Pumpkin Cinnamon Swirl Bread

Ahhhh yes Fall baking has officially started!  Fall has to be my favorite season for baking!  The change in the weather, well slight here in PHX but hey at least it is below 100 degrees now!  The beautiful fall harvest fruits coming out at the farmers markets like pears and apples, how can that not inspire you to bake?  This Pumpkin Cinnamon Swirl Bread is the perfect recipe to start your fall baking with.

My go to recipe that I always bake first are my Pumpkin Dark Chocolate Chip Muffins, but since I have already posted those I decided to try another recipe and of course it had to involve pumpkin!  I am literally obsessed with pumpkin in my fall baking!

This pumpkin swirl bread caught my eye because it was just so darn pretty!  I mean look at the beautiful swirly braid effect going on there!  I just had to try it, even if it did look a bit intimidating and if it did not turn out well, hey at least I tried something new.  This bread turned out beautiful, I was surprised that the steps are not that hard to get the beautiful braid effect.  So please do not be intimidated by this recipe, You can do it!!!!

The slight taste of pumpkin in the dough mixed with the brown sugar and pecan filling makes for such a delicious treat that is more reminiscent of a cinnamon roll than bread.

Enjoy!

Ingredients:

Dough:

• ½ Cup warm water
• ½ Cup Pureed Canned Pumpkin
• 2 Tablespoons Sugar
• 1 (0.25 ounce) package active dry yeast
• 2 ½ Cups all purpose flour
• 1 ½ teaspoons kosher salt
• 2 Tablespoons unsalted butter, melted
• 1 ½ teaspoons pumpkin pie spice

Filling:

• ½ Cup unsalted butter, softened
• ½ Cup firmly packed brown sugar
• ½ Cup finely ground pecans
• 2 Tablespoons ground cinnamon
• Pinch of kosher salt

Glaze:

• 1 ½ Cups powdered sugar
• ¼ Cup water

Directions:

Prepare the master dough first.  In a medium bowl, stir together the warm water, canned pumpkin, pumpkin pie spice, sugar and yeast.  Let stand until bubbling, about 5 minutes.

In the bowl of a stand mixer fitter with a paddle attachment, combine the flour and salt.  With mixer on low speed add the yeast mixture and melted butter, stirring until combined.  Switch from a paddle to dough hook on the mixer.  Beat at medium speed until dough is smooth and elastic, about 7 minutes.

Spray a large bowl with cooking spray.  Place dough in bowl, turning to grease top.  Wet a hand towel with water and squeeze all water out.  Cover bowl with towel and place bowl in a warm place until doubled in size, about an hour.

While the dough is rising spray a 10 inch cast iron skillet or pan with cooking spray.

In a small bowl combine the brown sugar, ground pecans, Cinnamon and salt.  Set aside.

Lightly punch down the dough and roll out on a lightly floured surface.  Roll dough out to a 16×12 inch rectangle.

Spread softened butter over dough leaving a half inch border.  Sprinkle with brown sugar mixture.

Start rolling the dough from one side (lengthwise), into a log.  Pinch seams to seal ends.

Cut the roll in half, lengthwise leaving 2 inches at one end.  Turn the two halves cut side up.

Twist the halves around each other, making sure that the cut side stays up.  Pinch ends together to seal.

Carefully take one end of the dough and start spiraling the dough around itself.  (Picture the curve of a snail shell.)

Place dough in prepared skillet.  Cover with damp hand towel and let rise for 45 minutes.

Preheat oven to 350 degrees.  Bake uncovered about 30 minutes until golden brown.

Let cool for 15 minutes.

While bread is cooling prepare glaze by mixing powdered sugar and water in a small bowl until combined.

Drizzle glaze over bread and serve.

Recipe adapted from Southern Cast Iron Magazine