This loaf of bread is the perfect addition to your Thanksgiving table. If there is somehow some leftover, use it the next day it to make french toast for a delicious breakfast treat.
It’s not often that I bake something that requires yeast. In fact, I tend to think of most homemade breads as something that requires too much time. They are saved for those cold winter weekend days where I have nothing else to do but play around in the kitchen. Ahem, where can I find one of those days?
Luckily, making bread isn’t always an all day affair. When I saw this Pumpkin Swirl Bread on Rachel’s blog a couple of months ago, I had to have it. The recipe seemed like it wouldn’t be super work intensive and I was right. I was able to work on other things in the kitchen while the dough was rising and when the apartment began to smell of sweet cinnamon I was very happy I made this bread.
I didn’t make many changes but I did sub in some whole wheat flour to add a little health to this carb treat. It was impossible to resist a slice right out of the oven and even Matt, who doesn’t adore pumpkin as much as I do, enjoyed many slices.
- 4 fluid ounces / ½ cup milk warmed to 115 degrees (I used skim)
- ¼ ounce (2¼ teaspoons) active dry yeast
- 2⅝ ounces (~1/3 cup) granulated sugar
- 11 ounces (~2 cups) white whole wheat flour
- 7 ounces (~1½ cups) all-purpose flour plus additional for rolling dough
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon salt
- 1 egg at room temperature
- 1 cup canned pumpkin puree (NOT pumpkin pie filling)
- 1 ounce (2 tablespoons) unsalted butter, softened at room temperature
- 2½ ounces granulated sugar (~1/3 cup)
- 1 tablespoon ground cinnamon
- 1 egg at room temperature
- 1 tablespoon water
- In a large measuring cup or medium bowl, combine warm milk with yeast and one teaspoon granulated sugar; set aside to proof
- In a large bowl, whisk together flours, cinnamon, nutmeg and salt; set aside
- In the large bowl of an electric mixer with a paddle attachment, combine remaining granulated sugar from bread, egg and pumpkin puree on medium speed until well combined
- Scrape sides of the bowl and reduce speed to low; slowly add milk mixture
- Stop mixer and switch to dough hook
- Add flour mixture and mix on low speed for about two minutes or until dough forms ball and pulls away from sides of the bowl
- Spray a large bowl with non-stick cooking spray or oil and place dough into bowl; cover with a dish towel and set aside to rise for one to one and a half hours or until dough has doubled in size
- Once dough has doubled, lightly grease a 10-inch loaf pan and set aside
- Lightly flour a clean surface and roll dough out in a ten to twelve inch wide rectangle to ¼ of an inch thickness
- Rub surface of dough with butter and cover with sugar and cinnamon
- Roll dough tightly into log starting with one of the shorter ends and pinch closed at seam
- Place dough seam-side down into a 10-inch loaf pan; cover with dish towel and allow to rise for 90 minutes
- Once ready to bake, pre-heat oven to 350 degrees
- Whisk together egg and water; brush over top of loaf (you won't need to use all of the egg wash)
- Bake for 30-40 minutes; loaf will be lightly browned and firm
- Allow to cool for 5-10 minutes before removing from loaf pan and placing on wire rack; allow to cool completely
- Store bread in an airtight container up to four days or freeze slices in a ziplock bag up to one month
Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.
You might also like:
Cinnamon Chip Whole Wheat Pumpkin Scones
Pumpkin Cinnamon Bun Ice Cream
