'Stuffins' Pumpkin Bread with Candied Sweet Potato and Pickled Cranberries, Sage Ice Cream, and Toasted Hazelnuts

  • Total Time: 40 minutes
  • Prep Time: 20 minutes
  • Yield: 8-10 servings

Ingredients

To Make the Pumpkin Bread:

  • 3 cups flour 
  • 1 pinch salt 
  • 11/2 teaspoons baking powder 
  • 1/2 teaspoon cinnamon 
  • 1/8 teaspoon clove 
  • 1/8 teaspoon allspice 
  • 1 cup coconut milk 
  • 1 cup pumpkin purée 
  • 4 Tablespoons vegetable shortening 
  • 6 Tablespoons vegan butter 
  • 1 cup sugar 
  • 1 cup brown sugar 
  • 1 teaspoon apple cider vinegar 

To Make the Sage Ice Cream:

  • 2 cups water
  • 2 cups sugar
  • 1 can coconut milk
  • 2 cups vegan cream
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 1 Tablespoon lemon juice
  • 1/2 cup sage leaves
  • 1/4 cup spinach leaves

To Make the Toasted Hazelnuts:

  • ½ cup hazelnut pieces
  • 1 Tablespoon neutral oil
  • 1 pinch salt

To Make the Pickled Cranberries:

  • ½ cup fresh cranberries (or frozen cranberries, thawed and drained)
  • ½ cup sugar
  • 1 cup water
  • 1 spent vanilla bean shell
  • 1 small star anise pod
  • 1 teaspoon apple cider vinegar

To Make the Roasted Pumpkin/Squash/Sweet Potato:

  • 1 cup diced, skinned pumpkin, squash, or sweet potato
  • 1 Tablespoon neutral oil
  • 1 Tablespoon agave syrup
  • Pinch salt
  • 1 teaspoon apple cider vinegar

Directions

To Make the Pumpkin Bread:

  1. Preheat oven to 350°F. 
  2. In a large mixing bowl, sift together flour with salt, baking powder, and spices. 
  3. In a blender, combine remaining ingredients until smooth. 
  4. Add contents of blender to mixing bowl and stir until just combined, then transfer to parchment-lined, 9-inch baking sheet. 
  5. Bake for 25-30 minutes or until cake passes toothpick test, rotating pan halfway through baking to ensure evenness. 
  6. Allow to fully cool, then store in an airtight container in 

To Make the Sage Ice Cream:

  1. In a medium saucepot, bring water and sugar to a boil, then reduce heat and simmer for 5 minutes until the thick syrup starts to turn light amber. Remove from heat.
  2. Allow to cool before adding coconut milk, vegan cream, vanilla, and salt. Carefully transfer to a blender and blend until smooth.
  3. Allow to cool fully for at least 1 hour in the refrigerator. 
  4. Blend again with remaining ingredients.
  5. Run the mixture through an ice cream machine. 
  6. Transfer to an airtight container and place in freezer. Keep frozen for up to 5 days.

To Make the Toasted Hazelnuts:

  1. Preheat oven to 350°F.
  2. In small mixing bowl, toss hazelnut pieces in oil and salt.
  3. Spread evenly on a baking sheet and bake in oven for about 10 minutes or until golden, rotating as needed to ensure evenness. 
  4. Remove from oven and allow to fully cool.
  5. Transfer to an airtight container.
  6. Store at room temperature for up to 1 week.

To Make the Pickled Cranberries:

  1. In a medium saucepan on medium heat, bring sugar and water to a boil.
  2. Simmer for 2 minutes until sugar is dissolved. Add cranberries and simmer for about 2 minutes on medium heat until they plump and start to burst. Remove from heat and allow to fully cool. 
  3. Transfer to an airtight container and add remaining ingredients. Store airtight in the refrigerator for up to 2 weeks.

To Make the Roasted Pumpkin/Squash/Sweet Potato:

  1. Preheat oven to 350°F.
  2. In a small mixing bowl, toss vegetable you’re using in remaining ingredients.
  3. Transfer to a sheet pan.
  4. Bake until just fork tender — about 12 minutes for soft squash like zucchini, 25 minutes for harder squash like kuri or acorn, about 18 minutes for something in between, such as pumpkin.
  5. Allow to cool fully at room temperature. 
  6. Transfer to an airtight container and store in the refrigerator for up to 3 days.

