Photo: N. Caruth.My first season as a Community Chef ended with a holiday potluck at the Just Food office. For this, I baked Pumpkin Walnut Bread. Because I substituted one cup of all-purpose flour for whole wheat flour (which is more dense), baking time for two small loaves was 40-45 minutes as opposed to the recommended 25-30. If you want to kick this bread up a notch, I recommend slices warmed or toasted and topped with Honey Butter.
The end of this year's outdoor cooking season marks a shift in the title of this series: going forward it will be called Community Cooking. The series will continue to focus on recipes and food adventures related to my work as a Community Chef, as well as current issues in food politics.
The end of this year's outdoor cooking season marks a shift in the title of this series: going forward it will be called Community Cooking. The series will continue to focus on recipes and food adventures related to my work as a Community Chef, as well as current issues in food politics.
Ingredients
1 3/4 cup (1 15 oz. can) pureed pumpkin
1 1/2 cup brown sugar
1/2 cup (1 stick) butter, softened
1 egg
1/2 cup egg whites
2 cups all-purpose unbleached flour
1 cup whole wheat flour
2 tablespoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup chopped walnuts
Recipe adapted from The Fresh Loaf; go to their website for instructions.
1 1/2 cup brown sugar
1/2 cup (1 stick) butter, softened
1 egg
1/2 cup egg whites
2 cups all-purpose unbleached flour
1 cup whole wheat flour
2 tablespoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup chopped walnuts
Recipe adapted from The Fresh Loaf; go to their website for instructions.
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