Decadent Chocolate Ginger Pumpkin Bread Wreath: The Ultimate Festive Brunch Centerpiece
As the air turns crisp and the days grow shorter, there’s an undeniable pull towards comforting, spiced bakes. While many associate pumpkin recipes with a fleeting “pumpkin season,” I firmly believe that the joy of pumpkin should not be confined to a few short weeks. With tinned pumpkin puree readily available year-round and fresh butternut squash gracing our produce aisles regardless of the calendar, there’s truly no reason to limit our pumpkin indulgence. Imagine the delight of a homemade pumpkin treat gracing your table in any month – a true culinary celebration!
Before the last vestiges of cozy autumn vibes fade entirely, I’m thrilled to share a recipe that perfectly encapsulates the warmth and spice of the season, yet is delightful any time of year: this spectacular Chocolate Ginger Pumpkin Bread Wreath. It’s more than just a bread; it’s a statement piece, a swirl of vibrant colors and captivating aromas that promises to be the star of any breakfast or brunch spread.
Crafting the Perfect Pumpkin Yeast Dough
The foundation of this exquisite bread wreath is a tender, yeasted dough infused with rich pumpkin puree. We’ve chosen pumpkin puree as the primary liquid in this recipe, and for good reason! It imparts a truly beautiful, bright, and vibrant orange hue to the dough, making the final bread as visually appealing as it is delicious. Beyond the color, the pumpkin adds a subtle, earthy sweetness and a wonderful moisture content that helps keep the bread incredibly soft and pillowy long after it’s baked. This dough is designed for indulgence, yielding a texture that practically melts in your mouth.
It’s worth noting that this dough tends to be quite sticky, a characteristic that contributes to its ultimate softness. For the smoothest experience, a stand mixer equipped with a dough hook is highly recommended. It will handle the kneading with ease, saving you from a potentially messy hand-kneading session. If you don’t have a stand mixer, don’t despair! A good silicone spatula and strong arms will certainly get the job done, just be prepared for a slightly stickier affair. A little extra flour on your hands and surface will be your best friend.
One of my favorite secrets to deeply flavored, easy-to-handle yeasted dough is an overnight rise in the refrigerator. This slow, cold fermentation isn’t just a convenient make-ahead step; it’s a game-changer for both flavor and texture. Allowing the dough to develop slowly in the fridge significantly enhances its complexity, resulting in a more nuanced and delicious final product. Furthermore, cold dough is much firmer and less sticky, making it considerably easier to roll out, shape, and work with the following day. This thoughtful preparation ensures a truly spectacular homemade pumpkin bread experience with minimal stress.
The Irresistible Chocolate Ginger Filling
While the pumpkin dough provides an excellent canvas, the filling is where this bread wreath truly shines, offering a delightful contrast of rich sweetness and warming spice. Creating this deeply flavorful filling is surprisingly simple. We begin with a generous amount of smooth chocolate sandwich spread – choose your favorite brand for the best results, whether it’s a classic hazelnut-chocolate or a simpler plain chocolate. To this, we incorporate a fragrant dose of ground ginger. This instantly elevates the chocolate, adding a spicy kick that perfectly complements the pumpkin. Once this luxurious spread is evenly distributed over the rolled-out dough, we scatter a generous layer of finely chopped crystallised ginger. These glistening pieces not only intensify the ginger flavor but also provide wonderful chewy pockets of texture throughout the bread.
A word of caution (or encouragement, depending on your preference!): this bread is definitely for those who truly love ginger. The combination of ground ginger in the spread and the chunky crystallised pieces ensures a robust, warming, and distinctly gingery flavor profile. If you’re someone who enjoys a milder ginger note, or if you’re serving guests with varying spice tolerances, you can easily adjust the intensity. Simply omit the ground ginger from the filling entirely, letting the crystallised ginger provide a more subtle, yet still delightful, warmth. The blend of rich chocolate, earthy pumpkin, and fiery ginger creates an unforgettable taste sensation that is both comforting and exciting, making every bite a journey of flavors.
This stunning wreath isn’t just a treat for the taste buds; it’s a feast for the eyes as well. Its intricate twists and vibrant color make it an impressive centerpiece for any breakfast or brunch gathering. Imagine it proudly displayed on your holiday table or as a special weekend indulgence. And because the dough is wonderfully soft and moist, this bread retains its deliciousness long after it’s baked. For the ultimate enjoyment on the second day, a gentle warming through in the oven will revive its aroma and softness, making it taste as fresh as the moment it emerged from the oven. It’s truly a gift that keeps on giving!
