SWEET POTATO CINNAMON SWIRL BREAD
Roasted, puréed sweet potatoes lend moisture, flavor and a rich golden color to this hybrid breakfast bread and pastry. Here, a batter-like layer added to the yeasted dough, referred to as a wine loaf, helps prevent those gaps that often form in swirled breads. This recipe bakes beautifully in a small Pullman loaf pan, but any 1 1/2-pound-capacity loaf pan will do. If you can spare a slice, it makes a beautiful overnight French toast.
Provided by Laurie Ellen Pellicano
Categories breakfast, brunch, lunch, snack, breads, pastries
Time 2h
Yield One 9- to 10-inch loaf
Number Of Ingredients 19
Steps:
- Prepare the dough: In a small bowl, mix together the warm water and yeast. Let sit, undisturbed, for 1 minute, then whisk to dissolve. Let sit until frothy, about 5 minutes.
- In a medium bowl, whisk together 2 3/4 cups flour, salt, nutmeg and mace. Set aside.
- In a large bowl, using a wooden spoon, beat together the 5 tablespoons butter and the sugar to form a paste. You are not looking for a lot of air; you just want the mixture to look cohesive.
- Break the egg into a small bowl or cup and stir with a fork to break up the yolk a bit, then add to the creamed sugar base. Beat with a sturdy wooden spoon to combine. Add the sweet potato purée and continue beating until mostly incorporated; the mixture will look curdled. Stir in the yeast mixture.
- Add the flour mixture and stir to create a soft, shaggy dough. Turn it out onto a flour-dusted surface and knead and fold the edges of the dough into the center until it comes together.
- Continue kneading for about 8 minutes, adding flour as necessary if the dough gets sticky until you form a smooth but tender ball. This is a wetter dough and may absorb up to 1/4 cup more flour, so keep adding as you knead. (Alternately, this whole process can be done in a mixer, using the beater attachment on low to combine the butter and sugar until creamy. Stream in the beaten egg, followed by the sweet potato purée and finish with the flour. Once all the flour is added, switch to the dough hook and mix on medium-low for 6 to 8 minutes. Three minutes into kneading, check for tackiness and add flour if the dough does not come cleanly off the hook.)
- Scrape any leftover bits from the large bowl and discard. Grease with a little butter or oil, nest the dough in the bowl turning it once to coat lightly. Cover with a plate, pot lid or wet towel and let sit in a warm place until doubled in volume 1 1/2 to 2 hours.
- Punch down the dough, fold the edges into the center, flip the dough over and cover with a pot lid or an inverted plate. Chill overnight in the refrigerator (or at least 8 hours).
- The next morning, soak the raisins in boiling water to cover and let them sit for 10 minutes to plump. Drain well and set aside. Grease a 1 1/2-pound-capacity loaf pan (such as a 9-by-4-inch small Pullman or a 10-by-5-inch loaf pan) with softened butter or oil.
- Make the wine loaf: In a small bowl, whisk together the flour, baking powder, salt and cinnamon. In a separate small bowl, beat together the butter and sugar to make a paste. Add the egg and beat to combine. Add the flour mixture and stir until smooth and uniform. Keep at room temperature.
- Remove dough from the fridge; it should be puffy and nearly doubled in size. Turn the dough out onto a lightly floured surface. Roll the dough out into an oblong sheet that is about 18-by-6 inches, using a little flour if necessary to keep it from sticking.
- Spread the wine loaf across the surface of the dough in a thin, even layer, using an offset spatula or sturdy rubber spatula.
- Scatter the plumped raisins over the battered dough, pressing lightly to adhere, then sprinkle very lightly with additional cinnamon to lightly coat.
- Roll the dough up lengthwise, shaping it into a tight 6-inch-long log. When finished, rock the loaf back and forth a bit on the surface and press on both ends with your hands to even it out. You want the loaf to fit snugly in the bottom of the pan. To adjust the dimensions, roll it a little more to elongate it or press the ends a few more times to make it shorter. Lift it up and slip the loaf into the buttered loaf pan, seam-side down.
