Why You’ll Love This
Toasted and slathered with butter, yes! French toast for breakfast, oh yeah! I am in love with this bread. Fresh and warm from the oven slathered in butter, delish! The smell wafting through your home on a fall morning while this is baking is heavenly! It bakes up into a fluffy pumpkin flavor loaf with a warm cinnamon center. Fall paradise! This is not a quick bread. It’s pumpkin loaf bread with a cinnamon swirl center! You know, like Cinnamon Raisin Bread. It’s great as is, but toasted and buttered, it’s even better! Imagine using leftovers for pumpkin bread pudding.
How to Make Yeasted Pumpkin Cinnamon Swirl Bread
In a glass measuring cup, measure 1/2 cup of milk. Warm in the microwave until the temperature reaches 115 degrees. (mine took 20 seconds, but all microwaves differ) Stir in the yeast and one teaspoon of sugar. Set aside and allow to proof for 5-10 minutes. Mix the remaining 1/3 cup of sugar, egg, pumpkin puree, and spices in the bowl of a stand mixer with the paddle attachment. Turn the mixer to low, pour in the milk mixture, and add the vanilla. Switch to the dough hook, add salt and flour, mixing until the dough forms and pulls away from the sides of the bowl. Knead in the mixer for 3 – 5 minutes. The dough will be slightly sticky. Grease a large bowl, transfer the dough to the bowl, cover, and rise for 1 hour or until doubled in size. Punch down the dough. On a lightly floured surface, roll the dough like you would a cinnamon roll dough to roughly 9″x18″. Rub the entire surface with the softened butter. Mix the 1/3 cup granulated sugar in a small bowl with 1 1/2 teaspoons of cinnamon. Sprinkle the dough generously with the cinnamon sugar. Starting at one of the shorter edges, roll into a tight log and pinch the seams to seal. Place the dough seam side down in a lightly greased 9″x5″ loaf pan. Cover and allow to rise for an additional 90 minutes or until rising a couple of inches above the sides of the pan. Preheat the oven to 350F. Whisk the egg and two teaspoons of water together in a small bowl, and brush over the exposed dough. Bake 35-40 minutes. Cool in the pan for about 10 minutes. Transfer to a cooling rack to cool completely. Then slice the cook a piece, butter it and serve it immediately. The next morning toast a piece or two and butter them up. Enjoy your morning coffee with cinnamon swirl pumpkin bread. Or slice a few pieces of the pumpkin cinnamon swirl yeast bread, and make French toast. To-die-for, trust me!
Tips and Variations
Always measure your flour properly. Aerate, spoon, and swoop level.Let your eggs and dairy come to room temperature before proceeding with the recipe.The dough will be slightly sticky. Avoid adding more flour when kneading.Try tossing in some raisins or even chocolate chips. You can mix them in with the dough or scatter them over the filling.You can use brown sugar instead of white sugar. Both work fine in this pumpkin bread recipe.
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Recipe inspired by TheRecipeCritic
