Autumn Maple Pumpkin Bread
Servings: 8 - 10
Prep Time: 15 minutes
Cook Time: 55 - 65 minutes
*Your Chef will lead you through all the techniques, so prepping ahead of class is optional
Ingredients for Pumpkin Bread:
- ½ cup (4 ounces or 115 grams) unsalted butter, melted, plus more for pan (or avocado, canola or vegetable oil to make this vegan)
- 1 cup maple syrup
- 2 cups pumpkin puree (store bought or homemade)
- 2 large eggs, room temperature (or flax eggs)
- 1 teaspoon vanilla extract (2 teaspoons if omitting the bourbon)
- 1 tablespoon bourbon (optional)
- 2 cups (260 grams) whole wheat flour (or 1 to 1 flour for gluten free)
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ½ teaspoon fresh nutmeg (optional)
- 1 ¼ teaspoons baking soda
- 1 ¼ teaspoons baking powder
- 1 cup chopped nuts or chocolate chunks, if desired
- 2 tablespoons (25 grams) raw or turbinado sugar (on top)
Ingredients for Whipped Maple Butter:
- ¼ cup (1 stick) unsalted butter, room temperature
- 1 tsp ground ginger
- 1-2 tablespoons milk (or milk alternative)
- 2 tablespoons maple syrup
- Pinch of kosher salt
- Preheat oven on Bake at 350⁰F with Convection. Butter or spray a 9-inch by 5-inch loaf pan.
- In the bowl of a stand mixer fitted with a whisk attachment, add the melted butter, maple syrup and pumpkin puree. Mix until completely combined.
- Add in the eggs, vanilla, bourbon (if using).
- Combine flour, salt, cinnamon, nutmeg, baking soda, baking powder in a separate bowl and whisk until well combined.
- Remove bowl from the mixer and fold in the dry mixture.. If you are adding nuts or chocolate, add them in when 50% of the flour is mixed in. Take care to not overmix this!
- Pour the batter into the prepared loaf pan- it should reach almost to the top. Sprinkle the top with turbinado sugar then place the loaf pan on the roasting pan and put in the oven in rack position 6. Bake undisturbed for 40-50 minutes or until a toothpick inserted in the center comes out without batter. We’re going for a deep, dark brown color on this so you shouldn’t be nervous about how dark it’s getting towards the end of baking.
- Let the bread cool in the pan for 15 minutes, then remove and finish cooling on a cooling rack.
- To make the Whipped Maple Butter: in the bowl of the stand mixer fitted with a paddle attachment, add the butter and ginger. Beat on medium until butter is smooth and ginger is evenly mixed in. Add 1 tablespoon of milk, maple syrup and salt and beat on medium speed until light and fluffy.
**The bread can be stored at room temperature in an airtight container for up to 4 days (good luck making it last that long!) or, to freeze it, slice it and place a piece of parchment paper between each slice. Wrap in plastic or place in a zip top bag and freeze for up to 1 month. The butter can be kept in an airtight container in the fridge for up to 2 weeks.