- Let rise at room temperature, covered loosely with a sheet of lightly greased plastic wrap, until doubled and brimming in your pan, about 3 hours.
- When your loaf looks close to ready, heat the oven to 375 degrees and position a rack in the center.
- Brush the surface of the loaf with cream, and bake for 50 minutes to 1 hour 15 minutes, rotating after 30 minutes to ensure even coloring. The loaf should be a deep golden brown and register 200 degrees when tested with a thermometer. (If the loaf is browning too quickly, you can tent with aluminum foil halfway through baking.)
- Remove from the oven and, using oven mitts or towels, bang the pan on all sides on the counter to release the loaf, carefully unmolding it onto a cooling rack. Let loaf cool completely before slicing. (If you cut it when hot, you may dry out the interior.) Store bread in an extra large sealed bag for 2 to 3 days, slice it before bagging for easy toasting. You can also freeze it in resealable freezer-safe plastic bags, whole or sliced.
SWEET POTATO CINNAMON BREAD
My family loves quick breads. This one is moist and spicy. If you don't have mini loaf pans it works just as well in regular size pans. -Nancy Foust, Stoneboro, Pennsylvania
Provided by Taste of Home
Time 55m
Yield 4 loaves (6 slices each).
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, whisk the first 8 ingredients. In another bowl, whisk eggs, sweet potatoes, oil and milk until blended. Add to flour mixture; stir just until moistened. Fold in raisins and walnuts., Transfer to 4 greased 5-3/4x3x2-in. loaf pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool.
Nutrition Facts : Calories 299 calories, Fat 10g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 236mg sodium, Carbohydrate 49g carbohydrate (30g sugars, Fiber 2g fiber), Protein 4g protein.
CINNAMON SWIRL BREAD
This is a super quick batter bread that is wonderfully moist and yummy!
Provided by bettina
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a small bowl, mix together 1/3 cup sugar and 2 teaspoons cinnamon; set aside.
- In large bowl combine flour, baking powder, salt and remaining 1 cup sugar. Combine egg, milk, and oil; add to flour mixture. Stir until just moistened.
- Pour half of the batter into pan. Sprinkle with half the reserved cinnamon/sugar mixture. Repeat with remaining batter and cinnamon/sugar mixture. Draw a knife through batter to marble.
- Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool in pan for 10 minutes before removing to a wire rack to cool completely. Wrap in foil and let sit overnight before slicing.
Nutrition Facts : Calories 232.8 calories, Carbohydrate 39.6 g, Cholesterol 17.1 mg, Fat 7.1 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 1.4 g, Sodium 195.4 mg, Sugar 23.2 g
SWEET POTATO SWIRL BREAD
One day while changing a basic bread recipe, I came up with this delightful sweet potato cream cheese swirl bread! My Mom liked to use Bisquick and I thought let's try it for bread instead of sweet potato biscuits...the result is a fabulous bread recipe which I hope you will make and enjoy. Note: I cannot get the 50 minutes baking time removed. This could be done within a time range of 40-50 minutes.
Provided by Debaylady
Categories Breads
Time 50m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 16
Steps:
- Cream Cheese Topping:.
- In a small bowl, mix together the cream cheese, sugar and egg.
- Beat until smooth and set aside.
- Sweet Potato Batter:.
- In a large bow, beat together the mashed sweet potatoes, sugar, Crisco, and sour cream. Add the eggs, Bisquick mix, baking soda, salt, cinnamon, nutmeg, and allspice. Mix until well blended together and fold in nuts if using.
- Spoon into well greased and floured loaf pan ( 9 x 5 x 3 ). Level the top.
- Drop dollops of the cream cheese mixture on top of the batter. Take a knife to swirl cream cheese mixture into the batter. Refrigerate any cream cheese topping you don't add on top of the batter.
- Bake in a preheated 350 degree oven for about 40-45 minutes (ovens vary) or until a toothpick inserted comes out clean.
