Cinnamon Swirled Pumpkin Bread

  • It is a cold gloomy day here.  One of those days you want to curl up on the couch with a hot cup of tea or hot chocolate and a big fluffy blanket.

    I like days like this if they don’t happen day after day.

    I need sunlight to survive, but the occasional gloomy day puts me a baking mood.

    This cinnamon swirled pumpkin bread was just the thing.  It filled the whole house with wonderful fall aromas!

    I love the smell of cinnamon.  I am one of those you will find just opening the cinnamon bottle and inhaling.  I know I’m weird.  But I can’t be the only one!?  Right!?

    Cinnamon Swirled Pumpkin Bread

    Cinnamon Swirled Pumpkin Bread
    Course: Bread
    Author: Malinda
    • 2 1/4 -3 c. bread flour
    • 1 1/2 c. whole wheat flour
    • 1/2 c. old fashioned cooking oats
    • 1/3 c. packed brown sugar
    • 3/4 tsp. ground cinnamon
    • 1/4 tsp. ground ginger
    • 1/8 tsp. nutmeg
    • 1/8 tsp. ground clove
    • 3/4 tsp. salt
    • 2 tsp. active dry yeast
    • 3/4 c. warm milk 120 degrees
    • 3/4 c. canned pumpkin
    • 3 TBS. soft butter
    • 1 egg
    • 3 TBS soft butter
    • 1/3 c. sugar
    • 1 tsp. cinnamon
    1. In a large bowl combine 1 1/2 cups bread flour, whole wheat flour, oats, brown sugar, spices, salt and yeast.
    2. Stir in warm milk, pumpkin, and butter just until combined.
    3. Add egg and stir until smooth.
    4. Stir in enough remaining bread flour to form a firm dough ball.
    5. Turn onto a lightly floured surface and knead until smooth and elastic. This will be about 6-8 minutes.
    6. Place in a greased bowl, turning once to grease the top.
    7. Cover and let rise in a warm place until doubled, about 1 hour.
    8. Punch down dough. Turn onto a lightly floured surface.
    9. Roll into a 16 inch x 9 inch rectangle.
    10. Brush with butter leaving a 1/4 inch at the top untouched with butter. (This is so you can seal the bread after rolling it up.)
    11. Combine sugar and cinnamon and sprinkle over the dough.
    12. Roll up tightly and seal the edge by pinching the seam.
    13. Place seam side down in a greased 9 x 5 bread pan.
    14. Cover and let rise until doubled. About 30 minutes
    15. Bake for 30- 35 minutes or until golden brown.
    16. Cool for 10 min in pan then turn out onto wire racks to finish cooling.



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