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Baking—Simple to Sensational

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This beautiful, full-colour cookbook comes complete with recipes from simple muffins to sensational cheesecakes. Each section features a different baking style that can fit easily into anyone's casual or formal dining experience.
  • $25.99 CAN
  • $25.99 US/INTL
Baking—Simple to Sensational
Maple Pumpkin Loaf

Maple Pumpkin Loaf      "Maple Pumpkin Loaf" is available in PDF format print friendly version
You'll love this slightly sweet, maple-flavoured loaf filled with chewy pieces of cranberry.
 
Orange juice2/3 cup150 mL
Dried cranberries2/3 cup150 mL
 
All-purpose flour2 1/2 cups625 mL
Baking powder2 1/2 tsp.12 mL
Baking soda1 tsp.5 mL
Salt1/4 tsp.1 mL
 
Butter (or hard margarine), softened 1/3 cup75 mL
Brown sugar, packed1/3 cup75 mL
Large eggs22
 
Can of pure pumpkin (no spices)14 oz.398 mL
Maple (or maple-flavoured) syrup1 cup250 mL
 
Maple (or maple-flavoured) syrup 1/2 cup125 mL
Chopped pecans, toasted 3 tbsp.50 mL
 
Heat and stir orange juice and cranberries in small saucepan on medium until just boiling. Remove from heat. Let stand for about 30 minutes until cooled to room temperature.

Combine next 4 ingredients in large bowl. Make a well in centre.

Beat butter and brown sugar in medium bowl until light and creamy. Add eggs, 1 at a time, beating well after each addition.

Add pumpkin and first amount of maple syrup. Beat until smooth. Add to well. Add orange juice mixture. Stir until just moistened. Line bottom and sides of lightly greased 9 x 5 x 3 inch (22 x 12.5 x 7.5 cm) loaf pan with parchment (not waxed) paper, leaving 1 1/2 inch (3.8 cm) overhang on each side. Spoon batter into pan. Spread evenly. Bake in 350°F (175°C) oven for 70 to 75 minutes until wooden pick inserted in centre comes out clean. Remove pan to wire rack. Run knife around loaf to loosen. Do not remove from pan.

Boil second amount of maple syrup in small heavy saucepan on medium for 3 to 5 minutes until slightly reduced and thickened. Carefully pour hot syrup evenly over loaf. Immediately sprinkle with pecans. Let stand in pan on wire rack for 30 minutes. Lift loaf from pan using parchment paper edges as handles. Set on wire rack to cool completely, discarding parchment paper. Cuts into 16 slices.
 
1 slice: 253 Calories; 6 g Total Fat (2 g Mono, 0.6 g Poly, 2.9 g Sat); 38 mg Cholesterol; 48 g Carbohydrate; 2 g Fibre; 4 g Protein; 231 mg Sodium
 
 
 
Reprinted from Baking—Simple to Sensational © Company's Coming Publishing Limited

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