Pumpkin Swirl Bread
Equipment
- 1 Loaf pan
- 1 Mixing bowl
- 1 Whisk
- 1 Wooden spoon
- 1 measuring cup
- 1 measuring spoon set
- 1 Small saucepan
- 1 Cooling rack
Ingredients
- 1 cup warm water
- 2 1/4 teaspoons active dry yeast
- 1/3 cup sugar
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup unsalted butter melted
- 1/2 cup pumpkin puree
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
Instructions
- In a mixing bowl, combine warm water and yeast, and let it sit for 5 minutes until foamy.
- Add sugar, 3 cups of flour, salt, and melted butter to the yeast mixture, and mix until a dough forms.
- Knead the dough for 5 minutes on a floured surface, adding more flour if necessary.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size.
- Meanwhile, in a small saucepan, combine pumpkin puree, cinnamon, nutmeg, cloves, brown sugar, and vanilla extract, and cook over low heat until combined.
- Punch down the dough and roll it out into a rectangle on a floured surface.
- Spread the pumpkin mixture evenly over the dough.
- Roll the dough tightly into a log and place it in a greased loaf pan.
- Cover and let the dough rise for another hour.
- Preheat the oven to 350°F (175°C).
- Bake the bread in the preheated oven for 45 minutes, or until golden brown.
- Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a cooling rack.
Notes
For the best texture, ensure that the yeast is fresh and the water is warm, but not hot, to activate the yeast properly. If you prefer a more pronounced spice flavor, you can adjust the spices to your taste. Letting the bread cool completely before slicing will make it easier to cut cleanly and avoid squishing the soft texture. Enjoy your Pumpkin Swirl Bread with a pat of butter or a drizzle of honey for added sweetness.
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