Recipe by Buster's friend
Loaded with all the good stuff. Long rise overnight in the fridge & then long warm up/final raise makes this a weekend or "day off" kind of bread.
- 2 2⁄3 cups all-purpose flour (possibly more)
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg, freshly grated
- 1 teaspoon salt
- 2 tablespoons water (80-90 degrees)
- 2 teaspoons active dry yeast
- 6 tablespoons unsalted butter, at room temp
- 1⁄2 cup sugar
- 1 cup pumpkin, canned solid packed
- 1 large egg, at room temp
- 3⁄4 cup pecan pieces, toasted
- 3⁄4 cup pumpkin seeds, toasted
- 1 1⁄2 cups golden raisins
Directions See How It's Made
- Sift together the flour, cinnamon, nutmeg & salt.
- Mix the yeast & the warm water in a a small bowl.
- Beat the butter and sugar at medium speed until creamy. Add the pumpkin and egg and beat until blended.
- Add the yeast to the wet ingredients. Add the dry ingredients, about ½ cup at a time. Add flour & mix until dough comes together - add more flour, a couple of tablespoonfuls at a time, until dough forms from batter.
- Knead 10 to 15 minutes (this is where a stand processor and a dough hook would come in handy). At the start, the mixture will look more like a batter than a dough - keep mixing/kneading.
- Mix in the pecans, pepitos and raisins, mixing only until incorporated. Add the cranberries and mix as little as possible to avoid crushing them.
- Scrape the dough into a lightly buttered large bowl, Cover tightly with plastic wrap and set aside at room temp to rise until nearly doubled in bulk, about 2 hours.
- When the dough has doubled, knead gently to deflate, wrap it tightly in plastic and refrigerate over night.
- At least 6 hours before you want to begin baking, remove the dough from the refrigerator. Leave the dough, covered in its bowl, until it reaches at least 64 degrees F on an instant read thermometer. (This will take as long as 3 or 4 hours) - If you don’t have an instant read thermometer, look for the dough to be slightly cool and just a little spongy.
- Lightly butter two 8" x 4" bread loaf pans.
- Divide dough in two & shape to fit in two bread pans - seam side down.
- Cover the pans lightly with a kitchen towel and allow to rise atroom temp for 1½ - 2 hours, or until the dough has nearly doubled – it will rise just above the rims of the pans.
- Center a rack in the oven and preheat to 350°F Bake the loaves for about 35 minutes, or until deeply golden.
- Remove the pans to a cooling rack; after a 5-minute rest, turn the breads out of their pans and allow them to cool to room temp on the rack.