How to Make Molly Baz’s Pumpkin Bread: Bon Appétit Test #40

hey friends I hope your week is off to a
great start today I’m gonna be trying
out Molly Bowser’s recipe for pumpkin
bread with salted maple butter with some
are coming to an end we’re entering that
time of year where we’re going to see
pumpkin spice everywhere we look for the
next three months so before we’re all
collectively sick of it I want to try
this recipe for two reasons so first I
just love quick breads and you’ve seen
me make them before on the channel
second the weather here in New York is
actually starting to feel like fall and
so I’m really craving all of those warm
spices that are used in this recipe I do
these Bon Appetit breasts because every
single Wednesday if you like this one
please be sure to give me a big thumbs
up and click Subscribe without any
further ado let’s see how this goes as
always I’ll leave a link to the recipe
and ingredient quantities in the
description box below so I’m getting
started by portioning out the dry
ingredients for this recipe now you may
have noticed in my videos that I’m
always using measuring scoops but I’m
also using a scale so why am i doing
double work here well the reason for
that is Bon Appetit provides
measurements in US cups only and not
grams however I know a lot of you prefer
to bacon grams which I do as well the
issue is that if you use an online
calculator to convert US cups into grams
it will almost always be off so by
measuring out the quantities using US
cups and weighing in the result I can
give you a more accurate representation
of the amount of grams to use in the
recipe so Molly does specify to use
freshly grated nutmeg however you can
swap it with a quarter teaspoon of creep
round nutmeg if you’re going to do a lot
of baking this fall I anole nutmeg is
going to come in really handy because it
will be used in almost every single fall
recipe for this recipe we’re using one
entire can of pumpkin puree and one
obtains specified that they do like
Libby’s brand of the best so that’s what
I’m using here so it’s one 15 ounce can
of pumpkin puree which is 425 grams per
the label however interestingly there
are 404
grams of pumpkin puree inside the can
and that’s because companies have to
overfill containers so they don’t get
sued so if you want to make your own
homemade pumpkin puree that’s totally
fine just use 440 grams of puree when
you’re peeling ginger you could
definitely use a vegetable peeler the
downside there is you’ll have a lot of
waste because the kind of skin on the
ginger is so thin that the peeler is
taking away a lot of the flesh as well
so if you use a spoon you can just
scrape it right off and once all the
kind of papery skin is gone you can go
ahead and just finely grate this using a
microplane or a box grater and I did
kind of pack it down into the measuring
spoons a little bit because the freshly
grated ginger was actually kind of
fluffy and then once you’ve got all
those wet ingredients and measured out
you can go ahead and start whisking this
together so once the mixture looks
homogeneous you can start streaming in
the extra-virgin olive oil so my bowl
was a little bit on the small side and I
was having trouble whisking aggressively
enough to incorporate the oil without
splattering pumpkin batter everywhere so
tilting the bowl on its side allowed me
to get a little bit more speed into my
whisking action and get that oil evenly
incorporated once you’ve got the oil
fully incorporated you’re gonna add the
dry ingredients in two separate
additions just gently folding to
incorporate between each addition and I
say this in almost every single baking
video but once you add flour to your wet
ingredients you want to mix as little as
possible to avoid developing the really
tough gluten so fold this just to get
the dry ingredients combined and then
stop and that’s going to ensure that you
have a really tender and delicious
now that the batter is looking delicious
we’re almost ready to bake it scrape all
of that batter in and then you want to
level it out using the back of a spoon
or an offset spatula just to get a nice
even surface so the recipe calls for a
half cup of pumpkin seeds which is
probably more than you really need what
you’re looking for is an even coating of
pumpkin seeds over the entire top of the
loaf and you want to make sure that you
can press them down and make sure that
every single pumpkin seed is touching
the batter if the seed is not touching
the batter it’s just gonna fall off
during the baking process so I would say
cut this tablespoon down to maybe a half
tablespoon and you’ll have a much nicer
looking loaf and then popping this into
the oven for 80 to 90 minutes until a
toothpick inserted in the middle comes
out clean you do rotate one time during
the baking process and you do want to
let the bread cool almost completely
before slicing it so while the bread
cools it’s a great time to make the
salted maple butter so I just did a half
recipe of this butter because I wasn’t
sure whether I was gonna like it or not
and it turns out it is probably one of
the most delicious buttery spread I’ve
ever had so I would say don’t have this
recipe the quantity in the description
box and on screen is to make the full
portion and I 100% endorse making the
full portion of the salted maple butter
it’s absolutely delicious when it comes
to maple syrup either dark or amber is
fine just make sure it’s real 100% maple
syrup and none of that corn syrup stuff
and the recipe calls for the Malden
flaky sea salt however if you don’t want
to buy the flaky salt just for this
application you would be fine with a
fine-grained sea salt as well
the pumpkin bread is out of the oven I
let it cool on a wire rack for about an
hour and a half so it is close to room
temperature though it’s a little bit
warm in the center still so I cut myself
a nice big slice here the maple butter
is just starting to melt so this looks
fantastic there’s kind of like a crispy
crust on the outside the sugar didn’t
melt in all the way and it didn’t really
crisp up so that visible presence of
granulated sugar is a little bit
surprising it didn’t look like that in
the VA video but the smell is fantastic
it smells like fall in my kitchen right
now so I’m really excited to try this
bread out so let’s see how it tastes
very crispy a little bit sweet very very
tender bread really moist hmm oh my gosh
the maple butter is so good it really
complements the pumpkin flavor and this
is so good it tastes exactly like fall
so it’s got all of those warms places I
was looking for the maple butter just
takes it to the next level I think it’s
definitely worth the time to make the
maple butter a little bit of
caramelization on the outside of the
bread it’s really nice the top of the
bread is nice and crispy the inside is
super tender and moist so this bread has
really got it going on so overall I’m
really happy with this pumpkin bread the
flavor and combination of textures is
exactly what I was looking for this is
satisfying my need for those warm fall
spices and it’s so much better than the
pumpkin breads that you buy in the store
so I would definitely recommend that you
give this one a try I really hope you
enjoyed this week’s video if you did
please be sure to give me a big thumbs
up and click Subscribe thank you so much
for watching I’ll see you next week