Pumpkin Cinnamon Swirl Bread
Yield: 2 loaves of bread
 
Ingredients
  • ½ cup warm water
  • 2 packages (2 tablespoons) active dry yeast
  • ⅔ cup warm milk
  • 2 large eggs, beaten
  • 1½ cups puréed pumpkin, either fresh or canned
  • 2 tablespoons vegetable oil
  • 6½ cups (approximately) all-purpose flour
  • ½ cup brown sugar
  • 2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • cinnamon swirl:
  • 4 Tablespoons butter, softened
  • 4 Tablespoons granulated white sugar
  • 2 Tablespoon brown sugar
  • 2 Tablespoon ground cinnamon
Instructions
  1. In a large bowl, stir yeast into water to soften.
  2. Add milk, eggs, pumpkin, oil, 4 cups flour, brown sugar, salt, and spices to yeast mixture. Beat vigorously for 2 minutes.
  3. ??Gradually add remaining flour, a little at a time, until you have a dough stiff enough to knead.
  4. Turn dough out onto a floured surface. (or just replace paddle with your dough hook if using a stand mixer.) knead, adding flour as necessary, until you have a smooth, elastic dough.
  5. ??Put dough into an oiled bowl. Turn once to coat entire ball of dough with oil. Cover with a towel and let rise until doubled, about 1 hour.
  6. Turn dough out onto a lightly oiled work surface. Divide dough in half.
  7. Roll each half out into a rectangle. (one by one) Spread with butter and sprinkle w/ cinnamon & sugar.
  8. Start at one end and roll it up. The tighter you can roll it- the more swirls you have. (My second loaf was rolled much tighter!)
  9. Transfer the rolled dough to a bread pan, seam-side down.
  10. Cover with a towel and let rise until almost doubled, about 45 minutes.
  11. Bake in a preheated 375°F oven. Bake for about 30 minutes. Check the internal temperature of each with an instant-read thermometer; a reading of 190°F means bread is done.
  12. ??Immediately remove bread from pans and cool on a wire rack to prevent crust from becoming soggy. For a shiny crust, brush tops of bread or rolls lightly with vegetable oil. Makes 2 large loaves.
Recipe by The Baker Chick at https://www.thebakerchick.com/pumpkin-cinnamon-swirl-bread/