Ingredients
Bread
2 Tbsp unsalted butter
1/2 cup milk
2 1/4 teaspoons (1 envelope) active dry yeast
3/4 cup pumpkin puree
1/4 cup white sugar
1 tsp salt
2 1/2 cups bread flour
1 cup granulated sugar
2 tsp ground cinnamon
1/2 tsp fresh ground nutmeg
2 Tbsp unsalted butter
Buttered Rum Glaze
2 Tbsp unsalted butter
1/8 cup brown sugar
1 1/2 Tbsp milk
3/4 cup powdered sugar
1 Tbsp rum *
*The recipe I used called for just a 1/4 tsp of rum but I really wanted to be able to taste the rum, so I upped it to a full tablespoon. It was just right for my taste, adding a nice warmth to the glaze. If you’re not into rum you can sub a teaspoon of vanilla extract.
Directions:
In a saucepan over medium-high heat, brown 2 tablespoons of butter, letting it bubble up and turn a dark golden brown but being careful not to allow it burn (turn black). Once browned, remove the pan from the heat and carefully add the milk, return to stove and heat through. Pour the milk and butter into the bowl of standing mixer (fitted with a dough hook) and allow to cool so it is no longer hot but also not cool (about 100-110 degrees F). Once it has reached a warm but not hot temperature add the yeast and 1/4 cup of sugar and allow to proof (this can take up to 8 minutes, the top will look foamy and the liquid cloudy). Then add the pumpkin, salt, and 1 cup of flour. Stir until combined then add the rest of the flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky. If the dough is too moist, add extra flour 1 tablespoon at a time.
Move the dough to a lightly oiled bowl and cover it with a clean towel. Allow it to rise in a warm place for 60-90 minutes or until doubled in size. The warm environment will help activate the yeast, causing the dough to expand and become light and fluffy.
While the dough is rising, you can prepare the delicious cinnamon sugar mixture that will add a burst of flavor to the bread. Brown another 2 tablespoons of butter in a saucepan, then add the sugar, cinnamon, and nutmeg. Mix well, ensuring that the sugar evenly absorbs the butter. Set this mixture aside for later use.
Now it’s time to prepare the loaf pan. Grease and flour a 9×5 loaf pan to prevent the bread from sticking. Set it aside for now.
Once the dough has doubled in size, gently punch it down to release any trapped air. Then, transfer the dough onto a clean floured surface and knead it with your hands for 1-2 minutes. This step helps to redistribute the yeast and achieve an even texture. Roll the dough into a 20×12 inch rectangle, making sure it’s evenly shaped.
Sprinkle the cinnamon sugar mixture over the dough, using the palms of your hands to press it in gently. The combination of cinnamon and sugar will create a delightful swirl of flavor throughout the bread. Cut the rectangle into 6 strips, then lay the strips on top of each other. Cut each strip into 6 even squares by first cutting in half, then each half into thirds. Stack the strips vertically into the prepared loaf pan, creating a beautiful pattern.
Cover the pan with a clean towel and allow the dough to rise for another 30-45 minutes. During this time, the dough will undergo a final proofing, developing more flavor and expanding further.
While the dough is on its final rise, preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Once the dough has risen in the pan, it’s time to bake it. Place the pan in the preheated oven and bake for 30-40 minutes, or until the top is a very deep golden brown. You can use a toothpick to check the bread’s doneness – if it comes out clean when inserted into the center, the bread is ready.
While the bread is baking, you can prepare a delicious glaze to drizzle over it once it’s done. In a small saucepan, heat the butter, milk, and brown sugar until it comes to a boil. Remove the pan from the heat immediately and stir in the rum and powdered sugar. The glaze will add a touch of sweetness and extra moisture to the bread, making it even more irresistible.
Once the bread is baked to perfection, remove it from the oven and let it cool slightly in the pan for about 10 minutes. Carefully transfer the bread onto a wire rack to cool completely. Once cooled, drizzle the prepared glaze over the top, allowing it to cascade down the sides. This final step adds a beautiful finishing touch and enhances the flavors of the bread.
Now, sit back, relax, and enjoy a warm slice of this delightful pumpkin cinnamon swirl bread. It’s perfect for breakfast, a cozy afternoon snack, or even a sweet treat after dinner. Share it with your loved ones or savor it all to yourself, knowing that you’ve created something truly special. Happy baking!
**Of course I didn’t properly read this section of the directions… I was supposed to melt the butter and brush the dough with the butter then adding the sugar on top of the butter (instead of mixing it all together and sprinkling) but it worked my way so that’s how I am listing it. It’s really your call!
*** If dough is difficult to roll out, cover with a towel and allow to relax for a few minutes then try again.
**** My milk was room temperature. Adding it cold to the butter can result in clumping. Willow Bird Baking called for removing the butter from the pan, then heating the milk, then adding the butter back to the milk. I was lazy which is why I skipped that step. You can also heat the milk separately in the microwave if you’d like.
