Chestnut Bread
We went foraging for chestnuts the other day. Just check out these babies. The beautiful, glossy nuts live inside these spiky burrs.
We all pitched in to harvest these guys and simply prepared them by taking a sharp paring knife and scored the underside (flat belly). They then get roasted at 400 degrees for 25-30 minutes. The smell of roasting chestnuts is a gorgeous scent to take in and when they’re just right, roasted chestnuts are sweet and buttery. However, we had nearly 10 pounds leftover even after sharing them with our neighbors and I decided that I would turn some into a few loaves of sweet bread. The results were so delicious. The thick creamy puree imparted a unique flavor to the bread that though wasn’t altogether sweet and custardy like banana bread, was rich and reminiscent of sweet potato or pumpkin bread.
It seems that the preference for chestnuts in the states can be very divided. It’s a much-loved nut overseas as I’ve seen it in everything from French macarons to asian ice creams and I personally think they’re delightful. I think it’s a true shame that they’re not more popular here than they are. Their occasional appearance in holiday stuffing makes me sad. I know I always look forward to sharing chestnuts with my mother who is by far the biggest fan I’ve ever met. She was a very sickly child and always reminds us when we eat chestnuts how they were one of the few things she could stomach. We can spend hours chit chatting, cracking chestnuts, nibbling on them and completely forgetting the time. They’re much easier to peel when they’re first cooked and hot, particularly their second fuzzy coat so even when they’re a bit warm to touch, we sacrifice the tips of our fingers all for the love of these nuts, haha.
On this particular day, I separated my glorious piles of freshly peeled chestnuts and create a puree with some of them. To do so, you take 2 cups of your roasted nuts, 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 if desired.
- 4 room temperature eggs
- 2 c sugar
- 1 c canola/veggie oil
- 2 c unbleached flour
- 2 ts baking soda
- 1½ tsp cinnamon
- ½ tsp nutmeg
- 1 tsp fine salt
- 2 c chestnut purée
- 1 tsp vanilla extract
- In your first bowl, blend together your eggs and sugar. Slowly pour in your Oil/Butter.
- In your second bowl, sift together all of your dry ingredients: flour, baking soda, spices, and salt.
- In three separate additions, tip your second bowl into your first bowl to combine, taking care not to over mix.
- Lastly stir in your purée and splash in your vanilla.
- Bake in a well greased loaf pan at 350 degrees for 50-60 minutes.
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Love it. Chestnuts ARE the best. Will try your beautiful loaf as soon as I can get some Thanks for posting this. And your goodies look yummy too! Have a very merry CHRISTMAS!
Thanks for doing another awesome giveaway! Your Dad is so sweet. :]
Woops I didn’t mean to rate it haha
I can’t say I’ve ever had a chestnut?
Hi Angie, wow… love your giveaway. Excellent… look so good.
Your chestnut cake look mouthwatering. The cinnamon with nutmeg sure paired very well, can imagine your kitchen must be very fragrant while you baked this cake. I love the roasted chestnut, nice to munch when go nothing better to do.
Fresh chestnuts are a bit of work. But boy, are they worth it for a true taste of the season.
Uru is fantastic, isn’t she?
Thanks so much for posting that picture of the chestnuts before they are extracted from the nut. i had no idea that they had a green covering on them. Your bread sounds gorgeous and just perfect with a cup of tea. Have a super weekend. BAM
Thank you for this yummy and perfectly delicious guest post my friend it was awesome
I saw you on Uru’s blog, I was excited! But super jealous of your chestnuts. This giveaway is so fun! I meet all of the qualifications-woohoo!
I’ve never seen chestnuts with all those spikes on them!
I saw your lovely chestnut bread on CCU’s blog – it looks sooo yummy and moist! and I had no idea that chestnuts looked like that before they were harvested heheh you learn something new every day!
This bread looks so good. Wish I could get chestnuts here. I just found raw peanuts, after about 15 different stores…geesh!!
Beautiful plant with wonderful nuts! I LOVE chestnuts Angie! Even our little doggie we dig sit for( My great nieces dog ) her name is chestnut. Your DAD is quite a guy! Delicious sounding recipe thanks for sharing. Have a great week end!
Love.
Les.
Great looking loaf!
I so love the scary pokemon comment. Chestnuts are soo good and I will devour anyhting sweet made with chesnut puree. The loaf looks amazing.
lol, it’s automatically what I thought of when I looked at it.
Thanks =)
That’s so cute! Hope you enjoyed yours, Les!
That’s so cray-cray. I’m looking forward to seeing what you come up with =)
I was kinda shocked too, lol.
First time for me too.
That is perfect + awesome =)
Happy and yummy all around =)
I know I had like 4 slices with tea, latte, almond milk…(I don’t discriminate) haha
Her focus is incredible!
I second that!
or if you’re me…stuffing bits into your mouth every 2 seconds haha
they’re lovely. soft and sweet…it’s incredible straight up after they’ve been roasted and still hot.
LOVE pops! Thank YOU Tiana for the rate (in any event) =)
A very merry Christmas to you!!! =)
I didn’t realise that that is how chestnuts grow. That is awesome! They do look like pokemons
I Loved it!! I love any ting9 I -E CHESTNUT mashed potatoes ) chestnut Angie.
Newman-O’s! I cannot express to you how much I love Paul Newman.
Not to mention what a hoooottie he was!
all of ’em =)
Angela, I get a kick out of the way you write — and bake! (Saw your guest post on Go Bake Yourself and had to visit!) Although I’m not here for the giveaway (sweet as it is), I just wanted to say howdy and Happy Holidays!
That is the sweetest thing ever! Howdy back and I hope you and yours have an amazing Holidays!