Blissed Bread’s Roasted Pumpkin Custard Bread
In light of the theme of this month’s blog Sustainable personal growth and its inspiration from San Francisco and the Bay Area, it’s perfectly fitting to feature my dear friend Jennie Giammasi. I’ve known Jennie for about 10 maybe 12 years now (I’m old I can’t remember!) we met as rivals in the herb industry, two young woman rocking the herb world, similar ages and similar ideals and in a way similar personalities. Eventually or rather quickly, we became good friends and in a matter of no time I found myself changing jobs, taking a big pay cut and moving up to San Francisco to work alongside her. We worked and lived together for about 8-9 months I think and after I moved to NYC. This experience in San Francisco with Jennie was a profound one for the both of us. Each of us going through many and major changes in our lives and each of us experiencing the beauty of San Francisco while doing it. Jennie for me and I am sure I for her, with our time working and living in San Fran, were pivotal in creating a better path in our lives for better more sustainable personal growth! It was for me the beginning of something profound and pivotal on my path today. San Francisco was a life changer for the both of us!
She is a damn good cook as well, this lady and her latest venture, Blissed Breads is soaring!
Here you go!
Blissed Bread’s Roasted Pumpkin Custard Bread
* makes two breads–one to share and one all for yourself!
“I call this recipe a “custard bread” because the additional eggs give the bread a wonderfully spongy, moist texture. Please assume all ingredients are organic whenever possible!”
-Jennie
Ingredients:
3 cups all-purpose flour sifted
1 cup whole wheat flour sifted
1 tsp salt
4 tsp baking powder
1 tsp baking soda
3 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp clove
2 tsp ginger
4 eggs
2 cups packed brown sugar (I’ve made it with 1 1/2 to 2 1/4 cups sugar, depending on preferences re: sweetness)
3/4 cup (12 tbs) melted butter
3 tsp pure vanilla extract
1-2 small pie pumpkins (to make 3 cups roasted, 1 may be enough)
Preheat oven to 350 deg, convection if possible cut pumpkins in half, clean out seeds, spread out on tray and spray oil/butter over seeds, salt, and throw in lower rack of oven (optional–but who wants to waste yummy healthy seeds?) place cut side down on baking sheet and bake for approx 40 minutes (seeds will be done in 20 min) Take pumpkin out and allow to cool while assembling other ingredients.
Grease and flour the loaf pans, or for a nice caramelized bottom substitute granulated or brown sugar for the flour…easy to lift the loaves out and delicious!”
Sift together all dry ingredients in a large bowl. In a food processor, blend the pumpkin with approx half the melted butter, streamed in the food hatch–just enough to get the pumpkin blended. This may have to be done in batches, depending on the size of your processor. I do it in a small 4 cup, and it takes 3 batches. Don’t worry if you need more butter, use whatever is necessary!
Cream in mixer brown sugar, pumpkin, remainder of butter…adding in vanilla and each egg, one at a time.
Blend wet into dry ingredients, being careful not to over mix.
Pour into two standard size loaf pans, 2/3 of the way–this bread will rise high!
Bake until toothpick comes out dry, approx 50 minutes (ovens vary) Streusel topping (optional!) I look for any excuse to add more butter and cinnamon in a bread, what’s better than that?
Streusel Topping
1/2 stick cold butter, cut in pieces
1/2 cup brown sugar
1 cup quick cook oats
2 tsp cinnamon
1/2 tsp salt
Blend all ingredients in a processor or with fingers until crumbly and mixed together. Add more sugar if you like it sweeter.
Sprinkle generously over breads before baking!
yummy!