In der Weihnachtsschickerei – Pear bread and Spekulatius spread
Oh my God, time just seems running away at the moment and I could definitely need some more hours per day to manage all things I have and would like to do … so sorry for the rather long break.
Now I am back again here to present the “Post aus meiner Küche“. The theme for the swap this time was “Weihnachtsschickerei“, homemade goodies from your christmas bakery. For my swap partner Vera, I went for my classical fruit bread that I have made loads of times and that I altered a bit this time: not apples, hazelnuts and raisins as the main ingredients, but pears, almonds and cranberries. I can highly recommend both versions!
And then I made a new creation of my own: I turned Spekulatius – the spicy christmas cookie – into an adorable spread with a hint of coconut! Advent feeling to smear on your bread.
Both together – fruit bread with Spekulatius spread: christmas heaven! Make and try for yourself!
For all the the other christmas baking and sending have a look at the “Weihnachtsschickerei” pinterest board that is filling up daily!
Pear bread with almonds and cranberries (2 loaves)
800 g pears, 70 g sugar, 200 g whoe almonds (roughly chopped), 200 g dried cranberries, 500 g bread flour, 1 package baking powder, 1 tablesppon cocoa powder, 1 teaspoon cinammon
Peel and core pears. Chop pears and mix them in a bowl with sugar. Let rest and soak over night. Over the night the water of the fruit will collect at the bottom. This is all moisture the fruit bread needs.
Knead all other ingredients together with pears, step by step and best by hand. It is a bit of a muddy business, but you should end up with a moist dough that just sticks together and – with wet hands – can be formed into two loafs of bread. Put them on an backing tray layed out with baking paper or silicon mat and bake in the preheated oven at 200° C for one hour. Let the bread fully cool out on a wire rack.
To keep this bread, wrap it into baking paper or wax paper and store at a cool place. Enjoy pure, topped with butter or – if you’re feeling very decadent – with some Spekulatius spread!
Spekulatius spread (about 2 glasses à 210 ml)
200 g Spekulatius (spiced almond christmas cookies), 75 g coconut oil, about 100 ml coconut milk, 1/2 teaspoon cinnamon
Blend cookies for a few minutes depending on the creamyness/crunchyness you would like to achieve. Melt coconut oil in a small pot over medium heat and let cool down a bit. Then thorougly mix grounded cookies, coconut oil and coconut milk. To enhance the flavour I added as well a bit of cinnamon. If you feel it isn’t sweet enough, add some powder sugar.
The creamy texture of the spread is best at room temperature.