Pumpkin again. It’s back! Perhaps some of you are hoping it will not pop up here anymore. Well, if you saw this week’s first post, then you know that someone’s had a change of heart when it comes to pumpkin. That means the fruit will get one more time to shine this month. It is not so much the flavor of pumpkin that makes it awesome in baked goods; it’s the moisture that it adds to sweet treats. Yes, pumpkin has a distinctive taste, but it is fairly mild, which is probably why some of our pumpkin-hating friends did not have a problem eating muffins and breads laced with the big orange guy. They barely knew it was there, but they did remark how soft, moist and delectable the foods were that they got to try. For that reason alone, pumpkin has made these baking trials all the more fun.
We recently had a photo shoot to gather a few new images for the website, and we knew we would need a few edibles to showcase alongside our faces. One of the dishes was this pumpkin bread. The recipe comes from good ‘ol Martha…Martha Stewart of course. It is a simple recipe that only requires two bowls if you follow it precisely. This version veers slightly from the original with the addition of brown butter, pumpkin seed oil, rum-soaked raisins, coconut and two kinds of nuts. It was also baked in one pan, as opposed to the two listed in the recipe. Several reviews of the recipe indicated that the bread rises perfectly in one large pan, and they were right. Once the loaf served its small purpose for the photo shoot, it was promptly divided amongst friends who greedily gobbled it up and asked for more. It’s too bad that pumpkin season is coming to a close. Maybe, if we’re nice, we’ll snag a couple more cans to make it again just for them.
Coconut Pumpkin Bread – Serves 8 to 12 (Tweaked from Martha Stewart)
11 tablespoons unsalted butter
1 1/2 teaspoons pumpkin seed oil, optional*
15 ounces pumpkin puree (not pumpkin pie filling)
1 cup sugar
1 cup brown sugar
1 teaspoon vanilla extract
2 1/2 cups flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon kosher salt
2 teaspoons baking powder
3/4 cup golden raisins**
1/3 cup flaked coconut
1/8 cup pecan pieces, chopped
1/8 cup macadamia nuts, chopped
1. Preheat your oven to 375 degrees. Spray a 9″ x 5 1/2″ loaf pan with floured baking spray on all the sides, bottom and corners and set aside. (You can also use a little extra room temperature butter to coat the inside of the pan, then dust with flour to prevent sticking.)
2. Set the butter into a small pan over medium heat and warm until all of the butter has melted, and it begins to crackle and pop, turn brown, and milk solids separate and float to the bottom of the pan, approximately 5-7 minutes. Remove from heat and set aside to cool slightly, then stir in the pumpkin seed oil.
3. In a medium bowl, stir together the pumpkin puree, both sugars, the eggs and vanilla. Incorporate the butter and oil until smooth. Set aside.
4. In a separate medium bowl, whisk together the remaining dry ingredients. Add the dry ingredients to the pumpkin mixture and stir until just combined. Fold in the raisins.
5. Pour the batter into the prepared pan and bake for 35 minutes. Remove from the oven and scatter the coconut and pecan pieces down the middle of the bread, pressing down into the batter to keep them from burning. Cover the top of the bread loosely with foil and return to the oven to bake another 25-30 minutes or until a knife inserted down the middle comes out clean.
*If you omit the pumpkin seed oil, bump up the amount of butter to 12 tablespoons instead of 11.
**These raisins were actually soaked in rum for a couple of days, so they have extra special flavor. You can soak yours too if you like, which adds another level of depth and makes them super moist. Leave out the booze and just soak them in water if you want a plumper raisin in your bread.
Click HERE for the printable recipe.