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
Ingredients
- 350 g strong white bread flour 3 cups
- 7 g fast action dried yeast 2 tsp
- 1 teaspoon salt
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 60 g caster sugar ¼ cup
- 200 g pumpkin puree 7oz, NOT pumpkin pie filling
- 1 egg (or 1 flax egg or 3 tablespoon aquafaba)
- 70 g softened butter (or vegan butter/margarine) generous ¼ cup
Filling:
- 250 g chocolate spread 9oz
- 2 teaspoon ground ginger
- 150 g crystallised ginger 5oz, finely chopped
Instructions
- 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
Angela - Patisserie Makes Perfect
Hannah - this is beautiful. I love the dusting of icing sugar, it looks wonderful. It would be beautiful to share with friends over a coffee and a chatter.
hannahhossack
Thanks Angela, my camera always struggles to focus a bit when I dust things with icing sugar so there were a lot of blurry shots!
Liz Collet
lovely and very seducing recipe!
hannahhossack
Thanks Liz!
Marianne
Hi could I substitute anything for the pumpkin? I live in Australia and can't get canned pumpkin purée. I could make it myself I know but it's just too much work before the recipe has even started!
hannahhossack
Hi Marianne, I don't think there is really a substitute for the pumpkin, mashed sweet potato (with a little water as it is drier than pumpkin) and applesauce crossed my mind but without trying them I can't be sure. I would probably omit the pumpkin and use about 150-170ml milk instead; add it gradually until the dough is the right consistency (sticky but not soggy) as I would need to test the recipe to be sure of the exact amount needed. Good Luck!
Marianne
Thank you!
Kunstkitchen
If you have squash in Australia, you could pick a sweet one and the texture and flavor is close to pumpkin.
Marianne
Thanks I can get pumpkin but was trying to save myself the trouble of pureeing myself. But I think I'll just do it!
Caroline | carolinescooking
What a pretty bread, and I love the combination of flavors you have used too!
hannahhossack
Thanks Caroline 🙂 The flavours all work so well together, it's a perfect Autumnal bread.
Margy
Please share as many recipes you want. As you notice I have a kind of addiction for pumpkin/squash, so any new recipe is very welcome! This wreath is simply amazing, I am saving the recipe because I want to make it very soon! Thanks a for being at FF this week!
hannahhossack
Thanks Margy 🙂 I love all things pumpkin/squash too, especially the colour!
Julie
That bread is just beautiful. I love the idea of adding the ginger to the pumpkin, and chocolate is just the cherry on top!
hannahhossack
Thanks Julie, it is a fantastic trio of flavours!
Petra
You are a master baker! It looks and sounds absolutely delicious and such beautiful photos! 🙂
hannahhossack
Aww, thank you Petra!
Farida
So beautiful really, and I love using the pumpkin as a liquid , I love candied ginger
hannahhossack
Thanks Farida, using the pumpkin as a liquid works really well, and gives the bread a lovely colour!
Miranda
Wow, this bread wreath is so gorgeous! The photos turned out incredible!
Suzanne
Beautiful and thank you for brining to the party.
nadia@maisontravers
This looks amazing!
Shinta
Such a gorgeous looking bread! The flavor of pumpkin and ginger with spices sounds so inviting. Thank you for sharing!
hannahhossack
Thank you Shinta 🙂