To Assemble and Serve:

  1. Preheat oven to 350°F.
  2. Cut the cake in cubes. Toss with some pickled cranberries and syrup and all the roasted pumpkin. Grease muffin pans with vegan butter and sprinkle with sugar. Transfer mixture to muffin pans.
  3. Bake for about 12 minutes until warmed all the way through and the “stuffins” stick together like monkey bread. 
  4. Remove carefully and transfer to serving dishes.
  5. Roll a scoop of sage ice cream in hazelnuts and place on top of each serving. 
  6. Garnish with remaining cranberries and serve. 

Note

At its most basic, you have a delicious and easy pumpkin bread. But if you're up for a challenge, and you see this through to completion — past the roasting of the sweet potatoes, the chopping and toasting of the hazelnuts, the pickling of the cranberries, and the churning of the sage ice cream — you get a vibrant, festive dessert, chock-full of great textures and warming flavors, that captures the spirit of the holidays. 

 

Kate

Chef Kate Jacoby is Co-Owner of Philadelphia's renowned vegetable restaurant, Vedge. With her husband Chef Rich Landau, they have expanded their restaurant group to include their street food bar, V Street, as well as their latest effort, Fancy Radish, in Washington, DC. 

After studying French and Sociology at Georgetown University, Jacoby joined Landau in 2001 and has held many roles in the growing company, including Executive Pastry Chef and Beverage Director. A James Beard–Nominated Pastry Chef, she is a member of the Philadelphia Chapter of Les Dames d'Escoffier International and a Certified Sommelier with the Court of Master Sommeliers. 

With Landau, she is co-author of several cookbooks including award-winning Vedge: 100 Plates Large and Small that Redefine Vegetable Cooking. A native Philadelphian, Jacoby takes pride in helping shape the culinary landscape in Philadelphia and further raising the bar for vegetable cuisine across the country. When not bouncing between restaurants, she loves traveling with Landau and their son Rio, always on the hunt for a great new food experience.

V Street: https://vstreetfood.com V Street IG: vstreetfood V Street Book: http://store.vedgerestaurant.com/product/v-street-cookbook/

  • Total Time: 40 minutes
  • Prep Time: 20 minutes
  • Yield: 8-10 servings
  • Ingredients:

    To Make the Pumpkin Bread:

    • 3 cups flour 
    • 1 pinch salt 
    • 11/2 teaspoons baking powder 
    • 1/2 teaspoon cinnamon 
    • 1/8 teaspoon clove 
    • 1/8 teaspoon allspice 
    • 1 cup coconut milk 
    • 1 cup pumpkin purée 
    • 4 Tablespoons vegetable shortening 
    • 6 Tablespoons vegan butter 
    • 1 cup sugar 
    • 1 cup brown sugar 
    • 1 teaspoon apple cider vinegar 

    To Make the Sage Ice Cream:

    • 2 cups water
    • 2 cups sugar
    • 1 can coconut milk
    • 2 cups vegan cream
    • 1 teaspoon vanilla extract
    • 1 pinch salt
    • 1 Tablespoon lemon juice
    • 1/2 cup sage leaves
    • 1/4 cup spinach leaves

    To Make the Toasted Hazelnuts:

    • ½ cup hazelnut pieces
    • 1 Tablespoon neutral oil
    • 1 pinch salt

    To Make the Pickled Cranberries:

    • ½ cup fresh cranberries (or frozen cranberries, thawed and drained)
    • ½ cup sugar
    • 1 cup water
    • 1 spent vanilla bean shell
    • 1 small star anise pod
    • 1 teaspoon apple cider vinegar

    To Make the Roasted Pumpkin/Squash/Sweet Potato:

    • 1 cup diced, skinned pumpkin, squash, or sweet potato
    • 1 Tablespoon neutral oil
    • 1 Tablespoon agave syrup
    • Pinch salt
    • 1 teaspoon apple cider vinegar
  • Directions:

    To Make the Pumpkin Bread:

    1. Preheat oven to 350°F. 
    2. In a large mixing bowl, sift together flour with salt, baking powder, and spices. 
    3. In a blender, combine remaining ingredients until smooth. 
    4. Add contents of blender to mixing bowl and stir until just combined, then transfer to parchment-lined, 9-inch baking sheet. 
    5. Bake for 25-30 minutes or until cake passes toothpick test, rotating pan halfway through baking to ensure evenness. 
    6. Allow to fully cool, then store in an airtight container in 

