Guest Post #4: Chestnut Bread

So my friends, once more my exams have come but at least instead of lasting 3 weeks, they are only lasting a week  

In order to have some preparation time and all that, I would like you all to give a warm welcome to some stunning guest posts ranging from sweet to savoury (or should I say savoury to sweet) with a little surprise in the middle for you all!

As always, see you all on the other side mes cheris!

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So while I am not here today, let me introduce you to one of the bubbliest, coolest and all round awesomest (is that even a word?) bloggers – Meet Angela who blogs at The Squishy Monster!

She is so versatile in her cooking, like her byline claims, she really does blog ‘Cupcakes to traditional Korean dishes’ and each one is a work of art OR seen through a totally fabulous vlog (video blog!). But I have said enough and you probably want to actually hear from her, herself, so ladies and gentlemen, roll out the red carpet for Angie

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If Starbucks can start serving Pumpkin Spice now (which makes me dance a little jig in my head), I thought to myself, “Self, we can also bake a Chestnut loaf.”  Pops actually went on an adventure the other day to pick some himself as he’s pretty sweet on my Mama and these are her favorite nuts

These beautiful, glossy nuts live in these spiky burrs–they look like scary Pokemons, LOL.

Pops did the hard part.  He picked, extracted, and roasted these babies for us.

To prepare, he took a sharp paring knife and scored the underside (flat belly) and roasted them at 400 degrees for 25-30 minutes.

To create the Chestnut puree, take 2 cups of your roasted Chestnuts, 1/2 c Sugar, 2 c Water and bring it to a boil on low for another 25-30 minutes.  Cool, blend (or blitz in a processor), and strain through a sieve.

Chestnut Bread

Ingredients:

• 4 Room Temperature Eggs
• 2 c Sugar
• 1 c Canola/Veggie Oil or Melted Butter
• 2 c Unbleached Flour
• 2 ts Baking Soda
• 1 1/2 tsp Cinnamon
• 1/2 tsp Nutmeg
• 1 tsp Fine Salt
• 2 c Chestnut Purée
• 1 tsp Pure Vanilla Extract

Method:

1. In your first bowl, blend together your Eggs and Sugar.  Slowly pour in your Oil/Butter.
2. In your second bowl, sift together all of your dry ingredients: Flour, Baking Soda, Spices, and Salt.
3. In three separate additions, tip your second bowl into your first bowl to combine, taking care not to over mix.
4. Lastly stir in your Purée and splash in your Vanilla.
5. Bake in a well greased loaf pan at 350 degrees for 50-60 minutes.

I had mine with a cup of Chai and enough Apple Butter to make any Mama gape at you in crazy wonder (but The Squishy Monster says it’s ok)!

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Oh wow, I think I am falling in love with chestnuts all over again. So moist, delicious and nutty, I love this bread and I think you all did too
Thank you so much for sharing your memories, stories and delicious recipe, Angie, I certainly look forward to more from your fantastic blog and if you want to too, just visit The Squishy Monster

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