Snuggle up with a blanket, hot chocolate, a piece of this bread and a good movie. That’s what I did! Perfect fall afternoon.
3/4 cup warm water (110°)
1 pkt (2¼ tsp) dry yeast
2 Tbl sugar
1/3 cup brown sugar
2 Tbl oil
1/2 cup pumpkin puree
1 egg, beaten
3¼-3½ cups flour
1 cup oats
1½ tsp pumpkin pie spice
1 tsp salt
2 Tbl butter, softened
1/4 cup brown sugar
1 tsp cinnamon
In bowl of stand mixer, pour warm water, sprinkle yeast, and then sprinkle the 2 Tbl sugar over yeast. Let sit for 5 minutes or until bubbly. Add brown sugar, oil, pumpkin, and egg; mix. Add 3 cups flour, oats, pumpkin pie spice, and salt; mix. Add 1/4 to 1/2 cup more flour to make dough just barely firm and not sticky. Mix and knead. Turn out into sprayed bowl, turn dough over to coat. Let rise in warm place 45-60 minutes. Punch dough down. Turn out onto floured surface. Roll into 18″x9″ rectangle. Spread butter over dough, stir together brown sugar and cinnamon and sprinkle evenly over butter. Roll up jelly-roll style, pinch seam to seal. Place seam side down in sprayed loaf pan. Let rise in warm place about 30 minutes. Bake in preheated 375° oven for 40-45 minutes or until interior temperature of 185°. Cool 10 minutes in pan then remove to wire rack.
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3 thoughts on “Pumpkin Cinnamon Swirl Bread”
Great recipe, I pinned it for my own use. Please, please, have at least one picture for each of your recipes in a portrait style. That style shows up so much better on Pinterest and then you will see your followers grow…instantly! I pin on many of the huge shared boards and hate having to pass by your recipes.
Thanks Nancy! I appreciate you bringing that to my attention. I will work on that, you are so right!
The top view of that loaf is beautiful. You are braver than me about conjuring up yeast bread. I’ll have to give it a go…