Given that I can't eat our family's original Christmas meal, let alone leftovers, it may seem a little out of place that I mention them here. Well, the fact that I can't be a garbage pit for my own creations means that I often wind up with more than my fair share of the extras from my baking and cooking exploits, meaning I have to find new and interesting ways of pawning them off onto others without them realizing it! One such glut I had this year was that of leftover mincemeat. Even after the Christmas pies and tarts as well as today's treat (which I've made twice to date), I still have some left over which may have to find it's way back into my freezer for the time being. For now, though, I'm giving myself a pat on the back for thinking up at least one more way of using up this sweet, spicy fruit filling!
I actually got this idea after seeing these gooey, delicious-looking morsels on Meg Kat's site. Though I still have every intention of making the rolls as written, when I saw the dough recipe I thought "I have canned pumpkin... and I bet that mincemeat would taste good in that too! But rolls are messy and dry out... would a loaf work?".
So began my experiment. I figured that the loaf would essentially
Actually, thinking about it again, I'm tempted to try this bread not only with a vegan, soy milk and silken tofu (instead of milk and egg) enriched dough, but also Challah-style, rolling the filling in each strand of dough before braiding them into a moist, fruity loaf of goodness. Once the glut of Christmas food runs down I'll have to let you know if that works!
Mincemeat Swirled Pumpkin Bread
Serves 14
1 packet of active yeast
1/2 cup of warm, 1% milk
1 egg
1 tsp vanilla
3/4 cup pumpkin puree
1/4 cup brown sugar
1/4 tsp salt
1 tsp pumpkin pie spice
2 cups flour
1 cup whole wheat flour
1 tsp vital wheat gluten (optional, for a higher rise)
1/2 cup prepared mincemeat
- Mix yeast and warmed milk in a large bowl, allow to proof 10 minutes.
- Add in the rest of the dough ingredients and thoroughly combine to a dough. Add no more than 1/4 cup more flour!
- Knead for 7-10 minutes.
- Place in a greased bowl, turning to coat.
- Cover and allow to rise 1 hour, until doubled.
- Roll dough out into a large rectangle (about 1/4" thick).
- Spread the mincemeat evenly over the dough, then roll up tightly from the short end.
- Place into a greased loaf pan, cover and allow to rise 45 minutes.
- Preheat oven to 350F.
- Bake loaf 45 minutes, turn out of pan immediately and cool completely on a rack before slicing.
Calories: 129.8
Total Fat: 0.8 g
Cholesterol: 15.6 mg
Sodium: 12.1 mg
Total Carbs: 26.9 g
Dietary Fiber: 2.0 g
Protein: 4.2 g
I have some buckwheat pie dough left from the tarts too, but it's been used in a different (and savoury!) endeavour. What could that be, you ask?? Well, you'll have to check back a little later to see!
Baking bread are one of my favorite aromas. Nice way to use up some extra ingredients. Happy holidays!
ReplyDeletethanks for linking back to my blog - i'm glad you enjoyed the recipe and got creative with it! :)
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