Cinnamon-Swirl Pumpkin Yeast Bread
Cinnamon Swirl Pumpkin Yeast Bread! A crusty exterior and a tender interior with a hypnotizing swirl of brown sugar and cinnamon in the middle, this beautiful loaf is a perfect fall baking project to share with family and friends throughout the holiday season!
Servings: 2 loaves
Ingredients
- 4½ cups all purpose flour
- 3 cups whole wheat flour
- 2 cups quick cooking oats
- ⅔ cup packed brown sugar
- 2½ teaspoons pumpkin pie spice
- 1½ teaspoons sea salt
- 1 teaspoon sugar
- 2 packets active dry yeast
- 1½ cups warm water
- 1 cup pumpkin puree
- ⅓ cup unsweetened apple sauce
- ⅓ cup canola oil
- 2 eggs lightly beaten
For Cinnamon Swirl
- 3 tablespoons butter melted (divided)
- ½ cup packed brown sugar (divided)
- 1 teaspoon ground cinnamon or pumpkin pie spice, if you prefer (divided)
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment, combine 2 cups all-purpose flour with whole wheat flour, oats, brown sugar, pumpkin pie spice, salt, sugar, and yeast. Mix until thoroughly combined.
- In a small bowl, whisk together warm water, pumpkin puree, applesauce, oil, and eggs. Pour into dry mixture and beat until combined. Slowly add in the remaining all-purpose flour. It will form a thick, stiff dough.
- Change to bread hook attachment and knead for 4-5 minutes until the dough is elastic. (You can do all the mixing and kneading by hand, too, of course. But it's a heck of a lot easier with a stand mixer!)
- Place the dough in a large bowl greased with non-stick spray. Cover with plastic wrap. Place in a dark, warm place and allow to rise for about an hour or until just about doubled in size.
- Once risen, punch down the dough and divide in half. Roll out into a large rectangle (about 18 x 9 inches). Brush the rectangle with melted butter, then sprinkle with brown sugar and cinnamon or pumpkin pie spice.
- Starting with the long size, roll up the dough (jelly roll style) and pinch the seams. Repeat this process with the remaining ball of dough.
- Preheat oven to 350°F. Grease 2 9x5 inch loaf pans. Place rolled up dough into prepared pans. Cover and allow to rise, again, for 30-45 minutes or until the dough doubles and fills most of the pan.
- Bake loaves for 55 minutes to 1 hour until the outside has formed a light brown crust. (If it starts to brown too much, just cover with foil until the bread is finished baking.)
- Cool in pans for about 10-15 minutes, then remove and cool for another hour or so on a wire rack before cutting for best slicing results. If you don't mind crumbly slices, eat warm from the oven! :)
Notes
Hardly adapted from Taste of Home