Chocolate Ginger Pumpkin Bread Wreath Recipe
Chocolate Ginger Pumpkin Bread Wreath
Ingredients
- 350 g strong white bread flour 3 cups
- 7 g fast action dried yeast 2 tsp
- 1 tsp salt
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 60 g caster sugar ¼ cup
- 200 g pumpkin puree 7oz, NOT pumpkin pie filling
- 1 egg (or 1 flax egg or 3 Tbsp aquafaba)
- 70 g softened butter (or vegan butter/margarine) generous ¼ cup
Filling:
- 250 g chocolate spread 9oz
- 2 tsp ground ginger
- 150 g crystallised ginger 5oz, finely chopped
Instructions
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Start the day before you want to bake the bread. Place the flour, yeast, salt, spices, sugar, pumpkin puree and egg in the bowl of a stand mixer fitted with a dough hook. Mix on a low speed until it comes together into a dough. Continue to mix for about 5 minutes at a high speed then add the butter a little at a time until it is all incorporated. Continue to mix at a high speed until the dough is smooth, elastic and comes away from the sides of the bowl cleanly. If it seems really too sticky then add a little more flour.
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Place the dough in a lightly oiled bowl, cover with clingfilm and refrigerate overnight (or for up to 24 hours).
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The following day, remove the dough from the fridge and turn out onto a floured surface, sprinkle with a little more flour then roll out to an approx 25x35cm rectangle. mix together the chocolate spread and the ground ginger then spread it evenly over the dough. Scatter over the chopped crystallised ginger.
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Roll the dough up from one of the long edges into a log. Slice the log in half lengthways, exposing the filling. Twist the two halves together then shape into a circle, pinching the ends together to seal. Transfer onto a baking sheet lined with baking parchment, loosely cover with oiled clingfilm and set aside to rise for about an hour until the dough is puffy and springs back slowly when you press it with a finger.
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Meanwhile, preheat the oven to 180C/350F/gas mark 4. Bake the bread for about 45 minutes until well risen, golden and cooked through – the internal temperature should reach at least 94C/202F. Cover loosely with tin foil partway through baking if the top starts to colour too much.
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Leave the bread to cool on the tray before serving.
More Pumpkin Delights and Community Favorites
If you’ve fallen in love with the comforting flavors of pumpkin as much as I have, there’s a whole world of delicious recipes waiting to be explored. Don’t let the idea of a “short season” limit your culinary adventures! To continue making the most of this versatile ingredient, delve into my other cherished pumpkin recipes. You might enjoy my Crumble-Topped Pumpkin Spice Cake, a moist and tender cake crowned with a delightful crunchy topping, or perhaps a hearty bowl of my Spiced Roast Pumpkin Soup with Garlic Croutons, Feta, and Crispy Fried Sage, a savory masterpiece perfect for a chilly evening.
Beyond my own kitchen, the baking community offers a wealth of inspiration. For those who adore unique bakes, try a Pumpkin Bundt Cake with Chai Glaze by Supergolden Bakes, a true showstopper. If classic comfort is what you seek, Charlotte’s Lively Kitchen presents a perfect Pumpkin Pie, a timeless dessert that never disappoints. For those looking to infuse everyday drinks with pumpkin magic, Vikalinka shares a wonderful recipe for Healthier Pumpkin Spice Syrup. And for an elegant dessert, be sure to explore Twigg Studios’ indulgent Pumpkin Ginger Walnut Date Cake with Mascarpone Cream. Each recipe promises to bring warmth and deliciousness to your table.
I am delighted to share this Chocolate Ginger Pumpkin Bread Wreath with fellow food enthusiasts. This recipe is proudly featured in several wonderful community gatherings:
- Saucy Saturdays, generously hosted by The Flavour Bender, Take Two Tapas, La Petit Chef, and Mid-Life Croissant.
- Foodie FriDIY, a fantastic weekly event for discovering new culinary inspiration.
- Foodie Friends Friday, a vibrant community celebrating all things food.
- Fiesta Friday, hosted by the delightful La Petite Casserole and A Pug In The Kitchen.
Join us in sharing the joy of baking and discover even more incredible recipes!