Lowertown Bakehouse Pumpkin Bread
By Bread Festival Bakers, MCFM Vendors
- 1 cup sifted T-65 Heritage Turkey Red flour from Sunrise Flour Mill
- 1 cup sonora soft white wheat flour from Sunrise Flour Mill
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 Tablespoon Vietnamese cinnamon
- 1 3/4 sticks sweet cream butter
- 1 1/2 cups of castor/baker’s sugar
- 2 room-temperature eggs
- 1lb. roasted pumpkin or winter squash, mashed
Pre-heat oven to 350 degrees. Mix dry ingredients together in a separate mixing bowl and set aside.
Whip butter in stand mixer with the paddle attachment for one minute. Add sugar, mix on med-high for 2 minutes until light and fluffy looking. Add eggs, one at a time until each is incorporated. Add all the pumpkin/squash and mix until it looks curdled, this is good. Add dry mix to the wet in stand mixer. Mix until everything is fully incorporated and there is no visible butter remaining.
Pour into a buttered/greased baking pan that has been lightly dusted with flour and shaken of any excess. Pat sides and tap bottom of pan against the counter just to remove any big air bubbles that may have formed. Bake for 40-45 minutes. Check with toothpick in center. If the toothpick comes out dry it is done, if not put it back in for another 7 minutes and check again.
Cool on cooling rack for an hour. It is best fresh and warm, but can easily be wrapped and saved in the freezer for up to two weeks.
Chris’ pumpkin bread demo at Bread Festival 2019.