Pumpkin Bread w/ Claire Saffitz

Ingredienser

PEPITA and BLACK COCOA STREUSEL

½ cup all-purpose flour (67g)

¼ cup demerara sugar (55g) (white or brown sugar are fine too)

2 tablespoons black cocoa powder

½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon Morton kosher salt

5 tablespoons unsalted butter, cut into ½-inch pieces, chilled

¼ cup chopped pumpkin seeds

PUMPKIN BATTER

1½ cups all-purpose flour (7 oz / 200g)

1½ teaspoons baking powder (0.21 oz / 6g)

1 teaspoon Diamond Crystal kosher salt

1 teaspoon ground turmeric

¾ teaspoon ground cinnamon

½ teaspoon ground ginger

Pinch of ground cloves

2 large eggs (3.5 oz / 100g), at room temperature

¾ cup granulated sugar (150g)

½ cup neutral oil, such as avocado, plus more for the pan

1 cup canned pumpkin (8.2 oz / 232g)

2 tablespoons maple syrup (1.2 oz / 35g)

1 teaspoon vanilla extract

Instruktioner

Prep:

Preheat oven to 350 and place rack in center of oven. Lightly oil a regular sized bread pan and parchment paper with neutral oil (such as avocado oil). Set aside

To make the topping:

In a small bowl, combine flour, sugar, salt, pumpkin seeds, and black cocoa. Mix thoroughly with hands, then add butter. Use your fingers to squish the butter and work it into the dry mixture until there are no chunks of butter remaining. Set aside

To make the batter:

In a large bowl, combine sugar and eggs. Whisk vigorously until mixture has grown in volume and darkened. 3-4 minutes. Gently stream in oil into mixture while continuing to whisk. This emulsifies the mixture and leads to a nice texture. Add oil over a ~2 minute period. Then add maple syrup to mixture, pumpkin, and vanilla extract. Whisk until smooth.

Add in dry ingredients into the same bowl. Add flour, baking powder, salt, and spice mixture and whisk vigorously to ensure mixture is fully incorporated.

Assemble:

Pour wet batter into bread pan, give the pan a light shake and use a knife to gently smooth the top. Add the streusel on top. All of the batter should be covered and not visible by the streusel.

Bake:

Bake for 45-60 minutes. Cake is done when the top has split and a toothpick comes out clean from the middle.

Serve:

Allow to cool in bread pan for about 20 minutes, then use parchment paper to lift out of pan and let cool the rest of the way on a wire rack. Slice and serve. Enjoy!

Anteckningar

From Claire Saffitz. Video tutorial and walk through is available.

Use the remaining pumpkin to either double the recipe, or use in another dish, such as the pumpkin pudding recipe