I love cinnamon swirl bread and I love pumpkin so I just had to try this yummy bread! It was just as yummy as I imagined it! The only thing I recommend is to not pull it out of the oven to soon thinking it is done lol... I should of left mine in the oven just a little longer but my family didn't complain and they loved it!
Pumpkin cinnamon swirl bread
Ingredients:
1/2 cup mile
4 tablespoons unsalted butter
2 1/4 teaspoon instant yeast
1/2 cup warm water + 1 teaspoon sugar
1/3 sugar
2 large eggs
2 cups bread flour
1 1/4 to 1 3/4 all purpose flour
Filling:
Pumkin butter (I used trader joes pumpkin butter)
1/2 cup brown sugat
5 teaspoons cinnamon
Instructions:
Heat the milk and butter together until the butter is melted . Cool until lukewarm
In the bowl of a standing mixer, pour in the warm water, teaspoon of sugar, and yeast. Stir together with the paddle mixer and allow to rest for 5 minutes.
Add the eggs and sugar and mix again until eggs are mixed in.
Add the salt, milk mixture, and 2 cups of bread flour. Mix at medium speed for about 1 minute.
switch to the dough hook or use a wooden spoon and add 1 1/4 cup of flour, mixing again and adding more flour if needed. If the dough is sticking to the bowl you can add up to another 1/2 cup of flour.
Turn the dough out onto a clean counter and knead a little bit more flour if needed. Lightly oil a large bowl and add the dough, cover an allow the dough to rise for 2 1/2 hours.
Roll the dough onto a floured surface into a 18 x 8 inch rectangle, spread pumpkin butter over the dough, sprinkle the cinnamon and brown sugar. Starting lengthwise roll the dough closed and pinch the ends closed. Place the bread seam side down into greased bread pan. Cover and let rise for 1 1/2 hours.
Bake at 350 for about 35 minutes. Let cool for 45 min
