Pumpkin Cinnamon Swirl Bread

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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If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

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