SWIRLED PUMPKIN YEAST BREAD
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. -Shirley Runkle, St. Paris, Ohio
Provided by Taste of Home
Time 1h35m
Yield 2 loaves (16 pieces each).
Number Of Ingredients 18
Steps:
- In a large bowl, mix first 7 ingredients and 2 cups bread flour. In a small saucepan, heat water, pumpkin, oil and applesauce to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs; beat on high 2 minutes. Stir in raisins and enough remaining bread flour to form a firm dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour., Mix brown sugar and cinnamon. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18x9-in. rectangle. Spread each with 2 tablespoons butter to within 1/2 in. of edges and sprinkle with 1/4 cup brown sugar mixture. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place in greased 9x5-in. loaf pans, seam side down. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 350°., Bake until golden brown, 50-60 minutes. Cool 10 minutes before removing from pans to wire racks to cool.
Nutrition Facts : Calories 202 calories, Fat 5g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 130mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 3g fiber), Protein 5g protein.
CINNAMON SWIRL PUMPKIN YEAST BREAD
This is not a quick sweet bread, but rather a yeast bread perfect for toast on fall and winter mornings. Pair it with Thanksgiving leftovers for a great sandwich, or a butternut soup for a simple lunch. We ate most of it still warm slathered with butter because after smelling it cook we just couldn't wait. The cinnamon-sugar swirl is easy to do and will impress everyone lucky enough to get a slice.
Provided by Just Garlic
Categories Yeast Breads
Time 2h45m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 14
Steps:
- First, make sure your yeast is active: combine the water, tablespoon of sugar, and the yeast, stir, and set aside until you see it begin to foam. Your yeast is alive, so proceed.
- Add the remaining ingredients except for 1/2 cup of the flour and those for the filling. Thoroughly combine your dough and knead using your preferred method: a bread machine "dough" setting, your trusty stand mixer, or your own hands. Whatever method you choose, you're done kneading when the dough is springy and smooth to the touch. If it's a bit sticky, add that reserved 1/2 cup of flour a bit at a time until the stickiness goes away. If it seems a bit dry/clumpy, you can add water by the tablespoon until the dough is more elastic.
- Place the dough in a greased bowl and cover with plastic wrap or a towel, then set aside to rise in a warm place for 60 minutes.
- Prep your swirl filling by combining the sugar and cinnamon in a small bowl.
- Make your swirl! Retrieve that risen dough, then roll it to a rectangular shape using a rolling pin. Spread the cinnamon-sugar over the rectangle leaving a thin border around all edges. Roll the bread up like a jelly roll to create the swirl, then tuck under the left and right sides to seal the edges.
- Place the rolled dough seam-side down in a greased loaf pan and allow it to rise for another 60 minutes, or until the loaf rises above the lip of the loaf pan.
- Preheat your oven to 350 degrees and bake the loaf for 45-55 minutes until done.
Nutrition Facts : Calories 255, Fat 4.7, SaturatedFat 0.7, Sodium 294.9, Carbohydrate 50.5, Fiber 5.8, Sugar 15.7, Protein 6.7
CINNAMON SWIRL PUMPKIN YEAST BREAD
Enjoy the fabulous Fall flavour of pumpkin and cinnamon in this delicious pumpkin yeast bread, with a pretty cinnamon sugar swirl.
Provided by Jennifer
Categories Bread
Time 2h25m
Number Of Ingredients 13
Steps:
- In a large bowl or the bowl of a stand mixer fitted with the kneading hook, add the lukewarm milk and a pinch of sugar. Sprinkle the yeast over-top, stir and let stand 5 minutes.
- Add the egg, pumpkin puree, vegetable oil, brown sugar, salt and ginger if using. Mix to combine. Add 2 cups of the flour and mix in until moistened and well combined. You may need to scrape down the bowl a bit.
- Begin adding the last 1 cup of flour in small increments, mixing between additions and adding only as much flour as needed to make a moist dough that cleans the sides of the bowl and wraps around the dough hook. *If your dough is not to that point after you have added the 3 cups of flour, don't be afraid to add a little bit more, but don't add too much more, as you can always add a bit more on the counter when kneading.
- Remove dough to a lightly floured work surface. Knead dough about 1 minute, adding a little more flour only if the dough is sticking to your hands or the work surface. Form dough into a ball and add to a large container or bowl. Cover with plastic wrap and let rise until just doubled in size, about 45-60 minutes.
- Meanwhile, mix up the cinnamon sugar filling by stirring together the white sugar and cinnamon. Set aside. Prepare the egg wash as well, by stirring together the egg with the water. Set aside.
- Remove dough to a work surface and gently deflate. Using a rolling pin, roll dough into a 10x16-inch rectangle. Brush dough with egg wash, then sprinkle the cinnamon sugar mixture evenly over-top. (*If wanting to add raisins or dried cranberries, sprinkle them over the cinnamon mixture now).
