Swirled Pumpkin Yeast Bread |
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Prep Time: 45 Minutes Cook Time: 55 Minutes |
Ready In: 100 Minutes Servings: 32 |
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I call this my hostess gift pumpkin bread, but it's fantastic for any occasion at all. Swirls of cinnamon-sugar make every slice irresistible. Ingredients:
4-1/2 to 5 cups king arthur unbleached all-purpose flour |
3 cups king arthur premium 100% whole wheat flour |
2 cups quick-cooking oats |
2/3 cup packed brown sugar |
2-1/2 teaspoons pumpkin pie spice |
1-1/2 teaspoons salt |
1 teaspoon sugar |
2 packages (1/4 ounce each) active dry yeast |
1-1/2 cups warm water (120° to 130°) |
1 cup canned pumpkin |
1/3 cup unsweetened applesauce |
1/3 cup canola oil |
2 eggs, lightly beaten |
1/2 cup raisins |
filling: |
1/4 cup butter, softened |
1/2 cup packed brown sugar |
1 teaspoon ground cinnamon |
Directions:
1. In a large bowl, combine 2 cups all-purpose flour, whole wheat flour, oats, brown sugar, pumpkin pie spice, salt, sugar and yeast. Beat in the warm water, pumpkin, applesauce and oil just until moistened. Add eggs; beat until smooth. Stir in enough remaining all-purpose flour to form a firm dough. Add raisins.
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18-in. x 9-in. rectangle; brush with butter to within 1/2 in. of edges. Combine brown sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a short side; pinch seam to seal.
4. Place seam side down in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
5. Bake at 350° for 55-65 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (16 slices each).
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