Panettone Recipe using Baked Pumpkin

I've been making a version of  Panettone for several years now.  For the Gardening Club Christmas Party, I thought this would be just the right 'dish' to take for our shared supper, as it contained pumpkin.  I also made two smaller ones: one went to my friend who gave me a pumpkin earlier in the year, and the other to a Annie, my hairdresser who is also keen on baking.

It was really appreciated, so I thought I would revisit the recipe, and publish a revised version.  I've scaled down the quantities to fit the Pirottini, the special Panettone paper case, which I got from Bakery Bits.  They give the size as 154mm diameter but the ones I received came up as just over 160mm.  They are just a little too large to fit into my 6 inch cake tin.  When I ordered the cases Bakery Bits did confirm that they  are strong enough to bear the weight of the dough whilst cooking.  I did not feel confident and placed the case in a 7 inch cake tin, even though it did not touch the sides.  The pirottini held beautifully.  The recommended weight for dough is 750g but I like a good rise above the collar, and have allowed for a larger total weight. The alternative to the paper case is to line a 6 inch/150mm cake tin with baking parchment, backed by a strong paper collar 120 to 130 mm deep.

Another ingredient which I used for the first time this year again from Bakery Bits was the Aroma Panettone, which contains essential citrus oils of bergamot, orange, lemon, tangerine and vanilla extract....divine.

250 g pumpkin, weighed after baking till tender, with skin, seeds, brown bits and membrane removed
50 g butter
30g golden caster sugar

400g strong white flour
1/3 tsp ground allspice
1/3 tsp grated nutmeg
5 g sea salt pounded fine
15g fresh yeast dissolved in 1 tbsp warm water
25g pistachios
25g pecan nuts
1 large egg
25g candied peel, chopped fine
25g dried cranberries
30g large raisins
1tsp Aroma Panettone
1 to 2 tbsp brandy or rum

Oil for brushing the inside of the pirottini
Extra melted butter for brushing

Icing sugar to sift over



24 Hours before, bake the pumpkin or remove the frozen pre prepared and baked pumpkin from the freezer.  Soak the fruit in the brandy or rum.

In the morning, warm up the pumpkin gently with the butter and sugar, till warm.  Puree this. 
Prepare the yeast mixture.  Add this to the pumpkin mixture, as well as the Aroma Panettone.  Add the large egg, and mix well together.

Weigh out and sieve the flour together with the spices and salt, into a large bowl.  Make a well in the centre and pour in the pumpkin mixture.  Gradually drawn all the ingredients together in the bowl and start to knead the dough.  It should be soft but not overly sticky.  If it is too dry and some more beaten egg, and if too wet, a little more flour. 

Knead on an oiled work surface, to develop the gluten, for about 10 minutes, using a scraper to bring the dough together, try not to add any flour.  When the dough is smooth and silky and well developed, put the dough to prove in the bowl, covered with oiled cling film.

Warm the oven to Gas Mark 2, 150C, 300F.  Place the nuts on a baking sheet, and place in the oven for about 10 minutes, to improve the crunch and flavour, they should not 'brown'.  Remove and when cool, chop up each piece into two or three or thereabouts.

After about two hours, turn out the dough, knock back gently, incorporating the fruit and nuts.  Allow to rest for about ten minutes.  Shape the dough into a smooth round.  I recommend brushing the inside of the paper case with a flavourless oil, before gently putting the dough into the paper case.  It will come up half way.  Place the whole lot in a puffed bag with plenty of head room, and allow to rise till it just peeks above the paper.  Keep a watch as the time it takes to rise depends on the ambient temperature. Mine took just over an hour to rise.

Just before the dough reaches the top of the case, preheat the oven to Gas Mark 5, 190 C, 375 F, making sure that the shelf is in the right position to allow the dough to rise without it being too close to the top of the oven.  

When dough is just peeking above the collar, gently brush the top with melted butter,  and place gently in the oven.  After 10 minutes, brush again with melted butter, and return to the oven, having reduced the temperature to Gas Mark 4, 180 C, 350 F.  Continue to cook for a further 30 to 40 minutes.  Check with a long fine skewer.  Remove from the oven, brush again with melted butter, allow to cool in the tin for about 5 minutes, then remove to finish cooling on a wire rack.  The smell from the baking fills the house with rich smells and is a sure sign that Christmas is on its way.

Keep for up to 2 days wrapped up.  When ready to serve, dredge thickly with icing sugar. 

This is one made a previous year.

It can be used just like Panettone, but has much less butter and eggs.  Would a chunk count as one of your five a way?  Maybe, but that is not the only reasonfor baking this loaf.

