Angela Liddon from Oh She Glows has such amazing recipes! I decided to try one out yesterday and let me tell you this is the thickest, richest heaviest bread I’ve ever made from scratch! Totally worth baking it even thought it was kind of tedious. I also made homemade Pumpkin Butter (adapted from Angela at Oh She Glows) which I poured in the middle of the loaf of bread I made to give it an even more moist texture instead YUM!
Here we go:
Ingredients for the Pumpkin Butter Swirl Butternut Walnut Bread:
- 1 2/3 cups spelt flour (or all-purpose, Kamut, white whole wheat)
- 1/2 cup Sucanat or packed brown sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 3/4 teaspoon ginger
- 3/4 teaspoon baking powder
- 1/2 teaspoon nutmeg
- 1/8-1/4 teaspoon ground cloves (optional)
- 1/2 cup pure maple syrup (honey might work)
- 1 cup canned butternut squash or canned pumpkin
- 1/4 cup melted coconut oil (or canola oil)
- 1/4 cup apple sauce
- 1 ground flax egg (1 tbsp ground flax + 3 tbsp warm water, mixed)
To stir in:
- 3/4 cup Pumpkin Butter
- 1/2 cup pecans or walnuts, chopped and toasted if desired
Directions: Preheat oven to 350 F. Line a loaf pan with parchment and then lightly grease with oil. In a large bowl whisk together the dry ingredients. In a medium sized bowl, mix together the wet ingredients. Add wet to dry and stir well until fully incorporated. Be careful not to over mix. You want to stop stirring just when it comes together. Fold in the nuts.
Pour half the batter into the pan and spread out with a spatula. Take half of your pumpkin butter and scoop out onto the middle of the pan (see below). Now grab a spoon and swirl the pumpkin butter all around (see below). Now take the rest of the batter and pour over top. Spread around with spatula to smooth out. Now take the rest of your pumpkin butter and scoop onto top and swirl throughout the batter.
Place the pan into the oven preheated to 350F. Bake for approx. 50-55 minutes. The bread will very slowly bounce back when pressed with your finger. Allow to cool before removing from pan for about 30 mins. Makes enough for 8-10 slices.
The recipe calls to pour Pumkin Butter into the middle of the loaf of bread before baking: Here is the homemade Pumpkin Butter recipe:
- 1 (29 ounce) can pumpkin puree, approx. 3 1/2 cups or fresh
- 3/4 cup apple juice (I made fresh but you can used pre-made)
- 1.5 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 1 cup Sucanat (or brown sugar)
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Juice of half a lemon
Directions: Combine pumpkin, apple juice, spices, and sugar in a large saucepan and stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Cover with lid and stir frequently. Remove from heat. Adjust spices to taste. Stir in lemon juice, or more to taste. Once cool, pumpkin butter can be kept in an airtight container in the fridge. Makes enough to fill one large mason jar or about 3.5 cups.
Check it out:
yumminess in a jar!
I’m thinking about making my own jam Soon, need to look up some great recipes for this!
After all that baking I was pretty hungry and decided to whip up a pretty healthy stir fry using some imitation chicken (made from soy) with soy sauce, zucchini, red pepper, kale and quinoa and spices……It was pretty dang flavorful!
My daily workouts have been getting better since I’ve been doing less long distance steady pace runs and incorporating more interval running and weights into my routines! so far 2011 is going as planned in the workout realm!
Going out with some friends tonight be back later…
What’s your favorite homemade bread recipe?
What’s your favorite “butter” Peanut butter? Pumpkin butter? Almond butter?… not sure of any other “butters” besides these but if anyone knows of any other spreads similar to let me know or comment below so I can try these guys out!