Pumpkin Cinnamon Swirl Bread

This is the first time I am using pumpkin in bread n this recipe comes from http://www.bakedbyrachel.com/2013/10/pumpkin-cinnamon-swirl-bread-recipe/

 

Please follow the above link to get the method.

 

Dough

1/2 cup milk, heated to 115F  ( so I warmed up the milk and added in half unwarmed milk)

2 1/4 tsp active dry yeast

1/3 cup plus 1 tsp granulated sugar, divided

1 egg

1 cup pumpkin puree - steamed the pumpkin and mash it

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp allspice

Pinch ground cloves

1 tsp salt

3 1/2 cup - 4 cup all purpose flour

 

Filling

2 tbsp. unsalted butter,softened

1/3 cup granulated sugar

1 1/2 tbsp. cinnamon

 

Egg Wash

1 egg

1 tbsp. water

 

Note :

I omitted the ground cloves and I also could not fit the loaf into my regular loaf tin

Spices used

After proofing the dough - mixed spice filling n unsalted butter

Rolled out dough to spread the butter n filling

After baking / I couldn't fit into my regular loaf tin n I flipped the dough over

 

The bread is really very soft, next time I may divide the dough into 2 portions so that I can fit them into 2 regular loaf tins.

 

I also served my bread with some Planta margarine to eat.

 

Hope you enjoy baking this marvelous soft bread - thanks to Rachel's recipe.