Pumpkin Cinnamon Swirl Bread

Pumpkin Cinnamon Swirl Bread requires about 45 minutes from start to finish. Watching your figure? This lacto ovo vegetarian recipe has 283 calories, 7g of protein, and 4g of fat per serving. This recipe serves 8 and costs 47 cents per serving. This recipe from Cooking Classy has 41 fans. If you have granulated sugar, nutmeg, canned pumpkin puree, and a few other ingredients on hand, you can make it. Overall, this recipe earns a solid spoonacular score of 64%. If you like this recipe, you might also like recipes such as Pumpkin Cinnamon Swirl Bread, Pumpkin Cinnamon Swirl Bread, and Pumpkin Cinnamon Swirl Bread.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

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.

 

Step by step:

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

2. 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.

3. 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.

4. Roll dough into a large rectangle, about 22" x 8."

5. Brush with melted butter, coming within about 1/2" of the edges. Sprinkle with cinnamon mixture, coming within about 1/2" of the edges.

6. Roll dough up jelly roll style, starting with the short side.

7. Place rolled dough in greased loaf pan and let rise in a warm place until doubled about 45 minutes.

8. 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.

Nutrition Information:

covered percent of daily need