Ingredients with Measurements:
- 1 loaf of bread (preferably Italian or French)
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/2 cup chopped pecans
- 1/4 cup honey
Special equipment needed:
- Mixing bowl
- Whisk
- Baking sheet
- Parchment paper
- Knife
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. Cut the bread lengthwise and remove some of the bread from the inside to create a hollow center.
3. In a mixing bowl, whisk together the pumpkin puree, brown sugar, melted butter, pumpkin pie spice, and salt until well combined.
4. Pour the pumpkin mixture into the hollow center of the bread.
5. Sprinkle chopped pecans on top of the pumpkin mixture.
6. Drizzle honey over the top of the pecans.
7. Place the bread on a baking sheet lined with parchment paper.
8. Bake for 20-25 minutes, or until the bread is golden brown and the pumpkin mixture is set.
9. Remove from the oven and let cool for a few minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
350°F (175°C)
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 350
Total fat: 18g
Saturated fat: 7g
Cholesterol: 30mg
Sodium: 320mg
Total carbohydrates: 45g
Dietary fiber: 3g
Sugar: 22g
Protein: 6g
Substitutions for ingredients:
- Instead of pumpkin puree, you can use sweet potato puree or butternut squash puree.
- Instead of brown sugar, you can use maple syrup or honey.
- Instead of pecans, you can use walnuts or almonds.
Variations:
- Add a layer of cream cheese or mascarpone cheese on top of the pumpkin mixture before adding the pecans and honey.
- Add a sprinkle of cinnamon or nutmeg on top of the honey before baking.
- Use a different type of bread, such as sourdough or brioche.
Tips and tricks:
- Make sure to remove enough bread from the inside of the loaf to create a hollow center for the pumpkin mixture.
- Use a serrated knife to slice the bread for easier cutting.
- Serve with whipped cream or vanilla ice cream for a delicious dessert.
Storage instructions:
Store any leftover Pumpkin Spice Fool's Gold Loaf in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the slices of Pumpkin Spice Fool's Gold Loaf in the oven at 350°F (175°C) for 5-10 minutes, or until heated through.
Presentation ideas:
Serve the Pumpkin Spice Fool's Gold Loaf on a platter with a dusting of powdered sugar and a sprinkle of cinnamon.
Garnishes:
Garnish with a dollop of whipped cream and a sprinkle of chopped pecans.
Pairings:
Pair with a hot cup of coffee or tea.
Suggested side dishes:
Serve with a side of roasted vegetables or a green salad.
Troubleshooting advice:
- If the bread is browning too quickly, cover it with foil and continue baking until the pumpkin mixture is set.
- If the pumpkin mixture is too runny, add a tablespoon of flour to thicken it.
Food safety advice:
Make sure to store any leftover Pumpkin Spice Fool's Gold Loaf in the refrigerator and consume within 3 days.
Food history:
Fool's Gold Loaf is a sandwich that gained popularity in the 1970s. It consists of a hollowed-out loaf of bread filled with peanut butter, jelly, and bacon. This recipe puts a seasonal twist on the classic sandwich by using pumpkin spice and pecans.
Flavor profiles:
The Pumpkin Spice Fool's Gold Loaf is sweet and nutty with a hint of pumpkin spice.
Serving suggestions:
Serve the Pumpkin Spice Fool's Gold Loaf as a dessert or a sweet breakfast treat.
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