PUMPKIN LOAF

Ingredienti

For pumpkin pie loaf batter:

425 g (one 15 oz can or about 1 ¾ cups) canned pumpkin puree*

1 ½ teaspoons ground cinnamon

1 teaspoon ground ginger

⅛  teaspoon each of ground nutmeg, allspice, and cloves

2 teaspoons kosher salt

168 g (¾ cups/12 tablespoons) unsalted butter, cold from the fridge

200 g (1 ⅔ cups) all-purpose flour, unbleached

2 ¾ teaspoons baking powder

150 g (3 large) eggs, room temperature

345 g (1 ⅔ cups) brown sugar, light

2 teaspoons vanilla extract

For topping:

• •

A few tablespoons of coarse turbinado sugar**, for sprinkling on the loaf

Optionally, some lightly sweetened whipped cream for serving

Istruzioni

Cook the pumpkin butter (you can do this ahead of time).

Measure out your canned pumpkin puree (or just open your 15-oz can.) To know when the puree is done cooking, we’ll use either the volume or the weight of the final puree. For volume, you’ll need a measuring cup that holds at least 2 cups. If using weight, any heatproof container works. Set those aside.

To a small bowl, add the ground spices and salt. Set that aside.

Cut the unsalted butter into large chunks and melt in a pan over medium-low heat, stirring until fully liquid. Add the spices and salt, turn the heat up to high, and fry your spices in the fat to release all the aromatic compounds—about 30 seconds. Turn off the heat.

Add the pumpkin puree and stir until it forms a thick, oily paste. Return the pan to medium-high heat and cook, stirring constantly and scraping the toasty pumpkin bits, until reduced to 480 grams (about 2 cups). This usually takes 5 to 10 minutes. To check, scrape the mixture back into its measuring container—if it’s over, return some to the pan and keep cooking; if under, add water to get it back up to 480 grams/2 cups.

Let the pumpkin butter cool slightly before using. It can still be warm to the touch, just not hot. For faster cooling, spread it onto a tray.

You can make this ahead—store in an airtight container and bring to room temperature before mixing into the batter.

Prepare the pan and the remaining recipe components.

When you’re ready to bake, place an oven rack in the lower third position and preheat the oven to 350°F/177°C.

Line a 1-lb loaf pan (8.5 x 4.5 x 2.75 inches / 22 x 11.5 x 7 cm) with a parchment or foil sling for easy removal (see step-by-step above). Coat generously with baking spray.

In a small bowl, whisk together the flour and baking powder. Set aside.

Fluff up the eggs and sugar.

To a large bowl, add the eggs, brown sugar, and vanilla. Mix on high speed (medium-high for a stand mixer) for 4-5 minutes. This step is what creates the tiny air bubbles that expand during baking to create a rise in your loaf. A hand mixer will create a shorter (but still yummy!) loaf, whereas a stand mixer will create a slightly taller loaf.

Alternate adding the flour and pumpkin butter.

Add the flour in 3 additions and the pumpkin butter mixture in 2 additions as follows:

a. Add half the flour and mix on low speed until just incorporated. Scrape down the bowl with a spatula.

b. Add half of the pumpkin butter, mix on low, and scrape the sides of the bowl.

c. Add half of the remaining flour mixture, mix on low, and scrape the sides again.

d. Add the remaining pumpkin butter, mix on low, and scrape.

e. Finally, add the remaining flour and mix until the ingredients are fully combined.

Bake until dark golden brown.

Pour the batter into the prepared pan.

The pumpkin loaf naturally cracks around the perimeter of the dome as it bakes, but if you want a more defined and central “crack,” pipe a line of softened butter, about half a centimeter in diameter, along the top and center of the pumpkin cake batter.

Liberally sprinkle coarse turbinado sugar along the top of the loaf until it covers the entire surface. This will give it the "gingersnap-like" crust.

Bake for 1 hour to 1 hour 10 minutes. To test for doneness, insert a skewer directly into the middle, which should come out oily but clean. I baked for about 1 hr and 20 min. Internal temp was totally inadequate to determine doneness.

Allow the loaf to cool completely before cutting.

Cool in the pan for 10 minutes, then lift out using the sling and cool completely on a wire rack before slicing.

To serve, I like to cut this loaf into fat slices. You can also make some lightly sweetened whipped cream and serve it on a plate.

This loaf will be wonderfully creamy-textured and flavorful for the next few days. Just wrap tightly in plastic wrap and store on a cool countertop for a couple of days.

Note

*Try to use the coarsest sugar you can find, also called turbinado or sometimes “sugar in the raw.” These are fat crystals that are less likely to dissolve into the highly hydrated pumpkin batter while it bakes, leaving behind a crispy, crunchy top that tastes like a gingersnap cookie. (Demerara will likely suffice.)

https://www.sugarologie.com/recipes/pumpkin-pie-loaf#recipes