This week our Tuesdays with Dorie baking group is roasting pumpkins, chopping walnuts, mixing spices and shaping Cranberry-Walnut Pumpkin Loaves.
The recipe is by the contributing baker Steve Sullivan. In its original, the recipe calls for butter, sugar, egg, raisins, walnuts and fresh cranberries. Upon the first read of the recipe, I was not sure that I would like to use all these ingredients. I wanted to bake simple bread with plenty of cranberries and walnuts (it’s an oxymoron, I know…). And things had to be switched around.
My Mom loves cranberries! However up until two years ago she had not tasted fresh cranberries. So what does the good daughter do? She decides to surprise mom and to bring her some fresh Canadian grown cranberries. She buys cranberries packed in plastic bags without paying attention to the ventilation holes and wraps them in the white shirts of her husband for extra cushioning and off in the suitcase they go. After more than 24 hours of transatlantic travel, the cranberries have shamelessly released their beautiful deep red juices…Dry cleaning, here I come! And if you think the stains came out, guess again. The situation got quite intense…
And to make this bread intense, I used dried cranberries. I also increased the pumpkin puree, used maple syrup, raw walnuts, and pumpkin pie spice – the exact amounts are in the Note below. I served the toasted bread with a very thick spread of pumpkin butter. It’s Fall, after all!
4.5 cups whole wheat flour, 2.5 teaspoons pumpkin pie spice, ½ teaspoon salt, 3 Tbs maple syrup, 450 gr pumpkin puree, 1 cup dried cranberries (rehydrated), 1 cup walnuts, 1 cup water, 2 teaspoons yeast.
To make your own pumpkin pie spice, mix 4 parts cinnamon, 2 parts ground ginger, 1 part allspice, and 1 part nutmeg. Store in a cool and dry place.
If you would like to spread it thick, here is my Pumpkin Butter recipe based on Allrecipes.com.
1200gr pumpkin puree (butternut squash, preferably)
250gr dark brown sugar
2 cups apple juice
1 tablespoon cinnamon
2 teaspoons ginger
1 ½ teaspoons nutmeg
½ teaspoon cloves
Juice of one lime
Combine all ingredients in a large saucepan over medium high heat and bring to a boil. Lower the heat to low and simmer for about 40 minutes, stirring frequently. Pack the cooled pumpkin butter into glass containers and store in the fridge up to a month.
If you would like to toast some pumpkin bread, please visit Rebecca at This Bountiful Backyard who is the host this week.