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Chocolate Pumpkin Bread with Hazelnuts and Chocolate

A sophisticated masterclass in enriched yeast-bread architecture. By marrying the earthy sweetness of pumpkin puree with the mechanical lift of active dry yeast and the depth of dark chocolate and toasted hazelnuts, we achieve a moist, complex loaf designed for the celebratory fall table.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Wait Time (Rising) 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

The Leaven
  • ¼ cup maple syrup room temperature
  • 2 ¼ teaspoons active dry yeast
  • 1 cup warm water 105-110°F
The Flour & Spices
  • 2 ¼ cups bread flour
  • 1 ¼ cups whole wheat flour
  • 1 teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
The Inclusions & Base
  • 1 cup pumpkin puree
  • 1 cup hazelnuts chopped
  • 1 cup mini semi-sweet chocolate chips
  • Vegetable oil spray for the bowl and pan

Method
 

Bloom the Yeast
  1. In a measuring cup, combine the maple syrup and warm water.
  2. Sprinkle the active dry yeast over the liquid.
  3. Allow the yeast to bloom and foam for 10 to 15 minutes.
Develop the Dry Foundation
  1. In a large ceramic bowl, whisk together the bread flour and whole wheat flour.
  2. Incorporate the chopped hazelnuts, mini chocolate chips, salt, and all spices until evenly distributed.
The Architectural Combine
  1. Place the pumpkin puree into a separate large bowl and whisk in the bloomed yeast mixture.
  2. Pour the wet ingredients into the dry ingredients.
  3. Utilizing a sturdy spatula, bring the dough together until it forms a cohesive, sticky mass.
Technical Kneading & First Rise
  1. Sprinkle a generous amount of flour onto a clean marble prep surface.
  2. Transfer the dough to the surface and knead for 2 to 3 minutes until it comes together and the stickiness subsides.
  3. Place the dough into a bowl coated with vegetable oil spray.
  4. Cover with plastic wrap and move to a warm, undisturbed place to rise for 1 hour.
The Fold & Second Rise
  1. Remove the dough from its warm environment.
  2. Using a spatula, gently fold the dough onto itself while rotating the bowl for 8 to 10 turns to redistribute the internal gases.
  3. Cover again and allow the dough to rise for a final 30 minutes.
The Thermal Execution
  1. Preheat the oven to 375°F.
  2. Coat an 8 ½ x 4 ½-inch loaf pan with vegetable oil spray.
  3. Transfer the dough to the pan and bake for 35 to 40 minutes until the top is deep golden brown and the loaf sounds hollow when tapped.
  4. Cool completely on a wire rack before slicing to ensure the interior crumb sets properly.