Cranberry Walnut Pumpkin Loaves Recipe For Chicken

CRANBERRY WALNUT PUMPKIN BREAD

Steps:

• In a bowl, beat pumpkin, sugar, milk, eggs and butter. Combine dry ingredients; stir into pumpkin mixture. Fold in walnuts and cranberries. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 70 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes; remove to a wire rack to cool completely.

BONELESS CHICKEN BREAST IN CRANBERRY, WALNUT, AND PIPIAN SAUCE

Steps:

• Put the chicken breasts in a large, deep saute pan with onion, garlic, bay leaves, and salt. Pour just enough water to cover the chicken into the pan, bring to a boil, and boil until chicken is fully cooked through.
• To serve, slice each chicken breast into 3 or 4 pieces. Ladle some of the Cranberry, Walnut, and Pipian Sauce onto each serving plate and top with the sliced chicken breast. Garnish with fresh herbs, if desired.
• Preheat the oven to 165 degrees F.
• On a baking sheet, mix together all ingredients except the sesame seeds, Mexican chocolate, and salt and pepper. Roast in the oven for 2 hours. (The sesame seeds should be roasted separately.)
• Put all roasted ingredients, plus the sesame seeds, into a blender. Blend until smooth and then strain. Transfer the sauce to a medium saucepan and boil for 1 hour.
• Add the chocolate tablets, season, to taste, with salt and pepper, and continue boiling for an additional 30 minutes. This sauce also goes very well with fish.

CRANBERRY-WALNUT PUMPKIN LOAVES

Steps:

• Note: This bread has an overnight rise.
• [b]Mixingand Kneading[/b]: whisk 2 2/3 cup flour with the cinnamon, nutmeg and salt.
• Set aside.
• Sprinkle the yeast on the water and allow to bloom about 5 minutes.
• In a mixer with the paddle attachment, cream the butter and sugar on medium speed until light.
• Add the pumpkin and egg and beat until well blended.
• Don't be concerned if the mixture looks curdled.
• Set the mixer to low speed and add the yeast, then begin to add the dry ingredients about 1/2 cup at a time.
• As soon as the mixture starts to form a dough that comes together, scrape the paddle clean and switch to the dough hook.
• If your dough doesn't come together (it might be because the pumpkin had too much liquid) add a bit more flour, a tablespoon at a time, until it does.
• Mix and knead the dough on med-low spped for 10-15 minutes, scraping down the bowl and dough hook now and then.
• At the start, the dough will look more like a batter than a dough, but as you continue to work, it will develop into a soft, very sticky dough that will ball up on the hook.
• The dough develops much the way brioche does.
• With the machine on low speed, add the walnuts and raisins, mixing only until incorporated, about 1 minute.
• Add the cranberries and mix as little as possible to avoid crushing them, although some cranberries will pop and stain a patch of the dough red; think of this as charming and proceed.
• [b]FirstRise[/b]: scrape the dough into a lightly buttered large bowl, cover tightly with plastic wrap and set aside at room temperature to rise until nearly doubled- 2-3 hours.
• [b]Chillingthe dough[/b]: when the dough has doubled, fold it over on itself a couple of times to deflate it, wrap it tightly in plastic and refrigerate overnight.
• [b]Shapingthe dough[/b]: at least 6 hours before you want to begin baking, remove the dough from the refrigerator.
• Leave it covered, in its bowl, until it reaches at least 64 degrees F.
• on the insta-read thermometer.
• This will take as long as 3-4 hours- don't rush it.
• If you don't have an insta-read, look for the dough to be slightly cool and just a little spongy.
• Lightly butter 2 loaf pans.
• Working on a lightly floured surface, divide the dough in half and pat each piece of dough into a rectangle, keeping the short end facing you.
• Start at the top and roll the dough toward you and seal the seam by pressing it with your fingertips.
• Seal the ends, then place each roll in the pans, seams down.
• [b]SecondRise[/b]: cover the pans lightly with a kitchen towel and allow to rise at room temperature for 1 1/2 to 2 hours or until the dough has nearly doubled.
• It will rise to just above the rim of the pans.
• [b]Baking[/b]:preheat the oven to 350 degrees F.
• Bake about 50-55 minutes or until deep golden.
• Remove the pans to cooling racks.
• After resting 5 minutes, turn the loaves out of the pans to cool to room temp.
• The breads can be kept at room temperature for a day or two or frozen, wrapped airtight, for up to 1 month.
• Thaw, still wrapped, at room temp.
• NOTE 1: I have made this bread in small loaf pans and given them as gifts.
• They will bake in about 30 minutes if formed into the small loaves.
• NOTE 2: The rising times are approximate.
• They definitely rise on the longer side of the time-table, but whatever you do, dont' rush the rising.
• Give yourself 2 full days to make this.
• But- the result will be totally worth it.

PUMPKIN CRANBERRY LOAF

Steps:

• Preheat the oven to 350 degrees F. Butter and flour an 8 1/2-by-4 1/2-inch loaf pan.
• Put the butter in a small skillet over medium-low heat. Melt the butter and let simmer until the butter browns (you'll see tiny tan/light brown specks at the bottom of the skillet and the butter will smell nutty), 5 to 8 minutes. Remove from the heat and let cool completely.
• Combine the brown butter, pumpkin, brown sugar, maple syrup, vanilla and eggs in a large bowl. Whisk until smooth. Whisk together the all-purpose flour, whole wheat flour, baking powder, pumpkin pie spice, salt and baking soda in a separate bowl. Add to the wet ingredients and whisk until smooth (but don't overmix). Scrape into the prepared loaf pan and smooth the top. Press the cranberries into the top and sprinkle evenly with the turbinado sugar.
• Bake until the top is browned and crusty and a tester inserted in the center comes out clean, 50 to 55 minutes. Cool on a rack for 15 minutes, then unmold and cool completely.

MOM'S FRESH CRANBERRY-PUMPKIN BREAD

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pan with cooking spray.
• Combine flour, sugar, pumpkin pie spice, and baking soda in a large bowl.
• Combine pumpkin puree, eggs, milk, and oil in a separate bowl. Add to the dry ingredients and beat until well combined. Add cranberries and stir to blend. Divide batter between the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes, then remove to cooling racks to cool completely.

PUMPKIN CRANBERRY BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9x5 inch loaf pans (or 4 mini loaf pans).
• In a mixing bowl, combine flour, pumpkin pie spice, baking powder and salt.
• Combine eggs, sugar, pumpkin and oil in small mixing bowl, beat until just blended. Stir the wet mixture into the dry with a wooden spoon until batter is just moistened. Fold the cranberries and walnuts into the batter. Spoon the batter into the prepared loaf pans.
• Bake in preheated oven for 50 to 60 minutes. (If using mini loaf pans, begin checking bread after 25 minutes.)

PUMPKIN CRANBERRY BREAD LOAF

Steps:

• Preheat oven to 350°F.
• Combine the first 6 ingredients in a large bowl; make a well in center of mixture.
• Combine pumpkin, water, oil, vanilla, and egg whites; add to dry ingredients, stirring just until dry ingredients are moistened.
• Fold in cranberries.
• Pour batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle pecans over batter.
• Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean.
• Let cool in pan 10 minutes on a wire rack; remove from pan, and let cool completely on wire rack.