- Cool on a wire rack for 10 minutes, then turn out on rack to completely cool.
- This will make 5 mini-loaves or the 1 large loaf. Fill small loaves half full and bake 25-30 minutes.
- This bread freezes well.
Nutrition Facts : Calories 335.8, Fat 15.9, SaturatedFat 6.6, Cholesterol 69.3, Sodium 492.1, Carbohydrate 44.5, Fiber 1.2, Sugar 29.8, Protein 4.8
WALNUT CINNAMON SWIRL
This homemade bread is a not too sweet and has a delicious cinnamon, walnut and raisin filling. This bread looks good and tastes even better.
Provided by MARYLYN PISSERI
Categories Bread Yeast Bread Recipes
Time 45m
Yield 20
Number Of Ingredients 15
Steps:
- Place milk, one egg, two tablespoons butter, salt, 3 tablespoons sugar, flour and yeast in bread machine pan. Select Dough cycle, and press start.
- When cycle is complete, remove dough from machine, punch down, and let rest for 5 minutes. Roll out on lightly floured board into an approximately 24x10 inch rectangle.
- Brush the dough with 3 tablespoons melted butter, then sprinkle with brown sugar, cinnamon, 1 cup nuts and raisins. Roll up tightly, jelly roll style from the longer side. Place on a greased baking sheet, shape into a ring, and seal ends. Mist with warm water, cover with plastic wrap which has also been mist with water, and let rise in a warm place until doubled in size, approximately 1 hour.
- Preheat oven to 375 degrees F (190 degrees C). In a small bowl, beat together 1 egg and 1 tablespoon water; set aside.
- Just before baking, brush dough with egg mixture, sprinkle with remaining 1/2 cup walnuts. Bake in preheated for 20 to 25 minutes. This is a dense ring and if it browns too quickly, just cover with foil and continue to bake.
Nutrition Facts : Calories 215.4 calories, Carbohydrate 28.3 g, Cholesterol 27.2 mg, Fat 9.7 g, Fiber 1.4 g, Protein 5.1 g, SaturatedFat 2.7 g, Sodium 209.7 mg, Sugar 7.5 g
More about "sweet potato cinnamon swirl bread food"
CINNAMON SWIRL SWEET POTATO BREAD - AVOCADO SKILLET
From avocadoskillet.com
Estimated Reading Time 50 secsTotal Time 55 mins
- Mix together your wet ingredients. Pour in dry ingredients and mix. Lastly pour in your flax eggs and mix.
- Pour 1/2 of the batter into a lined or silicone loaf pan. Top with 1/2 of the cinnamon swirl ingredients. Pour the remaining batter in and top with remaining cinnamon sugar.
VEGAN SWEET POTATO CINNAMON SWIRL BREAD - BLISSFUL BASIL
From blissfulbasil.com
5/5 (5)Category Bread, Breakfast, SnackCuisine Plant-Based, VeganTotal Time 2 hrs 50 mins
- The sweet potato needs to be measured precisely, so either go by weight or ensure you have exactly 1 1/4 cups of small-cubed potato.
- Steam the diced sweet potato in a steamer or steamer basket for 30 minutes, or until fall-apart tender. (Do not steam in the microwave, because it will dry out the sweet potato out rather than infusing it with moisture.) Add the steamed sweet potato to a food processor and process for 1 minute, or until puréed, stopping to scrape down the sides as needed.
- In a small bowl, gently whisk together the warm water, pure maple syrup, and yeast. Let stand for 5 minutes, or until a foam develops on the surface.
