Ingredients
Scale
Dough:
- 1/2 cup lowfat milk, slightly warmed
- 1 package dry yeast
- 2/3 cup canned pumpkin
- 1 large egg
- 2 tablespoons unsalted butter, softened
- 3 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1 cup white whole wheat flour
Swirl:
- 1/2 cup brown sugar
- 1/3 cup canned pumpkin
- 2 tablespoons cinnamon
Instructions
- In large mixing bowl, add milk and yeast. Let sit 10 minutes.
- Add 2/3 cup pumpkin, egg, butter and brown sugar. Mix well.
- Add cinnamon, nutmeg, ginger and salt. Add 2 cups white flour and mix together.
- Add white whole wheat flour, mixing in 1/4 cup at a time.
- To knead, either use the dough hook in stand-up mixer, or hand knead on a flour surface for 5 – 10 minutes. Roll into large ball
- Grease a large bowl, add dough, cover with plastic wrap and let rise in dry, warm place for 1 hour.
- To make swirl, mix together brown sugar, pumpkin and cinnamon, set aside.
- Roll dough out on flour surface into 10×20 inch rectangle.
- Spread cinnamon/pumpkin/sugar mixture evenly over the dough leaving 1/2-inch border around the edges.
- Starting at short end, roll up dough tightly, pinch seams, form a loaf and place into into a greased 9×5-inch loaf pan.
- Cover and let rise for 45 minutes in dry, warm place.
- Preheat oven to 400 degrees F. Bake for 25 – 30 minutes or until bread sounds hollow when tapped.
- Remove from pan and cool on wire rack.
Notes
Adapted from Poet in the Pantry’s Pumpkin Bread with Cinnamon Walnut Swirl