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Pumpkin Mandelbrodt

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Course: Appetizer, Dessert, Snack
Ingredients Method

Ingredients
  

  • cup sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 4 cups flour
  • 1 tbsp. baking powder
  • 3/4 tsp. pure almond extract
  • 1/4 tsp. salt
  • 1 tsp. vanilla bean paste
  • 1 cup chocolate chips
  • 1 cup chopped pecans (optional)
  • 1/2 cup pumpkin puree
  • 1 tsp. pumpkin pie spice
  • 1/2 cup cranberries (optional)
  • 1 orange zested
  • 1/4 cup sugar
  • 1/4 cup cinnamon (to dust on top)

Method
 

  1. Preheat oven to 350 degrees F.
  2. Combine sugar, oil, and eggs in a standing mixer, and beat about 30 seconds. Add in 2 cups of the flour and mix. Add in the baking powder, salt, almond extract, vanilla bean paste, pumpkin pie spice, orange zest, and pumpkin puree. Continue to mix on medium speed. Then, add in the last 2 cups of the flour, and mix well. Finally, add in the nuts, chocolate chips, cranberries, and/or whatever other nut combination you please, and stir well with a spatula.
  3. Spoon out the dough into 3 loaves on a silpat, each about 2" wide. Then, dust the top with the cinnamon/sugar mixture (you won't use all of it, just enough to lightly cover the top). Then, bake on 350 degrees F for 30 minutes.
  4. After 30 minutes, remove from the oven and let cool for a few minutes. Turn the oven heat down to 335 degrees F. Slice the loaves into about 1" pieces, and lay them on their sides. Then, place the mandelbrodt back in the oven for about 15-20 minutes (I like to do 15 because it is a little more tender).
  5. Enjoy!