Fall in New England (Bread)

This week was Mountain Day. For those of you not fortunate enough to attend Smith College (the best college in the world), Mountain Day is a day designated by the college president as a surprise day off. One day in the fall, when the weather is pleasant, the leaves are turning, and the apples are ripe, the college bells will ring through the morning. This is a sign to all women that class is canceled. Traditionally, the day is meant to be spent having picnics by Paradise Pond, climbing Mt. Tom (a small hill they think is a mountain – so cute), and picking apples at a local orchard.

This has been going on since 1877, and as one might expect, the late September/early October students often hedge their bets for this cherished holiday (i.e., “No, don’t study for that test – I hear Mountain Day will be that day”). As I found out after graduation, Mountain Day is also precious to alumnae. It brings back wonderful memories of carefree autumn days, while we are all now shut up in our offices and apartments, hoping to do something useful with that amazing (and expensive) education.

In an effort to capture some of that Mountain Day feeling, and officially begin my fall baking (it’s my favorite season!), I looked around for something with pumpkin in it. Yes, apple would have been simpler and more appropriate, but I prefer the richness of pumpkin to a bland apple any day. Lo and behold, I located this recipe on the always helpful epicurious, and began changing it to suit my tastes and pantry. It may be a bit more Thanksgiving than Mountain Day, but the scents of fall are what count, and it is no less tasty for being a wee bit early! This is wonderful for breakfast or with your afternoon tea (every Friday at 4pm in the house living room), and while the baking time was longer than anticipated, the result in dense, moist, and very flavorful. If you like your breads a little less sweet, try using fresh cranberries - for a dessert, add dark chocolate bits. It's an easy recipe to transport you to a better time - like your years at SMITH COLLEGE!


Fall in New England Bread
based on Cranberry-Walnut Pumpkin Bread, Bon Appétit, October 2003

BREAD
2 cups all purpose flour
Spices: 1 T cinnamon, 2 tsp ginger, 1 tsp allspice, ½ tsp ground cloves, several grinds of nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 cup sugar
2 large eggs
1 cup canned pure pumpkin
1 teaspoon vanilla extract
1 teaspoon maple syrup
2/3 cup yogurt
3/4 cup dried sweetened cranberries
3/4 cup coarsely chopped walnuts
STREUSEL
3 T. brown sugar
2-3 tsp maple syrup
6 tablespoons coarsely chopped candied ginger

Preheat oven to 350°F. Butter 9 1/4x5 1/4x3-inch loaf pan. Line bottom and 2 long sides with waxed paper. Whisk flour, spices, baking powder, salt, and baking soda in medium bowl to blend.


Cream butter and sugar together. Beat in eggs, 1 at a time, followed by pumpkin, then vanilla and maple syrup. Add dry ingredients alternately with yogurt in 2 additions each. Fold in cranberries and nuts. Transfer batter to pan.


Bake bread until tester inserted into center comes out clean, about 1 hour to 1 hour 45 minutes – apparently I really need a new loaf pan. When the loaf is solid and starting to brown on top, add the streusel made from the last 3 ingredients. If the top begins to burn, cover with foil.


Cool bread in pan on rack 15 minutes. Cut around bread at short ends to loosen from pan. Turn bread out onto rack; peel off waxed paper. Cool bread completely, and store in Tupperware in the refrigerator. To serve, let the loaf come to room temperature, or toast individual slices and serve with cream cheese.