Tasty Fall Treats From The Bird Bakery
STUDIO CITY (CBSLA.com) — Celebrate the season with fall-themed treats!
Elizabeth Chambers, of the wildly popular Bird Bakery in San Antonio, Texas, visited the KCAL 9 studios Friday with some tasty treats.
BIRD Bakery Pumpkin Pecan Breakfast Loaf
5 cups all-purpose flour
4 1Ž2 cups white granulated sugar
2 1Ž4 teaspoons fine salt
3 teaspoons baking soda
1 1Ž2 teaspoons cinnamon
1 1Ž2 teaspoons nutmeg
1 1Ž2 teaspoons vegetable oil
6 large organic eggs
1 cup water
29 ounces organic pumpkin puree
1 1Ž2 cups pecans, halved, plus extra chopped finely for garnish
Preheat the oven to 350 degrees. In a large bowl, whisk together sugar, flour, baking soda, salt, cinnamon, and nutmeg . Set aside.
In a medium bowl, combine the oil and water, Add eggs, one at a time, beating well after each addition. Gradually add the pumpkin, mixing well.
Pour the liquid mixture into the large bowl with the dry ingredients. Once combined, stir in the pecans.
Spray loaf tins with cooking spray and line with parchment, leaving about 2 inches of excess on either side. Pour the batter until the tin is 3Ž4 of the way full, smoothing the top. Bake for 1 hour 15 minutes, adding chopped pecans to the top after 1 hour (cover with foil if over-browning). Transfer pan to wire rack and let cool completely. Slice in one-inch pieces and serve. Enjoy!
BIRD Bakery Granola
5 cups old-fashioned oats
2 cups unsweetened coconut flakes
2 cups unsalted pistachios
2/3 cups unsalted pumpkin seeds
1 tablespoon sea salt
1/2 cup packed light brown sugar
1/2 cup pack dark brown sugar 2/3 cup organic grade a maple syrup
2/3 cup organic extra virgin olive oil
1 1⁄2 cups dried cherries
Heat oven to 275°. Line two baking sheets with parchment; set aside. In a large bowl, mix together oats, coconut, pistachios, pumpkin seeds and sea salt. set aside.
In a small saucepan, combine sugar, maple syrup and olive oil, stirring over low heat until the sugar dissolves completely. pour over oat mixture. Stir well.
Spread onto sheets evenly. Bake until golden, about 20-25 minutes, rotating pan once at 10 minutes. Cool at room temperature. Break up granola; sprinkle with dried cherries. store in an airtight container. Enjoy!
