Recipe: Pumpkin Bread with Dried Fruit and Nuts

It is finally beginning to feel a bit like fall here in South Carolina.  While it is definitely not the same as autumn in New England or out west, it is enough to get me thinking about fall foods and especially pumpkin.  I saw a recipe for Golden Stollen on the King Arthur Flour website this past weekend.   The golden color of this bread is a result of pumpkin.  This bread sounded like the perfect fall bread so I went to the grocery store to buy the ingredients that I didn’t have on hand — dried cranberries, candied ginger, and pumpkin — and then came home and made this.  I followed the recipe on the King Arthur Flour website with a couple of minor changes.

Pumpkin BreadWhile this bread was baking it filled the house with the sweet aroma of cinnamon, nutmeg, and ginger.  I will definitely make it again.  A slice of this bread with a cup of tea, a fire in the fireplace, and a good book would make a very nice fall evening.

Adapted from King Arthur Flour’s Golden Stollen.

To make two loaves, I used the following:

  • 2 1/4 cups all-purpose flour + additional flour to keep dough from sticking when kneading and shaping dough
  • 1/2 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter (cold) for bread + 2/3 cup butter (melted) for topping
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon orange zest
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 cup candied ginger, chopped
  • 1/4 cup raisins
  • 1/2 cup dried cranberries
  • 1/2 cup pecans (toasted in oven for about 10 min at 300 degrees Fahrenheit)
  • 1 cup canned pumpkin (not pumpkin pie filling)
  • 1 egg
  • 1 teaspoon vanilla extract
  • About 1 1/2 cup powdered sugar (for topping)

I preheated the convection oven to 300 degrees Fahrenheit.  (If you are using a regular over, preheat the oven to 325 degrees).  I chopped the pecans and toasted them in the oven, checking and stirring often, for about 10 minutes.  I set aside the pecans to cool.

In the bowl of a stand mixer, I combined the flour, sugar, salt, and baking powder and stirred.  I removed the bowl from the stand mixer.  I added the butter in pieces and cut it into the flour mixture with a fork. I put the bowl back on the stand mixer.  I added the spices, dried fruits, and nuts and then stirred.

In a small bowl, I mixed together the egg, pumpkin, and vanilla.  I added the mixture to the dry ingredients.  I stirred the mixture until only a little flour was visible.

Pumpkin Bread Dough Before KneadingI put the dough on a floured cutting board and kneaded just until the flour was no longer visible. I divided the dough into two pieces and rolled each piece into an oval about 6 by 8 inches. I folded each piece roughly in half along the long side.

Pumpkin Bread Dough - ShapedI baked the bread on a pan lined with parchment paper for about 40 minutes until slightly browned on the edges.

Pumpkin Bread - BakedWhile still hot, I brushed the bread with melted butter and sprinkled the bread with powdered sugar.

Pumpkin Bread - Baked & Brushed with Butter

Pumpkin Bread with Powdered SugarI let the bread rest for about 30 minutes and then brushed it with melted butter and sprinkled it with powdered sugar again.

Pumpkin BreadEnjoy!

I was not paid or perked for this post.  I just wanted to share my experience making this delicious pumpkin bread.

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Comments

Recipe: Pumpkin Bread with Dried Fruit and Nuts — 3 Comments

  1. Pingback: DIY Christmas Ornaments: Salt Dough Snowflakes | Scissors and Spoons

  2. Marie,
    This looks delicious! I love King Arthur Flour recipes, I’ve made several. Thanks so much for linking up to Creative Thursday. Can’t wait to see what you share this week! Have a wonderful week.
    Michelle

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