Fall take on classic cinnamon swirl bread. Delicious homemade swirl bread made with pumpkin puree, pumpkin spice and raisins.
The fall pumpkin recipes continue!
Ingredients:
Bread:
1 cup raisins
1/2 cup warm water
1/2 tbs active dry yeast
1/2 cup milk, whole or 2%
2 tbs cup unsalted butter, melted
1/2 teaspoons salt
1 tsp cinnamon
2 1/2 cups all-purpose flour
Filling:
1/2 cup granulated white sugar
2 tbs pumpkin puree
2 1/2 tbs pumpkin spice
OR (if you don’t have pumpkin spice)
(1 1/2 tbs cinnamon
4 teaspoons ginger
2 teaspoon allspice
2 teaspoon nutmeg)
Directions:
1. Put the raisins in a small bowl filled with hot water. Let the raisins plump up, about 10 minutes. Drain and set aside.
2. Pour a cup of warm water into the bowl of a standing mixer or large mixing bowl. Add the yeast and stir gently. (You can use the water from soaking the raisins) Give it a about 10 minutes, then stir to fully dissolve the yeast.
3. Stir the milk, melted butter, cinnamon and salt into the water.
4. Add the flour and stir to form a shaggy dough. Knead in your mixer on low speed with a dough hook (or knead by hand for 8-10 minutes to form a smooth, slightly tacky dough). If the dough is too sticky, add a little more flour.
5. With the mixer on low, gradually add the raising to the bowl and continue kneading until they are evenly distributed.
6. Cover the dough with a saran wrap or a towel and place in the warm dry place. Let rise for about an hour.
7. Roll the dough out on the counter. Make sure that the dough is a little less wide that your loaf pan. Try to make the dough about 1/6th to 1/8th of an inch think.
8. Spread the pumpkin puree over the dough evenly, leave about 1/2 inch boarder.
9. Combine sugar and pumpkin spice. Sprinkle the dough generously this mixture.
10. Roll up the dough and place it in the greased loaf pan, seam side down.
11. Let the loaf rise until mounded over the top, about 30 minutes. Sprinkle with some pumpkin spice and sugar mixture over the top.
12. Preheat the oven to 375. Bake for 40-45 minutes until golden brown. Let cool.
Pumpkin Spice Swirl Bread
Ingredients
- Bread:
- 1 cup raisins
- 1/2 cup warm water
- 1/2 tbs active dry yeast
- 1/2 cup milk whole or 2%
- 2 tbs cup unsalted butter melted
- 1/2 teaspoons salt
- 1 tsp cinnamon
- 2 1/2 cups all-purpose flour
- Filling:
- 1/2 cup granulated white sugar
- 2 tbs pumpkin puree
- 2 1/2 tbs pumpkin spice
- OR if you don't have pumpkin spice
- (1 1/2 tbs cinnamon
- 4 teaspoons ginger
- 2 teaspoon allspice
- 2 teaspoon nutmeg)
Instructions
- Put the raisins in a small bowl filled with hot water. Let the raisins plump up, about 10 minutes. Drain and set aside.
- Pour a cup of warm water into the bowl of a standing mixer or large mixing bowl. Add the yeast and stir gently. (You can use the water from soaking the raisins) Give it a about 10 minutes, then stir to fully dissolve the yeast.
- Stir the milk, melted butter, cinnamon and salt into the water.
- Add the flour and stir to form a shaggy dough. Knead in your mixer on low speed with a dough hook (or knead by hand for 8-10 minutes to form a smooth, slightly tacky dough). If the dough is too sticky, add a little more flour.
- With the mixer on low, gradually add the raising to the bowl and continue kneading until they are evenly distributed.
- Cover the dough with a saran wrap or a towel and place in the warm dry place. Let rise for about an hour.
- Roll the dough out on the counter. Make sure that the dough is a little less wide that your loaf pan. Try to make the dough about 1/6th to 1/8th of an inch think.
- Spread the pumpkin puree over the dough evenly, leave about 1/2 inch boarder.
- Combine sugar and pumpkin spice. Sprinkle the dough generously this mixture.
- Roll up the dough and place it in the greased loaf pan, seam side down.
- Let the loaf rise until mounded over the top, about 30 minutes. Sprinkle with some pumpkin spice and sugar mixture over the top.
- Preheat the oven to 375. Bake for 40-45 minutes until golden brown. Let cool.
Nutrition
Rose Fine Craftguild says
OH this could be good. I have a recipe already for cinnamon buns (hearts) on the blog already but this looks more like bread/cake… much lighter in any case. Must try it. Meanwhile, I’d like to invite you to come link it up with us…. http://www.finecraftguild.com/party-35/
Uncommon Designs says
This looks so delicious! We will be featuring at Uncommon tomorrow!
Take care,
Trish
Nancy at maddalee says
Oh man, this looks fabulous! I know it wouldn’t last 10 minutes in my home and would be the perfect treat for fall. Thank you for sharing, Lyuba!
mandy @ Sugar Bee Crafts says
Thanks for linking to Take-A-Look Tuesday over at Sugar Bee Crafts – you were featured today! – Mandy, http://www.SugarBeeCrafts.com
Kelly at Smart! School {House} says
Will you send this to my house? Just kidding:)
Thanks for linking up To Whimsy
Wednesday!
Kelly
Smart! School {House}
http://www.facebook.com/SmartSchoolHouse
Juggling Act says
oh my! now doesn’t that just look delicious! 🙂 pining for later!
Jo says
Lyuba,I just had to “pin” to my recipe board…this looks and sounds like the perfect bread,all my favorite flavors.
WillCookForSmiles says
Thank you!
WillCookForSmiles says
Nope, no eggs! The only egg can be included in a wash but not necessary at all! Hope you guys enjoy it 🙂
Melanie @ Hope's Kitchen says
No eggs?! I’m doing the happy dance! It is hard to find bread recipes that do not include eggs. My little girl is allergic to them and LOVES pumpkin recipes. We will be trying this with gluten free flour soon! Thanks for sharing this!
Carla Brooke says
I hope there will be some to drop off to the family in the morning!:)
Anita at Hungry Couple says
That looks so delicious!