I've been having a little trouble getting on board with fall this year—because after living through my first Iowa winter, I know that the coming months are going to be COLD. So in an effort to find a positive spin on this seasonal shift, I devoted my Sunday morning to baking. It was in the 50s outside, so having the oven on was actually pleasant, and I was able to remember that there are some things I like about this time of year...like harvest nut muffins and nut breads.

I choose the easiest-looking quick bread from How to Cook Everything, Bittman's Nut Bread, and changed it according to my mood—I cut the sugar in half (knowing that honey is an excellent topping); subbed in pear butter for the canola oil to add moisture and flavor at the same time, added raisins and coconut (and added a bit of apple cider to compensate for the moisture-grabbing tendancies of coconut), increased the cinnamon to an amount I knew I would actually be able to taste, and doubled the recipe to make a loaf for friends of mine who just had a sweet little baby boy.

After eating a slice for breakfast this morning, I put on my brown El Naturalista boots (instead of my Birk metallic sandals) and headed off to work one step closer to becoming a true as a Midwesterner. I'm a little concerned about the volume of baked goods that it seems like I'll be baking (eating) this winter, but I think I'll take it.

Whole Wheat Raisin, Walnut, Coconut Quick Bread
adapted from Mark Bittman's Nut Bread recipe

Canola oil for greasing the pan
1/4 c pear butter (or applesauce)
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
4 t baking powder
1 t salt
2 t ground cinnamon
1/2 c sugar
1 1/2 c milk
1/4 c apple cider
1 egg
1/2 c chopped walnuts
1/2 c raisins
1/2 c shredded unsweetened coconut

1. Preheat the oven to 350. Oil a 9x5 loaf pan.
2. Mix together the flour, baking powder, salt, cinnamon, and sugar. Beat together the milk, pear butter, and egg. Make a well in the center of the dry ingredients and pour the wet ingredients into it. Using a large spoon, combine the ingredients swiftly, stirring and folding rather than beating, stopping as soon as the dry ingredients are moistened. The batter should be lumpy.
3. Gently stir in the walnuts, raisins, and coconut, and pour into the greased pan. Bake for about an hour (start checking for doneness with a cake tester starting at 50 minutes, then every 10 minutes after—baking time can vary). Cool on a rack for at least 10 minutes before removing from the pan. Let cool completely before slicing.

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