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
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
- 1/2 cup raisins
- FILLING:
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup butter, softened
Reviews
This has 8 cups of flour and 2 cups of oats. There is no way that it only makes 2 loaves. Something has to be wrong in the recipe
Wonderful. I made the two loaves (adding a bit more cinnamon as other reviewers suggested). When cooled, I put a thin coating of vanilla icing and waited until that set. I then sliced each loaf into slices, places pieces of waxed paper between slices and stored in freezer baggies. I was able to pull as many slices as I needed while frozen, let thaw and yummy fresh bread at all times. Oh, I did use the golden raisins as that is what we prefer. I want to try it with craisins next time I make it. (which will be soon)
Excellent. I omitted the raisins though.
Everyone loved this recipe! I cut the softened butter together with the brown sugar and cinnamon. I omitted the raisins in one loaf and added them to the filling on the second. Both turned out great.
I haven't tasted this yet, but from the batter I would say that this makes THREE loaves NOT TWO.
No doubt this is an A-1 recipe! I did, however, have the same problem as one other poster; my crust was chewier than I anticipated. Next time I will definitely reduce the amount the butter. There is no need to use a 1/4 cup. That is entirely too much butter to slather on two loaves of bread. I'd reduce to 2 tablespoons. I may add a bit more cinnamon to the brown sugar/cinnamon mix. I did have to cover mine with foil during the last 20 minutes. And I used the leftover melted butter to put a very light coating on the tops after it came out of the oven. Excellent recipe though. Definitely a keeper! Thanks for posting!!
Fantastic recipe. I was looking for something to use up pumpkin I had grown and froze during the summer. I actually substituted more pumpkin for the applesauce and it still turns out great. I also sometimes add in my own concoction of pumpkin pie spices. Wonderful! I would definitely recommend making this.
I read the review suggestions before I started. I whipped up the ingredients and kneaded without adding the raisens. I didn't allow to raise, instead I divided and rolled dough out like for cinnamon rolls and topped with butter, pumpkin pie spice(not cinnamon), brown sugar, raisens and chopped pecans. Roll up like for cinnamon rolls. Pinch and roll under ends.Put into greased loaf pans. Cover with damp towel and Allow to raise for 1 hour. I put a pan of hot water in the oven, under the loaf pans to help speed up the raising process. Cook at 350 degrees for 55 minutes, brushing top of loaves with melted butter after 30 minutes. I also used cream cheese frosting diluted with milk to spread on top of loaves. This turned out to be a delicious keeper and very substantial tasting with the pumpkin, whole wheat, raisens and nuts! enjoy
Question actually, any thoughts on substituting the pumpkin and some of the sugar for persimmon puree? I have some to use up. I want a yeast bread not the cakey kind of bread. Thanks!
Wow, this bread was really delicious. I made it and I was expecting a couple of peices for breakfast the next day, but my family got to it before I had a chance and left me at least one peice aha but they all loved it. My mom said it was best fresh, but I drizzled honey over it and heated it up the next day and it was still moist and delicious! I recommend this recipe :)