My name is Emma, and I'm a pumpkin addict.
I seem to have a bit of a thing for pumpkin right now. Pumpkin pie, pumpkin whoopie pies, pumpkin muffins; you name it, I've tried it. The idea of using pumpkin in baked goods grossed me out at first, but since being in America (and erm, actually trying it), I've become kind of addicted. I have to admit it, America got this one right.
People back in the UK, correct me if I'm wrong, but I'm pretty sure it's either near impossible or just plain difficult to find tinned pumpkin or pumpkin pie mix (this has added sugar and spices) back home. Once I've made it myself, I'll post a recipe to make something pretty similar. The combination of pumpkin and cinnamon makes me get even more excited about autumn, my favourite season for food!
Today, I made two pumpkin-based baked goods, both fairly low in sugar by my standards. I've decided that if I'm going to continue baking as much as I want to, and if I plan on avoiding diabetes later on in life, I should work on things less sugary than my favourite cupcakes piled high with frosting. Below is a recipe that I adapted from an adaptation, originally starting off life as banana bread from Hannah Kaminsky's amazing blog, Bittersweet.
Pumpkin raisin bread
Makes one loaf
2/3 cup soy milk
1 packet active dry yeast
1 cup pumpkin pie mix
2 Tbsp canola/vegetable oil
1 tsp pure vanilla extract
1/2 tsp salt
2 Tsp pure maple syrup
2 cups bread flour [plus extra if needed]
2 cups all purpose flour
1/2 cup raisins
Canola oil for greasing
1/2 cup granulated sugar
2 tsp ground cinnamon
In a microwave or on the stove, heat the milk until warm but not hot. Stir in the yeast and leave for ten minutes. The mixture should go frothy; if not, the yeast is old and should be discarded, you’ll need to buy new yeast.
Pour the yeast-milk mixture into a large mixing bowl, and stir in the pumpkin pie mix, oil, vanilla extract, salt and maple syrup.
Starting with the all purpose flour, mix in the flour 1/2 cup at a time, waiting until each addition is incorporated before adding in the next, until a dough is formed. I used a total of 3 cups bread flour, but use your own judgement for this.
On a lightly floured surface, knead the dough for about 5 minutes.
Add in the raisins and knead for an additional 2 minutes.
Lightly coat a large, clean bowl with canola oil. Shape the dough into a smooth ball, and place it into the bowl. Cover the bowl with a clean kitchen towel, and leave to rise for about an hour in a warm place. The dough should dough double in size.
Turn the dough out onto a lightly floured surface. Roll the it out into a rectangle, about 1/4 inch thick.
Mix together the sugar and cinnamon in a small bowl, and using your hands, lightly spread canola oil over the top of the rolled out dough - this will help the cinnamon sugar to stick. Sprinkle the mixture evenly over the dough.
Roll the dough up tightly and place seam-side down into a greased 4 1/2 x 8 1/2 inch loaf pan. Coat the top of the loaf with cooking spray. Leave to rise for an hour (although if you’re pushed for time, it’ll turn out fine if you don’t prove it for a second time - I forgot this stage and it turned out fine!).
Bake the bread for 35 - 40 minutes in an oven that’s been preheated to 350. The bread is ready when it turns golden brown and is cooked all the way through. You can test this by stabbing with a knife; if the knife comes out clean, it’s ready, if wet dough clings to it, bake for a further 5-10 minutes, or until it passes the stab test.
Let the loaf cool in the pan for about 15 minutes before turning it out onto a wire rack. Let cool completely, and in theory it’ll make 15 slices, unless you’re greedy like me and want the slices to be nice and thick. Serve lightly toasted with vegan cream cheese or peanut butter.
On a final note, tomorrow my dear friend Donna (_meganekko_) is getting married! Being on the other side of the pond, I'm obviously going to be unable to make it, but I'll be thinking of them :)
People back in the UK, correct me if I'm wrong, but I'm pretty sure it's either near impossible or just plain difficult to find tinned pumpkin or pumpkin pie mix (this has added sugar and spices) back home. Once I've made it myself, I'll post a recipe to make something pretty similar. The combination of pumpkin and cinnamon makes me get even more excited about autumn, my favourite season for food!
Today, I made two pumpkin-based baked goods, both fairly low in sugar by my standards. I've decided that if I'm going to continue baking as much as I want to, and if I plan on avoiding diabetes later on in life, I should work on things less sugary than my favourite cupcakes piled high with frosting. Below is a recipe that I adapted from an adaptation, originally starting off life as banana bread from Hannah Kaminsky's amazing blog, Bittersweet.
Pumpkin raisin bread
Makes one loaf
2/3 cup soy milk
1 packet active dry yeast
1 cup pumpkin pie mix
2 Tbsp canola/vegetable oil
1 tsp pure vanilla extract
1/2 tsp salt
2 Tsp pure maple syrup
2 cups bread flour [plus extra if needed]
2 cups all purpose flour
1/2 cup raisins
Canola oil for greasing
1/2 cup granulated sugar
2 tsp ground cinnamon
In a microwave or on the stove, heat the milk until warm but not hot. Stir in the yeast and leave for ten minutes. The mixture should go frothy; if not, the yeast is old and should be discarded, you’ll need to buy new yeast.
Pour the yeast-milk mixture into a large mixing bowl, and stir in the pumpkin pie mix, oil, vanilla extract, salt and maple syrup.
Starting with the all purpose flour, mix in the flour 1/2 cup at a time, waiting until each addition is incorporated before adding in the next, until a dough is formed. I used a total of 3 cups bread flour, but use your own judgement for this.
On a lightly floured surface, knead the dough for about 5 minutes.
Add in the raisins and knead for an additional 2 minutes.
Lightly coat a large, clean bowl with canola oil. Shape the dough into a smooth ball, and place it into the bowl. Cover the bowl with a clean kitchen towel, and leave to rise for about an hour in a warm place. The dough should dough double in size.
Turn the dough out onto a lightly floured surface. Roll the it out into a rectangle, about 1/4 inch thick.
Mix together the sugar and cinnamon in a small bowl, and using your hands, lightly spread canola oil over the top of the rolled out dough - this will help the cinnamon sugar to stick. Sprinkle the mixture evenly over the dough.
Roll the dough up tightly and place seam-side down into a greased 4 1/2 x 8 1/2 inch loaf pan. Coat the top of the loaf with cooking spray. Leave to rise for an hour (although if you’re pushed for time, it’ll turn out fine if you don’t prove it for a second time - I forgot this stage and it turned out fine!).
Bake the bread for 35 - 40 minutes in an oven that’s been preheated to 350. The bread is ready when it turns golden brown and is cooked all the way through. You can test this by stabbing with a knife; if the knife comes out clean, it’s ready, if wet dough clings to it, bake for a further 5-10 minutes, or until it passes the stab test.
Let the loaf cool in the pan for about 15 minutes before turning it out onto a wire rack. Let cool completely, and in theory it’ll make 15 slices, unless you’re greedy like me and want the slices to be nice and thick. Serve lightly toasted with vegan cream cheese or peanut butter.
On a final note, tomorrow my dear friend Donna (_meganekko_) is getting married! Being on the other side of the pond, I'm obviously going to be unable to make it, but I'll be thinking of them :)