Friday, February 8, 2008
Yeasted Pumpkin Bread with Cinnamon Pecan Swirl
I didn't really feel much like baking last night so I did something very strange and took a weeknight off. However, I work my first shift today (1330-2130) so when I woke up at 0630 this morning and realized I had hours in front of me with nothing to do, I started considering recipes. The two recipes that sounded the most appealing to me were this recipe and a recipe for pumpkin cinnamon rolls -- I went with this because the rising and baking times were shorter which would mean I wouldn't be cutting it too close to get to work. Plus, this makes three small loaves which means Chris and I can use at least one of them for French toast this weekend. :)
This is super soft bread, the parts without any sugar topping or swirl are a basic, soft yeast bread -- it tastes nice, but there is nothing crazy going on with flavors, and the pumpkin is very subtle. It would be good with butter or a simple jam. The parts with the sugar though, don't need any extra adornment, they are sweet and wonderful and crunchy all on their own.
1 cup warm water (100 - 110 F)
2 tbsp rapid rise yeast
1 cup pumpkin puree
1/4 cup butter, softened
2/3 cup sugar
1 large egg
2 tsps salt
5 to 6 1/2 cups bread flour
1/4 cup unsalted butter, softened
3/4 cup firmly packed brown sugar
2 tsp ground cinnamon
1/2 tsp pumpkin pie spice
1 cup chopped pecans
1 cup currants, plumped and dried
1 large egg, beaten
In a mixer bowl, whisk water and yeast together and let stand 2 to 3 minutes to dissolve yeast. Briskly whisk in pumpkin puree, butter, sugar, egg, and salt and blend. Add 4 cups bread flour and mix. Attach dough hook and knead on lowest speed of mixer 8 to 10 minutes, adding more flour as necessary to make a soft but elastic dough.
Remove dough hook and spray dough with nonstick cooking spray. Cover entire mixer and bowl with a large clear plastic bag. Let dough rise about 30 minutes or until almost doubled.
Meanwhile, for Filling, in a small bowl, blend together butter, brown sugar, and spices. Have pecans and currants nearby.
Turn out dough onto a lightly floured work surface and gently deflate. Divide into three portions. Press each into a 10-inch oval or circle. Scatter brown sugar mixture over surface of each piece and then scatter pecans and currants over each.
Spray three 8 x 4 inch loafpans with nonstick cooking spray. Roll up each oval or circle of dough into a snug jellyroll. place each in a prepared pan. Place pan on a parchment paper lined baking sheet and cover entire sheet loosely with plastic wrap.
Let dough rise 45 - 60 minutes or until almost doubled. Brush each loaf with beaten egg and sprinkle with sugar and cinnamon.
Preheat oven to 350. Bake on lowest rack 30 to 35 minutes until lightly browned.