When the seasons change, your food’s flavors should, too! Pumpkin Yeast Bread brings those warm, yummy spices that we know and excitedly anticipate as the temperature starts to drop. After a little bit of hard work and patience, you’ll be rewarded with a beautifully golden-brown, pumpkin-y piece of delicious art that’s shimmering with a brown sugar-cinnamon swirl. Your home and your heart will be warmed right up. Doesn’t that make you crave chilly weather (and a slice of Pumpkin Yeast Bread)?! Now all you have to decide is what kind of creamy flavored spread you are going to choose to smother on top!
Ingredients
For the bread:
- 3 cups whole wheat flour, plus more for workspace
- 2 cups quick-cooking oats
- 2/3 cup brown sugar, packed
- 2 (.25-ounce) packages active dry yeast
- 2 1/2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons salt
- 1 teaspoon sugar
- 4 1/2-5 cups bread flour, divided
- 1 1/2 cups water
- 1 cup canned pumpkin
- 1/3 cup canola oil
- 1/3 cup unsweetened applesauce
- 2 large eggs, room temperature
- 1/2 cup raisins
For the filling:
- 1/2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 cup butter, softened
Directions
Step 1 –In a large bowl, mix the whole wheat flour, the oats, 2/3 cup of the brown sugar, the active dry yeast, the pumpkin pie spice, the salt, the sugar, and 2 cups of the bread flour.
Step 2 –In a small saucepan, heat the water, the pumpkin, the oil, and the applesauce until it reaches 120 degrees F to 130 degrees F.
Step 3 –Add the heated pumpkin mixture to the dry ingredients mixture and beat on high for 2 minutes.
Step 4 –Add the eggs to the mixture and beat on high for 2 minutes.
Step 5 –Stir the raisins and enough of the remaining bread flour into the mixture to form a firm dough.
Step 6 –Turn the dough onto a flat, floured surface and knead until smooth and elastic, about 6-8 minutes.
Step 7 –Place the dough in a greased bowl, turning once to grease the top.
Step 8 –Cover the bowl and let the dough rise in a warm place until it doubles in size, about 1 hour.
Step 9 –Grease a 9×5-inch loaf pan.
Step 10 –In a small bowl, mix the remaining brown sugar and the cinnamon.
Step 11 –Punch down the risen dough and turn it out onto a lightly floured surface.
Step 12 –Divide the dough in half and roll each portion into an 18×9-inch rectangle.
Step 13 –Spread each of the rectangles with 2 tablespoons of the remaining butter, leaving a 1/2-inch border from the edges.
Step 14 –Sprinkle each of the rectangles with 1/4 cup of the brown sugar and cinnamon mixture.
Step 15 –Roll the coated rectangles up jelly-roll style, starting with a short side and pinching the seam to seal.
Step 16 –Place the rolled dough pieces in the prepared pan, seam-side down.
Step 17 –Cover the dough pieces with kitchen towels and let rise in a warm place until doubled, about 30 minutes.
Step 18 –Preheat the oven to 350 degrees F.
Step 19 –Bake until golden brown, about 50-60 minutes.
Step 20 –Allow the bread to cool for 10 minutes.
Step 21 –Transfer the bread to wire racks to cool.
Step 22 –Serve.