Arcana Food: The Baker’s Pumpkin Bread
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The baker’s famous pumpkin bread is a twisted loaf, or babka, filled with spiced pumpkin puree and glazed with cinnamon syrup. We’ll show you how to bake it from start to finish, with a guest star ‘pumpkin loaf’ who sometimes tries to steal a bite.
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Yield: 1 loaf, or 12 rolls.
Time: approx. 3 hrs 20 min (40 min active time, ~2 hrs rising time, 30-40 min baking time)
INGREDIENTS
Dough:
½ cup whole milk
½ cup granulated sugar
1½ teaspoons rapid-rise yeast
1 large egg
2 cups white bread flour, plus ¼ cup in case the dough is too wet, and extra for flouring the board (if you have a scale, 2 cups is 240g)
½ teaspoon table salt
1 teaspoon ground cinnamon
4 tablespoons unsalted butter, softened, plus extra for greasing the bowl
Filling:
¾ cup pumpkin purée (not pumpkin pie filling!)
¼ cup brown sugar
½ teaspoon table salt
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground allspice
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
(optional) ½ cup pecan pieces; you can also use walnuts, pepitas, etc.
Egg wash:
1 large egg
Glaze:
⅓ cup sugar
¼ cup water
1 teaspoon ground cinnamon, or 1 cinnamon stick
INSTRUCTIONS
1. For the dough: In a small bowl/measuring cup, combine the milk, ¼ cup of the sugar, yeast, and egg.
2. In a large bowl, combine the flour, salt, cinnamon, and remaining ¼ cup sugar.
3. Add the milk mixture to the dry mixture, and combine. Knead in the bowl until the dough comes together.
4. Work the butter in, 1 tablespoon at a time, until well combined. Dough will be sticky, but should release from your hand while you knead. If the dough is too wet to handle, add the extra flour, a spoonful at a time, until it can be worked.
5. Lightly butter a clean bowl, and transfer the dough to it. Cover with plastic wrap, and let rise in a warm place until doubled in size, about 1 hr.
6. For the filling: In a small bowl, mix together the pumpkin, brown sugar, salt, and spices. Set aside.
7. Lightly flour a clean work surface. Tip the dough out and roll into a large, thin rectangle.
8. Spread the filling over the dough, leaving a 1 inch border along one of the long sides. If using pecans, sprinkle on top. Roll the dough up & pinch the seam shut.
9a. To shape the loaf: Use a serrated knife or bench scraper to cut the dough lengthways into two strands. Leave one end attached for about 1 inch. Twist the strands together, turning them as you go so the cut insides face upwards. Tuck the ends under the loaf. Transfer to a parchment-paper-lined loaf pan. Cover with plastic wrap, and put in a warm place to rise until doubled in size, about 1 hr.
9b. To shape the rolls: Make several thin slices from the short end of the dough, then gather 2 or 3 slices together and twist. Transfer to a parchment-paper-lined baking sheet. Cover with plastic wrap, and put in a warm place to rise until doubled in size, about 1 hr.
10. Preheat the oven to 375°F.
11a. For the loaf: Bake for 25 minutes. Lightly beat the egg for egg wash, and brush liberally on top. Bake for 10-15 more minutes, or until the bread is golden-brown and a toothpick poked into the center comes out clean. If the top looks like it’s going to burn, cover it with foil.
11b. For the rolls: Bake for 10 minutes. Lightly beat the egg for egg wash, and brush liberally on top. Bake for 10-15 more minutes, or until the bread is golden-brown and a toothpick poked into the center comes out clean. If the top looks like it’s going to burn, cover it with foil.
12. For the glaze: Combine the sugar, water, and cinnamon in a small saucepan over medium heat. When all the sugar has dissolved, take it off the heat and set aside to cool.
13. Once the bread is cool enough to handle, remove the loaf from the tin, transfer the loaf and/or rolls to a wire rack, brush liberally with the glaze, and leave to cool completely. Enjoy!
Notes: This recipe makes a not-too-sweet, mildly spiced bread. The amount of cinnamon in the dough, and spices and sugar in the filling, can be adjusted to your taste.
Bobby Flay's Pumpkin Lattes | Brunch @ Bobby’s | Food Network
Tis the season for pumpkin, spice and everything nice! No need to go out when you can make Bobby's Pumpkin Lattes right at home.
