Olive Oil Pumpkin Bread with Walnuts & Raisins

One of my mom’s best friends shared her recipe for this special pumpkin bread with me. I first tried it last year over the holidays and absolutely loved it. She recommended using olive oil and whole wheat flour. I used olive oil and half whole wheat pastry flour this time. 🙂 It was incredibly moist and delicious.

I made one loaf in a standard loaf pan and the other in my new Nordic Ware fluted loaf pan to make it that much more special. I froze the special loaf to serve over Thanksgiving weekend. I love recipes that make one batch to enjoy right away and another for later- or to share.

Yield: 2 standard loaves

  • 4 extra large eggs
  • 1 cup vegetable oil or olive oil
  • 2/3 cup water
  • 15 to 16 oz can pumpkin purĂ©e (about 2 cups)
  • 1 3/4 cups sifted all-purpose flour
  • 1 3/4 cups sifted whole wheat pastry flour or white whole wheat flour
  • 2 2/3 cups granulated sugar
  • 2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp coarse salt
  • 1 tsp cinnamon
  • 1/2 tsp freshly grated nutmeg
  • 1/4 tsp freshly ground cloves
  • 2/3 cup chopped walnuts
  • 2/3 cup raisins
  1. Preheat the oven to 350 degrees, preferably on convection.
  2. Butter two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. (I used cooking oil spray.)
  3. Beat the eggs lightly in a large bowl with a spout.
  4. Blend in the oil and water.
  5. Add and whisk in the pumpkin purée.
  6. In a separate large bowl, sift the flour, sugar, baking soda, and baking powder.
  7. Add the salt, cinnamon, nutmeg, and cloves; whisk to combine.
  8. Make a well in the center of the dry ingredients and add the pumpkin-egg mixture. Mix until just combined.
  9. Fold in the nuts and raisins.
  10. Using a ladle, disperse the batter between the two loaf pans.
  11. Bake for 55-60 minutes or until the bread tests clean in the center. (I baked mine for 62 minutes on convection.)
  12. Cool on a rack in the pans; remove when cool.

Peach Custard Pie

This was my go-to summer pie for years. I had forgotten about it somehow. This time, I made it with white peaches and upgraded the crust to my favorite Martha Stewart paté brisée. I also sweetened the filling with maple syrup. Wonderful!

This recipe was adapted from The Moosewood Cookbook by Mollie Katzen. The peaches can be substituted with apples for a fall version. A handful of chopped nuts can also be sprinkled over the filling.

Yield: one 9-inch pie

For the Crust:

  • 1 1/4 cups plus 2 T all-purpose flour
  • generous 1/2 tsp coarse salt
  • 1 stick plus 1 T (9 T total) unsalted butter, cut into small cubes and chilled
  • 4 T ice water

To Make the Crust:

  1. Combine flour and salt in the bowl of a food processor.
  2. Add the cubed, cold butter and pulse until resembles small peas.
  3. While the food processor is running, drizzle in the ice water until dough forms.
  4. Remove and form into a ball on a large sheet of plastic wrap.
  5. Roll out between 2 sheets of plastic wrap and place in a pie dish.
  6. Cover dish with plastic wrap and chill overnight.

For the Pie:

  • 2 to 3 cups peeled and thinly sliced peaches (or tart apples or pitted dark cherries)(I used 3 large white peaches)
  • 1 unbaked pie crust (recipe above)
  • 4 large or extra-large eggs
  • 5 T pure maple syrup, light brown sugar, or honey
  • 8 oz (1 cup) whole milk Greek yogurt
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon

To Make the Pie:

