Recipe: Pumpkin Cinnamon Raisin Swirl Yeast Bread

Have you noticed that I really love pumpkin yet?

I do.  And so do the kids.

And this one?  A winner.  I separated the dough into two and colored half orange, and then spread the cinnamon/butter/brown sugar in between the layers and on top before rolling the loaf up.  Really pretty effect, but optional. 

I used my Pain de Mie pan, but you could use a regular loaf pan if you don't have a pain de mie pan.


Pumpkin Cinnamon Raisin Swirl Yeast Bread

3/4 c water
1/2 c pumpkin puree
1/3 c applesauce and oil (to 1/3 c total)
1 egg
2 1/2 c all purpose flour
1 1/2 c wheat flour
1 c oats
1/3 c brown sugar
1 tsp cinnamon
1/4 tsp ginger
1/2 tsp nutmeg
1/4 tsp ground cloves
1/2 tsp salt
1/4 oz (~1 Tbsp) yeast
1/4 c raisins
orange food coloring (optional)

Filling:
2 Tbsp melted butter
1/4-1/2 c brown sugar
1 Tbsp cinnamon

Combine ingredients for dough (except raisins) in the order specified by your bread machine (or make in a stand mixer).  Set to dough setting, adding raisins at the last kneading.  When dough is done, split into two equal parts and color half with orange food coloring if desired.

Roll each half of dough out into large rectangles (just long enough to fit into your bread pan).  Spread melted butter over the rectangle, then sprinkle with brown sugar and cinnamon.  Cover the first rectangle with the second rolled out rectangle and cover with butter, brown sugar and cinnamon in the same way.

Fold sides of dough to cover the ends of the roll, then roll up cinnamon-roll style tightly.  Pinch the seam shut and transfer, seam side down, to your bread pan.

Cover the pan with a towel and let rise until about doubled in bulk.  Preheat oven to 350, and if using a pain de mie pan, place cover on the pan.  Bake for ~25 minutes, then remove cover and bake for an additional 10-15 minutes.

Brush hot bread with butter, then wrap in a kitchen towel and then in a plastic grocery bag and allow to cool.