By Tracey
Cinnamon Swirl Pumpkin Yeast Bread
adapted from Annie’s Eats (who adapted it from King Arthur Flour)
Ingredients:
- 1/2 cup warm water
- 1 1/2 tablespoons instant yeast
- 2/3 cup warm milk (~100 F)
- 2 large eggs
- 1 1/2 cups pumpkin puree
- 2 tablespoons canola (or vegetable) oil
- 1/2 cup brown sugar
- 2 teaspoons salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Dash of ground cloves
- 6 1/2 cups bread flour (approximately)
Filling
- 1 tablespoon unsalted butter, melted
- 1/4 cup sugar
- 1 tablespoon ground cinnamon
Directions:
Add the water and yeast to the bowl of a stand mixer fitted with the paddle attachment. Mix briefly to combine. Add the milk, eggs, pumpkin, oil, brown sugar, salt, and spices and beat until the mixture is uniform, about 30 seconds. Add 4 cups of the flour to the mixer bowl, and beat until the flour is incorporated and a sticky dough forms. Remove the paddle attachment and switch to the dough hook. With the mixer on low speed, gradually add enough of the remaining flour as is necessary to create a dough that is smooth and elastic. (I let my mixer do most of the work then kneaded by hand for the last few minutes – when you’ve finished, the dough should no longer be sticky). Transfer the dough to a well-oiled bowl, turning once to coat. Cover the bowl with a piece of plastic wrap and let the dough rise until doubled in bulk, about 1 hour. (On cold days, before I start making the dough I preheat my oven to 170 F then turn it off and let the dough rise in the warm oven.)
While the dough rises, make the filling by combining the sugar and cinnamon in a small bowl. Also, spray two 9 x 5 inch loaf pans with cooking spray.
Turn the dough out onto a lightly floured work surface and divide it in half. Press (or roll) each half into a rectangle about that is about 18 x 9 inches. Brush each half with the melted butter then sprinkle evenly with the cinnamon/sugar mixture. Starting with a short side, roll each rectangle of dough tightly into a cylinder, pinching the seam closed when you get to the end. Place the loaves in the prepared loaf pans, seam side down. Press down gently so the dough touches all four sides of the pan. Cover each pan with a piece of plastic wrap (or a towel) and let rise until almost doubled, about 45 minutes.
Toward the end of the rise time, preheat the oven to 375 F. Bake the loaves for about 30 minutes, or until an instant-read thermometer inserted in the center of a loaf reads 190 F. Immediately remove the loaves from the pans and transfer to a wire rack to cool completely before slicing.
Makes two loaves.