  1. Preheat the oven to 375 degrees, preferably on convection.
  2. To peel the peaches: Bring a small pot of water to a boil. Using a sharp knife, mark the base of each peach with a small “x”. One at a time, place each peach in the boiling water for 20 to 30 seconds. Remove with a slotted spoon and briefly let cool. Remove skin.
  3. Place the chilled pie crust on a parchment paper-lined rimmed baking sheet.
  4. Spread the fruit slices evenly over the unbaked pie crust.
  5. Combine all remaining ingredients in a food processor or blender and whip until frothy. (I used a Vitamix.)
  6. Pour the custard over the fruit in the pie dish. (If desired, a small handful of chopped nuts can be sprinkled over the filling at this time.)
  7. Cover the pie edge with a shield, and bake for about 45 to 50 minutes, or until solid in the center. I tented the entire pie with foil after 35 minutes.
  8. Cool at least 1 hour before slicing. This pie tastes best at room temperature or cold.

Zucchini Bread

As if my CSA zucchini wasn’t enough, my friend brought me more beautiful zucchini from her garden. I made four loaves of this bread (two batches) with a single zucchini! Amazing.

This recipe was adapted from Smitten Kitchen. I incorporated whole wheat flour. As suggested, I used less sugar and also omitted the add-ins. We ate some, shared some, and froze some for later. This loaf improves with time- perfect to make the night before serving it for breakfast. I imagine it would also be delicious lightly toasted and topped with butter.

Yield: 2 loaves or 24 muffins

  • 3 large eggs
  • 1/2 cup unsalted butter
  • 1/2 cup sunflower oil (can also used olive oil or another vegetable oil)
  • 1 1/2 cups granulated sugar (can also used half (or even all) turbinado or half light brown sugar)
  • 2 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 1/8 tsp freshly ground nutmeg
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp fine sea salt
  • 2 cups grated, packed zucchini, not wrung out (from about 10 oz zucchini)
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups white whole wheat flour
  • 1/2 cup chopped walnuts or pecans, optional
  • 1 to 2 cup dried cranberries, raisins, or chocolate chips (or a combination), optional
  1. Preheat oven to 350 degrees, preferably on convection.
  2. Generously grease 2 loaf pans (8×4 or 9×5) with butter and flour or with nonstick spray. Alternatively, grease 24 standard muffin cups or line with paper liners.
  3. Whisk eggs, oil, butter, sugar, and vanilla in the bottom of a large bowl.
  4. Sprinkle cinnamon, nutmeg, baking soda, baking powder, and salt over the wet ingredients and whisk them in well.
  5. Stir in zucchini.
  6. Gently stir in flours, mixing only until incorporated.
  7. Fold in any add-ins, if using.
  8. Divide between prepared pans and bake for 55 to 65 minutes for a loaf, 20 to 25 minutes for muffins, or until a toothpick inserted into the center comes out clean.
  9. Let cool for 10 minutes on a rack before inverting and removing from the pans. The loaves can also cool completely in pans.
  10. Store wrapped in foil at room temperature for up to 5 days. Loaves also freeze well.

Arugula Salad with Peaches, Basil, Goat Cheese & Pine Nuts

I have a quite a few summer recipes to share. 🙂  I loved this simple salad so much, I had to post it first. I’ve already made it a couple of times! It is composed of many of my seasonal favorites. Bright, fresh, creamy, crunchy and absolutely perfect.

This recipe is from The New York Times, contributed by Lidey Heuck. I used half of the dressing. I made the salad with white peach slices, but it would also be wonderful with sliced nectarines or mango. The author also suggested substituting cherries, strawberries, plums, raspberries or even cherry tomatoes. Lovely.

Yield: Serves 4 to 6 as an appetizer or side salad

  • 1/4 cup (4 T) pine nuts or walnuts
  • 2 to 4 T extra-virgin olive oil
  • 1 to 2 T champagne vinegar or white wine vinegar
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 5 ounces baby arugula
  • 2 ripe peaches, pitted and cut into 1/4-inch slices (about 10 ounces)
  • 1/2 cup julienned fresh basil leaves
  • 2 ounces creamy goat cheese, crumbled (about ½ cup), plus more to taste
  1. In a small sauté pan, toast the pine nuts over medium heat, tossing often, until golden brown, about 2 to 3 minutes. (I used a small cast iron skillet.) Remove from the heat.
  2. In a small liquid measuring cup or bowl, whisk together the olive oil, vinegar, salt and pepper. (I used 4 T olive oil and 2 T vinegar but used about half of the dressing on the salad and reserved the remaining dressing.)
  3. Place the arugula in a large salad bowl. Pour just enough dressing over the greens to moisten, and toss to coat.
  4. Add the peaches, basil, goat cheese and toasted pine nuts and toss to coat.
  5. Toss gently and serve immediately.