- Starting from the long side of the dough, roll up the dough jelly-roll style, then pinch the seam together. Flip the dough over so the seam in at the bottom.
- *If the shaping instructions below are unclear, scroll up from this Recipe Card to have a look at the Step-by-Step photos, which illustrate the shaping of this loaf.
- Using a sharp knife, cut the log of dough down the centre, from end to end, cutting it into two even pieces. Rotate the pieces slightly so that the cut edge is facing straight up and lay them side-by-side. Pinch together the two pieces at the end furthest from you. Twist the two pieces together, by laying the right piece over the left piece and repeating 3 or 4 times, until you get to the end. Pinch the ends closest to you together.
- Grease an 8x4-inch loaf pan and place next to your twisted dough. If the loaf is longer than the loaf pan, press both ends of the loaf at the same time, pressing towards the centre, to shorten the loaf up to the same length as the loaf pan. Lift the dough into the greased loaf pan. Cover with plastic wrap and let rise until doubled, about 30 minutes.
- Meanwhile, preheat the oven to 350F. (regular bake setting/not convection), with rack in the middle of the oven.
- When loaf is ready, remove the plastic wrap and place into the preheated oven. Bake for about 40 minutes, covering the top loosely with a sheet of aluminum foil for the last 10 minutes of baking, if loaf is at risk of over-browning. Bake loaf until it reaches an internal temperature of between 195-200F, when tested with an instant read thermometer.
- Remove from oven. Run a knife around the outside of the pan and immediately remove the loaf to a cooling rack to cool completely before slicing. (Avoid slicing a hot loaf, as it will cause the inside crumb to be gummy.)
Nutrition Facts : Calories 168 kcal, Carbohydrate 32 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 31 mg, Sodium 258 mg, Fiber 2 g, Sugar 7 g, UnsaturatedFat 2 g, ServingSize 1 serving
CINNAMON SWIRL BREAD
My husband's favorite. 9x5x3 inch pan makes a mondo-big loaf. I prefer to make two smaller loaves with the one recipe, but it can be a tad involved. Big or small, this really is a nice bread with a bit of a coffee-cake texture and taste. Crispy top gives it a nice touch.
Provided by Suzie
Categories < 60 Mins
Time 1h
Yield 1 loaf, 14 serving(s)
Number Of Ingredients 13
Steps:
- Cream together shortening and sugar.
- Beat in eggs and vanilla.
- Blend in sour cream and milk.
- Combine dry ingredients and add to creamed mixture.
- Spread 1/2 batter in greased 9x5x3 pan.
- Combine cinnamon mixture (1/4 cup sugar, 2 teaspoons ground cinnamon and 1 1/2 teaspoons orange peel); sprinkle over batter, reserving 1 tablespoon.
- Top with remaining batter. Gently swirl with knife.
- Sprinkle with remaining tablespoon of cinnamon mixture.
- Bake at 350 degrees for 45 minutes.
Nutrition Facts : Calories 249.4, Fat 11.8, SaturatedFat 4.3, Cholesterol 38, Sodium 233.2, Carbohydrate 32.9, Fiber 0.7, Sugar 18, Protein 3.4
PUMPKIN SWIRL BREAD
This is for a pumpkin quick bread that has cream cheese in the middle. I generally double it, and then it makes three 8 X 4 inch loaves. This recipe freezes well.
Provided by ELLENMARIE
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h35m
Yield 10
Number Of Ingredients 13
Steps:
- Blend cream cheese, 1/4 cup sugar, and 1 beaten egg. Set aside.
- Combine flour, 1 1/2 cups white sugar, baking soda, salt, and spices. Set aside.
- Combine pumpkin, butter or margarine, beaten egg, and water. Add flour mixture to pumpkin mixture, mixing just until moistened. Reserve 2 cups of the pumpkin batter. Pour the remaining batter into a greased and floured 9 x 5 inch loaf pan. Pour cream cheese mixture over pumpkin batter, and top with reserved pumpkin batter. Cut through batter several times with a knife for a swirl effect.
- Bake at 350 degrees F (175 degrees C) for 70 minutes, or until tester comes out clean. Cool in the pan for 10 minutes, and then remove from pan to cool completely.
Nutrition Facts : Calories 398.2 calories, Carbohydrate 54.6 g, Cholesterol 86.2 mg, Fat 18.3 g, Fiber 1.4 g, Protein 5.6 g, SaturatedFat 11.2 g, Sodium 447.3 mg, Sugar 36 g
CINNAMON SWIRL BREAD THAT ACTUALLY WORKS!
Make and share this Cinnamon Swirl Bread That Actually Works! recipe from Food.com.
Provided by anme7039
Categories Yeast Breads
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Mix both yeast and water together and proof.
- mix together sugar, butter, eggs, milk, and proofed yeast.
- Add 1 1/2 cups of flour and mix well.