Panettone recipe from BBC Radio 4 Food Programme

Having heard the weekend Food Programme, I decided to try their Panettone, and downloaded the recipe. Monday I soaked the fruit and started the sponge. Yesterday I completed the mix, and found a warmish place for the 'cake' to rise. It took all day and then into the oven it went. This morning we had it for breakfast. What did it taste like....well Mr S thought it tasted like a big lardy cake....and I think I must agree with him. I do not think I would do this recipe again. Knowing what I like I'll choose my next Panettone recipe with more care. My pumpkin bread is far far better.
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It may be that I added candied peel and not fresh grated, yes that might be it, then there was no spice or vanilla, that could be it, then it was probably too cool for a good rise, that could be it. Mr S and I disagreed over the crystallised ginger. I used goat's butter rather than cow's so there was not the added luscious butter flavour.....and I do like spices, and there were no spices. Cooking temp in the recipe gas 180C which I think in retrospect is a little too low. Again I have reviewed the recipe and there is no salt. This could have been it, just a little salt really does help the dough to develop and rise.
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Here is the loaf rolled up and ready to go into the tin

My Christmas Bread

Here is my home made Christmas Bread taken last year. Dusted with icing sugar and decorated with a bow, it certainly looks the part!

A talented friend has just asked me for my Panettone Recipe. With the proviso that it is not real Panettone, ie does not have loads of eggs or butter, and is made with no liquid, then here it is. I have decided to call it Kenilworth Christmas Bread for several reasons: Kenilworth is now my home, the pumpkin was grown in Kenilworth, and it is now our Breakfast bread/cake of choice for Christmas day! .
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First bake your pumpkin, cut into pieces, and you can leave the skin on, in the oven till cooked and much reduced in size. When cool enough to handle you will find that the skin comes off very easily and you can also remove any stringy bits or seeds now, and for the bread any scorched bits too. Either refrigerate, freeze and use the pumpkin for various dishes.So I take 400g of my frozen and prepared pumpkin, and leave it overnight to come to room temperature. In the morning I warm it gently and add 50g butter, and about 50g golden caster sugar. If the pumpkin is very sweet this may be OK but if you have a sweeter tooth, then add another 25g. I then whiz it together to a smooth pulp.
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Whilst this is warming gently, to baby bath temp, sift 500g strong white flour with 1/2 tsp ground allspice and 1/2 tsp ground nutmeg, and 1tsp fine salt. You may need up to another 100g flour if the mixture is too wet!
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Dissolve 20g fresh yeast with 1 tbs water.
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Put the pumpkin, butter, caster sugar mixture into your large bread mixing bowl, gradually add half your sifted flour, spices and salt. Add the yeast and keep beating, maybe with a wooden spoon, or even your hand.
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Add 1 beaten egg, and keep mixing, gradually adding the other half of the flour. The dough should be very soft, but workable. Add more flour if necessary to get a good working but soft dough.
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Knead until it is smooth, then let it stand and double in size. How long this takes will depend on how warm your kitchen it. I leave it to rise and normal room temperature and am guided by look rather than time. It could take two hours to rise.
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Bake a selection of nuts in the oven for 10 minutes at Gas No 1: I use 25g pistachios for the green colour, and 25 grams walnuts. Next year I would like to find a local walnut tree to give me special Kenilworth walnuts for my bread! I have my eye on a couple of trees, but there were no mature nuts this year.
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For the fruit element, I use 30 g candied peel, 30 g dried cranberries, and a large handful of raisins. These I soak in some alcohol about 2 tbs, in a closed container overnight, I use calvados, but any would do. I only add the fruit at the last knock down. Here you can choose and replace with whatever 'jewels' you fancy: sour dried cherries, pineapple, for example. Each year your loaf will be unique!

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Knock back the dough, and incorporate the fruit and nuts. Leave the dough to relax again and then shape and fit to your tin(s). I used a normal high cake tin 8 inches wide, lined with baking parchment, about four inches higher than the tin. Because I had to add the extra 100 g flour I had sufficient to make a second smaller loaf. An alternative would be to make a few small brioche type buns. Between the tin and the parchment I placed some thickish computer paper on its side to provide a collar. The dough should come about 10 cm below the rim of the tin.

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Allow to rise again at room temperate, covered, until it is at least 2 inches above the cake tin rim. Put into a pre heated oven, Gas Mark 6, and bake for about 40 minutes. Check after 25 mins, and adjust oven or protect the top of the loaf with a square of baking parchment balanced across the top of the paper to prevent scorching.

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Remove from the oven, and remove from the tin. Check to see that the loaf looks cooked and return to the oven for a few more minutes if necessary. When cool, and ready to serve, dust liberally with icing sugar, and decorate with ribbon if you wish. I tried the recipe again a few of weeks ago, and it was just as good as last year.