Whole Wheat Pumpkin Cinnamon Swirl Bread
Recipe type: Breakfast
Makes: one ten-inch loaf; makes 8 generous slices
This loaf of bread is the perfect addition to your Thanksgiving table. If there is somehow some leftover, use it the next day it to make french toast for a delicious breakfast treat.
For dough:
  • 4 fluid ounces / ½ cup milk warmed to 115 degrees (I used skim)
  • ¼ ounce (2¼ teaspoons) active dry yeast
  • 2⅝ ounces (~1/3 cup) granulated sugar
  • 11 ounces (~2 cups) white whole wheat flour
  • 7 ounces (~1½ cups) all-purpose flour plus additional for rolling dough
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1 egg at room temperature
  • 1 cup canned pumpkin puree (NOT pumpkin pie filling)
For Filling:
  • 1 ounce (2 tablespoons) unsalted butter, softened at room temperature
  • 2½ ounces granulated sugar (~1/3 cup)
  • 1 tablespoon ground cinnamon
Egg Wash:
  • 1 egg at room temperature
  • 1 tablespoon water
  1. In a large measuring cup or medium bowl, combine warm milk with yeast and one teaspoon granulated sugar; set aside to proof
  2. In a large bowl, whisk together flours, cinnamon, nutmeg and salt; set aside
  3. In the large bowl of an electric mixer with a paddle attachment, combine remaining granulated sugar from bread, egg and pumpkin puree on medium speed until well combined
  4. Scrape sides of the bowl and reduce speed to low; slowly add milk mixture
  5. Stop mixer and switch to dough hook
  6. Add flour mixture and mix on low speed for about two minutes or until dough forms ball and pulls away from sides of the bowl
  7. Spray a large bowl with non-stick cooking spray or oil and place dough into bowl; cover with a dish towel and set aside to rise for one to one and a half hours or until dough has doubled in size
  8. Once dough has doubled, lightly grease a 10-inch loaf pan and set aside
  9. Lightly flour a clean surface and roll dough out in a ten to twelve inch wide rectangle to¬† ¼ of an inch thickness
  10. Rub surface of dough with butter and cover with sugar and cinnamon
  11. Roll dough tightly into log starting with one of the shorter ends and pinch closed at seam
  12. Place dough seam-side down into a 10-inch loaf pan; cover with dish towel and allow to rise for 90 minutes
  13. Once ready to bake, pre-heat oven to 350 degrees
  14. Whisk together egg and water; brush over top of loaf (you won't need to use all of the egg wash)
  15. Bake for 30-40 minutes; loaf will be lightly browned and firm
  16. Allow to cool for 5-10 minutes before removing from loaf pan and placing on wire rack; allow to cool completely
  17. Store bread in an airtight container up to four days or freeze slices in a ziplock bag up to one month
Slightly adapted from Baked by Rachel
Recipe by Keep It Sweet Desserts at http://www.keepitsweetdesserts.com/whole-wheat-pumpkin-cinnamon-swirl-bread/