Pumpkin Bread-A Fall Favorite

Fall is finally here, and it has brought cooler temperatures and a bit of a breeze back the area.  Very refreshing after a week of 90+ temperatures!  I know it's only temporary, as the forecast calls for a return to the 90s next week, but I'll take it while I can.  And to welcome the cooler air and the Autumn season, I baked up a batch of my mom's pumpkin bread.  This recipe comes together quickly and is a cinch to make.  It makes two full size loafs, so I had one to enjoy and one to share!

First, I gathered up all my ingredients.  I always to to get everything out beforehand, but I don't always remember.  It makes it so much easier when I have everything at my fingertips.  

Pumpkin Bread

3 cups flour

1 1/2 tsp cinnamon

1 1/2 cups sugar

1 tsp baking soda

1 tsp salt

3/4 tsp nutmeg

3/4 tsp cloves

1/2 tsp baking powder

3 eggs

1 16oz can pumpkin (not pumpkin pie filling)

1/2 cup oil

1/2 cup applesauce

1 cup raisins (optional)

1/2 cup chopped walnuts (optional)

Preheat oven to 350.  Grease 2 loaf pans.  

In a large bowl, mix the first eight ingredients.  In another bowl, beat eggs, pumpkin, oil and applesauce until well blended.  Stir the pumpkin mixture into the flour mixture until just blended.  Add in the raisins and walnuts if desired and divide evenly between loaf pans.

Bake 1 hour 15 minutes, or until cake tester comes out clean.  Cool in pans for 10 minutes and then remove to remove to cooling rack to cool completely.

Ukrainian Walnut Cake

So I decided to get a little crazy and make this cake for a party at Christmastime. My mom cut it out of some magazine years ago and it was one of those things I always looked at in my recipe file and never has the energy to try. It was easily the most labor intensive cake I have ever made. It took hours, with the grinding of the walnuts and the whipping of the egg whites, making the filling and the icing.

But, wow, was it ever worth it. It was so rich and so decadent, but because of the egg whites, it was still so light and not heavy at all. It was not an easy cake, nor it is low-cal, and it was very time consuming, so if you are looking for something quick and easy (on your time and your waist), this is not your cake. But if you've got the time, and the inclination, you won't be sorry.

Ukrainian Walnut Cake

10 oz finely ground walnuts, plus 3 Tbsp chopped walnuts

1/2 cup all purpose flour

2 tsp cornstarch

1 tsp baking powder

12 large eggs, separated

1/4 tsp salt

1 1/4 cup sugar

3 1/2 tsp vanilla extract

3/4 cup butter, softened

6 oz unsweetened chocolate, melted

6 1/2 cups sifted confectioner's sugar

3/4 cup strongly brewed coffee (I used instant)

1 1/2 Tbsp coffee liqueur (optional)

2 cups heavy cream

2 tsp instant coffee granules

1. Make the tortes: Heat oven to 350F. Butter the bottoms of two 10-inch round cake pans and fit with circles of parchment paper. Butter the paper and pan sides and set aside. Combine the ground walnuts, flour, cornstarch, and baking powder and set aside. Place the egg whites and salt in a large bowl and beat until stiff peaks form. Set aside. Place the egg yolks in a large bowl and beat on medium-high speed. Gradually add the sugar and continue to beat until the mixture becomes thick and fluffy -- about 5 minutes. Add 2 tsp vanilla, mix to combine and set aside. Sprinkle the walnut mixture over the yolk mixture and fold in the egg whites until combined. Divide the batter between the prepared pans and bake until the cake centers spring back when lightly touched -- 25 to 30 minutes. Run a knife around the pan sides and turn the cakes out onto wire racks. Cool completely.

2. Make the mocha frosting and coffee filling: Beat the butter, chocolate, remaining 1 1/2 tsp vanilla, and 1 1/2 cups confectioner's sugar together until creamy. Alternately add the coffee, liqueur, and 4 1/2 more cups of confectioner's sugar and continue to beat until fluffy. Set aside. Beat the heavy cream, instant coffee and remaining 1/4 cup confectioner's sugar to soft peaks..

3. Assemble the cake: Split the cakes. Place one split layer on a cake plate and spread 3/4 cup mocha frosting over top. Follow with a third of the coffee cream.Place second layer on top and repeat with frosting and cream. Repeat with third layer. Place the final layer on the cake and spread the remaining mocha frosting over the top and sides of cake. Decorate with the chopped walnuts. Refrigerate until ready to serve.