we heart cinnamon swirl bread.

7 Feb

Since it’s been a few days since I posted I’ll post one of my new favorite recipes, pumpkin cinnamon swirl bread! I’ve had cinnamon breads before where they just dust some cinnamon on before rolling the dough. Then if you accidentally get a big clod of it you’re literally choking on cinnamon. You will not find that here. This cinnamon filling is the BEST. Like a giant cinnamon roll. Heaven.

Pumpkin Cinnamon Swirl Bread

(Bread recipe from King Arthur Flour. Filling recipe based off Artisan Breads at Home.)


Bread (1 loaf)

1/4 cup warm water
1 package active dry yeast
1/3 cup warm milk
1 large egg, beaten
3/4 cups puréed pumpkin, either fresh or canned
1 tablespoons vegetable oil
3 1/4 cups (approximately) All-Purpose Flour
1/4 cup brown sugar
1 teaspoons salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom (optional)

In a large bowl, stir yeast into water to soften. Add milk, eggs, pumpkin, oil, 2 cups flour, brown sugar, salt, ginger and cardamom to yeast mixture. Beat vigorously for 2 minutes.

Gradually add remaining flour, a little at a time, until you have a dough stiff enough to knead. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough.

Put dough into an oiled bowl. Turn once to coat entire ball of dough with oil. Cover with a towel and let rise until doubled, about 1 hour.

Turn dough out onto a lightly oiled work surface. Roll into a rectangle that is as wide as your loaf pan and as long as you can get it (you want to get some good swirl action). Spread out cinnamon filling (see below) on one side and roll, either from one side (a jelly roll) or from both sides (a monkey roll).

Oil loaf pan and slip loaf inside. Cover with a towel and let rise until almost doubled, about 45 minutes.

Bake in a preheated 375°F oven. Bake about 35 minutes.

Advanced option: to prevent cinnamon from leaking out when removed from the pan, make two small “flaps” at one end of your dough. After rolling, bring flaps up to cover each end so that all the cinnamon is locked inside and you cannot see the roll pattern. Pinch dough to secure.

Filling

1 stick butter, melted
3/4 cup brown sugar
1 tbsp honey
3 tbsp cinnamon
3 tbsp flour
1 egg, lightly beaten.
1 tsp vanilla extract

Beat melted butter, brown sugar, and honey together. Add flour and cinnamon. Add egg and vanilla.

Let cool at least 1 hour or overnight in refrigerator. Before spreading, beat once more until light and fluffy.

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