Pumpkin Cinnamon Swirl Bread
Delicious pumpkin bread with a cinnamon filling and an almond cream cheese frosting. I sure hope everyone had a great Labor Day weekend. I ate over at a friends house and we had mango salsa on hot dogs and it was amazing! I was a little dubious at first at a fruit topping on a hot dog but by gosh it works! I’ll share that recipe with you one day this week. It may just be may favorite new way to eat a hot dog. We also had a new cocktail that was really good made with hibiscus tea and tequila that was excellent. This is the same basic bread recipe I used last fall when I made Pumpkin Cinnamon Rolls. I thought over the weekend what good toast this would make if I made it into bread and I wasn’t wrong. It is so delicious! I might be a little biased as I love anything with cinnamon in it. It has an almond cream cheese frosting on top that is good enough to eat without the bread! This recipe made 2 big loaves of bread. The rolls were a little longer than what would fit in the pan so I just cut off the ends and sealed them well before putting the dough in the pans. I had 3 pieces that I cut off and baked them as cinnamon rolls. Pumpkin Cinnamon Swirl Bread Author: Mary Ellen Prep time: 2 hours 30 mins Cook time: 30 mins Total time: 3 hours Serves: 2 loaves of bread for the dough– 1 packet active dry yeast (2 1/4 teaspoons) 1/2 cup warm water 1/2 cup warm milk 1/4 cup melted butter 1 egg beaten 1/3 cup granulated sugar 1 teaspoon salt 3/4 cup pumpkin puree 5-6 cups all purpose flour Cinnamon Smear 1/2 cup brown sugar 1/4 cup butter 1 tablespoon cinnamon Frosting 3 oz. cream cheese 1 1/2 cups powdered sugar 1 teaspoon almond extract pinch salt 2-3 tablespoons heavy cream for the dough– 1 packet active dry yeast (2 1/4 teaspoons) 1/2 cup warm water 1/2 cup warm milk 1/4 cup melted butter 1 egg beaten 1/3 cup granulated sugar 1 teaspoon salt 3/4 cup pumpkin puree 5-6 cups all purpose flour Cinnamon Smear 1/2 cup brown sugar 1/4 cup butter 1 tablespoon cinnamon Frosting 3 oz. cream cheese 1 1/2 cups powdered sugar 1 teaspoon almond extract pinch salt 2-3 tablespoons heavy cream In large bowl, sprinkle yeast and 1/4 teaspoon sugar over warm water. Stir and proof 5-10 minutes. After yeast has foamed, stir in milk, butter, sugar, salt, pumpkin puree, egg and 5 cups of the flour. When you can no longer stir, remove dough to board and knead in remaining flour or until dough is similar to bread dough, slightly sticky but won’t stick to your hands. You can also use a dough hook with your mixer and knead the dough for about 6 minutes, adding a little flour if necessary to get the dough to leave the sides of the bowl. Lightly grease dough ball and place into a clean bowl. Cover with a clean kitchen towel or plastic wrap and place in a warm, draft free area in your kitchen. Let dough rise for 1-2 hours or until doubled in size. After the first rise punch dough down and let rise a second time. Mix together the cinnamon smear ingredients in a small bowl. Divide dough into 2 pieces Roll the dough into a 8 x 12 rectangle. Spread the cinnamon smear on the dough. Roll the dough up into a tight cylinder. Place in a greased bread pan. Cover and let rise until doubled. Mix together the frosting ingredients and set aside until ready to use. Preheat oven to 350 degrees. Bake for 30 - 35 minutes. Let cool slightly and frost with the cream cheese frosting. In large bowl, sprinkle yeast and 1/4 teaspoon sugar over warm water. Stir and proof 5-10 minutes. After yeast has foamed, stir in milk, butter, sugar, salt, pumpkin puree, egg and 5 cups of the flour. When you can no longer stir, remove dough to board and knead in remaining flour or until dough is similar to bread dough, slightly sticky but won’t stick to your hands. You can also use a dough hook with your mixer and knead the dough for about 6 minutes, adding a little flour if necessary to get the dough to leave the sides of the bowl. Lightly grease dough ball and place into a clean bowl. Cover with a clean kitchen towel or plastic wrap and place in a warm, draft free area in your kitchen. Let dough rise for 1-2 hours or until doubled in size. After the first rise punch dough down and let rise a second time. Mix together the cinnamon smear ingredients in a small bowl. Divide dough into 2 pieces Roll the dough into a 8 x 12 rectangle. Spread the cinnamon smear on the dough. Roll the dough up into a tight cylinder. Place in a greased bread pan. Cover and let rise until doubled. Mix together the frosting ingredients and set aside until ready to use. Preheat oven to 350 degrees. Bake for 30 - 35 minutes. Let cool slightly and frost with the cream cheese frosting. If you want to make Pumpkin Cinnamon Rolls the recipe is here.