This is breaking news! Did you know the pumpkin puree you got at the grocery store is NOT pumpkin? Apparently, it is a combination of all types of squash. WHO KNEW? I feel betrayed, lied-to, conspired against! Well, not really. The canned stuff is still pretty good, and has been a staple for all my pumpkin treats for as long as I can remember.
Now, you can make your own puree, from your very own pumpkins, but this seems just a little bit too over-the top for me.
So…. BRING IT ON, SQUASH… I can take it! Let’s open a can of puree and dive right in, shall we? I CANNOT WAIT, as home baked bread is a real holiday treat for me! I remember my early days in the catering business. Our signature corporate holiday baskets included at least one mini-loaf of pumpkin quick bread.
We baked hundreds of these each season. But I also love yeast bread, especially when it is laced with a bit of sweetness. I’ve told you the story of Sammy’s favorite “Sammy Bread”, a loaf of sour dough bread, sweetened with cinnamon-sugar and frosted with a sugary glaze. We look forward to placing a loaf in our basket every week from the Farmer’s Market.
I recreated it at home, with a can of fake pumpkin puree, wink wink. It’s SO YUMMY, toasted and slathered with butter, or battered and fried ala French toast. Use leftovers to create a toasted crouton for your bowl of ice cream, or as the lead ingredient in custardy pumpkin bread pudding.
But first, make this bread – it’s a recipe born of two cravings: pumpkin bread and cinnamon bread, married together in the sweetest fall recipe you could possibly imagine.
With Hazelnuts and Chocolate
Yield 1 loaf, about 12 slices
2 ½ hours before you can eat the bread!
¼ cup maple syrup, room temperature
2 ¼ teaspoons active dry yeast
2 ¼ cups bread flour
1 ¼ cups whole wheat flour
1 cup hazelnuts, chopped
1 cup mini semi-sweet chocolate chips
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon kosher salt
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 cup pumpkin puree
Pour the maple syrup into a measuring cup. Sprinkle with yeast. Add I cup warm water. Allow the yeast to bloom (foam) about 10 to 15 minutes.
Whisk together the flours, nuts, chocolate, spices and salt in a large bowl.
Place the pumpkin into a bowl. Whisk in the bloomed yeast. Pour the wet ingredients into the dry ingredients. Use a spatula to bring the dough together. Sprinkle your work surface with a generous amount of flour. Pour (the sticky) dough onto the flour and knead the dough until it comes together, and no flour shows through, about 2 to 3 minutes. Place the dough into a bowl coated with vegetable oil spray. Cover with plastic wrap and move to a warm place to rise for 1 hour. I use the warming drawer on the proof setting for this.
After an hour, remove the dough from its cozy hide-out and use a spatula to fold the dough onto itself while your turn the bowl, about 8 to 10 turns. Cover again with plastic and move the bowl back to the warm place to rise for another 30 minutes.
Preheat the oven to 375°. Coat an 8 ½ x 4 ½ x 2 ½-inch with vegetable oil spray. Use a spatula to transfer the (still pretty sticky) dough to the loaf pan. Bake until the top is golden brown, about 31 to 40 minutes.