Are we over pumpkin yet or do I still have time to share a couple more recipes? Given than tinned pumpkin will keep for years and butternut squash is available year round there’s really no reason why we should be limited to a short ‘pumpkin season’, and yet I feel like if I were to share pumpkin recipes in the Summer they would just sink without a trace.
I’ve got a couple more to share before everyone loses interest, starting with this chocolate ginger pumpkin bread wreath.
I used pumpkin puree as the main source of liquid in the bread dough, it gives the dough a beautiful bright, vibrant orange colour and a hint of pumpkin flavour, and also helps keep the dough lovely and soft. It is quite a sticky dough, so is best made in a stand mixer if you have one, otherwise it is quite messy to knead!
I make the dough the day before I want to bake the bread and let it rise overnight in the fridge, this not only improves the flavour, but the cold dough is much easier to roll out and shape the following day.
The filling is really simple – I just mixed together some chocolate sandwich spread and ground ginger, spread it over the rolled out dough and scattered over a generous amount of finely chopped crystallised ginger; this is definitely not a bread for people who are on the fence about ginger as it is very gingery!
If you want to take the ginger down a notch, omit the ground ginger from the filling.The wreath makes a great impressive breakfast or brunch centrepiece, and because the dough is so soft it is still good the day after it has been baked, preferably gently warmed through in the oven.
Chocolate Ginger Pumpkin Bread Wreath
- 350 g strong white bread flour 3 cups
- 7 g fast action dried yeast 2 tsp
- 1 tsp salt
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 60 g caster sugar 1/4 cup
- 200 g pumpkin puree 7oz, NOT pumpkin pie filling
- 1 egg (or 1 flax egg or 3 Tbsp aquafaba)
- 70 g softened butter (or vegan butter/margarine) generous 1/4 cup
- 250 g chocolate spread 9oz
- 2 tsp ground ginger
- 150 g crystallised ginger 5oz, finely chopped
Start the day before you want to bake the bread. Place the flour, yeast, salt, spices, sugar, pumpkin puree and egg in the bowl of a stand mixer fitted with a dough hook. Mix on a low speed until it comes together into a dough. Continue to mix for about 5 minutes at a high speed then add the butter a little at a time until it is all incorporated. Continue to mix at a high speed until the dough is smooth, elastic and comes away from the sides of the bowl cleanly. If it seems really too sticky then add a little more flour.
Place the dough in a lightly oiled bowl, cover with clingfilm and refrigerate overnight (or for up to 24 hours).
The following day, remove the dough from the fridge and turn out onto a floured surface, sprinkle with a little more flour then roll out to an approx 25x35cm rectangle. mix together the chocolate spread and the ground ginger then spread it evenly over the dough. Scatter over the chopped crystallised ginger.
Roll the dough up from one of the long edges into a log. Slice the log in half lengthways, exposing the filling. Twist the two halves together then shape into a circle, pinching the ends together to seal. Transfer onto a baking sheet lined with baking parchment, loosely cover with oiled clingfilm and set aside to rise for about an hour until the dough is puffy and springs back slowly when you press it with a finger.
Meanwhile, preheat the oven to 180C/350F/gas mark 4. Bake the bread for about 45 minutes until well risen, golden and cooked through - the internal temperature should reach at least 94C/202F. Cover loosely with tin foil partway through baking if the top starts to colour too much.
Leave the bread to cool on the tray before serving.
For more pumpkin recipes to make the most of the short season check out my crumble topped pumpkin spice cake and spiced roast pumpkin soup with garlic croutons, feta and crispy fried sage. Or try a pumpkin bundt cake with chai glaze by Supergolden Bakes, a perfect pumpkin pie by Charlotte’s Lively Kitchen, healthier pumpkin spice syrup by Vikalinka or pumpkin ginger walnut date cake with mascarpone cream by Twigg Studios.
I am sharing this with Saucy Saturdays hosted by The Flavour Bender, Take Two Tapas, La Petit Chef and Mid-Life Croissant, Foodie FriDIY, Foodie Friends Friday, Fiesta Friday hosted by La Petite Casserole and A Pug In The Kitchen