Thursday, November 15, 2012

Pumpkin Cinnamon Bread


Today I was cooking up some pumpkin and wanted to try a new recipe!  I got this one from Pinterest- the original (or at least the one I got) is here.  But of course I did a little of my own variation.  It turned out pretty good! Kinda like a cinnamon roll, but pumpkin flavored.  And I liked the idea of layering the dough in the bread pan so it pulls apart easily.
I also doubled the recipe- because I figured why go to all the trouble for one loaf?
Here's my doubled version:

Brown 4 T (half a cube) of butter in a sauce pan
Add 1 cup of milk that's been heated in the microwave
Mix together, remove from heat and let cool to a yeast-rising warm (basically warm enough for the yeast to grow but not so hot it dies- usually if it's tolerable for your fingers it's good)

Then add: 1/2 c. sugar, 5 t. yeast (2 packets) - mix together then wait for it to get foamy.
You'll want to mix the dough in your machine with the hook attachment.
Pour in the yeast mixture, then add 2 cups of pumpkin puree, 2 cups of flour, and 2 t. of salt.
Once the dough is mixed well start adding more flour.  I added another 4 cups and mine was still pretty runny so you may want to do 5 cups.
Then pour the dough into a greased bowl and let rise until double- about a hour.

Towards the end of it's rising time start making the cinnamon seasoning-
Brown another 4T (half a cube) of butter, remove from heat and add 2 c. sugar, 2 t. cinnamon, and 1 t. nutmeg.  Mix well.

Here's what mine looked like after raising :

Take half of the dough and knead it on a floured surface for a couple of minutes.  Roll out into a rectangle shape.  Sprinkle half of your cinnamon mixture on top and press into the dough with your hands.  Now for the fun part- Using a pizza cutter cut 5-6 strips of dough.  Then place them on top of each other making a kind of long layered sandwich.  Then cut squares about every 3-4 inches.  Take one of the squares of layered dough/cinnamon mixture and stand it upright in a greased bread pan, keep adding to it until the pan is full and/or your squares are gone. 
Repeat with the remaining dough.

Bake at 350 for 30-40 mins.

The original recipe called for a rum glaze- but I didn't make that.  The bread tastes great- I think I may drizzle a little cream cheese frosting on top though in the future!




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