Last week during the time when the subways and roads were all closed because of Sandy, Andy & I got a little stir crazy. We’d already played several games of Monopoly, watched Season 1 of Game Of Thrones, and I’d been baking up a storm. I knew it was time to try something more challenging, so with a couple fresh yeast packets I thought a good ole’ loaf of bread was in order. I had a can of pumpkin in my “non-perishable food stash” so that’s where this bread came to be.
I found this recipe to be one of the easiest “yeast breads” I’ve ever made. Everything is basically just tossed together in the mixer and then proofed a couple times. The flavor of the bread itself isn’t really sweet, but full of spice and flavor. It would make a regular bread for a Thanksgiving sandwich or even dinner rolls! I decided to add a cinnamon swirl because I had a vision of making french toast with it in the future. (Luckily it makes 2 loaves because we devoured the first one right away.)
I enjoyed this bread just as is with a smear of pumpkin butter, but it is delicious just plain and warm. If you want a thoughtful and impressive gift for all those holiday get-togethers that are almost upon us, this would make anyone happy. And get ready for the best-smelling kitchen imaginable…this bread smells like a dream!
PS- If making swirl bread seems daunting- don’t worry! I took pictures of the process…see below!
- 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
- In a large bowl, stir yeast into water to soften.
- Add milk, eggs, pumpkin, oil, 4 cups flour, brown sugar, salt, and spices to yeast mixture. Beat vigorously for 2 minutes.
- ??Gradually add remaining flour, a little at a time, until you have a dough stiff enough to knead.
- 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.
- ??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.
- Turn dough out onto a lightly oiled work surface. Divide dough in half.
- Roll each half out into a rectangle. (one by one) Spread with butter and sprinkle w/ cinnamon & sugar.
- 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!)
- Transfer the rolled dough to a bread pan, seam-side down.
- Cover with a towel and let rise until almost doubled, about 45 minutes.
- 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.
- ??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.
Turn dough out onto a lightly oiled work surface. Divide dough in half.
Roll each half out into a rectangle. (one by one) Spread with butter and sprinkle w/ cinnamon & sugar.
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!)
Transfer the rolled dough to a bread pan, seam-side down.
Cover with a towel and let rise until almost doubled, about 45 minutes.
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. 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 adapted from: King Arthur’s Flour
My Little Red Mixer says
I LOVE this idea!
grandbabycakes says
I love how this reminds me of a cinnamon roll but its bread. I have no idea why I haven’t baked bread yet. It just seems so daunting!
Cassie | Bake Your Day says
This bread looks so fluffy and soft. I love swirl breads…must try pumpkin!
Noellepuanani says
oh my gosh this looks amazing! I can’t wait to try it! yum
The Food Hound says
I just made cinnamon rolls this past weekend and it always makes me remember how I love making yeast bread! But somehow I’m still convinced I’ll screw it up! This looks AWESOME, and I bet it freezes beautifully. SUCH a great idea to give this as Christmas gifts. I love edible treats!!
Bianca says
looks great! trying this sometime this week :)
Marilyn says
This was delicious, I got such great raves from friends. I made french toast with this bread and man was it good! I will be making this again and again. I have also frozen it and it was just as good when defrosted. Wonderful recipe thanks so much for sharing it!
Samantha says
That looks lovely!
I happen to have a heap of pumpkin puree left (made my own for another recipe some time ago), so this seems like a great idea. Have you ever used instant yeast? How much to substitute, you reckon?
Sarah says
Have you tried this in a bread machine using the dough cycle?
Audra says
I actually have never used a bread machine- so I’m not sure!
Kayla says
Made this today with a simple cheesecake frosting and it turned out wonderful!