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
Ingredients:
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 egg
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
Directions:
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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Unfortunately I didn’t enjoy these. It had all my favourite flavours, so I thought they would be delicious but I had a feeling whilst making they were going to be too sweet, and they were.
Also the base definitely needs increasing as half the mix barely covers the bottom of the tin and with two wet elements it needs to be sturdier. Whilst the side pieces all stayed together the middle ones were just a gooey mess.
But still didn’t detract from the biggest issue – far too sweet. (And I have plenty a sweet tooth!)
Lovely blog though! (Sorry, hate leaving negative feedback! I just wouldn’t want someone else to have the same issues. Also, tinned pumpkin is quite pricey in the UK so wouldn’t want others to waste money on a recipe that doesn’t work)
beantownbaker — December 26th, 2013 @ 11:02 am
Sorry to hear this recipe didn’t work out for you… Thanks for the feedback.
I’m going to try these. I think Brits don’t generally eat things as sweet as we do and I read the recipe and it doesn’t seem as if it has too much sugar, but I am going to double the crust recipe because it does seem as if it is a bit scant, plus I’m going to make a double batch. Tell me, do these have to be stored in the fridge? I see the note to put in fridge to set. Are they too soft at room temp? If so, do you think not adding the milk to the dulce de leche would take care of that? I’m bringing them to an event and there will be no refrigeration available.