it with cream cheese frosting!) Orange and lemon zest in the batter were an awesome complement for all the spices. Moist, tender, delicious, they'd make great muffins too. The only thing this recipe is missing is GINGER! I was surprised to see it wasn't included in the ingredient list but refrained from adding it to give her the benefit of the doubt. While the loaf was still good, it was missing something and next time I will definitely add 1/2 - 1 tsp ginger powder.

The recipe comes from Carole Walter's book on coffee cakes and sticky buns. I have only made 2 of her recipes but several of them sound promising. The book lacks pictures, which is one of its downfalls. I like the book but not ehough to buy it, so I keep borrowing it from the library! There is a good mix of old classics with new creations. I tend to stick to the classics, personally. The book has some errors but they are listed on her website.

Pumpkin Loaf
Carole Walter | 9x5" loaf

1 3/4 cups flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 large eggs
3/4 cup dark brown sugar
1/3 cup granulated sugar
2 teaspoons freshly grated orange zest
1 teaspoon freshly grated lemon zest
1/2 cup canola oil
1 1/4 cups canned pure pumpkin puree
1/2 cup medium chopped, toasted pecans (optional)

1. Position the shelf in the middle of the oven. Heat the oven to 325°F. Well butter the loaf pan.
2. Combine the flour, cinnamon, baking powder, baking soda, salt, nutmeg, and allspice in a medium bowl and whisk until thoroughly combined. et aside.
3. In the bowl of an electric mixer fitted with the whip attachment, beat the eggs on medium-high speed for two minutes or until lightened in color. Add the brown sugar, taking about 2 minutes, and the granulated sugar taking about 1 minute. Add the orange and lemon zests and beat for one minute longer. Scrape down the bowl as needed.
4. On medium-low drizzle in the oil. Reduce the speed to low and add the pumpkin puree. Mix until thoroughly combined. Add the dry ingredients in two additions and blend for 10-15 seconds just until incorporated. Using a rubber spatula, fold in the pecans.
5. Spoon the batter into the prepared pan and bake for 60 - 65 minutes or until the top feels springy to the touch, or until a wooden skewer comes out clean.

Sour Cream Cinnamon Nut Coffee Cake

This recipe was adapted from Carole Walter's book: Great Coffee Cakes, Sticky Buns, Muffins and More. It was the picture of the sticky buns on the front cover that drew me into borrowing this book from the library. Yet another testament to my obsession with sticky buns! I haven't had a chance to make those buns yet but it's on my to do list.

Overall, I'm impressed by the book but I cannot stand her writing style. It's way too long with unnecessary repetition of words. Just the directions, plain and simple please, no poetry needed! So, I heavily edited the directions portion of the recipe below because I think she used the word "cake" at least 15 times. While I liked the book and I respect Carole Walter, it wouldn't make my top 5. I'm glad I borrowed rather than bought this book, especially with the $35 USD price tag, I can think of other baking books I'd rather own such as Flo Braker's Baking for all Occasions.

Nevertheless, do try this coffee cake. It is a harmony of moist cake and crunchy pecans scattered throughout the swirl. I also found it to be a good keeper, even tasting better the day after it was made. I made it into 1 Bundt cake and had a little batter left over so I also made a mini loaf which I gave away to a friend.



Sour Cream Cinnamon Nut Coffee Cake
2- 9x5" loaves or 1- 9x13" pan or 1- 10" tube pan

Nut mixture:
1 3/4 cups toasted pecans, chopped
3 tablespoons granulated sugar
3 tablespoons brown sugar
1 teaspoon ground cinnamon

Batter:
2 cups sour cream
1 1/2 teaspoon baking soda
4 cups flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 1/3 cup unsalted butter, slightly firm
2 1/3 cups sugar
4 large eggs
1 1/2 teaspoon pure vanilla extract

1. In a small bowl, stir together the sour cream and baking soda. Let stand at room temperature for 1 hour.
2. Preheat oven to 350F. Generously butter your baking pan(s), line with parchment and butter the parchment.
3. Combine all nut mixture ingredients in a small bowl and set aside. In a large bowl, whisk together the flour, baking powder and salt, and set aside.
4. Cream butter in an electric mixer with the paddle attachment until smooth and lightened, about 2 minutes. Add the sugar, 1 to 2 tablespoons at a time, taking 6 to 8 minutes. Add the eggs, 1 at a time, beating for 1 minute after each addition, scraping down the side of the bowl as needed. Blend in the vanilla extract.
5. With the mixer on low add the flour mixture alternately with the sour cream, starting and ending with the flour. Mix until just blended after each addition.
6. Spoon 2/3 of the batter into the prepared pan. Sprinkle with 1/2 of the nut mixture. Cover with the remaining batter and smooth it. To prevent the nut mixture from being disturbed, do not pick up the spoon as the batter is spread. Sprinkle with the remaining nut mixture, pressing it gently into the batter.
7. Bake for about 1 hour and 15 minutes. The cake is done when the top is golden brown, springy to the touch, and a wooden skewer inserted deep into the center comes out clean. Store tightly covered for up to 5 days or freeze for up to 1 month.