Pumpkin Cinnamon Swirl Bread
Our pumpkin cinnamon swirl bread is perfection. Made with canned pumpkin and lots of yummy spices. It makes the best toast!
Servings: 16
Calories: 246kcal
Ingredients
Dough:
- 1 ½ cups warm water
- 4 ½ teaspoon yeast 2 packets
- ¼ cup sugar
- 1 ½ teaspoon salt
- 1 cup canned pumpkin
- ½ teaspoon nutmeg
- ¼ cup canola oil
- 6 cups bread flour
Extra ingredients:
- 1 tablespoon canola oil
- ½ cup sugar mixed in a small bowl
- 2 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground cloves
- spray bottle with water
- butter for brushing on baked loaves
Instructions
- Mix water, yeast and sugar. Allow to sit 5 minutes or until yeast looks foamy.
- Add remaining dough ingredients and mix in stand mixer or with wooden spoon until evenly distributed.
- Knead dough on lightly floured surface until smooth and elastic. Note: you may need a littel more flour (¼ cup) to prevent the dough from being too sticky to work with. Add 1 tablespoon of canola oil to the bowl. Place dough in bowl, turn to coat both sides.
- Cover with a warm cloth and let rise for 1 hour and 15 minutes.
- Once your dough has doubled in size, dump it onto your work space.
- Divide into two sections.
- Roll each section into a 9x13 rectangle. Lightly spritz dough with water.
- In a small bowl combine sugar, cinnamon, nutmeg and ground cloves. Sprinkle with 4T cinnamon sugar mixture over each rolled out loaf.
- Then spritz with a little more water from the spray bottle. (This will help the sugar and cinnamon mixture stick to the dough.)
- Roll dough tightly into a log. Pinch ends tightly to close, as well as the seam.
- Place into greased bread pans, seam side down.
- Let rise for 40 minutes.
- Heat oven to 350 degrees. Bake loaves for 30-35 minutes.
- Brush loaves with butter then remove bread from pans and cool on a cooling rack.
Video
Notes
This bread freezes well. Wrap in plastic and freeze for up to 3 months. Thaw completely before slicing.
Nutrition
Calories: 246kcal
