3 Easy Breads for your Thanksgiving Table
Chef Jürgen David shares recipes to celebrate the holiday.
ICC’s Associate Director of Pastry, Chef Jürgen David loves Thanksgiving, but he didn’t grow up with the food and family fueled holiday. Hailing from the land of Apfelstrudel and Sachertorte, Thanksgiving was a culture shock to Chef Jürgen when he came to America in 1996 from Austria. Now, 23 years after coming to America and joining ICC, he loves Thanksgiving and regards it as one of his favorite holidays because he gets to spend time with family and friends.
As he was developing these Thanksgiving bread recipes, he thought about ingredients that he incorporates around his holiday table. Years ago, he told one of his family members that he wanted corn on the cob for the table, but was swiftly reminded that corn isn’t in season during November. So, to appease the Thanksgiving masses, he created this recipe for a Jalapeño & Bacon Corn Bread! He also created the Pumpkin Pecan Crumb Cake to combine two of everyone’s favorite holiday pies—Pumpkin and Pecan Pie—and Cranberry Scones made with orange and cranberry to highlight fall fruit flavors.
Check out the three recipes below and remember, these breads can be made ahead to alleviate some stress in prepping for one of the biggest foodie holidays of the year!
JALAPEÑO & BACON CORN BREAD
Yield: Two (9 x 5 x 2½ in) loaves
- 225 g granulated sugar
- 335 g all-purpose flour
- 85 g cornmeal
- 20 g baking powder
- 1 tsp salt
- 3 eggs
- 280 g milk
- 150 g vegetable oil
- 2 fresh jalapeños, diced
- 100 g browned bacon, cubed
- 100 g frozen corn kernels
- Butter and flour the pans and set aside.
- Mix the granulated sugar, all-purpose flour, cornmeal, baking powder, and salt together. Add the jalapeños, browned bacon and frozen corn kernels to the dry ingredients.
- Add the liquid ingredients and stir just to combine; mixing as little as possible to avoid working up the gluten.
- Pour the batter into the prepared pans.
- Bake the bread at 350°F for 25-30 minutes, or until golden brown and a skewer inserted in the center comes out clean.
- Unmold onto a cooling rack.
- To make a savory corn bread, fresh corn kernels, red bell pepper, jalapeno peppers, or sauteed bacon can be added for a savory loaf.
- The batter can be refrigerated for several days.
- Baked corn bread can be stored, tightly wrapped, for a week in the refrigerator or frozen for longer storage.
- The oil gives this bread a long shelf life.
PUMPKIN PECAN CRUMB CAKE
Yield: One (9 in) cake
For the Crumb Topping
- 50 g butter
- 130 g pecans, chopped
- 110 g brown sugar
- 65 g all-purpose flour
- 2 tsp vanilla extract
- For the Cake
- 330 g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- Pinch of salt
- 150 g butter, melted
- 150 g granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 110 g sour cream
- 110 g pumpkin puree
- 1/4 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1/4 tsp ground ginger
For the Crumb Topping
- Butter and flour a 9-in cake pan.
- Prepare the crumb topping by cutting the butter into the other ingredients until large crumbs form. Set aside until needed.
For the Cake
- Sift together the flour, baking powder, baking soda, cinnamon, ground cloves, ground ginger and salt.
- Mix together the melted butter, sugar, eggs, vanilla, sour cream and pumpkin puree.
- Combine the two mixtures; do not overmix.
- Pour the batter into the prepared pan, top with the crumb mixture, and bake the coffee cake in a 325°F oven for 35-45 minutes, or until a skewer inserted in the center comes out clean.
- The cake may be dusted lightly with powdered sugar before serving.
- The pecans should be coarsely chopped.
- The crumbs may be made in advance and refrigerated for up to 4 days.
- Do not combine the wet and dry mixtures until ready to bake. Chemical leaveners, such as baking soda, react immediately when exposed to an acid such as sour cream. If the batter is not baked immediately after mixing, the leavener will be spent and the cake will be dense.
Yield: 8-12 scones
For the Scones
- 325 g bread flour
- 20 g baking powder
- 45 g granulated sugar
- Pinch of salt
- 110 g butter, cut in small cubes, chilled
- 100 g dried cranberries
- grated zest of 1 orange
- 1 whole egg
- 1 egg yolk
- 100-140 mL heavy cream
- Mix the dry ingredients together in a large bowl.
- Cut the cold, cubed butter into the dry ingredients until it is the size of dried lentils. If the butter is cut up too much, the scones will not be as flaky.
- Add the dried fruit to the flour mixture.
- Put the whole egg and egg yolk in a measuring cup and add enough cream to measure 200 milliliters. Lightly beat the egg and egg yolk with the cream and add it to the dough.
- Add the egg/liquid mixture to the dry ingredients. Mix until a dough forms, but do not overwork the dough—it should be soft and just come together.
- Pat or roll out the dough until approximately ¾ inch thick.
- Cut the scones into the desired shape and place them on a parchment-lined sheet pan. Brush the scones with additional cream.
- Bake the scones at 350°F for 10-15 minutes or until lightly browned on the bottoms and around the edges.
- The scones may be cut into rounds with a biscuit cutter, or into squares or wedges.
- The dried cranberries should be soft. If dry, plump them before using by soaking in water. Drain before use.
- The scraps of dough can be reused once but will lose some of their delicate texture.
- The scones may be brushed with egg wash or heavy cream and sprinkled with sugar for color and flavor.
- Baked scones should be served the day they are made.
This blog post was originally published by the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one strong and dynamic national platform at ICE's campuses in New York City and Los Angeles. Explore your culinary education where the legacy lives on.