Pumpkin Cinnamon Swirl Bread

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Category
breads
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Cusine
American
What do you need?
How to make?
Ingredients
2 1/4 tsp yeast
1/4 cup warm water
1/2 tsp granulated sugar
1/4 cup milk
2 Tbsp molasses
1/4 cup granulated sugar
3/4 tsp salt
1 Tbsp butter
1/4 tsp nutmeg
1/4 tsp ginger
1 egg
1 cup canned pumpkin puree
3 1/4 cups all purpose flour
1 1/2 Tbsp butter
1/3 cup light-brown sugar
2 tsp cinnamon
Directions
In the bowl of an electric mixer combine water, yeast and 1/2 tsp granulated sugar. Whisk until yeast has dissolved and let rest 5 minutes. Stir in milk, molasses, 1/4 cup granulated sugar, salt, softened butter, nutmeg, ginger, egg and pumpkin puree until well combine. Slowly add flour and knead with a dough hook attachment until dough is smooth and elastic. Transfer dough to an oiled bowl, cover with plastic wrap and let rise in a warm place until double, about 1 hour. Butter an 8 1/2" x 4 1/2" in pan, set aside. In a small bowl whisk together brown sugar and cinnamon, set aside. Punch the risen dough down and turn onto a lightly floured surface. Roll dough into a large rectangle, about 22" x 8. " Brush with melted butter, coming within about 1/2" of the edges. Sprinkle with cinnamon mixture, coming within about 1/2" of the edges. Roll dough up jelly roll style, starting with the short side. Place rolled dough in greased loaf pan and let rise in a warm place until doubled about 45 minutes. Bake 375 degrees for 45 minutes, tent loaf with foil halfway through baking to prevent excessive browning. Allow to cool in pan 5 minutes then remove to a wire rack to cool completely before slicing.