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With a sweet swirl the beautiful bread is just right to have with either sweet or savoury meals or just on its own. Savour the flavour of this lovely bread from the kitchens of  faydyn

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really good, and not excessively sweet excellent toasted SWIRLY

yields 2 loaves

you will need:

2 packages of active dry yeast
1 cup of lukewarm water
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon allspice
1/4 teaspoon cloves
1 teaspoon salt
1/2 cup non-fat dry milk
1 cup canned (or cooked) pumpkin
1 1/4 cups sugar (divided)
1/2 cup (1 stick) butter melted
5 1/2 cups flour (can be all purpose but bread flour works better)

Method:

combine water and yeast let dissolve for 10 minutes mix all spices and set aside

add the powdered milk 1/2 cup of the sugar 3 tablespoons of the butter and 2 teaspoons of the spice mixture

combine the flour and salt

add to yeast mixture and mix in a stand mixer with a dough hook
(or the dough can be mixed by hand)

Mix for abut 5 minuets and knead by hand until smooth and elastic

cover and let rise until doubled (about 1 1/2 hours)

punch down and cut dough in half

on a clean and flowered work surface roll both loaves into a 14 x 9 inch rectangle

combine remaining sugar with spices

brush dough with melted butter and sprinkle with cinnamon-spice sugar. roll up into a cylinder (like jelly rolls or cinnamon buns) to enclose filling pinching the ends to seal and place in a greased loaf pan.

cover and let rise an additional hour
(or until dough rises above the rim of the pans)

preheat oven to 350

Brush outsides of the loaves with butter and sprinkle with more of the sugar mixture cut slits in the top and bake for 55 minutes

let cool 10 minutes in pan then un-mould to rack to cool

Notes:

additional filling ideas: chopped walnuts, pecans, raisins, dried cranberries.


This recipe just barley fits a 4 quart mixer


happy baking

Faydyn

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being