Pumpkin Cinnamon Swirl Bread
So my little sister was in town last week. She’s a junior in high school and decided to spend her spring break out in Boston with her awesome big sister 🙂 We had a blast sleeping in, staying up late, watching movies, prom dress shopping, and of course baking. We talked about a few things she had never made before and somehow came up with the idea to make some pumpkin bread.
Instead of making a quick bread, we decided to do a yeasted pumpkin bread. You see, my sister had never baked with yeast before last week. I told her that I didn’t tackle my fear of yeast until I was 27 so she’s 10 years ahead of me! I taught her some of the things I’ve learned over the past few years baking with yeast. Always make sure your yeast has bloomed properly. If it hasn’t, there’s a chance you killed it so you’ll want to start over. If you keep going with dead yeast, your bread definitely won’t rise!
Now I realize it’s not “pumpkin season”. But in my house, we eat pumpkin treats all year long. We all really enjoyed this bread. It has a hint of pumpkin flavor and spice and the cinnamon swirl is just sweet enough to make this bread special. We enjoyed it simply toasted with butter. The next morning, we made some amazing french toast with this Pumpkin Cinnamon Swirl Bread. I definitely recommend enjoying this pumpkin bread any time of year!
One Year Ago: Lemon Garlic Roasted Chicken, Carrot Cake and Cheesecake Cake and Frito Cupcakes
Two Years Ago: Vanilla Buttercream, Oreo Cupcakes and Mini Chocolate Chip Cookie Dough Brownie Cupcakes
Three Years Ago: Spinach Pasta with Chicken Sausage, Mushrooms, Goat Cheese and Tomato and Creme Brulee Cupcakes
I am submitting this for April’s What’s Baking, hosted by Lindsay of Peace, Love, and French Fries. This month’s theme was to Bake with Yeast!
Pumpkin Cinnamon Swirl Bread
Pumpkin and Cinnamon are a match made in heaven. This bread makes amazing french toast!
Yield: 1 loaf
For the Bread
2 1/4 tsp yeast
1/4 cup warm water, 110 degrees
1/2 tsp sugar
1/4 cup milk, warmed to 110 degrees
2 Tbsp molasses
1/4 cup sugar
3/4 tsp salt
1 Tbsp butter, softened
1/4 tsp nutmeg
1/4 tsp ginger
1 cup pumpkin puree
3 1/4 cups flour
For the filling
1 1/2 Tbsp butter, melted
1/3 cup brown sugar
2 tsp cinnamon
In the bowl of an electric mixer combine water, yeast and 1/2 tsp sugar. Whisk until yeast has dissolved and let rest 5 minutes.
Stir in milk, molasses, 1/4 cup granulated sugar, salt, softened butter, nutmeg, ginger, egg and pumpkin puree until well combine.
Slowly add flour and knead with a dough hook attachment until dough is smooth and elastic.
Transfer dough to an oiled bowl, cover with plastic wrap and let rise in a warm place until double, about 1 hour.
Butter an 8 1/2" x 4 1/2" in pan, set aside.
In a small bowl whisk together brown sugar and cinnamon, set aside.
Punch the risen dough down and turn onto a lightly floured surface. Roll dough into a large rectangle, about 22" x 8." Brush with melted butter, coming within about 1/2" of the edges. Sprinkle with cinnamon mixture, coming within about 1/2" of the edges.
Roll dough up jelly roll style, starting with the short side. Place rolled dough in greased loaf pan and let rise in a warm place until doubled about 45 minutes.
Bake 375 degrees for 45 minutes, tent loaf with foil halfway through baking to prevent excessive browning. Allow to cool in pan 5 minutes then remove to a wire rack to cool completely before slicing.
Recipe from Cooking Classy