Recipe Index

Ingredients

• ¾ cup canned pumpkin puree, (room temperature)
• ¼ cup warm water
• ⅓ cup warm milk, (microwave for 20 seconds)
• 1 tablespoon vegetable oil
• ¼ cup brown sugar, (lightly packed)
• 1 teaspoon salt
• ¼ teaspoon nutmeg
• ½ teaspoon cinnamon
• 1 large egg, (lightly beaten)
• 3 cup bread flour, (approximately)
• ¾ tablespoon instant yeast
• 1½ tablespoon melted butter
• ½ cup light brown sugar
• 2 teaspoon cinnamon

Method

1. Add the canned pumpkin purée, warm water, warm milk, vegetable oil, 1/4 cup brown sugar, salt, nutmeg, 1/2 teaspoon cinnamon and lightly beaten egg to the bread machine pan.
2. Add the bread flour over the wet ingredients in the machine pan, open a well in the flour top, and pour the instant yeast into that well.
3. Run the bread machine on its dough cycle, checking during the first mixing that the dough stays slightly sticky yet holds in a ball, adding a little extra flour only if it clings too wetly.
4. Punch the finished dough down, lift it from the machine pan onto a lightly floured surface, and knead it a few times to release its air bubbles.
5. Roll the pumpkin dough out to a 9 x 22-inch rectangle with a rolling pin.
6. Brush the dough rectangle with the melted butter, then combine the 1/2 cup light brown sugar and 2 teaspoons cinnamon and sprinkle that swirl mixture over the butter, leaving a 1/2-inch border bare around the edge.
7. Roll the rectangle up tightly from a short end, pinch the seam together to seal it, and set the loaf seam side down in a greased 9 x 5-inch bread pan under a kitchen towel until almost doubled.
8. Heat the oven to 375°F and bake the swirl loaf for 30 minutes, tenting it with foil for the last 10 minutes so the crust does not over-brown, until tapping its top sounds hollow.
9. Run a knife around the pan edge, turn the cinnamon swirl bread out to cool, then slice it for serving.

Prep: 15 min · Cook: 30 min · Total: 135 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data