Thursday, October 16, 2014

Pumpkin-Carrot Bread with Pecan-Almond Streusel

Carrot-Pumpkin Cake with Cider and Olive Oil (inspired by Smitten Kitchen)

1 1/3 cups whole wheat flour
1 cup all-purpose flour
3/4 teaspoon  table or fine sea salt
2 teaspoons baking powder
2 teaspoon ground cinnamon
1/4 teaspoon ground or a bunch of gratings of whole nutmeg
1/8 teaspoon ground cloves
1/2 cup olive oil
1/2 cup applesauce
1/2 cup pureed pumpkin
3 Tbs maple syrup
2 large eggs
1 cup  apple cider
1 teaspoon vanilla extract
2 cups packed coarsely grated carrots from about 12 ounces (3 meaty/large or 6 to 7 slim or 340 grams) whole, peeled ones

Olive oil or nonstick cooking spray for baking pan

For the Streusel: (inspired by Williams Sonoma

·       1/3 cup all-purpose flour
1/3 cup firmly packed light brown sugar
1 tsp. ground cinnamon
Pinch of kosher salt
6 Tbs. (3/4 stick) cold unsalted butter, cut into small chunks
1/2 cup chopped pecans + 1/2 cup sliced almonds, lightly toasted 
Heat oven to 350 degrees. Coat a 9×5-inch loaf pan with olive oil or a nonstick cooking spray.

In a large bowl, whisk together flour, salt, baking powder, cinnamon, nutmeg and cloves. In a medium bowl, whisk together olive oil, applesauce, pumpkin, eggs, cider and vanilla. Stir grated carrots into wet ingredients until evenly coated, then stir wet ingredients into dry just until no floury bits remain.
Pour into prepared pan.

Mix together ingredients for streusel and cover the top of the batter.

Bake for 60 to 70 minutes, until a skewer inserted into the center comes out batter-free. Let cool in loaf pan for 20 minutes, then cool the rest of the way on a rack. Loaf should keep at room temperature for a few days, and longer in the fridge. It’s even more moist on the second day.