Hello again! ;)
We are experiencing the most gorgeous weather in Southern Ontario right now. Crystal clear blue skies and daily highs of about 10 Celsius. This is very welcomed after a couple months of rain, gloom, and doom! I find that I am looking forward to my outdoor runs so much lately!
Despite the weather making me want to lay outside with a beach towel in my swimsuit, I had a really productive start to my week yesterday, cranking through my orders and also finalizing the new Glo Bar flavour, nutritional info, and labels. It was a great start to the week and I hope I can keep this momentum going.
Today, I am working on a Glo Bar donation for a charity volleyball tournament that is this weekend and I also have a meeting late this afternoon about a project coming up.
But right now, I bake.
I take photographs.
And I then tell you about it.
It’s basically like an adult version of show and tell, really.
[No, not that kind of adult show and tell!] ;)
And by ‘adult’ I mean, that I’m about 1 slice of bread away from squealing like a 6 year old.
![20101109-IMG_0136 20101109-IMG_0136](/wp-content/uploads/2010/11/20101109IMG_0136_thumb1.jpg)
Pumpkin Butter Swirl Butternut Pecan Bread
Pumpkin Butter was swirling through my dreams last night and I came up with this swirly and delicious bread. This is quite possibly the most moist, dense, and tempting bread I have ever made, but still packed with healthy ingredients of course. If you are not a fan of very moist breads this isn’t for you, but luckily I just love them. The bread is so moist you don’t need a lick of butter and will be coming back for more and more. Don’t worry if you don’t have any Butternut squash puree, you can easily sub in pumpkin in this recipe.
Ingredients:
Dry ingredients
- 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)
Wet ingredients:
- 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.
Note: This bread is very heavy + dense and as a result did not rise that much. This might be partly due to using whole grain spelt flour, and also, due to the layers of pumpkin butter. If you want a less moist bread you can sub the maple syrup for more sugar as a start. I would also guess that it would rise higher if you don’t use whole grain spelt as it is a heavy flour.
Assemble the dry ingredients…
![20101109-IMG_0058 20101109-IMG_0058](/wp-content/uploads/2010/11/20101109IMG_0058_thumb.jpg)
Dump in large bowl!
![20101109-IMG_0066 20101109-IMG_0066](/wp-content/uploads/2010/11/20101109IMG_0066_thumb.jpg)
I fell in love with the whisk pictures and they sorta stole my heart. I get a bit distracted at times. ;)
![20101109-IMG_0070 20101109-IMG_0070](/wp-content/uploads/2010/11/20101109IMG_0070_thumb.jpg)
Whisk!
![20101109-IMG_0087 20101109-IMG_0087](/wp-content/uploads/2010/11/20101109IMG_0087_thumb.jpg)
Assemble the wet ingredients:
Mix.
Add wet to dry…
![20101109-IMG_0101 20101109-IMG_0101](/wp-content/uploads/2010/11/20101109IMG_0101_thumb.jpg)
Stir until just incorporated.
![20101109-IMG_0105 20101109-IMG_0105](/wp-content/uploads/2010/11/20101109IMG_0105_thumb.jpg)
Now we layer.
![20101109-IMG_0108 20101109-IMG_0108](/wp-content/uploads/2010/11/20101109IMG_0108_thumb.jpg)
Add half the batter into the loaf pan and spread out with spatula.
![20101109-IMG_0112 20101109-IMG_0112](/wp-content/uploads/2010/11/20101109IMG_0112_thumb.jpg)
Add half the pumpkin butter down the middle…
![20101109-IMG_0115 20101109-IMG_0115](/wp-content/uploads/2010/11/20101109IMG_0115_thumb.jpg)
Get your swirl on with a spoon.
![20101109-IMG_0118 20101109-IMG_0118](/wp-content/uploads/2010/11/20101109IMG_0118_thumb.jpg)
Now add the rest of the batter and smooth out.
