Pumpkin bread ideaPosted: 6 October 2011
Now that Halloween and Thanksgiving are coming up I’m jonesing for some pumpkin spice bread. My favorite is an outstanding recipe, the Pumpkin Gingerbread in Maida Heatter’s New book of great deserts. It’s out of print but you can get it used. My plan is to “merge” it with the Butter Bran Bread from Bernard Clayton’s The complete book of breads. I’m thinking that I’ll start with his recipe, for the most part, not use the 1/3 cup or so of cornmeal his calls for, use 1 cup of pumpkin, and then enough milk to make a reasonable batter. Something like this:
|1 1/2 cups||sugar|
|2 cups||wheat bran|
|1/2 teaspoon||baking soda|
|1/2 teaspoon||baking powder|
|2 teaspoons||powdered ginger|
|1/4 teaspoon||dry powdered mustard|
|1 cup||pumpkin puree|
|1 cup||walnut pieces|
Mixing will be the usual Maida Heatter drill. Sift together the dry ingredients and mix and set aside. Cream the butter, add the sugar and cream some more, add the eggs and mix well. Mix in half of the dry ingredients mixing only until just incorporated, then mix in the milk, then mix in the remaining dry ingredients mixing only until just incorporated. Add the pumpkin and mix only until just incorporated. Remove the bowl from the mixer and stir in the nuts. Spoon into a greased loaf pan and bake in a 375 oven for 45 minutes.
I won’t be able to follow Maida Heatter’s careful mixing instructions since I don’t know how much milk it will need but hopefully “incorrect mixing” won’t matter too much. I’m also thinking of using barley flour instead of wheat flour.
My penciled in notes say that it tastes better after it’s spent a day well wrapped, in the fridge.
I’ll report back when I make it, successfully.
This also got me thinking that I could try using some pumpkin puree in my rusks recipes. A half cup of it, then however much water is needed to make a proper dough.