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    You are in: Home / Recipes / Golden Raisin–pecan Pumpkin Loaves Recipe
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    Golden Raisin–pecan Pumpkin Loaves

    Total Time:

    Prep Time:

    Cook Time:

    20 hrs 45 mins

    45 mins

    20 hrs

    Buster's friend's Note:

    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.

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    Units: US | Metric


    1. 1
      Sift together the flour, cinnamon, nutmeg & salt.
    2. 2
      Mix the yeast & the warm water in a a small bowl.
    3. 3
      Beat the butter and sugar at medium speed until creamy. Add the pumpkin and egg and beat until blended.
    4. 4
      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.
    5. 5
      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.
    6. 6
      Mix in the pecans, pepitos and raisins, mixing only until incorporated. Add the cranberries and mix as little as possible to avoid crushing them.
    7. 7
      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.
    8. 8
      When the dough has doubled, knead gently to deflate, wrap it tightly in plastic and refrigerate over night.
    9. 9
      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.
    10. 10
      Lightly butter two 8" x 4" bread loaf pans.
    11. 11
      Divide dough in two & shape to fit in two bread pans - seam side down.
    12. 12
      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.
    13. 13
      Center a rack in the oven and preheat to 350°F Bake the loaves for about 35 minutes, or until deeply golden.
    14. 14
      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.

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    Nutritional Facts for Golden Raisin–pecan Pumpkin Loaves

    Serving Size: 1 (1131 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2072.2
    Calories from Fat 837
    Total Fat 93.0 g
    Saturated Fat 30.4 g
    Cholesterol 197.3 mg
    Sodium 1231.7 mg
    Total Carbohydrate 286.4 g
    Dietary Fiber 17.4 g
    Sugars 118.3 g
    Protein 43.1 g

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