Easter Carrot Cake

This is the best carrot cake I’ve ever had in my life. My entire family felt the same way. I’ll never be able to try another version.

When my friend gave me this special cookbook, she mentioned that the carrot cake recipe was wonderful and that it incorporated crushed pineapple. I can’t believe I waited so long to make it! The author notes that this is their most popular cake- and that its sales in the bakery double every year. It really was unbelievably delicious.

This recipe was adapted from Kathleen’s Bake Shop Cookbook: The Best Recipes from Southampton’s Favorite Bakery for Homestyle Cookies, Cakes, Pies, Muffins, and Breads by Kathleen King, founder of Tate’s Bake Shop. I roasted the walnuts, reduced the baking time, and lined the cake pans with parchment paper.

Yield: One 9-inch, 2-layer cake

For the Cake:

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp coarse salt
  • 2 tsp ground cinnamon
  • 1 3/4 cups granulated sugar
  • 1 1/2 cups vegetable oil (I used canola oil)
  • 4 large eggs
  • 2 cups grated carrots (from 5 to 6 carrots)
  • 1/2 cup chopped raw walnuts
  • 1 cup crushed and drained pineapple
  1. Preheat the oven to 400 degrees.
  2. Roast the walnuts until lightly browned and fragrant, about 5 minutes.
  3. Reduce the oven temperature to 350 degrees, preferably on convection.
  4. Grease two 9-inch round cake pans. Line with parchment paper, grease paper and dust pans with flour.
  5. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  6. In another large bowl, mix sugar and oil.
  7. Beat in eggs with an electric mixer. (I used a hand held mixer.)
  8. Stir in carrots, roasted nuts, and pineapple.
  9. Stir in the flour mixture.
  10. Pour into prepared pans. (I use a scale to ensure that the pans hold an equal amount of batter.)
  11. Bake for 35 minutes on convection, or up to 45 minutes in a standard oven, or until a cake tester inserted in the center comes out clean.
  12. Remove pans to a wire rack and let cool for 15 minutes before removing from the pans.
  13. Let the cakes cool completely before icing.

For the Cream-Cheese Icing and To Finish the Cake:

  • 1 pound cream cheese, softened
  • 1/2 cup butter (1 stick), softened
  • 2 tsp pure vanilla extract
  • 2 1/2 cups confectioners’ sugar
  1. In the bowl of a stand mixer, cream together the cream cheese and butter until smooth.
  2. Add vanilla and mix.
  3. Beat in the sugar, scraping down the sides of the bowl as necessary.
  4. Spread the icing between the 9-inch layers and over the top and sides of the cake.
  5. Chill before serving. (I made the cake a day in advance.)

Note: This cake is very moist and keeps for at least a week in the refrigerator; it also freezes perfectly unfrosted.

One Year Ago: French Apple Cake

Two Years Ago: Carrot-Cake Thumbprint Cookies

Three Years Ago: Outrageous Chocolate Chunk Cookies

Four Years Ago: Jacques Pepin’s Plum Galette and Raspberry Custard Tart

Five Years Ago: Carrot Cupcakes and Cheesecake Brownies

Applesauce Oatmeal Bread

This wholesome quick bread really caught my eye. I made it as a special after school snack for my kids (and me!). They enjoyed it with a glass of fresh apple cider. I thought it was absolutely perfect for breakfast with a cup of coffee.

