Wednesday, October 21, 2009

Pumpkin Raisin Pecan Bread

 This bread is ridiculously good and it is a great way to use up some of that in season pumpkin. I recommend getting the dough started the night before if you plan on baking it in the morning. The method is not too difficult, but there is some waiting involved. Don't rush it either because creating a biga or starter is really the key to good structure and flavor in any bread.

For the biga, mix 1.25 cups sifted WWW flour with 1/4 teaspoon of yeast. Add about a half a cup of water at room temperature and mix really well. Make sure the dough is not too sticky or dry but you would rather have a slightly sticky dough. Knead on a floured surface for about 5 minutes. Transfer to a bowl and let rise for about 2 hours. Then punch it down and throw it in the refrigerator overnight (covered in a bowl of course).
The next day mix 2 cups pumpkin puree with 2 tsps yeast, 2 tsps salt, 2 tsps cinnamon and 1/4 cup agave nectar. Add about 4 cups of WWW flour and mix well. Add the biga and mix together until well incorporated. Knead for about 5 minutes. Add 1 cup raisins and 1 cup chopped pecans or walnuts and knead into the dough until well incorporated. Then place in a lightly oiled bowl and let rise for 2 hours. Shape into torpedo loaves and then let rise, lightly covered with plastic wrap on a floured surface or baking tray dusted with cornmeal for about 1 hour. Bake at 425 for about 25 minutes. Slice and enjoy.

Just another good reason to go vegan....


  1. Pumpkins are popping up everywhere! I better get with it. Beautiful bread.

  2. Thanks! Its a great way to use up all that pumpkin puree you have from all the pumpkins you get this time of year. Better than any jack-o-lantern I have ever had...