And so the pumpkin/squash bender continues right here at Teaspoon of Spice. A little bit sampler: Serena’s superb Entire Pumpkin Cheddar Gratin. Butternut Squash Apple Soup paired with a fall apple salad. These addicting Baked Pumpkin Donut Holes from The Craving Chronicles (okay, so I swapped in some leftover mashed candy potato however they had been nonetheless superb.)
Subsequent up: pumpkin bread as in yeast bread – vs. the standard candy and dessert-like pumpkin bread. The inspiration got here from Poet Within the Pantry’s inviting Pumpkin Bread with Cinnamon Walnut Swirl. Right here’s my adaptation for these of us who don’t have bread machines (titled “double” for double the pumpkin goodness – combined into the dough and the cinnamon sugar swirl.)
Dough:
- 1/2 cup lowfat milk, barely warmed
- 1 bundle dry yeast
- 2/3 cup canned pumpkin
- 1 giant egg
- 2 tablespoons unsalted butter, softened
- 3 tablespoons brown sugar
- 1/2 teaspoon floor cinnamon
- 1/4 teaspoon floor nutmeg
- 1/4 teaspoon floor ginger
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1 cup white complete wheat flour
Swirl:
- 1/2 cup brown sugar
- 1/3 cup canned pumpkin
- 2 tablespoons cinnamon
- In giant mixing bowl, add milk and yeast. Let sit 10 minutes.
- Add 2/3 cup pumpkin, egg, butter and brown sugar. Combine nicely.
- Add cinnamon, nutmeg, ginger and salt. Add 2 cups white flour and blend collectively.
- Add white complete wheat flour, mixing in 1/4 cup at a time.
- To knead, both use the dough hook in stand-up mixer, or hand knead on a flour floor for five – 10 minutes. Roll into giant ball
- Grease a big bowl, add dough, cowl with plastic wrap and let rise in dry, heat place for 1 hour.
- To make swirl, combine collectively brown sugar, pumpkin and cinnamon, put aside.
- Roll dough out on flour floor into 10×20 inch rectangle.
- Unfold cinnamon/pumpkin/sugar combination evenly over the dough leaving 1/2-inch border across the edges.
- Beginning at brief finish, roll up dough tightly, pinch seams, kind a loaf and place into right into a greased 9×5-inch loaf pan.
- Cowl and let rise for 45 minutes in dry, heat place.
- Preheat oven to 400 levels F. Bake for 25 – half-hour or till bread sounds hole when tapped.
- Take away from pan and funky on wire rack.
Unfold bread with apple or pumpkin butter, jam or peanut butter…or take pleasure in as is!