    To Make the Sage Ice Cream:

    1. In a medium saucepot, bring water and sugar to a boil, then reduce heat and simmer for 5 minutes until the thick syrup starts to turn light amber. Remove from heat.
    2. Allow to cool before adding coconut milk, vegan cream, vanilla, and salt. Carefully transfer to a blender and blend until smooth.
    3. Allow to cool fully for at least 1 hour in the refrigerator. 
    4. Blend again with remaining ingredients.
    5. Run the mixture through an ice cream machine. 
    6. Transfer to an airtight container and place in freezer. Keep frozen for up to 5 days.

    To Make the Toasted Hazelnuts:

    1. Preheat oven to 350°F.
    2. In small mixing bowl, toss hazelnut pieces in oil and salt.
    3. Spread evenly on a baking sheet and bake in oven for about 10 minutes or until golden, rotating as needed to ensure evenness. 
    4. Remove from oven and allow to fully cool.
    5. Transfer to an airtight container.
    6. Store at room temperature for up to 1 week.

    To Make the Pickled Cranberries:

    1. In a medium saucepan on medium heat, bring sugar and water to a boil.
    2. Simmer for 2 minutes until sugar is dissolved. Add cranberries and simmer for about 2 minutes on medium heat until they plump and start to burst. Remove from heat and allow to fully cool. 
    3. Transfer to an airtight container and add remaining ingredients. Store airtight in the refrigerator for up to 2 weeks.

    To Make the Roasted Pumpkin/Squash/Sweet Potato:

    1. Preheat oven to 350°F.
    2. In a small mixing bowl, toss vegetable you’re using in remaining ingredients.
    3. Transfer to a sheet pan.
    4. Bake until just fork tender — about 12 minutes for soft squash like zucchini, 25 minutes for harder squash like kuri or acorn, about 18 minutes for something in between, such as pumpkin.
    5. Allow to cool fully at room temperature. 
    6. Transfer to an airtight container and store in the refrigerator for up to 3 days.

    To Assemble and Serve:

    1. Preheat oven to 350°F.
    2. Cut the cake in cubes. Toss with some pickled cranberries and syrup and all the roasted pumpkin. Grease muffin pans with vegan butter and sprinkle with sugar. Transfer mixture to muffin pans.
    3. Bake for about 12 minutes until warmed all the way through and the “stuffins” stick together like monkey bread. 
    4. Remove carefully and transfer to serving dishes.
    5. Roll a scoop of sage ice cream in hazelnuts and place on top of each serving. 
    6. Garnish with remaining cranberries and serve. 
  • Note:

    At its most basic, you have a delicious and easy pumpkin bread. But if you're up for a challenge, and you see this through to completion — past the roasting of the sweet potatoes, the chopping and toasting of the hazelnuts, the pickling of the cranberries, and the churning of the sage ice cream — you get a vibrant, festive dessert, chock-full of great textures and warming flavors, that captures the spirit of the holidays. 

     

    Kate

    Chef Kate Jacoby is Co-Owner of Philadelphia's renowned vegetable restaurant, Vedge. With her husband Chef Rich Landau, they have expanded their restaurant group to include their street food bar, V Street, as well as their latest effort, Fancy Radish, in Washington, DC. 

    After studying French and Sociology at Georgetown University, Jacoby joined Landau in 2001 and has held many roles in the growing company, including Executive Pastry Chef and Beverage Director. A James Beard–Nominated Pastry Chef, she is a member of the Philadelphia Chapter of Les Dames d'Escoffier International and a Certified Sommelier with the Court of Master Sommeliers. 

    With Landau, she is co-author of several cookbooks including award-winning Vedge: 100 Plates Large and Small that Redefine Vegetable Cooking. A native Philadelphian, Jacoby takes pride in helping shape the culinary landscape in Philadelphia and further raising the bar for vegetable cuisine across the country. When not bouncing between restaurants, she loves traveling with Landau and their son Rio, always on the hunt for a great new food experience.

    V Street: https://vstreetfood.com V Street IG: vstreetfood V Street Book: http://store.vedgerestaurant.com/product/v-street-cookbook/

 

 

 

 

 

 

 

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