* Exported from MasterCook *
Bread, Pumpkin Bread with a Pumpkin-Pecan-Cranberry Swirl
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Desserts Fruit
Holidays Nuts
Posted Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup whole milk -- lukewarm
1/2 teaspoon granulated sugar
1 1/2 tablespoons active dry yeast -- 2 pkts
1 stick unsalted butter -- (6T softened, 2T melted)
1/4 cup dark brown sugar
1 1/2 teaspoons kosher salt
1 teaspoon freshly grated nutmeg
1 teaspoon finely grated orange zest
1 large egg
1 teaspoon pure vanilla extract
2 cups pure pumpkin puree
4 3/4 cups bread flour -- plus more for dusting
3 tablespoons pure pumpkin puree
2 tablespoons unsalted butter -- softened
1/2 cup turbinado sugar
1 cup pecan halves
1/2 cup dried cranberries
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
The festive twist on cinnamon-swirl bread makes this loaf special
enough for a holiday brunch, but don't limit yourself. A toasted,
buttered slice can warm up any chilly morning.
ACTIVE: 45 min
TOTAL: 4 hr
SERVINGS: Makes one large 10" Loaf
TIME: Plus Cooling
This can be made ahead
In a small bowl, stir the milk with the granulated sugar and the
yeast. Let stand for 5 minutes, until the yeast is foamy. Meanwhile,
in a standing mixer fitted with the paddle, cream the 6 tablespoons
of butter with the brown sugar, salt, nutmeg and orange zest at
medium-high speed until light in color, about 2 minutes. Add the egg
and vanilla and beat for 1 minute more. Add the pumpkin puree and
beat until incorporated. Pour in the yeast mixture and beat at low
speed to fully incorporate. The mixture will look curdled.
Switch to the bread hook. Add the 4 3/4 cups of bread flour and knead
at low speed until nearly incorporated. Increase the speed to medium
and knead until the dough is smooth and shiny, about 8 minutes; it
will be very soft, but it should not be sticky.
Brush a large bowl with some of the melted butter and turn the dough
out into it. Cover with plastic wrap and let rise in a warm place for
about 1 1/2 hours, until doubled in bulk.
Using a rubber spatula, mash the pumpkin puree with the softened
butter in a small bowl. In a food processor, combine the turbinado
sugar with the pecans, cranberries, cinnamon and ginger and pulse
until the nuts are finely ground.
Preheat the oven to 350F. Butter a 10x5" loaf pan. Press down the
risen dough and turn it out onto a lightly floured surface. Gently
press it into a rectangle and sprinkle with flour. Roll out the dough
to a 12x18"rectangle. Spread the pumpkin butter over the dough and
sprinkle with the swirl mixture. Starting with a short side, tightly
roll the dough up to form a 12" log. Pinch along the seam to seal.
Fit the loaf into the prepared pan, seam-side down, tucking the ends
underneath. Loosely cover with plastic wrap and let rise for 30
minutes, until the bread has domed above the edge of the pan.
Brush the top with melted butter and bake in the center of the oven
for about 1 hour, until the top is a deep golden brown and the bottom
of the pan sounds hollow when tapped. Let the loaf cool in the pan
for 5 minutes; then unmold it onto a rack and let cool completely
before slicing.
S(Internet Address):
http://www.foodandwine.com/recipes/raised-pumpkin-bread-with-a-pumpkin-pecan-cranberry-swirl
Yield:
"10 -inch loaf"
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Per Serving (excluding unknown items): 504 Calories; 21g Fat (36.7%
calories from fat); 11g Protein; 70g Carbohydrate; 3g Dietary Fiber;
53mg Cholesterol; 301mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0
Lean Meat; 1 Vegetable; 0 Fruit; 0 Non-Fat Milk; 4 Fat; 1 Other Carbohydrates.
NOTES : 2016 - 0523