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Spiced Pumpkin Pecan Loaf Part II And Stollen

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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.

Stollen dough ready for an overnight chilly rise

Stollen dough ready for an overnight chilly rise

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.

 

45 Comments Post a comment
  1. Oh Yummy!!! Happy Holidays!

    December 16, 2016
  2. Spelt flour is something I’ve never tried with. Wonder if the texture/taste is any different? Looks easy enough. And no yeast to wait for it to rise! Fab!!
    I hv that “something just doesn’t sit right” with me too sometimes! 😊

    December 16, 2016
    • I love spelt and don’t like whole wheat spelt is milder and has a wonderful nutty flavor. Thanks so much Ann🎄

      December 16, 2016
      • I checked the prices here over the weekend, they can be pretty expensive, too. ;p

        December 19, 2016
  3. I love stollen (unfortunately) and your recipe sound delicious.. thanks.

    December 16, 2016
    • I do to and don’t make it often, it is usually pretty involved but the recipe I found is so easy, I will see tomorrow how it turns out. Thank you so much.

      December 16, 2016
  4. Suzanne, I just love hearing about your experiments. They’re kitchen adventures! I’m unfamiliar with a “Stollen” so I’m intrigued about that too. Boozy fruit… I’m still giggling. Mega hugs!

    December 16, 2016
    • I love experimenting in the kitchen it inspires me. Thank you so much Teagan hope you have a wonderful weekend.

      December 16, 2016
  5. We’re doing a German Christmas, so I may have to give Stollen a try!

    December 16, 2016
    • This recipe is so easy, I have it in the fridge and will post the recipe tomorrow hoping it is good. Thank you Sarah.

      December 16, 2016
  6. I have tried a bunch of pumpkin bread-type items in the last few years and haven’t been happy. It may be time for another try…

    December 16, 2016
    • I really like this pumpkin bread, my banana bread recipe is such a good basic recipe and so forgiving and easily adaptable. It took to pumpkin beautifully. Thank you so much Sarah, hugs to Choppy, Schooner and the elf.

      December 16, 2016
  7. I’ve been trying to get over here to sniff this bread all day after seeing it in my email. I’ll have a cyber-slice. This is the first I’ve heard of Stollen. You decorated the picture up so pretty. Have a fun weekend, Suzanne.

    December 16, 2016
    • Thanks Mary, I have a love hate relationship with holidays. I am so busy, constantly cooking/baking I don’t really stop and take time to enjoy the pre holiday excitement. Hope you have a fun weekend as well we are getting snow tonight into tomorrow it’ll be a great time to curl up with a REALLY good cowboy romance novel.

      December 16, 2016
  8. Once again, your baking skills are making me green with envy. I tried making some cheese crackers earlier this week, with less than stellar results. Probably due to 1. My lack of a proper food processor and 2. My hand injury prevented me from rolling out the cracker dough so had my daughter do it for me, and it was very uneven thicknesses, which turned out to be crucial. But I’ll be posting it tomorrow for other cooks with better baking and rolling skills to enjoy. The ones that came out good tasted yummy! Tossed the rest…

    December 16, 2016
    • Oh no they got tossed. If you don’t have a food processor and an injured hand it’s really hard to make this recipe. I look forward to your post but bet they tasted really delicious. Thank you so much Kathryn, hoping your hand is getting better.

      December 19, 2016
  9. Another recipe I will have to try Suzanne, It looks very good. I have pumpkin that I want to use up. I tried a pumpkin gingerbread recipe that was good but not exactly what I wanted so still experimenting.

    December 16, 2016
    • I have more pumpkin to use as well, have to make something else. This bread is delicious the base recipe is so good. Thank you so much Dyanna.

      December 19, 2016
  10. Such a wonderful version with the pumpkin puree. Great idea. 🙂

    December 17, 2016
  11. Suzanne, I have a feeling your Stollen will turn out perfectly! I’m waiting for it! 🙂

    December 17, 2016
    • I hope so Mochi thank you I am going to start working on it soon. Woke up to snow☃☃☃☃

      December 17, 2016
  12. Baking can be tricky as type of flour and humidity can have a big impact. Your recipe is more like a cake recipe (with eggs and baking powder) than a bread recipe, so it’s more forgiving. If the Stollen doesn’t work out, I have a good recipe on my blog 🙂

    December 17, 2016
    • I’ll look at your recipe this recipe doesn’t really have very much in the way of instruction. I am winging it. Thanks Stefan.

      December 17, 2016
  13. Looks wonderful. I used to make so many quick breads when my kids were little. I kind of miss them!

    December 17, 2016
    • I love making quick breads, muffins, loaves they are so simple to make and handy to have around. Thanks so much Mimi.

      December 19, 2016
      • Merry Christmas Suzanne!

        December 20, 2016
  14. This looks like a great loaf recipe. I will certainly try this out.

    December 17, 2016
  15. This bread sounds delicious! I love adding spelt flour to my breads but I haven’t added it to my sweet breads. I will be now though!

    December 17, 2016
    • It adds a great texture and nutty flavor. I love spelt. Thanks so much Julie.

      December 19, 2016
  16. Hi Suzanne! This does look like a recipe you could make over and over. I agree sometimes the old well used recipes are the best. Did these loaves go in your gift baskets?? The topping makes it look so inviting… Wish you a blessed Christmas friend– hope it’s wonderful time for you. hugs hugs!

    December 18, 2016
    • Yes I made banana bread, pumpkin bread, fruitcake and stollen and put it in my gift boxes. Still working on the last few then I’m done. You also have a blessed Christmas. Thank you so much.

      December 19, 2016
      • Hope by the time you get this Suzanne, you are dusting the flour off your hands and putting your feet up! You’ve done so much awesome baking!! Christmas blessings… xo

        December 21, 2016
  17. This looks incredible

    December 19, 2016
  18. I made it yesterday evening! Loved it so much! so tasty! xxx

    December 25, 2016
  19. Looks delicious 😋

    January 3, 2017

Trackbacks & Pingbacks

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