The Pioneer Woman Tasty Kitchen
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Double Pumpkin Swirl Bread

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Level: Intermediate

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Description

A not-too-sweet yeast bread that has pumpkin in the dough and pumpkin in the swirl for double the pleasure. It’s divine when toasted with a pat of butter or jam.

Ingredients

  • 1 cup Cup Lowfat Milk, Warmed
  • 1 package Dry Yeast, 0.25 Ounce Packet
  • ⅔ cups Pumpkin Puree
  • 1  Large Egg
  • 2 Tablespoons Unsalted Butter, Softened
  • 3 Tablespoons Brown Sugar
  • ½ teaspoons Cinnamon
  • ¼ teaspoons Nutmeg
  • ¼ teaspoons Ginger
  • ¼ teaspoons Salt
  • 2 cups All-purpose Flour
  • 1 cup White Whole Wheat Flour
  • ½ cups Brown Sugar
  • ⅓ cups Pumpkin Puree
  • 2 Tablespoons Cinnamon

Preparation

In a large mixing bowl, add milk and yeast. Let the mixture sit 10 minutes. Then add 2/3 cup pumpkin, egg, butter and brown sugar. Mix well. Add cinnamon, nutmeg, ginger and salt. Add 2 cups white flour and mix together. Add white whole wheat flour, mixing in 1/4 cup at a time.

To knead, either use the dough hook in a stand-up mixer, or hand knead it on a flour surface for 5 – 10 minutes. Roll into a large ball. Grease a large bowl, add dough, cover with plastic wrap and let the dough rise in a dry, warm place for 1 hour.

To make the swirl, mix together the last 3 ingredients (brown sugar, pumpkin puree and cinnamon), set aside.

Roll dough out on a floured surface into a 10×20 inch rectangle. Spread the swirl ingredients over the top. Starting at the short end, roll up dough tightly, pinch seams, form a loaf and place into a greased 9×5-inch loaf pan. Cover and let rise for 45 minutes in a dry, warm place.

Preheat oven to 400 degrees F. Bake for 25 – 30 minutes or until bread sounds hollow when tapped. Remove from pan and cool on wire rack.

One Comment

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Profile photo of Edie Jorgensen

Edie Jorgensen on 12.31.2011

I’ve made this recipe twice but have had to add a LOT more flour to make the dough kneadable. The bread turns out good, (either in a pan or as a flat loaf) but I’m thinking the flavor would be even better if I didn’t have to use so much extra flour. Any idea what’s causing my problem?

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