Our pumpkin cinnamon swirl bread is perfection. Made with canned pumpkin and lots of yummy spices. It makes the best toast!
Course Side Dish
Keyword cinnamon swirl, pumpkin
Prep Time 2hours
Cook Time 30minutes
Total Time 2hours30minutes
1 1/2cupswarm water
4 1/2teaspoonyeast2 packets
1/2cupsugar mixed in a small bowl
spray bottle with water
butter for brushing on baked loaves
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 (1/4 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.
This bread freezes well. Wrap in plastic and freeze for up to 3 months. Thaw completely before slicing.