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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

32 ServingsPrep: 45 min. + rising Bake: 55 min. + cooling

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 teaspoons pumpkin pie spice
1-1/2 teaspoons salt
1 teaspoon sugar
2 packages (1/4 ounce 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 teaspoon ground cinnamon

Directions

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.

2 of 2

Swirled Pumpkin Yeast Bread (continued)

Directions (continued)

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 18-in. x 9-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 two greased 9-in. x 5-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. Yield: 2 loaves (16
slices each).