These spiced pumpkin baquettes offer a delightful twist on traditional bread, combining the earthy sweetness of solid-pack pumpkin with warm autumnal spices like cinnamon and allspice. The result is a loaf with a tender, moist interior and a satisfyingly chewy texture. Perfect for breakfast alongside coffee or as a comforting side dish for soups and stews, this recipe brings cozy, homemade flavors to your table. The addition of light brown sugar enhances the natural sweetness of the pumpkin, while the bread flour ensures structure. Whether enjoyed fresh from the oven or toasted the next day, these baquettes are a versatile addition to any meal.
Spiced Pumpkin Baquettes
Description
These spiced pumpkin baquettes offer a delightful twist on traditional bread, combining the earthy sweetness of solid-pack pumpkin with warm autumnal spices like cinnamon and allspice. The result is a loaf with a tender, moist interior and a satisfyingly chewy texture. Perfect for breakfast alongside coffee or as a comforting side dish for soups and stews, this recipe brings cozy, homemade flavors to your table. The addition of light brown sugar enhances the natural sweetness of the pumpkin, while the bread flour ensures structure.Ingredients
Directions
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Stir yeast and 1 tablespoon of light brown sugar into warm water in a bowl.
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Let stand until foamy, about 5 minutes.
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Combine all-purpose flour, bread flour, instant milk powder, softened butter, pumpkin, allspice, cinnamon, and salt in a food processor fitted with a dough hook.
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Turn machine on to mix ingredients.
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Slowly add the yeast mixture while the machine is running.
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Mix patiently until the dough cleans the sides of the bowl; this may take a little longer for the pumpkin to incorporate fully.
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If the dough is too sticky, add more flour by the tablespoon. If it is dry and crumbly, add more water or pumpkin by the teaspoon.
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Once a moist (not sticky) consistency is achieved, mix until the dough is well kneaded, uniformly supple, and soft, about 40 seconds in the processor or 6 minutes in a mixer.
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Alternatively, by hand: combine dry ingredients in a large bowl, make a well in the center, pour in the yeast mixture, and knead on a floured board until supple and soft, about 10 minutes.
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Transfer dough to a large plastic bag, squeeze out air, and seal at the top.
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Place the bag in a bowl and let rise in a warm spot until doubled in size, about 1 1/2 hours.
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Oil a double baguette pan and sprinkle lightly with cornmeal.
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Divide the dough on a floured board.
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Roll each piece into a long cylinder to fit the pan, pinching the bottom and ends tightly.
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Place seam side down in the prepared pan.
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Oil a piece of plastic wrap and drape it loosely over the pan, oiled-side down.
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Let rise in a warm spot until doubled, about 1 1/2 hours.
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Preheat oven to 375 degrees F (191°C).
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Slash the tops of the dough diagonally with a sharp knife.
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Brush the top lightly with frothed egg white.
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Place in the center of the oven and bake until the loaf is dark brown and sounds hollow when tapped on the bottom, about 30 minutes.
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Immediately remove loaves from the pan to cool on a wire rack.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 387.4kcal
- % Daily Value *
- Total Fat 1.5g3%
- Saturated Fat 0.3g2%
- Cholesterol 0.0mg0%
- Sodium 304.4mg13%
- Total Carbohydrate 91.0g31%
- Dietary Fiber 3.0g12%
- Sugars 59.0g
- Protein 5.0g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Freeze cooled baquettes for up to 3 months. Wrap tightly in plastic wrap and then foil.
Variations: This bread can be baked as a conventional loaf in a nine-inch pan or free-form on a baking sheet instead of baguette pans.
Doneness Test: The ultimate test is rapping the loaf on the bottom for a hollow sound and firm feel. If it feels soft, pop it back into the oven for a few more minutes.
Ingredient Note: Ensure water is warm (105-115ðF) to activate yeast without killing it.
