Spiced Pumpkin Pecan Loaf Part II And Stollen
This is a different loaf than the one I made before, although I liked that loaf it was quite heavy and more bread like than I wanted. I try different recipes and although they turn out good there is something about it that just doesn’t sit right with me, I almost always end up going back to my old stand by’s, the tried and true always good recipes that I use over over. The banana bread recipe is one of those, I substitute other fruits like apples and pears for the banana and in this case I used pumpkin. The change I made was adding spice, cinnamon, ginger and allspice along with pecans. These loaves are sweeter than the other but I am ok with that, they have the lighter texture and moist crumb that I wanted. I like the other recipe but my favorite way to serve is making mini muffins dipped in melted butter and rolled in a spice sugar mixture. For a loaf I like this recipe though, they are very light, moist and delicious.
I made my fruitcakes and have quite a bit of leftover boozy fruit and it’s been years since I’ve made Stollen, a German slightly sweet and absolutely delicious holiday bread. I had saved a recipe on Food52 years ago by Chef June and decided this year I would try it. The recipe is vintage and the directions are a bit vague so I decided to wing it. If it turns out I will post the recipe, well even if it doesn’t I might. The dough is super easy to put together, no kneading at least the directions don’t call for it so we will see. The butter is broken into the flour like a pie crust, I did it in the food processor then you add the rest of the ingredients and let it rise overnight in the refrigerator. I have a feeling it’s going to be wonderful, rich and buttery and eggy. Fingers crossed. More to come…..
Spiced Pumpkin Pecan Loaf
makes 1 9×5 loaf or 3 mini loaves
1 cup flour
1/2 cup spelt flour
1 tsp baking soda
1 1/2 tsp cinnamon
1 tsp ginger
1/2 tsp allspice
1 tsp salt
1 cup sugar
4 oz or 1 stick butter room temperature
2 large eggs at room temperature
1/2 cup sour cream or creme fraiche
1 cup pumpkin puree
1 tsp vanilla extract
approximately 1/2 cup chopped pecans
demerara sugar mixed with cinnamon, allspice and ginger to sprinkle on top of loaf
Heat oven to 35o and butter or oil your loaf pan or pans. Put flours, baking soda, salt and spices in small bowl and whisk together.
Cream butter and sugar until light and fluffy. Add the eggs one at a time beating between each addition. Add the dry ingredients and mix just until combined. Add the pumpkin, sour cream and vanilla and mix until combined. Fold in the pecans and spoon into prepared pan or pans, smooth out the top, sprinkle with chopped pecans and sprinkle with sugar spice mixture and bake for approximately 40-45 minutes until golden brown and tester comes out clean when inserted into the middle of the loaf.
Let cool in pans for 10 minutes and then using a small flexible offset spatula or butter knife loosen the edges running it around the loaf. Turn out onto cooling rack and let cool completely before wrapping. This loaf freezes well, wrap in plastic and place in ziplock bag before freezing.