Thursday, February 9, 2012

Pumpkin Cinnamon Swirl Bread with Cinnamon Honey Butter

When I made the dough I used the recommended amount of flour and it was way too sticky. I added maybe another 1/2-3/4 cup flour and it was still really sticky but it turned out okay. Next time I will try a little more flour so it is easier to work with.

I would highly recommend making the cinnamon honey butter with it.

Pumpkin Cinnamon Swirl Bread
Yields 1 loaf

2 1/4 tsp yeast
1/4 cup warm water, 110 degrees
1/2 tsp granulated sugar
1/4 cup milk, warmed to 110 degrees
2 Tbsp molasses
1/4 cup granulated sugar
3/4 tsp salt
1 Tbsp butter, softened
1/4 tsp nutmeg
1/4 tsp ginger
1 egg
1 cup canned pumpkin puree
3 1/4 cups all purpose flour

For the swirl:
1 1/2 Tbsp butter, melted
1/3 cup light-brown sugar
2 tsp cinnamon

In the bowl of an electric mixer combine water, yeast and 1/2 tsp granulated sugar. Whisk until yeast has dissolved and let rest 5 minutes. Stir in milk, molasses, 1/4 cup granulated sugar, salt, softened butter, nutmeg, ginger, egg and pumpkin puree until well combine. 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 in a warm place until double, about 1 hour.
Butter an 8 1/2" x 4 1/2" in 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" x 8." Brush with melted butter, coming within about 1/2" of the edges. Sprinkle with cinnamon mixture, coming within about 1/2" of the edges. Roll dough up jelly roll style, starting with the short side. Place rolled dough in greased loaf pan and let rise in a warm place until doubled about 45 minutes. 
Bake 375 degrees for 45 minutes, tent loaf with foil halfway through baking to prevent excessive browning. Allow to cool in pan 5 minutes then remove to a wire rack to cool completely before slicing.

Cinnamon Honey Butter
1/2 cup Butter
1/2 cup Powdered Sugar
1/2 cup Honey
1 tsp Cinnamon
Blend all ingredients at room temp.
Recipe source: Classy Cooking

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