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From sweet to savory, Bobby Flay invites you to join him for brunch at his place. Learn the best way to make a delicious and impactful meal worthy of both breakfast and lunch.
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Pumpkin Latte
RECIPE COURTESY OF BOBBY FLAY
Level: Easy
Total: 40 min
Active: 30 min
Yield: 2 servings
Ingredients
Pumpkin Latte:
1 cup whole, 2 percent or skim milk
1 or 2 shots hot espresso per latte (depending on your preference)
2 tablespoons Pumpkin Spice Syrup, recipe follows
Cinnamon or pumpkin pie spice, for garnish, optional
Pumpkin Spice Syrup:
1/3 cup pumpkin puree
1 tablespoon pumpkin pie spice
1 cup granulated sugar
1/2 cup light brown sugar
1 teaspoon vanilla extract
Directions
Special equipment: a milk frother
Bring the milk to a simmer over low heat. Froth the milk using a milk frother or a whisk. Combine the espresso shots and a tablespoon of Pumpkin Spice Syrup in 2 large coffee mugs and stir half of the milk into each. Sprinkle the tops with spice, if desired. Drink immediately!
Pumpkin Spice Syrup:
Combine the pumpkin puree and pumpkin pie spice in a small saucepan over medium heat and cook until the mixture thickens slightly and the spices become fragrant, about 3 minutes.
Combine 2 cups cold water and the granulated and brown sugars in a medium saucepan, bring to a boil over high heat and cook, whisking occasionally, until the mixture thickens and reduces slightly, about 5 minutes.
Reduce the heat to low, whisk in the spiced pumpkin puree and cook, stirring occasionally for 10 minutes. Do not allow the mixture to boil after you add the pumpkin or the syrup will become cloudy (even after straining.) Remove from the heat and let the mixture cool for 10 minutes.
Place a mesh strainer over a medium bowl and line the strainer with several layers of cheesecloth.
Pour the mixture through the strainer and let it strain slowly into the bowl. Add the vanilla extract to the syrup and transfer to a container with a tight fitting lid. The syrup will last 1 month stored in the refrigerator. Makes about 1 1/2 cups; leftovers can be refrigerated for 1 week.
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Bobby Flay's Pumpkin Lattes | Brunch @ Bobby’s | Food Network
Bobby Flay Pumpkin Bread ???? #bobbyflay #pumpkinbread
Step into the autumnal bliss with Bobby Flay's Pumpkin Bread, a recipe that truly celebrates the essence of the season. This isn't just any pumpkin bread; it's a culinary masterpiece that combines the earthy flavors of pumpkin with a mix of warm spices like cinnamon, nutmeg, and cloves. The result? A moist, aromatic loaf that encapsulates the comfort and richness of fall. Every slice offers a mouthful of texture and taste, courtesy of optional add-ins like chopped nuts or chocolate chips.
Don't let the gourmet tag deter you; this Pumpkin Bread recipe by Bobby Flay is as approachable as it is delicious. Made with pantry staples and requiring just a couple of mixing bowls, this recipe is perfect for both seasoned home bakers and beginners looking to venture into the world of seasonal baking. If you have been searching for a foolproof, delicious, and highly versatile pumpkin bread recipe, look no further. Happy baking!
Ingredients-
- 1 3/4 cup Pumpkin Puree
- 3.5 cup All-Purpose Flour
- 1 stick Unsalted butter
- 1 cup Oil
- Eggs
- 2 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 3 cups Sugar
- 1 teaspoon Cinnamon
- 1 teaspoon Nutmeg
- 1 teaspoon Allspice Powder
- 1/2 teaspoon Cloves
Recipe Steps-
1. Preheat the oven to 350 degrees Fahrenheit.
2. In a large bowl, combine flour, baking soda, salt, cinnamon, cloves, nutmeg, and allspice powder.
3. Mix butter, sugar, and oil in another bowl with an electric mixer. Beat for a minute.
4. Now add pumpkin puree to the bowl and incorporate it well.
5. Add eggs and mix well. Now stir in the dry ingredients we just prepared along with some water.
6. The batter is ready to transfer to the pan.
7. Bake for twenty minutes.
8. Slice! Enjoy Bobby Flay pumpkin bread.
Full Recipe-