It's hard not getting caught up in pumpkin fever.
It is after all so seasonal just like the changing colors of autumn. It doesn't matter that it's available in cans all year around. The fact of the matter is that I am only ever compelled to buy pumpkin during the season.
And as soon as the it arrives, I whip into a frenzy thinking of every which way to incorporate pumpkin into just about everything that is baked, roasted or stewed.
This yeasty pumpkin bread with raisins, loads of spice and freshly ground cardamom answers to my craving and is just gorgeous toasted for breakfast. In fact, I'm making my favorite cream cheese, maple & hazelnut butter to go with and you should too.
Mind you, this bread is also just the thing the day after Thanksgiving, when you have turkey coming out of your ears & it makes wicked delicious sandwiches with left over cranberry relish, lettuce and thick cut turkey slices.
Now that's my kind recipe - one that comfortably tweaks to the moment. So make this now or bookmark this for later because this delicious bread will be right here waiting for you & your very own perfect moment!
Gather the ingredients (for 1 qty 9" x 5" loaf) :1/4 cup tap water, 1 tbs regular white sugar, 1 tbs active dry yeast, 1/3 cup almond-coconut milk or regular milk, 1 large egg, 1 - 1/2 cups pureed pumpkin, fresh or canned, 2 tablespoons vegetable oil, 2 cups whole wheat flour, 1-1/2 cups all-purpose Flour, 1/4 cup dark brown sugar, 1 tsp salt, 1-1/2 tsp pumpkin spice, 1-1/2 tsp ground cardamom & 1/4 cup golden raisins.
Maple Cream Cheese Butter:
1/2 cup - 4 oz softened cream cheese - regular or reduced fat, 1 tbs butter, softened, 1-1/2 tbs sugar, 2 tbs maple syrup
Beat all ingredients in a bowl till combined either with a spoon or with a hand immersion blender. Taste and adjust the sweetness. Refrigerate till ready to eat, smeared over hot toast.
Proof the yeast: Add the 1/4 cup water in a microwave safe bowl. Microwave for 10 seconds. Add the sugar and yeast and stir to combine. Set aside for 10 mins or so till the yeast rises and swells up.
Egg: Crack into a bowl, discard shell and beat with a fork.
In a large bowl or the bowl of the electric stand mixer fitted with a dough hook, add the whole wheat flour, milk, egg, pumpkin puree, oil, brown sugar, salt, pumpkin spice and ground cardamom. Beat for about 2 minutes till a soft mixture has formed.
Gradually add the remaining 1-1/2 cups of all-purpose flour, a little at a time on medium-low setting till a soft and elastic dough ball is formed.
Good to know: The dough will be quite soft which is OK.
Drizzle 1 tsp oil in a large bowl. Put dough into an oiled bowl & turn once to coat entire ball of dough with oil. Cover with a towel and let rise until doubled, about 1 hour.
Good to know: The microwave is a great place to allow the dough to rest. Just don't turn it on!
Turn dough out onto a lightly oiled work surface or a clean cutting board. Shape dough into a rectangle with the short side facing you. Roll into a tight loaf (like a swiss roll).
Spray a 9" x 5" loaf pan with non-stick baking spray. Place the loaf in the pan and let rise until almost doubled, about 45 mins.
While the loaf is rising, pre-heat the oven to 375 deg F.
Bake in the hot oven for about 30 minutes till the loaf is a light golden brown and hollow when tapped. You can also check that the internal temperature is 190 deg F with an instant-read thermometer.
Immediately remove bread from pan and cool on a wire rack to prevent crust from becoming soggy.
For a shiny crust, brush tops of bread lightly with vegetable oil.
Enjoy toasted with Maple Cream-cheese butter!
Rendolent of pumpkin & cardamom, this beautifully flavored loaf has all the season's goodness in each bite.
With just the right hint of sweetness, perfect crust & texture and raisin surprise, it is delicious as-is, fantastic toasted with the luscious maple cream cheese butter and downright divine when made into french toast the next morning.
Recipe for
Pumpkin, Cardamom & Raisin Sandwich Bread
Preparation time - 20 minutes
Inactive Resting time - 1 hr, 45 mins
Baking time - 40 minutes
Makes 1 large loaf (9" x 5")
Shopping list
1/4 cup tap water
1 tbs regular white sugar
1 tbs active dry yeast
1/3 cup almond-coconut milk or regular milk
1 large egg
1 - 1/2 cups pureed pumpkin- fresh or canned
2 tablespoons vegetable oil
2 cups whole wheat flour
1-1/2 cups all-purpose Flour
1/4 cup dark brown sugar
1 tsp salt
1-1/2 tsp pumpkin spice
1-1/2 tsp ground cardamom
1/4 cup golden raisins
Maple Cream cheese Butter:
1/2 cup - 4 oz softened cream cheese - regular or reduced fat
1 tbs butter, softened
1-1/2 tbs sugar
2 tbs maple syrup
Preparation:
Maple Cream cheese Butter: Beat all ingredients in a bowl till combined either with a spoon or with a hand immersion blender. Taste and adjust the sweetness. Refrigerate till ready to eat, smeared over hot toast.
Proof the yeast: Add the 1/4 cup water in a microwave safe bowl. Microwave for 10 seconds. Add the sugar and yeast and stir to combine. Set aside for 10 mins or so till the yeast rises and swells up.
Egg: Crack into a bowl, discard shell and beat with a fork.
Method:
In a
large bowl or the bowl of the electric stand mixer fitted with a dough
hook, add the whole wheat flour, milk, egg, pumpkin puree, oil, brown
sugar, salt, pumpkin spice and ground cardamom. Beat for about 2
minutes till a soft mixture has formed.
Gradually add the remaining 1-1/2 cups of all-purpose flour, a little at
a time on medium-low setting till a soft and elastic dough ball is
formed.
Good to know: The dough will be quite soft which is OK.
Drizzle 1 tsp oil in a large bowl. Put dough into an oiled bowl & turn once to coat entire ball of dough with oil. Cover with a towel and let rise until doubled, about 1 hour.
Good to know: The microwave is a great place to allow the dough to rest. Just don't turn it on!
Turn dough out onto a lightly oiled work surface or a clean cutting board. Shape
dough into a rectangle with the short side facing you. Roll into a tight loaf (like a swiss roll).
Spray a 9" x 5" loaf pan with non-stick baking spray. Place the loaf in the pan and let rise until almost doubled, about 45 mins.
While the loaf is rising, pre-heat the oven to 375 deg F.
Bake in the hot oven for about 30 minutes till the loaf is a light golden brown and hollow when tapped. You can also check that the internal temperature is 190 deg F with an instant-read thermometer.
Immediately remove bread from pan and cool on a wire rack to prevent crust from becoming soggy.
For a shiny crust, brush tops of bread lightly with vegetable oil.
Enjoy toasted with Maple Cream-cheese butter!
