New! Maple Date Honey Pecan Bread with My Recipe, and a Note about My Pumpkin Rum Raisin Honey Walnut Bread

Look at the goodies in this bread!

When I get a brainstorm about trying a new baked quick bread, well … here’s the result. Not long ago I experimented with canned pumpkin and a packet of Fresh Gourmet Honey Roasted Walnut Pieces*, made a Pumpkin Rum Raisin Honey Walnut bread, posted about it on my Instagram** and said I’d put the recipe on here, but forgot to do so. It was divine, so I bought another packed of the Honey Roasted Walnut Pieces and a packet of the Fresh Gourmet Honey Roasted Pecan Pieces with the intent of creating another quick bread with the pecans, and here it is. Putting the lovely honey-roasted nuts on the top of the bread rather than in it puts a definite point on the bread and a burst of unexpected palate joy, especially when the bread is still warm.

Perfectly moist, great crumb, marvelous flavor combination and texture
Recipe, simple Chinese script label for my Chinese lady friends identifying treat for Mahjongg play

For the recipe, preheat oven to 325 degrees Fahrenheit, line a 5″ x 8″ glass bread pan with parchment, and mix the Dry ingredients in a small bowl. Mix all the Wet ingredients EXCEPT the buttermilk in a bigger bowl. Then alternate the Dry with the buttermilk into the Wet ingredients, beginning and ending with the Dry. Pour into the prepared pan and sprinkle the nuts over the top. Bake for 70-80 minutes, testing with a skewer at 70. If it comes out of the bread clean, remove from oven, let sit for 15 minutes, then lift with the parchment and let it cool (if you choose!) on a wire rack. NOTE: the nuts get soggy on the leftover bread when it’s packaged for storing. The bread is still tasty, but the thrill is not the same.

Pumpkin Rum Raisin Honey Walnut Bread before the bake

If a reader wants to make the Pumpkin version, please comment and I’ll find and photo the recipe. It is my original recipe, but could easily be done with any recipe for pumpkin bread. For rummed up raisins, put a cup of golden raisins in a glass jar, add cheap rum to the top of them, put the lid on and ignore it for a few/several months. The raisins plump with flavor and the alcohol bakes out while the breads are in the oven.

*Both of the Fresh Gourmet Honey Roasted nut packets were purchased in the “Salad Toppings” section of the produce department in major grocery chains. I never gave a thought to putting them on a salad!

** My Instagram is @craneladyseattle I set it up to share my photos of the construction cranes in Seattle, then we spent a long time in lockdowns and I couldn’t ride the bus downtown in safety, so I began to add the Baking photos. Now it’s a mix.

https://www.instagram.com/craneladyseattle/


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