Spiced Dried Fruit Pumpkin Loaf

9 Oct

We are in the midst of an epidemic. Everyone is experiencing Pumpkin Fever right now. It usually hits near the first of October, and it’s a fast-spreading and potent illness whose symptoms only worsen through the remainder of the year. The only cure is to feed the fire. You must start eating as much pumpkin-laden food as you can stuff into your pumpkin-pie-hole. From lattes to muffins to pancakes and waffles. And it’s not restricted to sweet treats either. I’ve even seen recipes for pumpkin enchiladas and pumpkin chili!

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Here’s my first contribution to the pumpkin recipe roundup, and boy is it a winner! I took my first bite of this Spiced Dried Fruit Pumpkin Loaf, took another bite, made my boyfriend take a bite, looked at him expectantly, eyes wide and declared “I nailed this one, didn’t I?” He took another bite. “Oh yeah,” he mumbled with his mouth full.

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I decided to mix in chestnut flour with my usual base of almond flour for this recipe. Ground chestnuts create a very fine flour with a rich brown color and a nutty, sweet aroma that I thought would pair beautifully with the fragrant blend of spices in this loaf. The texture and flavor of this pumpkin loaf are truly divine. You can find chestnut flour in some specialty markets (it’s commonly used in Italian cooking), but you can also order it online. Go buy some– I plan to use it more often in future recipes!

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The mix of dried fruits in this loaf makes it a little more interesting than your typical pumpkin loaf. I went heavy with the spices as well to create an intoxicating flavor experience. A slice of this loaf is a truly decadent treat and will satisfy even the most powerful Pumpkin Fever cravings.

Spiced Dried Fruit Pumpkin Bread

© Copyright 2013 Carly Sullivan, The Lucky Clover Kitchen

Yield: 1 8×4-inch loaf (about 12 servings)

Ingredients:

  • 1 1/2 cups almond flour
  • 1/2 cup chestnut flour
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 3/4 tsp salt
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp allspice
  • 1 tsp clove
  • 1 tsp ginger
  • 1/2 tsp coriander
  • 1 cup pumpkin puree
  • 1/4 cup honey
  • 1/4 cup light olive oil
  • 4 eggs
  • 1 tsp vanilla
  • 1 cup mixed dried fruit (I did 1/4 cup cranberries, 1/4 cup currants, 1/4 cup chopped dates, & 1/4 cup chopped prunes)

Directions:

  1. Preheat oven to 350°F. Grease a loaf pan and line with parchment paper (optional, but makes it much easier to remove the loaf later).
  2. In a large mixing bowl, or stand mixer with the paddle attachment, sift together all the dry ingredients (chestnut flour tends to get clumpy so be sure to do this to prevent lumps in your batter).
  3. Add in the pumpkin, honey, oil, eggs and vanilla and stir until well combined.
  4. Stir in the dried fruit.
  5. Pour the batter into your prepared loaf pan.
  6. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool in the pan at least 30 minutes. Run a knife around the edges of the pan, then use the parchment paper to lift the loaf out of the pan. Let cool on a wire rack. Slice and enjoy!

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One Response to “Spiced Dried Fruit Pumpkin Loaf”

Trackbacks/Pingbacks

  1. Vánoční chlebíček z kaštanové mouky se sušeným ovocem | - December 21, 2016

    […] Protože se mi tento rok podařilo sehnat 10 kg jedlých kaštanů, musel jsem je začít pomalu likvidovat. Pečených kaštanů jsem se něco napekl, tak jsem hledal další recepty. Jelikož jsou tu za pár dní Vánoce, chtělo to recept s dostatečným množstvím koření a sušeného ovoce. Nakonec padla volba na tento kořeněný dýňový chlebíček. […]

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