Whole Wheat Pumpkin Cinnamon Swirl Bread

Posted on November 14, 2013 | Print Recipe

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.

Whole Wheat Pumpkin Cinnamon Swirl Bread

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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.

Author: Lauren Lilling

Recipe type: Breakfast

Makes: one ten-inch loaf; makes 8 generous slices

Ingredients

For dough:

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)

For Filling:

1 ounce (2 tablespoons) unsalted butter, softened at room temperature
2½ ounces granulated sugar (~1/3 cup)
1 tablespoon ground cinnamon

Egg Wash:

1 egg at room temperature
1 tablespoon water

Instructions

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