Pumpkin Chocolate Almond Wholewheat Bread

Adapted from Sally's Baking Recipes:

https://sallysbakingaddiction.com/pumpkin-chocolate-chip-bread/#tasty-recipes-66409

 

Ingredients:

1. 55g Olands wholewheat flour (25% of total flour weight)

2. 165g wheat flour

3. 1 tsp baking soda

4. 2 tsp cinnamon powder

5. 1/2 tsp nutmeg powder

6. 1/2 tsp cardamon powder

7. A dash of salt

8. 2 eggs 

9. 30g sugar

10. 50g brown sugar (total 80g sugar 36% of total flour weight)

11. 340g pumpkin puree

12. 120g vegetable oil (I use sesame oil) (54% of total flour weight)

13. 30g orange juice

14. 50g chocolate chips

15. A handful of almonds unchopped 

Pumpkin Puree:

1. 1/2 Hokkaido or Crown Prince pumpkin seeds removed

2. 8 dried dates pitted

3. 30g skimmed fresh milk

Directions:

Pumpkin Puree:

1. Bake 1/2 pumpkin at 170 degree C for 30 minutes or until soft.

2. Add 30g fresh milk, 8 pitted date and blend in a food processor until creamy and set aside to cool down.

Pumpkin Bread:

1. In a mixing bowl, add 55g Olands wholewheat flour, 165g flour, 2 teaspoons cinnamon powder, 1/2 tsp nutmeg powder, 1/2 teaspoon cardamon powder, 1 teaspoon baking soda, a dash of salt and mix well.

2. In another mixing bowl, add 2 eggs, 30g sugar and 50g brown sugar and mix well. Add 340g pumpkin puree, 120g vegetable oil and 30g orange juice and mix well.

3. Add the liquid ingredients to the dry ingredients and gently mix well.

4. Gently fold in the chocolate chips and almonds.

5. Grease a bread pan with oil on all side and the bottom.

6. Pour the bread mixture into the bread pan.

7. Bake at 175 degree C for an hour, checking for doneness by inserting a tooth pick after it has been baking for 55 mins. If the tooth pick comes out clean, it means the bread is done. Take it out of the oven.

8. Let the bread cool down first before cutting and serving.

Additional Information:

I am trying to find out what can I make with my pumpkin puree and found this wonderful recipe!!!

I used Crown Prince pumpkin to make the pumpkin puree. I reduced the sugar from 250g to 80g (37% of total flour weight). I substituted the original recipe plain flour with 25% of Olands wholewheat flour. I reduce the chocolate chips from 120g to 50g and used dark chocolate chips. I added almonds. I use neutral sesame oil for this batch and it turned out great. I omitted ginger powder and clove powder as I didn't have them. Daddy FECS and C really liked it. We made this for Halloween tomorrow. We don't celebrate Halloween, but will be having family fun time instead.

References:

https://sallysbakingaddiction.com/pumpkin-chocolate-chip-bread/

Wholewheat Danish Christmas Brown Cookies for Diabetics - Gingerbread Man/Fuldkorns Brunkagemænd

   

Makes 70 cookies

Ingredients:

1. 260g graham flour 

2. 40g white whole wheat flour

3. 100g normal white flour
4. 120g brown sugar
5. 110g olive oil

6. 10g butter

7. 2 eggs

8. 1 tsp baking powder

9. 1/2 tsp baking soda

10. 3 tsp cinnamon powder

10. 1 tsp clove powder
11. 1 tsp cardamon powder

12. 1/2 tsp ginger powder (optional)

Directions:

1. Mix all the dry ingredients flour, brown sugar, baking powder, baking soda, star anise powder, cinnamon powder, cardamon powder together and mix well.

2. Add olive oil and butter and mix well.

3. Add eggs and mix well and press into a dough. No need to knead it. The dough should not stick to your hand. If it does, it is too wet, adjust by adding a bit of flour at a time.

4. Take a portion of the dough, sprinkle some flour on the board, roll into a flat layer of 2mm thick using a rolling pin over a plastic firm to avoid the dough from sticking onto the rolling pin.

5. Form into desired shapes. If it is too difficult to remove the cookies from the baking paper, then your dough is too wet, adjust with more flour a bit at a time.

6. Place in baking tray laid with baking paper.

7. Bake at 175 degree Celsius for 9-12 minutes.

Additional Information:

References:

https://stinna.dk/bagvaerk/brunkagemaend.html

https://www.valdemarsro.dk/kryddersmaakager/

https://www.dr.dk/mad/opskrift/krydderkager-sode-kagemaend-og-koner

https://cookieandkate.com/healthy-gingerbread-cookies/

Here are the ingredients: Top row left to right: Wholewheat flour or Graham flour, white wholewheat flour, plain white flour, olive oil and icing sugar.

Bottom row left to right: cinnamon powder, clove powder, cardamon powder, baking powder, baking soda, eggs and butter.

Graham flour

Prepare 40g of butter soften under room temperature.

