This recipe is from a baking book Sur La Table recently released. And the recipe appeared in Gourmet or Bon Appetit, don't worry I'll figure it out by the end of the post.
Back to the bread. Whenever a recipe states that it yields one loaf and there is a lot of batter, my inner baker says "...no, no that's too much batter for one pan!" But like the rule follower that I am, I always add the batter to the pan which proceeds to spill over sometime during the baking.
So when this particular recipe said the same thing and the batter amount was startling, I still followed the rules. But made a promise to myself that if the batter spilled over I would never over rule my inner baker voice again.
Even as I placed the pan in the oven I said to myself "...this is going to spill over and make a mess in the oven." Well, this recipe is either fool proof or the baking gods were feeling sorry for me, because it came out of the oven perfect. With a shameless high dome, a slightly cracked top showing a sneak peak of it's yummy insides, and perfect square ends.
I was so impressed with the results that I went to the bookstore to see this book (The Art And Soul Of Baking by Cindy Mushet) for myself. And have now added it to my wish list for Christmas. Yes, my mind is already on Christmas but more on that later. For now enjoy the Perfect Pumpkin Raisin Bread.
P.S. I am not a fan of walnuts, so I replaced the "called" walnut amount with raisins.
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