The recipe was adapted from King Arthur Flour.com. I baked the loaf in a Pullman pan, used freshly ground allspice and freshly grated nutmeg, and substituted pecans for walnuts. Yum!

Yield: One standard or Pullman loaf

  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup canola oil
  • 1 1/2 teaspoons vanilla or boiled cider
  • 1/2 cup white whole wheat flour
  • 1 cup unbleached all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon freshly ground allspice
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup rolled oats, plus more for sprinkling top, optional
  • 3/4 cup unsweetened applesauce
  • 1/2 cup chopped pecans
  • cream cheese, for serving, optional
  1. Preheat the oven to 350°F, preferably on convection. Lightly grease a Pullman loaf pan or a standard 9″ x 5″ loaf pan. (I used cooking oil spray.)
  2. In a large bowl, mix together the sugar, eggs, oil and vanilla.
  3. In a separate bowl, whisk together the flours, baking powder and soda, and spices.
  4. Combine wet and dry ingredients.
  5. Mix in the rolled oats, applesauce, and nuts.
  6. Pour the mixture into the prepared pan.
  7. Sprinkle rolled oats over the top, as desired.
  8. Bake the bread for 40 for a Pullman pan or up to 60 minutes in a standard loaf pan, until a toothpick inserted into the center comes out clean.
  9. Remove the bread from the oven, and cool completely.
  10. Store cooled bread, well wrapped, at room temperature for several days. Freeze for longer storage.
  11. Serve with cream cheese, or as desired.

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Ina Garten’s Carrot Cake Cupcakes

Most people make carrot cake in the springtime… I make it in the fall to celebrate my mom’s birthday. 🙂 It’s one of her absolute favorites. I have made this yummy version several times- they are special and delicious.

This recipe was adapted from Barefoot Contessa Parties! Ideas and Recipes for Easy Parties that are Really Fun by Ina Garten. I cut the recipe in half to make 12 cupcakes, adjusted the baking times for a convection oven, and used the orange cream-cheese frosting from my favorite (springtime) orange chiffon bunny cake.

Fabulous! A true gold standard. Happy Birthday, Mom. ❤ ❤

Yield: Makes 12 cupcakes

For the Cake:

  • 1 cup sugar
  • 1/2 cup plus 2 1/2 T vegetable oil
  • 1/2 tsp pure vanilla extract
  • 1 large egg plus 2 T beaten egg
  • 1 cup all-purpose flour
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 3/4 tsp coarse salt
  • 1 1/2 cups grated carrots (less than 1/2 pound)
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts

For the Orange-Cream Cheese Frosting:

  • 1/4 cup butter, 1/2 stick, room temperature
  • 4 ounces cream cheese, room temperature (I used light cream cheese)
  • 1/2 tsp vanilla extract
  • grated orange zest, from about 1/3 of a large orange, about 3/4 tsp
  • pinch of coarse salt
  • 1 1/2 cups powdered sugar

To Make the Cupcakes:

  1. Preheat the oven to 400 degrees, preferably on convection.
  2. Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment.
  3. Add the egg, mix to combine. Repeat with the additional 2 T of beaten egg.
  4. In another bowl, whisk together the flour, cinnamon, baking soda, and salt.
  5. With the mixer on low-speed, add 1/2 of the dry ingredients to the wet ingredients.
  6. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.
  7. Line muffin pan with paper liners.
  8. Using a cookie scoop,  scoop the batter into 12 muffin cups until each is 3/4 full.
  9. Bake at 400 degrees for 10 minutes then reduce oven temperature to 350 degrees.
  10. Cook an additional 10 minutes, or until a toothpick comes out clean. Cool completely on a rack.

To Make the Frosting:

  1. Cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment.
  2. Add the zest and salt, beat to combine.
  3. Add the sugar and beat until smooth.
  4. Pipe onto cooled cupcakes. Refrigerate until ready to serve.

Note: If the recipe is doubled, 3 large eggs can be used to make 22 to 24 cupcakes.

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