Pumpkin Cinnamon Swirl Bread


Pumpkin Cinnamon Swirl Bread

 Yields:  1 loaf


2 1/4 tsp yeast

/4 cup warm water, 110 degrees

/2 tsp granulated sugar

/4 cup milk, warmed to 110 degrees

 Tbsp molasses

/4 cup granulated sugar

/4 tsp salt

 Tbsp butter, softened

/4 tsp nutmeg

/4 tsp ginger


 cup canned pumpkin puree

 1/4 cups all purpose flour

For the swirl

 1/2 Tbsp butter, melted

/3 cup light-brown sugar

 tsp cinnamon


  • In the bowl of an electric mixer combine water, yeast and 1/2 tsp granulated 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.

source : cookingclassy


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