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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.
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.
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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?