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Swirled Pumpkin Yeast Bread

Name: Swirled Pumpkin Yeast Bread
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Yield: 2 loaves (16 pieces each).
Ingredients: 3 cups whole wheat flour; 2 cups quick-cooking oats; 2/3 cup packed brown sugar; 2 packages (1/4 ounce each) active dry yeast; 2-1/2 teaspoons pumpkin pie spice; 1-1/2 teaspoons salt; 1 teaspoon sugar; 4-1/2 to 5 cups bread flour; 1-1/2 cups warm water (120° to 130°); 1 cup canned pumpkin; 1/3 cup canola oil; 1/3 cup unsweetened applesauce; 2 large eggs, room temperature; 1/2 cup raisins; FILLING:; 1/2 cup packed brown sugar; 1 teaspoon ground cinnamon; 1/4 cup butter, softened

25 reviews

Test Kitchen Approved

Total Time

Prep: 45 min. + rising Bake: 50 min. + cooling

Makes

2 loaves (16 pieces each)

Updated: Jan. 31, 2023

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

Swirled Pumpkin Yeast Bread Recipe photo by Taste of Home

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Ingredients

3 cups whole wheat flour
2 cups quick-cooking oats
2/3 cup packed brown sugar
2 packages (1/4 ounce each) active dry yeast
2-1/2 teaspoons pumpkin pie spice
1-1/2 teaspoons salt
1 teaspoon sugar
4-1/2 to 5 cups bread flour
1-1/2 cups warm water (120° to 130°)
1 cup canned pumpkin
1/3 cup canola oil
1/3 cup unsweetened applesauce
2 large eggs, room temperature
1/2 cup raisins
FILLING:
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 cup butter, softened

Directions

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 and 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

1 slice: 202 calories, 5g fat (1g saturated fat), 15mg cholesterol, 130mg sodium, 36g carbohydrate (10g sugars, 3g fiber), 5g protein.

Swirled Pumpkin Yeast Bread

Ingredients

Directions

Nutrition Facts

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