![20101109-IMG_0125 20101109-IMG_0125](/wp-content/uploads/2010/11/20101109IMG_0125_thumb.jpg)
Add the rest of the pumpkin butter and get your swirl on once more!
![20101109-IMG_0129 20101109-IMG_0129](/wp-content/uploads/2010/11/20101109IMG_0129_thumb.jpg)
![20101109-IMG_0130 20101109-IMG_0130](/wp-content/uploads/2010/11/20101109IMG_0130_thumb.jpg)
Now bake for about 50-55 minutes at 350F. Cool for at least 30 minutes before removing and slicing.
It will be very hard to wait. You might have to leave the house.
Slice.
![20101109-IMG_0139 20101109-IMG_0139](/wp-content/uploads/2010/11/20101109IMG_0139_thumb.jpg)
Check out those Pumpkin Butter swirlz!
I LOVE this bread. I am a huge fan of super moist and dough-like interiors and this bread fits the bill. The pumpkin butter does a beautiful job in making this bread gooey and soft.
Gooey goodness.
The pecans also added a lovely texture. Next time I might even add more.
How do you like your sweet breads? Are you a fan of moist and gooey interiors or do you prefer a drier texture and more fluff?
I enjoy both moist + doughy breads and also fluffier and drier breads. I am an all-inclusive and non-discriminatory bread lover. ;) Eric on the other hand, love dry breads and cookies- the drier the better, he says. You know what they say…opposites attract…
oh, decisions decisions…first, i love quickbreads – prefer them over yeast/regular breads. then, i’d have to go with moist breads. i like recipes that make a crispy exterior then are soft and dense inside. i do like a drier texture for scones, though.
i agree – this weather is DIVINE! (i’m in waterloo!) let’s enjoy this week – it’s so atypical for november!
YUM! I love a more moist loaf when it is sweet – it makes it more batter-dessert-like. :)
I can’t wait to make this tongue-twister of a name bread! I had to read the title a few times before I got it down! I agree that the moister, the better! Dry breads always seem like they’re a few days old… I’m going to “get my swirl on” for Thanksgiving, at the very lastest!
You cannot have too many measuring spoons … or too much pumpkin. This post proves it :)
I guess it’s not fair if I say I want the bread to be both…
:-P
I like all baked goods to be soft and gooey on the inside. Sometimes I even undercook my pancakes on purpose. :)
This looks amazing!!! Love the pumpkin butter/pecan addition :)
This bread looks so good! Definitely going to make this!
Oh my gosh…I want this!
I love all breads :) What a fun easy recipe. Thanks for sharing!
Pumpkin Swirlz! Love it. How do you not get sick of baking? I can’t believe I’m asking that question, but at some point, your spoons and spatulas most revolt and say, “ENOUGH!” :)
I am all about moist breads. This one looks really good! I plan on making your pumpkin butter sometime this week, it has been calling my name for too long now. I recently made a pumpkin banana bread that was so moist and delicious ( I only wish I hadn’t given most of it away…).
I’m in love with the whisk photos as well! I love that happy, bright blue color – it’s one of my favorites:)
I am very particular with baked goods and prefer to err on the side of dry and fluffy. I tolerated too many undercooked pancakes as a kid;)
Oh my goodness! My mouth is watering! :) I need to try this ASAP! :)
Mmmm that looks so good! Moist and doughy breads are my favorite :)
I am so puzzled how you have the time to create all these extraordinary things in addition to running an entire business by yourself :) What’s your secret? ;)
I enjoy moist, nearly dough-like breads as well! This looks right up my alley! (esp. with the added pecans!) I want to make this for Thanksgiving!!
That looks absolutely fantastic-o! If I didn’t have a bellyache, I would get my buns into the kitchen right now and make a loaf!
LOVE the whisk pictures, too – beautiful!
I am making this today. Yum!
what to do you do with all these baked goodies that you make? i love love love to bake but having it all in the house doesn’t lead to a very balanced diet.
gifts, family, friends, mailman, my belly, freezer, coworkers.
There is no better gift than freshly baked goods in my opinion.