Come November, pumpkin is the star of the show. Just about every supermarket has a huge pyramid of canned pumpkin on display and it’s almost impossible not to have a can or two find its way into your cart - especially if you’re shopping with a little boy who thinks the pyramid is awesome (even more so if he could get the chance to knock it over). I wasn’t always a pumpkin fan, but after making things like my Ultimate Pumpkin Pie, Pumpkin-Pecan Tart with Whole Wheat Crust and Spiced Whipped Cream, and Pumpkin Pie Pinwheels I’ve changed my tune; pumpkin is a good thing. This year, I’ve added a new recipe to my pumpkin collection in the form of an irresistible, cinnamon-sugar swirled, hearty whole wheat bread. I can’t wait for you to make this!
My family enjoys eating homemade bread for breakfast, so I like to bake with Hodgson Mill Whole Wheat Flour to incorporate heart healthy whole grains, additional protein, and fiber into our meal. I also like to use Hodgson Mill Best for Bread Flour because it’s high in protein as well and it provides extra gluten to give my bread a tender, slightly chewy texture – just the way I like it.
This bread can be made however you choose, whether it’s in a stand mixer, by hand or in my case, a bread machine. Put the flour, oats, brown sugar, pumpkin pie spice, salt, Hodgson Mill Fast Rise Yeast, water, pumpkin, maple syrup, margarine and egg into the pan of a bread machine and begin running the dough cycle. Keep an eye on the dough for the first five minutes and add extra bread flour as needed.
This is what my dough looked like after about 10 minutes of kneading – a soft, but not sticky, cohesive mound of dough. Perfect.
Allow the bread machine to finish the dough cycle – about an hour of rise time all together.
Ta Dah! The dough has risen and is ready to roll. I love the orange color the pumpkin adds to this dough.
Remove the dough from the bread machine and place it on a lightly floured work surface. Roll the dough into an approximately 19 x 11-inch rectangle and spread with the butter to within ½ inch of the edges.
In a small bowl, combine the brown sugar and cinnamon and then sprinkle the mixture evenly over the buttered dough.
Beginning at one of the short ends, roll the dough into a log. Pinch the bottom seam to seal.
Place the log of dough, seam side down, into a 9 x 5-inch bread pan that’s been sprayed with non-stick cooking spray. Be sure to tuck under the ends when you put the dough into the pan. Cover the dough loosely with a sheet of plastic wrap that’s been sprayed with non-stick cooking spray and set in a warm place to rise until doubled, about 40-50 minutes.
This is what my dough looked like right before I put it into the oven. I love the magic of Hodgson Mill Fast Rise Yeast.
Remove the plastic wrap and bake the bread in a 350°F oven for 45-50 minutes or until golden brown. Cool for 10 minutes in the pan and then remove to a wire rack to finish cooling completely.
It wasn’t hard to rouse my kids for breakfast once they got a whiff of this Whole Wheat Pumpkin Cinnamon Swirl Bread being toasted. I’m not sure who made it to the table first, but everyone was ready in record time. This bread has a lovely texture and whole grain taste from the Hodgson Mill Best for Bread Flour and Hodgson Mill Whole Wheat Flour and is full of delicious fall flavors from the pumpkin, pumpkin pie spice and maple syrup. The cinnamon swirl is my children’s favorite part because it gives the bread a fun look and adds the perfect amount of sweetness to each bite. If you’re lucky to have any leftover, this bread makes fantastic French toast the next day.
Don’t worry if you end up with an extra can of pumpkin in your shopping cart or hiding in the back of your pantry after Thanksgiving. This Whole Wheat Pumpkin Cinnamon Swirl Bread is a great way to put it to good use and include some tasty whole grains in your diet to boot. Enjoy!
Whole Wheat Pumpkin Cinnamon Swirl Bread
In the pan of a bread machine, add flour, oats, brown sugar, pumpkin pie spice, salt, yeast, water, canned pumpkin, maple syrup, margarine and egg; run dough cycle, keeping a close eye on dough for the first 5-10 minutes, adding extra bread flour as needed. When dough cycle has finished, turn dough out onto a lightly floured work surface and roll into a 19 x 11-inch rectangle. Spread butter evenly over dough to within ½ inch of edges. Combine brown sugar and cinnamon in a small bowl and sprinkle over buttered dough. Beginning at one short end, roll dough into a log; pinch bottom seam to seal. Place log of dough, seam side down, into a 9 x 5-inch bread pan that’s been sprayed with non-stick cooking spray; tuck under ends. Cover dough loosely with plastic wrap that’s been sprayed with non-stick cooking spray and set in a warm place to rise until doubled, about 40-50 minutes. Remove plastic wrap and bake bread in a 350°F oven for 45-50 minutes or until golden brown. Cool for 10 minutes in pan and then remove to a wire rack to finish cooling completely. Slice and serve as desired.
Adapted from Taste of Home
Makes 1 loaf
You can find Whole Wheat Pumpkin Cinnamon Swirl Bread and other recipes from Hodgson Mill by visiting the Recipes page.