Hey Pumpkin, Happy Thanksgiving to you! In keeping with the holiday we most associate with feasting, I bring you a recipe, a cookbook and a cooking/food blog I think you will adore.
But first… Thank you my dear readers for sticking around and being so lovely always. When I hear from you it makes my day and fuels me to keep going. I wish each and every one of you a day of comfort, peace and joy and hopefully a delicious meal shared with those you love.
I have told you about the Tartine Cookbook before and the story behind how this recipe came into my life (read it here), but I don't think I have shared the actual recipe with you. So here it is.
It is more of a cake than a bread- small, delicate crumb, sweet and lightly spiced. Perfect for breakfast, with tea, as a midnight snack or as I am going to do tomorrow – to be given as a hostess gift.
Tartine Bakery resides in the Mission neighborhood of San Francisco.
Tartine Pumpkin Tea Cake
1 2/3 cups (225 g) all-purpose flour
1 1/2 tsp (7 ml) baking powder
1/2 tsp (2 ml) baking soda
1 tbsp + 2 tsps (25 ml) ground cinnamon
2 tsps (10 ml) nutmeg, freshly grated
1/4 tsp (1 ml) ground cloves
1 cup + 2 tbsps (255 g) pumpkin purée
1 cup (250 ml) vegetable oil (like safflower or sunflower)
1 1/3 cups (270 g) sugar
3/4 tsp (4 ml) salt
3 large eggs
2 tbsps sugar for topping
3 tbsps pepitas for topping
Preheat oven to 325°F. Butter the bottom and sides of a 9×5-inch loaf pan. (You can do this recipe with a stand mixer or by hand.) Mix the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves into a mixing bowl. In a large mixing bowl, beat the pumpkin purée, oil, sugar, and salt together until well blended. Beat the eggs in one at a time, making sure each egg is completely incorporated before adding the next one. Scrape the sides of the bowl as necessary. Add the flour and mix until just combined. You don’t want to overbeat the batter as it will result in a tougher crumb. Then beat for 5 to 10 seconds until smooth. Pour the batter into the loaf pan and tap the pan on the counter to help flatten the batter out. Sprinkle the sugar and pepitas on top and bake for about an hour or until a toothpick comes out clean. Remove the cake from the oven and let sit for 20 minutes. Invert the pan onto a cooling rack and flip the cake out. Turn the cake back right-side up and let cool completely. Serve at room temperature. Lasts about 4 days (well-wrapped) on your counter or up to a week in the refrigerator. Serves 6-8.
*Note – I don't use the pepitas (pumpkin seeds). I only usually have Canola Oil and that works fine.
To take a look at or purchase the Tartine Cookbook, click here.
My favorite new cookbook (both new to me and new on the shelves) is from the Seattle institution – Macrina Bakery. I cooked and baked my way through the pages of the first book and was just given the newest treasure trove of delectible recipes by my bff.
Seriously, has there ever been a more beautiful cookbook cover? Trust me, the rest is just as good.
To take a look at or purchase "More from Macrina" click here.
My newest favorite cooking blog is Alexandra's Kitchen. For awhile I was on a roll, making every recipe she posted – each one filled with fabulous photography and sprinkled with anecdotes of her own life and experiences. I need to play catch up…You will love it.
To go to Alexandra's Kitchen blog, click here.