In a mixing bowl, add 100g of plain white flour.

Add 200g of white wholewheat flour (the picture is incorrect)

Add 100g of Graham flour.

Add 1 teaspoon of baking powder.

Add 1/2 teaspoon of baking soda.

Add 3 teaspoons of cinnamon powder.

Add 1 teaspoon of star anise powder.

Add 1 teaspoon of cardamon powder.

Add 150g of brown sugar.

Add 80g of olive oil.

Add 40g of softened butter chopped into pieces.

Add all the dry ingredients and mix well.

Add 2 eggs.

Mix well by hand or by electric mixer. Don't need to knead, but combine the flour together into a dough.

The dough is done. It should not stick to your hand.

On a baking sheet, divide the dough into 3 and place a portion of the dough on the baking paper. Place another baking paper on top. Roll out into a thin dough of 4mm thick.

Remove baking sheet and form the dough into shapes.

Here are the shapes transferred to a baking tray. Bake in a 175 degree Celsius preheated oven for 9-12 minutes or until golden and you could smell the cookies.

Now it is done and ready to be decorated :-)

Some memories of Danish childhood:

Wholewheat Danish Christmas Brown Cookies - Gingerbread Man/Fuldkorns Brunkagemænd (Version 2)

  

Makes 70 cookies

Ingredients:

1. 200g white whole wheat flour

2. 100g graham flour

3. 100g normal white flour
4. 150g brown sugar
5. 80g olive oil

6. 40g butter

7. 2 eggs

8. 1 tsp baking powder

9. 1/2 tsp baking soda

10. 3 tsp cinnamon powder

10. 1 tsp clove powder
11. 1 tsp cardamon powder

12. 1/2 tsp ginger powder (optional)

Icing:

1. 2 egg white (50g)

2. 150g icing sugar

Directions:

1. Mix all the dry ingredients flour, brown sugar, baking powder, baking soda, star anise powder, cinnamon powder, cardamon powder together and mix well.

2. Add olive oil and butter and mix well.

3. Add eggs and mix well and press into a dough. No need to knead it. The dough should not stick to your hand. If it does, it is too wet, adjust by adding a bit of flour at a time.

4. Take a portion of the dough, sprinkle some flour on the board, roll into a flat layer of 2mm thick using a rolling pin over a plastic firm to avoid the dough from sticking onto the rolling pin.

5. Form into desired shapes. If it is too difficult to remove the cookies from the baking paper, then your dough is too wet, adjust with more flour a bit at a time.

6. Place in baking tray laid with baking paper.

7. Bake at 175 degree celsius for 9-12 minutes. Usually 9 minutes are sufficient for me.

8. Once done, let it cool at room temperature before decorating.

Icing:

1. In a bowl add 2 egg white

2. Add 150g icing sugar

3. Mix well with a spoon

Additional Information:

J and C loved it. C's friends, C and D also loved it. They couldn't taste that it is made of wholewheat flour and olive oil :-)

The sugar can be reduced to 140g for our family. If you are decorating the cookies with icing, you can reduce the sugar to 120g.

References:

https://stinna.dk/bagvaerk/brunkagemaend.html

https://www.valdemarsro.dk/kryddersmaakager/

https://www.dr.dk/mad/opskrift/krydderkager-sode-kagemaend-og-koner

https://cookieandkate.com/healthy-gingerbread-cookies/

Here are the ingredients: Top row left to right: Wholewheat flour or Graham flour, white wholewheat flour, plain white flour, olive oil and icing sugar.

Bottom row left to right: cinnamon powder, clove powder, cardamon powder, baking powder, baking soda, eggs and butter.

Prepare 40g of butter soften under room temperature.

In a mixing bowl, add 100g of plain white flour.

Add 200g of white wholewheat flour (the picture is incorrect)

Add 100g of Graham flour.

Add 1 teaspoon of baking powder.

Add 1/2 teaspoon of baking soda.

Add 3 teaspoons of cinnamon powder.

Add 1 teaspoon of star anise powder.

Add 1 teaspoon of cardamon powder.

Add 150g of brown sugar.

Add 80g of olive oil.

Add 40g of softened butter chopped into pieces.

Add all the dry ingredients and mix well.

Add 2 eggs.

Mix well by hand or by electric mixer. Don't need to knead, but combine the flour together into a dough.

The dough is done. It should not stick to your hand.

On a baking sheet, divide the dough into 3 and place a portion of the dough on the baking paper. Place another baking paper on top. Roll out into a thin dough of 4mm thick.

Remove baking sheet and form the dough into shapes.

Here are the shapes transferred to a baking tray. Bake in a 175 degree Celsius preheated oven for 9-12 minutes or until golden and you could smell the cookies.

Now it is done and ready to be decorated :-)

To make the icing, in a bowl, add 2 egg white and 150g of icing sugar.

Stir well and combine.

The icing is ready for decoration :-)

Some memories of Danish childhood: