Pumpkin Cinnamon Swirl Bread - Yeast Sandwich Bread
User Reviews
5
Pumpkin Cinnamon Swirl Bread - Yeast Sandwich Bread
Description
This bread recipe starts by creating a pumpkin sponge using pumpkin puree, non-dairy warm milk, sugar, neutral oil, and pumpkin pie spice combined with yeast and some flour. After a rest to activate and ferment the sponge, the remaining flour and salt are kneaded in to form a smooth, elastic dough. The inclusion of pumpkin puree and pie spice gives the dough subtle autumnal flavors and moisture.
The dough is rolled out into a large rectangle and brushed with oil before being evenly sprinkled with a cinnamon sugar mixture that includes powdered sugar, coconut or brown sugar, cinnamon, and optional pumpkin pie spice. It is then rolled tightly along the short side to create a layered swirl effect. After shaping into a loaf, it is placed in a parchment-lined pan and given time to rise, developing a light crumb.
After baking, the bread has a tender crumb with a soft crust and a sweet spiced swirl running through the center. It can be served sliced for breakfast, snacks, or sandwiches. Variations in flour allow for all whole wheat versions or substitutions of different squash or sweet potato purees in place of pumpkin. Adding vanilla extract to the spices can deepen the flavor profile.
You can substitute vanilla extract with the autumn spices for a richer aroma.Try swapping all-purpose flour for whole wheat flour depending on preference.Other types of squash or sweet potatoes can replace pumpkin puree in equal amounts.Nutritional values are based on one serving and may vary with ingredient substitutions.
Ingredients
Sponge:
- 3/4 cup pumpkin not pumpkin pie mix, puree
- 3/4 cup non-dairy milk warmed
- 3 tbsp sugar
- 1.5 tbsp neutral cooking oil generic cooking oil
- 1 tsp pumpkin pie spice
- 1 cup unbleached white flour or ap flour
- 1 tbsp yeast or 1 packet yeast
Bread:
- 2 cups flour I use 1 cup whole wheat and 1 cup unbleached white
- 1/2 tsp salt
Sugar cinnamon mix:
- 3 Tbsp powdered sugar
- 2 coconut sugar or brown sugar; + tbsp
- 2 to 3 tsp cinnamon
- 1 tsp pumpkin pie spice or cinnamon
Instructions
Sponge:
- In the mixer bowl, add warm hot non dairy milk,, pumpkin puree, sugar, oil, and pumpkin pie spice and mix. Add flour and yeast and mix in until well combined, about 1-2 mins. Let this sponge sit for 45 minutes in a warm place.
Bread:
- Mix the salt into the 2 cups flour. Add 1 3/4 cup flour (from the 2 cups) to the sponge and knead. Add more flour or water if needed to make a smooth non sticky dough. Knead for 3 to 4 minutes in stand mixer or 6 to 7 minutes by hand.
- Using some flour flour, roll it out into 10 by 17-18 inch rectangle.
- Spray or brush oil on the rectangle.
- Sprinkle the cinnamon sugar mixture all over leaving an inch on the sides. Spray water lightly on top.
- Roll the rectangle along the 10 inch side. Seal the edge using some water. Fold the side edges under to make a roll that fits the loaf pan (see step pictures). Place in parchment lined loaf pan. Spray water on the roll. Sprinkle seeds or oats. Cover with a towel and let rise in a warm place for 40 minutes or until doubled.
- Bake at pre-heated 350 degrees F / 180ºc for 40 minutes.
- Cool for 10 minutes then remove from the pan. Cool completely before slicing. Slice with a serrated knife. Serve warmed, lightly toasted with vegan butter + sugar/maple or make french toasts.
- Store on the counter in bread container for the day. Refrigerate for upto 4 days.
Notes
- Adding vanilla extract along with spices enhances the bread’s aroma and flavor.
- Use all whole wheat flour if you prefer denser, more fibrous bread.
- Substitute pumpkin with other squash or sweet potato purees in equal proportions.
- Nutritional information is calculated per serving and changes with ingredient choices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Calories | 184kcal | 9% |
| Carbohydrates | 39g | 13% |
| Protein | 4g | 8% |
| Sodium | 148mg | 6% |
| Potassium | 89mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 2860IU | 57% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 40mg | 4% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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