![]() If you follow me on Instagram then you know my love for all things pumpkin runs deep! I’ve made it my mission to put pumpkin into just about everything, sweet, savory and even dog treats (pumpkin is great for dogs too!)! I just love the way the whole house smells delicious when a loaf is in the oven. ![]() This pumpkin bread recipe is made with simple ingredients, sweetened naturally with maple syrup, and filled with pumpkin and fall spices! This pumpkin loaf is dairy free, with an option to make it gluten free as well. ![]() Nothing says fall more than a fresh loaf of pumpkin swirl bread right out of the oven! Swirls of cinnamon sugar in each bite take this super moist and fluffy pumpkin bread up a notch! Allow the bread to cool completely before slicing.Pumpkin cinnamon swirl bread is moist and delicious with swirls of cinnamon sugar in every bite! It’s made with simple ingredients, sweetened naturally with maple syrup and perfect for pumpkin season! This pumpkin bread recipe can also be made gluten free. Run a stick of butter over the top of the hot loaf, if desired, for a softer crust. Remove it from the oven, and turn it out of the pan onto a rack. Lightly tent it with aluminum foil, and bake for an additional 40 to 45 minutes, or until the center registers 190☏ on an instant-read thermometer. Towards the end of the rising time, preheat the oven to 350☏.īake the bread for 10 minutes. Don't let it rise too high it'll continue to rise as it bakes. Tent the pan with lightly greased plastic wrap or a shower cap, and allow the loaf to rise until it's crowned over the rim of the pan by about 3/4", about 90 minutes. Pat the log gently to shape it into a smooth 9" cylinder, and place it in a lightly greased 9" x 5" loaf pan. Note: Scramble or microwave any egg you don't use the dog will appreciate it!īeginning with a short edge, gently roll the dough into a log. Shape the dough into a long, thin rectangle, about 16" x 9".īrush the dough with some of the beaten egg. Gently deflate the dough, and transfer it to a lightly oiled work surface. Perfect your techniqueīlog 100% Whole Wheat Cinnamon Swirl Bread To make the filling: Whisk together the sugar, cinnamon, and flour. So if you're kneading by hand, you may want to let the dough rise longer than 90 minutes. Note that dough kneaded in a bread machine will rise faster and higher than bread kneaded in a mixer, which in turn will rise faster and higher than one kneaded by hand. Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise until it's expanded and looks somewhat puffy, about 90 minutes. Note that 100% whole wheat dough will never become smooth and supple like dough made with all-purpose flour it'll feel more like clay under your hands, and may appear a bit rough. If you're using a stand mixer, knead at low speed for about 7 minutes. Cover the bowl, and let the starter rest overnight at cool room temperature, for up to 16 hours or so it'll become a bit puffy, and flatten out.Īdd the remaining dough ingredients to the starter in the bowl, and mix and knead - by hand, mixer, or bread machine - until you've made a cohesive dough. In a mixing bowl, combine the water, flour, and yeast, stirring until the flour is evenly moistened. ![]() To make the starter: Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess.
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