Thursday, 18 October 2012

• Pumpkin Cinnamon Swirl Bread

  This is a guest post from Kirbie's Cravings.
  
  

  I wish there was a way to convey how amazingly mouthwatering my kitchen smelled when I was baking this. I guess you’ll just have to make your own to experience it too.

  It tasted just as good as it smelled.  This was my first try at making cinnamon swirl bread and I decided to try it with a pumpkin bread recipe. I’m so happy with how it turned out. I like to judge the success of my baked goods by how much DH lets me give away to others. He didn’t want to share any of this bread.
  
  
  This was especially good straight out of the oven, with the cinnamon sugar swirl still gooey and sticky.
  
  
  I was hoping to make some French Toast with the leftovers, but there were no leftovers. I will have to make this one again before the Fall season is over.
  
  

  

  Pumpkin Cinnamon Swirl Bread

  Ingredients:

  4 3/4 cups All-Purpose Flour
  1 teaspoon cinnamon
  1 teaspoon ground ginger
  1/4 teaspoon ground cloves
  1/3 cup brown sugar
  1 1/2 teaspoons salt
  1 tablespoon instant yeast
  15-ounce can pumpkin
  2 large eggs
  1/4 cup melted butter

  Cinnamon swirl filling
  1/3 + 1/3 cup sugar
  2 tsp + 2 tsp cinnamon
  1 egg, beaten
  1/2 + 1/2 cup raisins

  Directions:

  1. Combine all of the dough ingredients, and knead them with the dough hook attachment on your mixer for five minutes. Dough will still be sticky. Transfer the dough to a lightly oiled bowl, cover the bowl with plastic wrap, and set it aside to rise for 1 1/2 hours. It will expand, but not a huge amount.

  2. Turn the dough out onto a lightly floured surface, divide it in half. Take one of the halves and roll out on a pastry board dusted with some flour. Roll into a long rectangle about 1/4 inch thick. The shorter side should be 9 inches long to fit a 9 x 7 inch loaf pan.

  3. Brush beaten egg across surface of rectangle. Mix together 1/3 cup sugar and 2 tsp cinnamon in a bowl. Sprinkle across entire surface of bread. Sprinkle 1/2 cup raisins across surface. Line two 9 x 7 loaf pans with parchment paper or grease with oil. Then roll up the rectangle, so that you form a 9 inch long log. Place into loaf pan that is greased or lined with parchment paper. Repeat with remaining dough half. Cover both pans with a plastic wrap, for and let rest for about 90 minutes until bread is puffy, though not quite double in size.

  4. Bake the bread in a preheated 350°F oven for 30 minutes until top turns golden brown and knife inserted comes out clean.

  • 10:30 AM
  • 1857 Views
  • 8 eProps
  • 4 Comments