Pumpkin Fruit Bread by Beachdee

[BakerAunt]

BREAD/QUICK: Pumpkin Fruit Bread
Submitted by beachdee on November 30, 2010 at 4:04 pm

Yield: 1 loaf
Source: Whole Foods Market for basis recipe before I changed it.

 1 cup whole wheat pastry flour
 1/2 cup cake flour (e.g., Softasilk)
 1/4 cup wheat germ
 1 tsp baking powder
 1 1/2 tsp pumpkin pie spice
 1/4 tsp sea salt
 1/4 tsp baking soda
 5 Tbs natural evaporated cane sugar such as Florida Crystals
 1/3 cup organic walnut oil (or other favorite mild-flavor oil such as organic canola)
 1/3 cup honey
 1/3 cup lowfat kefir or drinkable yogurt (or 2% milk)
 1-1/4 cups pureed, cooked pumpkin
 1 large egg
 1 tsp vanilla

Optional ingredients:
 1 coarsely chopped, ripe Fuyu persimmon (may also use some other fruit, raisins, etc.)
 2 medium chunks candied ginger, finely diced/minced (or larger dice, if desired)

1. Preheat oven to 350°F. Grease an 8-inch loaf pan, a muffin tin, or other desired pan with butter, or coat with cooking spray; set aside. If adding streusel topping, prepare that first.

2. Streusel topping (optional): In a med-small bowl, blend together 2 1/2 Tbs melted butter, 1/3 cup flour (any kind), and 1/3 cup brown sugar. Stir in 2/3 cup chopped walnuts (or other nut as desired). Set aside.

3. Combine flours with wheat germ, baking powder, pumpkin pie spice, salt, and baking soda in a large bowl. Chop the candied ginger, if using, and gently mix into flour mixture with fingertip so the pieces are coated with the flour to prevent clumping together.

4. Wash, peel, and core the persimmon, if using. Coarsely chop (~ 1/2-inch chunks or less) and add to the dry ingredients, giving a few stirs to distribute the chunks.

5. In a medium bowl, combine sugar with oil, honey, milk, pumpkin, egg, and vanilla. Stir gently into the dry ingredients, just until all is moistened – do not overstir.

6. Spoon batter into prepared loaf pan. If using streusel, level batter surface and sprinkle with streusel mixture. Bake one hour or until done (test with skewer). Check partway through baking time and loosely cover with a piece of foil if the top is browning too quickly. If using muffin pan or other, smaller pans, less time may be needed.

7. Cool for 15 minutes on a wire rack, 10 if smaller pans. Remove from pan and cool completely before wrapping.

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