elvisbreakfastkatrina

Spiced Pumpkin Bread with Craisins

In Baking, Bread, Dessert on June 5, 2012 at 10:46 am

I made this for dessert today. It went down rather well; I managed to restrain myself to eating only 4 slices throughout the day! After smothering the main course – which was gnocchi – with a rich and cheesy sauce, I was quite glad I opted for this rather than pumpkin pie. Oddly, the idea came from a recipe for Persimmon bread, which called for a different kind of persimmon not usually available at our supermarkets (though apparently it is in Asian supermarkets) – though it suggested pumpkin as an alternative. I happened to have a pumpkin that needed using, so I ran with that.

My recipe is adapted from this Bon Appetit recipe:

1/2 cup (113 g) butter

3/4 cup flour

3/4 cup wholemeal flour

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

1/2 cup – 2/3 cup approx. crasins (any dried fruit would do, I think)

1 cup mashed pumpkin

1/2 cup unsweetened yoghurt

1 cup soft brown sugar or cane sugar

2 eggs

Preheat oven to 180 degrees celsuis/350 farenheit. Grease  9x5x3″ loaf tin. Soak crasins or dried fruit in boiling water for 20 mins, or microwave for 15 seconds on high. Combine dry ingredients in a bowl and set aside. Whisk mashed pumpkin with the yogurt and set aside. Cream butter with an electric beater in a third (large) bowl for a few minutes until creamy, then add the sugar. Once combined and fluffy, add the eggs – one at a time, mixing until combined. (You can do this by hand once you get to the egg stage) Add the dry ingredients slowly, adding in multiple batches, stirring until incorporated without overmixing. If the mixture seems too dry, add a little milk. Fold in dried fruit. Pour into greased tin and bake in the oven for 40-50 minutes or until an inserted skewer comes out clean.

Serve with dollops of unsweetened yoghurt.

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  1. was it the david lebovitz recipe for persimmon bread? i was looking at that one yesterday. and i worked out that the fuyu persimmons do actually soften like hachiyas after a while.

    • Um, I’m not sure. The link to the recipe is in the post, just click on where it says Bon Appetit. Yea, it might work with regular persimmons but I’d probably rather go and get the Hachiya from an Asian supermarket – it just makes it more novel!

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