Welcoming in cooler weather with a baking spree.
Welcome to Autumn!
While the first day of autumn is technically not until next week Tuesday, everyone else seems to already be on the fall flavors bandwagon. We're getting tired of lagging behind. If The-Big-Coffee-Chain-We-Cannot-Name can start offering pumpkin spice lattes in AUGUST, we’re sure we can give you a recipe based on in-season fall fruits a few days ahead of schedule.
We haven't offered you fine readers anything sweet lately in the recipe posts, and the collective sweet tooth is starting to make some noise around here. So this week's recipe is a fruit based dessert. Or maybe breakfast; we certainly won't tell anyone how or when to eat their baked goods.
If you're lucky enough to have an orchard nearby, head out and grab some fresh apples or pears! They're both in season right now, as are cranberries (which, unfortunately, only make their appearance in their dried form in this recipe). You might make it an adventure in cooking with the family. If not, it's fine to just pick up a few fresh fruits at the farmer's market or local grocery store. You can even get away with using canned goods for this recipe if you're short on time. But whichever kind of fruit you start with, you'll find yourself needing a food processor or blender.
This is a big batch recipe; it'll make a loaf for you and a loaf to give to your neighbor! Alternatively, keep it all for yourself - and if you and the family don't eat it all up right away, you can wrap the second loaf in foil and plastic and put it in the freezer for later.
Fall Fruit Bread
3 cups all-purpose flour
1 3/4 cup sugar
3 large eggs
1 tablespoon vanilla extract
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/8 teaspoon ground cloves
1/4 teaspoon nutmeg
1 cup pureed apple (or unsweetened applesauce) *
2 cups pureed pear **
1/4 cup dried cranberries
* 2 large apples, or 3 medium apples
** 5 average pears, or two 14-oz cans of pear halves in juice or syrup, drained and rinsed
Let's start with the scariest part of this recipe: the purees. If you've started with fresh apples and pears, you'll have more steps than the folks who've opted for canned goods - but this is all part of the fun.
Bonus: if you're baking with kids, this can be a good teaching opportunity for fractions and conversions. Measure out your cut fruit to track your progress as you go.
Readers who have chosen to use canned goods should skip down to Step 4.
Step One:
Wash all of your fresh produce, please! Apples and pears sold in grocery stores often have a layer of food-grade wax that can complicate this recipe.
Step Two:
Core and slice your fresh apples and pears. Thinner slices will cook up quicker, but thicker slices are good for a chunkier texture. Whether or not you peel the fruit is also up to you - keep all the nutrients by leaving peels intact, or create a finer texture and uniform color by removing skin.
Step Three:
Toss all of your cut fruit into a pan and add just enough water to cover. Cook over medium heat 10-20 minutes, until pieces are tender.
Step Four:
Drain your fruit, either from the pan you've cooked it in or from the can it arrived in. Put all the apples (or applesauce) and pears into a blender or food processor. Blend until you've reached your desired consistency.
Step Five:
Sift together all of your dry ingredients. Whisk your eggs in a separate dish and add the eggs, fruit and vanilla extract to the dry ingredients slowly. Try to avoid over-mixing; an over-mixed batter makes a tougher, chewy cake. If your batter looks heavy, dense, or dry, you can add a tablespoon of water or milk at a time until it reaches normal cake batter consistency. Fold in your dried cranberries.
Step Six:
Grease two loaf pans and fill each to about 2/3 full. Avoid overfilling - an overfull loaf pan can create a nasty mess in your oven if the batter overflows while cooking. If you still have batter left over after filling two loaf pans, consider making a few muffins or a mini loaf.
Step Seven:
Bake at 325 degrees for 1 hour. You should not need to make any time or temperature adjustments for dark/nonstick pans versus glass or aluminum. Just make sure to test with the toothpick trick before removing the loaf pans from the oven - some loaves are a little picky and need slightly more time than others.
Make sure to let them cool at least ten minutes before attempting to turn them out. If you're working with silicone pans, you may need to let them cool completely before the loaves will release without crumbling.
Serve as it is, still warm from the oven - fresh baked goods are tough to resist. On the second day, we prefer to cut it into slabs, toast for a few minutes in the toaster oven and add a pat of butter and a dollop of jelly.
A warm kitchen, and the smell of something you've made at home, and the chance to share with people you care about are the best autumn memories you'll fall back on when the weather changes... But we'll probably still dream about the pumpkin spice drinks from big chain shops, too.
Don't forget if your current washer is giving you trouble and you don't want to replace it you can always give us a call and we'll help you get it back and running. You can place an appointment on our web page or give us a call at (214) 599-0055.