How To Make Cinnamon-Swirled Pumpkin Bread
Spiced with nutmeg and a hint of ginger, this cinnamon-swirled pumpkin bread has all the flavors that will give you another reason to love fall!
- ¼cupwarm water,110 degrees F
- ½tspgranulated sugar
- ¼cupwarm milk,110 degrees F
- ¼cupgranulated sugar
- 1cuppumpkin puree,from can
- 3¼cups =all-purpose flour
- ⅓cuplight-brown sugar
In the bowl of an electric mixer combine water, yeast and ½ teaspoon of granulated sugar. Whisk until yeast has dissolved and let rest 5 minutes.
Stir in milk, molasses, ¼ cup of granulated sugar, salt, softened butter, nutmeg, ginger, egg, and pumpkin puree until well combined.
Slowly add flour and knead with a dough hook attachment until dough is smooth and elastic.
Transfer dough to an oiled bowl, cover with plastic wrap and let rise for about 1 hour in a warm place until double.
Butter an 8½x4½-inch pan, set aside.
In a small bowl whisk together brown sugar and cinnamon, set aside.
Punch the risen dough down and turn onto a lightly floured surface. Roll dough into a large rectangle, about 22×8 inches.
Brush with melted butter, coming within about ½ inch of the edges. Sprinkle with cinnamon mixture, coming within about ½ inch of the edges. Roll the dough up jelly-roll style, starting with the short side.
Place rolled dough in a greased loaf pan and let rise in a warm place until doubled about 45 minutes.
Bake 375 degrees F for 45 minutes, tent loaf with foil halfway through baking to prevent excessive browning. Allow to cool in the pan for 5 minutes then remove to a wire rack to cool completely before slicing.
- Calories: 246.81kcal
- Fat: 4.05g
- Saturated Fat: 2.20g
- Trans Fat: 0.12g
- Monounsaturated Fat: 1.04g
- Polyunsaturated Fat: 0.38g
- Carbohydrates: 47.23g
- Fiber: 2.34g
- Sugar: 14.29g
- Protein: 5.62g
- Cholesterol: 24.24mg
- Sodium: 189.30mg
- Calcium: 41.19mg
- Potassium: 188.25mg
- Iron: 2.61mg
- Vitamin A: 224.66µg
- Vitamin C: 1.06mg
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