Pumpkin Pistachio Loaves with Tahini Frosting | Anolon

Pumpkin Pistachio Loaves with Tahini Frosting | Anolon


-Hi, I’m David.
-And I’m Marge.
And we’re chefs, recipe developers, and cookbook authors.
And you’re here with us in our home kitchen.
Thanks for joining us while we bake cardamom pumpkin mini loaves with tahini frosting.
We were inspired to bake them when we saw Anolon’s new Eminence Bakeware line.
We read this really interesting statistic
about the Eminence line.
Which is that is holds it’s nonstick for ten
times longer than typical nonstick bakeware does.
And so we thought we’d put it to the test
with mini loaves, which can be kind of tricky
to get out of the pan.
Making loaves is fairly simple.
We start with canned pumpkin, not pumpkin pie mix which has spices we don’t want.
First we’ll combine the butter and sugar,
cream it together.
Then beat in the eggs and vanilla.
Add the pumpkin and orange zest and beat it until it’s really well mixed.
Now it’s time for the dry ingredients.
We’ll combine the flour, cinnamon, cardamom, baking powder, baking soda, and salt.
And now add the dry ingredients into the butter mixture.
We’ll beat it until it’s just combined, and
fold in the pistachios.
We also really love the feature of these extended handles, which means I can take something
hot out of the oven and I grab it with my
pot holders, but I don’t squish my cakes or
loaves, or whatever’s in there.
OK, these have cooled a little bit so now
we’re really going to put the nonstick to
the test.
Here we go, we’re going to flip it over.
Give it a little tap, and…
beautiful!
The great nonstick coating is both inside
and out, and makes this a breeze to clean.
Especially all the little nooks and crannies.
So, while these were in the oven, I knew I
wanted to top them with something colorful
and delicious, but I didn’t want rainbow sprinkles, so instead
we’re using fresh pistachios and orange zest.
OK, I think these look really pretty.
Yeah, but how do they taste?


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