SWEET POTATO CINNAMON SWIRL BREAD – LIKE MOTHER, LIKE …
From lmld.org
Reviews 2Estimated Reading Time 2 mins
SWEET POTATO CINNAMON BREAD - TASTY KITCHEN
From tastykitchen.com
CINNAMON SWIRL BREAD RECIPE | LITTLE SPICE JAR
From littlespicejar.com
CINNAMON AND SPICE SWEET POTATO BREAD - AVERIE COOKS
From averiecooks.com
CINNAMON SWIRL BREAD RECIPE - ASHLEE MARIE - REAL FUN …
From ashleemarie.com
CINNAMON SWIRL BREAD RECIPE {FROSTED SWEET BREAD ... - TASTES OF …
From tastesoflizzyt.com
SAVORY MOMENTS: SWEET POTATO AND CHOCOLATE SWIRL BREAD
From savorymomentsblog.com
SWEET POTATO SWIRL BREAD [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
RECIPES FOR SWEET POTATOES: CINNAMON SWIRL BREAD - BABY TO …
From pinterest.ca
RAISIN CINNAMON SWIRL BREAD - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
EASY HOMEMADE CINNAMON BREAD - MOM ON TIMEOUT
From momontimeout.com
CINNAMON SWIRL BREAD - THE KITCHEN MAGPIE
From thekitchenmagpie.com
CINNAMON SWEET POTATO QUICK BREAD - 2 SISTERS RECIPES BY ANNA …
From 2sistersrecipes.com
CINNAMON SWEET POTATO BREAD RECIPE - HOW TO MAKE IT IN 10 …
From homestratosphere.com
SWEET POTATO SWIRL BREAD (VEGAN) – VEGAMELON
From vegamelon.com
SWEET POTATO SWIRL BREAD - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
SWIRL MONTH – PART 3: CINNAMON-RAISIN SWIRL POTATO BREAD
From potatorolls.com
23 SWEET BREAD RECIPES THAT YOU NEED TO TRY - TASTE OF HOME
From tasteofhome.com
CINNAMON SWIRL SWEET POTATO BREAD
From pinterest.com
SWEET POTATO & CHOCOLATE SWIRL BREAD - NATURAL BORN FEEDER
From naturalbornfeeder.com
CINNAMON SWIRL BREAD WITH SWEET CINNAMON BUTTER | A BOUNTIFUL …
From abountifulkitchen.com
HEALTHY SWEET POTATO CINNAMON BREAD RECIPE - BABY LED FEEDING
From babyledfeeding.com
PALEO CINNAMON SWIRL BREAD BY BACK PORCH PALEO - FOODSOCIAL
From foodsocial.io
HOW TO MAKE CINNAMON SWIRL BREAD - COUNTRY LIVING MAGAZINE
From countryliving.com
CINNAMON-SWIRL BREAD RECIPE - FOOD.COM
From food.com
HOMEMADE CINNAMON SWIRL BREAD RECIPE - PINCH OF YUM
From pinchofyum.com
SWEET POTATO BREAD WITH CINNAMON SWIRL - SOUTHERN PLATE
From southernplate.com
CREAMY POTATO BAKE - CINNAMON SWIRL BREAD
From cinnamon-swirl-bread.blogspot.com
CINNAMON SUGAR SWIRL BANANA BREAD - JEANNETTE EILEEN
From sweatysweetpotato.com
CINNAMON SWIRL BREAD - SIMPLY DELICIOUS
From simply-delicious-food.com
SWIRL CINNAMON BREAD | READER'S DIGEST CANADA
From readersdigest.ca
CINNAMON SWIRL BREAD (A SWEET AND SAVORY TREAT ... - THE SHORTCUT …
From centslessdeals.com
EASY AND DELICIOUS SWEET POTATO BREAD - PINCH AND SWIRL
From pinchandswirl.com
CINNAMON SWIRL BREAD - POTATO ONION
From potatoonion.com
CINNAMON SWIRL SWEET POTATO BREAD | SWEET POTATO BREAD, SWEET …
From pinterest.com
SWIRL MONTH – PART 1: CINNAMON-SUGAR SWIRL POTATO BREAD
From potatorolls.com
SWEET POTATO CINNAMON BREAD RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CINNAMON STREUSEL SWIRL BREAD - KING ARTHUR BAKING
From kingarthurbaking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love