Pumpkin Cinnamon Swirl Bread

by Kelli H. on November 23, 2011

I kind of love making bread. Whenever I make bread I feel impressed with myself; like hot damn, I just made some homemade bread! Then I like to slice into it and eat a piece. Homemade bread is pretty awesome and since so few people make it themselves, your friends and family will be impressed. Don’t you like impressing people? If so, try out this recipe. It’s a pretty simple bread recipe.

I came across this recipe on foodgawker (of course) and knew I was going to have to make it over the weekend. First thing Saturday morning I got to bread baking and when I got back from my hike in the afternoon I cut into this baby to reward myself. Not only did my house smell like a bakery but I was in bread heaven! Do yourself a favor and make this recipe!

Pumpkin Cinnamon Swirl Bread
Recipe by Cooking Classy

For the dough:
2 1/4 teaspoon instant yeast
1/4 cup water, warmed
1/2 teaspoon sugar + 1/4 cup sugar
1/4 cup milk, warmed
2 Tablespoons molasses
3/4 teaspoon salt
1 Tablespoon unsalted butter, softened
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1 egg
1 cup pumpkin puree
3 1/4 cup flour

For the swirl:
1 1/2 Tablespoon unsalted butter, melted
2 teaspoons cinnamon
1/3 cup brown sugar

1. In the bowl of a stand-up electric mixer fitted with a dough hook; combine the yeast, 1/2 teaspoon sugar, and warm water. Let sit for about 5 minutes and stir to dissolve. Add in the milk, molasses, salt, remaining 1/4 cup sugar, butter, nutmeg, ginger, egg, and pumpkin. Combine ingredients on a medium speed. Add in the flour and knead for about 5 minutes or until smooth and elastic looking.
2. Let rise in a well oiled bowl in a warm place, covered with plastic wrap for about an hour or until doubled in size.
3.  In a small bowl; combine cinnamon and brown sugar. Grease a loaf pan.
4. When dough is doubled in size, punch the dough down. On a lightly floured surface, roll dough out to a large rectangle. About 22 inches by 8 inches. Spread melted butter on rolled out dough almost to the edges. Sprinkle cinnamon brown sugar all over dough where you spread the butter. Roll dough up like a jelly roll. Place rolled dough into greased loaf pan and let rise another 45 minutes.
5. Preheat oven to 375 degrees. Bake for 45 minutes. About half way through cover with aluminum foil to prevent excessive browning. Let cool 5 minutes in loaf pan. Turn dough out on a wire rack and cool completely.

Notes:
1. This dough was super sticky! Make sure to flour your hands.
2. If you don’t have a stand-up electric mixture, just use a bowl and your hands. When the dough comes together in a bowl, lightly flour your work surface and knead the dough by hand for about 5 minutes. You’ll just get a little arm workout.
3. Rather than eating the whole loaf in one weekend, I sliced the entire loaf and packaged each slice individually with plastic wrap. Then I placed all the pieces in a large ziplock and placed it in the freezer. When I want a piece I’ll just stick it in the toaster and slather it with some butt-ah.

{ 3 comments… read them below or add one }

David November 23, 2011 at 6:23 pm

Wow, I love this! I just had my piece with my morning coffee. Yummmm yummm yummmm!

Reply

mOm November 24, 2011 at 4:47 pm

This bread was fantastic with nothing on it. Great with coffee, I agree.

Reply

foodfitnessfrolicking.com November 26, 2011 at 12:12 am

WOAH. I just found your blog and I saw this first. I’m hooked! đŸ™‚

Can’t wait to read more!

Reply

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