- add the rest of the dough until a stiffish dough forms, cover and let rest for a few minutes then knead for about 5-10 minutes until soft.
- Cover and let rise until doubled in a greased bowl, punch down and let rise again.
- Then roll dough out into a rectangle then brush with a little bit of butter.
- Sprinkle with sugar cinnamon and nutmeg to taste then roll up jelly roll style.
- Place in a greased bread pan, or cookie tray and bake for 30-45 minutes at 375 F or until when tapped it sounds hollow.
- Cover if the top is browning too fast, when you take it out of the oven you may brush the top with extra butter to make a softer crust. Also you may freeze the cooked loaf and re heat in oven covered in foil until thawed and it taste just as good.
Nutrition Facts : Calories 287.5, Fat 10.3, SaturatedFat 6.1, Cholesterol 43.5, Sodium 162.6, Carbohydrate 42, Fiber 1.5, Sugar 6.8, Protein 6.7
CINNAMON SWIRL BREAD
This is the most delicious cinnamon yeast bread ever. It makes yummy toast and you'll have more than one piece. If you want a Cinnamon Swirl Orange Bread (which is also good) see the note at the end of the recipe.
Provided by Mimi in Maine
Categories Yeast Breads
Time 3h30m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- In a small bowl soften and proof the yeast in the warm water.
- In a saucepan combine the milk, sugar, butter, and salt; cool to lukewarm.
- Add 3 cups flour and mix well.
- Stir in the yeast and eggs; beat well.
- Add enough of the remaining flour to make a soft dough.
- Turn out on lightly floured surface and knead 100 times.
- Place in lightly grease bowl; cover with cloth or plastic wrap and let rise till double (about 1 1/2 to 2 hours).
- Punch down and divide dough in half; cover and let rest for 10 minutes.
- Roll each half into a 15x7 rectangle, about 1/2" thick.
- Mix the sugar and cinnamon for the filling together.
- Spread each rectangle with soft butter and then sprinkle the filling on each.
- Sprinkle 1 teaspoon of water over each and spread with spatula.
- Roll up as for a jelly roll beginning with narrow side; seal the long edge.
- Place sealed side down in two greased pans.
- Rise till almost double (45-60 minutes).
- Bake in a 375 degree oven for 35-40 minutes or till done.
- If it browns too much, cover with foil the last 15 minutes or so.
- NOTE: If you want an Orange bread substitute the following--1 1/4 cups milk and 3/4 cup orange juice for the 2 cups milk; and add 1 tablespoon grated orange rind.
Nutrition Facts : Calories 2873.8, Fat 65.2, SaturatedFat 37.1, Cholesterol 342.2, Sodium 2938.8, Carbohydrate 503.6, Fiber 18.6, Sugar 126.4, Protein 67.8
CINNAMON SWIRL BREAD
Steps:
- In a large bowl, dissolve yeast in warm water. Add milk, 1/2 cup sugar, eggs, butter, salt and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour., Mix cinnamon and remaining sugar. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18x8-in. rectangle; sprinkle each with about 1/4 cup cinnamon sugar to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place in 2 greased 9x5-in. loaf pans, seam side down., Cover with kitchen towels; let rise in a warm place until doubled, about 1-1/2 hours. Preheat oven to 350°., Bake until golden brown, 30-35 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 132 calories, Fat 3g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 141mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 1g fiber), Protein 3g protein.
PUMPKIN SWIRL BREAD
Make and share this Pumpkin Swirl Bread recipe from Food.com.
Provided by nonnie4sj
Categories Quick Breads
Time 1h30m
Yield 2 loaves
Number Of Ingredients 15
Steps:
- Heat oven to 350°F
- Grease and flour 2 (9x5-inch) loaf pans.
- Set aside.
- Combine all filling ingredients in small bowl.
- Beat at medium speed, scraping bowl often, until well mixed.
- Set aside.
- Combine flour, baking soda, cinnamon, salt, ginger and nutmeg in small bowl.
- Combine 2 2/3 cups sugar, oil, water, pumpkin and 4 eggs in large bowl.
- Beat at low speed, scraping bowl often, until smooth.
- Continue beating, gradually adding flour mixture and scraping bowl often, until well mixed.
- Spoon 1/4 (about 2 cups) pumpkin batter into each prepared loaf pan.
- Carefully spread half of filling mixture over batter in each pan; top each pan evenly with remaining pumpkin batter.
- Pull knife or spatula through batter and filling to create swirl effect.
- Bake for 65 to 70 minutes or until toothpick inserted in center comes out clean.
- Cool 10 minutes; remove from pans.
- Cool completely.
Nutrition Facts : Calories 3579.1, Fat 167.9, SaturatedFat 46, Cholesterol 641.7, Sodium 2251.5, Carbohydrate 481.3, Fiber 7.8, Sugar 296.4, Protein 48.5
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