Fall Baking, Part II: Pumpkin Walnut, Chocolate Bread


Pumpkin bread, like banana bread, is one of the simplest and least fussy recipes I know. You basically ‘dump’ and mix all of the ingredients together in a bowl, place the loaf pan in the oven, and an hour or so later, you’re treated to a delicious smelling kitchen and a rich and spicy piece of heaven. However, when you’re in Jordan (and let’s not forget there’s always a snag or else this blog wouldn’t exist) finding canned pumpkin puree (even during the Thanksgiving season!) is near to impossible.
[Note: I’m sure some random person will comment that they’ve found it at such and such a place, but I’m telling you, I’ve now been to THREE large grocery stores in the area and cannot find it ANYWHERE!]
Lucky for me though (and Raj), I planned ahead in the event something like this were to occur–I packed (way back in April) one 28 ounce can of leftover pumpkin puree. Knowing now that I cannot find canned pumpkin anywhere else, pumpkin pie is off the Thanksgiving menu this year. I need to save the remaining leftover from the can for the next (and sadly) last pumpkin loaf we will eat this fall.
[This recipe is modified from The Art and Soul of Baking, by Cindy Mushet]
Makes 1 loaf
Ingredients:
  • 2 cups unbleached all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 tsp. allspice
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground ginger
  • 1/4 tsp. salt
  • 2 large eggs at room temperature
  • 1/3 cup water
  • 1 1/2 cups sugar
  • 1 cup canned pumpkin puree
  • 1/2 cup canola oil
  • 1 tsp. pure vanilla extract
  • 1 cup chopped toasted walnuts
  • 1/2 cup semi-sweet chocolate chips
Directions:
1. Preheat oven to 350 degrees and position rack in the center. Lightly coat a 9-by 5-inch loaf pan with Pam or other oil spray. In a large bowl, whisk together the flour, baking soda, cinnamon, allspice, cloves, ginger, and salt until thoroughly blended. In a medium bowl, whisk together the eggs and water. Add the sugar and blend well. Add the pumpkin puree, canola oil, and vanilla extract and blend well.

2. Add the pumpkin mixture to the dry ingredients and whisk until blended and smooth. Add the walnuts and chocolate chips until they are evenly distributed. Use a spatula to scrape the batter into the prepared loaf pan and level the top.

3. Bake for 55 to 65 minutes, until the bread is firm to the touch and a toothpick inserted into the center comes out clean. Transfer to a rack to cool completely.

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Fall Baking (Part I): Scottish Oatmeal Bread


In an attempt to properly align myself with the seasons (even though it still feels like summer here) I sought out a hearty bread to bake from my still favorite bread cookbook, Kneadlessly Simple. It’s incredibly easy to make and tastes good enough to be considered dessert. It’s great with a dab of butter, jam or served as French toast.

  • 2 1/2 cups unbleached flour, plus 3/4 cup, plus more as needed
  • scant 1 3/4 teaspoons kosher salt
  • 3/4 teaspoon instant, fast-rising yeast
  • 3/4 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 1 1/4 cups plus 2 tablespoons ice water, plus more if needed
  • 1/2 teaspoon finely grated orange zest
  • 2 tablespoons unsalted butter, at room temperature, plus more for greasing pan and oaf top
  • 3/4 cup old-fashioned rolled oats, plus 4 tablespoons for garnish
  • 2/3 cup boiling water
  • 6 tablespoons packed light or dark brown sugar
  • 2/3 cup dried currants, rinsed under hot water, then thoroughly drained and patted dry (optional, I didn’t use any)
First Rise: In a large bowl, thoroughly stir together 2 1/2 cups of the flour, the salt, yeast, allspice, and nutmeg. Vigorously stir the ice water and orange zest into the flour mixture, scraping down the sides just until the ingredients are thoroughly blended. If too dry to mix, a bit at a time, stir in just enough more ice water to blend the ingredients, but don’t over-moisten, as the dough should be fairly stiff. Stir in more flour to stiffen it if necessary. Brush the top with softened butter. Cover the bowl with plastic wrap. If desired, for best flavor or for convenience, you can refrigerate the dough for 3 to 10 hours. Then let rise at cool room temperature for 12 to 18 hours.
Second Rise: In a medium bowl, gradually stir the oats into the boiling water until well blended. Let stand for 5 minutes to partially cook. Stir in the butter and sugar until the sugar dissolves and let cool thoroughly. Vigorously stir the cooled oatmeal mixture into the dough until thoroughly incorporated. Add in 3/4 cup of the flour and the currants until evenly distributed throughout, then as needed, enough more flour to yield a very stiff dough, scraping down the bowl thoroughly. Using an oiled rubber spatula and working all the way around the bowl, fold the dough in towards the center.
Generously butter a 9×5-inch loaf pan. Add 2 tablespoons of oats to the pan: tip it back and forth to evenly distribute them. Invert the dough into the pan. Smooth out the top and press the dough evenly into the pan. Brush the loaf with melted butter. Sprinkle the remaining 2 tablespoons oats over the top pressing down to embed them. Using an oiled serrated knife of kitchen shears, cut a 6-inch long, 1/2-inch-deep slash down the loaf center. Cover the pan with nonstick spray-coated plastic wrap.
Let rise using either of these methods: For a 1 3/4- to 2 1/2-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup boiling-hot water. Continue the rise until the dough nears the plastic. Remove it and continue until the dough extends just to the pan rim (it will rise a lot in the oven).
Baking Preliminaries: 20 minutes before baking time, put a rack in the lower third of the oven; preheat to 375 degrees F.
Baking: Bake on the lower rack for 65 to 75 minutes, until the top is nicely browned and a skewer inserted in the thickest part comes out with moist crumbs on the tip (or until the center registers 204 to 206 degrees on an instant-read thermometer). (As necessary to prevent over-browning, cover the top with foil.) Then bake for 5 to 10 minutes longer to ensure the center is baked through. Cool in the pan on a wire rack for 10 to 15 minutes. Remove the loaf to the rack; cool throughly.