October 2nd …and the recipe selection for the baking group, Tuesdays with Dorie: Baking with Julia, is Cranberry Walnut Pumpkin Loaves. (pages 108-109)
This recipe is from the book, Baking with Julia, by Dorie Greenspan.
The contributing baker for this recipe is Steve Sullivan.
Host baker: (recipe can be found on her blog)
Rebecca at This Bountiful Backyard
I halved this recipe to make a loaf and Monkey Bread.
This bread recipe is not one you can make in a couple of hours…it’s a two-day process. I enjoyed it. My taste testers liked it too.
This is not a sweet bread, but the dried cranberries gave it some sweetness. Recipe called for cranberries and raisins. I just used dried cranberries, aka, craisins. Roasted walnuts were added as well.
Process for making the bread:
Dough was made, proofed, and chilled overnight.
Shaping the dough: After dough was removed from fridge, it was kept on counter for six hours. Dough was then shaped in loaf form and proofed again.
After 2nd proof (2 hours), loaf was placed in oven to bake.
Just baked…cooled on a rack for 5 minutes, then loaf was removed from pan and cooled on wire rack.
Found inspiration from a blog which had a recipe for Pumpkin Monkey Bread.
A website, The Kitchn, had a post named, 15 Ways to Make Monkey Bread. I chose the idea by blogger, Sugar Crafter, to switch up today’s loaf recipe into Monkey Bread.
Pumpkin Monkey Bread with Pumpkin Spice Glaze
After inverting the Monkey Bread out of the pan, I drizzled it with a pumpkin spice glaze. Definitely sweet…and definitely good…
Pumpkin Spice Glaze
Amounts can be adjusted to your preference
2/3 cup powdered sugar
2 teaspoons milk
1/8 teaspoon pumpkin spice
Pinch kosher salt
Wisk all ingredients in a bowl. Pour over Monkey Bread. Enjoy!
~ ~ ~ ~
BAKING TIP
ROASTING NUTS
Before Adding To Batter
Photo by Carmen Ortiz: Roasting Sunflower Seeds
Why go through the extra step of roasting nuts before adding them to a batter, which will then be baked anyway? I have tried both ways, and there IS a difference. Baked products taste better with roasted nuts. The oils in the nuts are warmed and the flavor is intensified.
Nuts go rancid quickly. Keeping nuts in the fridge retards staling.
Roasting the nuts can be done on the stove top, over low heat, or in the oven, at 350 degrees Fahrenheit. Roast for about 6-8 minutes. Do not exceed roasting time.
How To Toast Walnuts – Video by Emily Luchetti
Enjoy the pumpkin season…
…and the Fall season…
photo credit: imgur.com
Peace in Baking,
Carmen
Baking is my Zen…sweet nibbles for the soul
Photography by Carmen Ortiz ~All Rights Reserved.
Not to be used without permission.
Your Monkey Bread looks very yummy. I also love the font you used–very Halloweenie!
This bread was delicious, perfect fall food.
Cindy, I liked it…but, prefer a bread that does not need proofing overnight.
Carmen
How cute that you also made monkey bread! Great post!
http://yummychunklet.wordpress.com/2012/10/02/twd-baking-cranberry-walnut-pumpkin-mini-loaves-with-julia/
yummychunklet, I enjoyed the bite size pieces of the monkey bread…
Carmen
Monkey bread–brilliant idea! I think you could skip the overnight proofing if you wanted to.
Carie
http://loavesandstitches.wordpress.com/
Carie,
It’s great to know I can side step the overnight proofing.
Carmen
Beautiful color in those photos! And I love the monkey bread idea, I might have to try that next time.
Renee, I enjoyed the bite size pieces. Note: don’t add some much ‘stuff’ in the batter if making monkey bread…since the dough surface is less.
Carmen
The monkey bread looks delicious!!
isthisakeeper, it was good!
Carmen
That monkey bread looks delicious!
Julia, it was fun enjoying little bites…esp since it’s sweet…
Carmen
Nice idea to make it into monkey bread! Sounds delicious!
Thanks Jill.
Carmen
Loved your pictures Carmen. Neat idea about making half of the recipe into monkey bread. We also loved this recipe, though baking it in a bundt pan, ours became more like a coffee cake. Thanks for sharing
Beautiful photos as always. Don’t you just love monkey bread?!! It’s so fun to eat.
Cathleen, it’s actually my first time eating monkey bread…I like that it’s a small piece of sweetness to enjoy…
Carmen
Monkey bread is a great idea, we LOVE it made with biscuits or yeast dough. This definitely would add an autumn touch! Is the Monkey bread picture after baking or before baking? Blessings, Catherine http://www.praycookblog.com
Catherine, it’s before baking.. .
Carmen
What? That monkey bread looks amazing! Great idea!
thanks beanslovescake.
Carmen
Pumpkin monkey bread! I love it! Think I might have to try that when I attempt to make the loaves again.
Melissa, a fun twist to the loaf recipe.
Carmen
Both breads look wonderful! Monkey bread is a such a great and delicious idea. A festive and delicious twist
Stefanie, thanks.
Carmen
Great idea! And I love your little pug!!
Thanks Susan…it’s a cute pug…though not mine.
Carmen
Carmen, Monkey Bread…how very creative!! Both of your versions look absolutely beautiful! I would to give the monkey bread a try…thanks for the link! Happy Pumpkin season to you!!
What a great post! We loved the bread here too