Spiced Pumpkin Loaf – Let the Holiday Baking Begin!

Spiced Pumpkin Loaf – Let the Holiday Baking Begin!

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Spiced Pumpkin Loaf

True confessions…I believe I may be one of the few people who don’t go over the moon when the PSL hits Starbucks.  I’d much rather have my pumpkin in a moist, sweetly spiced muffin or cake or loaf or scone and I don’t waste my ‘indulgence’ calories on beverages.  And a grande Pumpkin Spice Latte made with whole milk and whip has over 400 calories…so one more reason to enjoy a nice slice of this Spiced Pumpkin Loaf.

This delicious pumpkin loaf is slightly spiced with cinnamon, ginger and nutmeg and sweetened with brown sugar and maple syrup. Maple drizzle adds some flare and a little more sweetness and can be omitted as this loaf is great as is but I’d go for the flare and sweetness!  I just saved 420 calories not drinking the PSL remember!!

Daphna Rabinovitch shares this recipe in her baking book, “The Baker In Me”, and I’m going to share it with you today.  Any leftover pumpkin can be saved in a zip lock bag for use in either the pumpkin muffin or pumpkin scone recipes you can check out in my earlier blogs.  Make sure to buy pumpkin puree NOT pumpkin pie filling and check to make sure the container is 100% pure pumpkin.

I used 1/2 whole wheat flour and 1/2 all-purpose flour in my recipe and I used a combination of pecans and toffee bits instead of walnuts.  This loaf would work without nuts or with the addition of a few butterscotch chips or some pumpkin seeds sprinkled on the glaze.  Wrap a slice of this sweetenuf yumminess to pack in your bag for a quick breakfast at your desk or in the car or for a mid-afternoon snack to tide you over to dinner.  A slice after dinner for a simple dessert with a scoop of frozen yogurt or ice cream would hit the spot as well.  Whatever you do, if you enjoy pumpkin in your baked goods, bake up Daphna’s wonderful recipe.  You won’t be disappointed.

Spiced Pumpkin Loaf with Maple Drizzle

Preheat oven to 325F.  Grease or parchment line a 9-x5-inch loaf pan.

Ingredients:

2 1/4 cups all-purpose flour

2 tsp baking soda

2 tsp ground ginger

1 1/2 tsp cinnamon

3/4 tsp ground nutmeg

1/4 tsp salt

1/2 cup unsalted butter, room temperature

1/2 cup packed light brown sugar

2 large eggs

1/2 cup pure maple syrup

1 1/3 cups packed cooked canned pumpkin

1/2 chopped walnuts

Glaze – Combine 1/3 cup icing sugar with 2 tbsp maple syrup

Method:

In a medium bowl combine the flour, baking soda, ginger, cinnamon, nutmeg and salt.  Set aside.

In the bowl of a stand mixer using a paddle attachment, beat the butter for 1 minute.  Add the brown sugar and beat until very light in colour and fluffy.  Beat in the eggs, one at a time, beating well after each, and scraping down sides and bottom of mixing bowl.  Beat in the maple syrup.  The mixture will look curdled at this point!  As you add the flour mixture it will come together.

Remove the bowl from the mixer and using a wooden spoon stir in half of the flour mixture until combined.  Add in the pumpkin and stir until combined then add in the remaining flour mixture and stir until no streaks of flour remain.  Fold in the nuts.

Turn out the mixture into the prepared loaf pan and smooth out the top with an offset spatula or knife.

To prevent the bottom from overbaking place the loaf pan on 2 stacked cookie sheets and bake for 60-70 minutes until top springs back lightly when touched.  Let cool 30 minutes on rack then remove from pan.

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Maple Glazed Spiced Pumpkin Loaf – recipe on sweetenufblog

Once completely cool drizzle with the maple glaze and enjoy!

Hazelnut Streusel Bread

Hazelnut Streusel Bread

Hazelnut Streusel Bread

Hazelnut Streusel Bread recipe on sweetenufblog.ca

Other than your basic baking ingredients, flour and sugar, etc. you need a food processor, which you don’t even need to wash between steps, and some hazelnuts to whip up this light, tender and tasty Hazelnut Streusel Bread. Streusel in the middle and on the top and the addition of chocolate chips will make this sweetenuf treat a staple on your ‘to go’ bake list.

I found this easy recipe in a Williams-Sonoma book titled ‘Home Baked Comfort’.

To make it easier purchase a bag of peeled hazelnuts and this bread will be in the oven in under 15 minutes.  No peeled hazelnuts (or filberts as they are sometimes labeled), on hand?  Spread the hazelnuts onto a baking sheet and bake for about 10 minutes in a 325F oven, shaking occasionally.  Remove and dump the hazelnuts onto a clean tea towel (wrapping them up) and rub them vigorously together to remove most of the skins.  Don’t be worried if some of the skins remain.

Remember to measure accurately, preheat your oven and scrape down the food processor as needed to ensure the best baked product you can!

Hazelnut Streusel Bread

Preheat oven to 350F.  Grease a 9 x 5-inch loaf pan.

Ingredients:

StreuselFor the Streusel:

3 tbsp all-purpose flour

1/4 cup packed brown sugar

1 tsp cinnamon

3 tbsp cold butter

1/2 cup hazelnuts, rough chopped (toasted and peeled)

For the Batter

1/3 cup hazelnuts (toasted and peeled)

2/3 cup granulated sugar

1 1/4 cups all-purpose flour

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

6 tablespoons butter, room temperature

2 eggs

1 tsp vanilla

3/4 cup sour cream or plain yogurt

1/2 cup chocolate chips or chocolate chunks

Method:

For streusel, in a food processor, combine the flour, sugar, cinnamon and butter and prcocess until crumbly.  Transfer to a bowl and add in the 1/2 cup chopped hazelnuts.  Set aside.

For batter, in the food processor, process the 1/3 cup hazelnuts and 1/3 cup sugar until finally ground.  Add the flour, baking powder, baking soda and salt and process to combine.  Transfer to a large bowl.

In the food processor now add the butter and remaining 1/3 cup sugar until light and creamy.  Scrape down sides of bowl and add in the eggs and vanilla and process until fully combined.  Add in sour cream and process.  Scrape into bowl with the dry ingredients and stir together.  Add chocolate chips and fold in.

Scrape half of the batter into the loaf pan and sprinkle with half of the streusel and top with remaining batter and streusel.

Bake for approximately 45-50 minutes, rotating halfway through baking.  Toothpick inserted in centre will come out clean.

Let cool completely and slice!Look at the delicious streusel