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Swirled Pumpkin Yeast Bread Recipe

   
 

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     Swirled Pumpkin Yeast Bread

Category   Desserts - Breads
Sub Category   Holiday Dish
Servings   2 loaves

Ingredients
4-1/2 to 5 cups all-purpose flour
3 cups whole wheat flour
2 cups quick-cooking oats
2/3 cup packed brown sugar
2-1/2 tsp pumpkin pie spice
1-1/2 tsp salt
1 tsp sugar
2 pkg (1/4 oz 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 tsp ground cinnamon

Instructions
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.
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.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18x9-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.
Place seam side down in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 350 for 55-65 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks.


Originally Submitted
10/6/2009





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