Featured Wine

Brown Sugar Swirled Pumpkin Bread

1 egg

1 cup canned pumpkin (100%)

2 tbs pumpkin pie spice mix

2 cups bread flour

1/2 cup milk 

1 1/4 tsp dry yeast

1/3 cup sugar

3/4 tsp salt

6 tbs butter, room temp

Snack size box of raisins (optional)

1/2 cup brown sugar

Sprinkle of cinnamon

Warm the milk to 100 degrees and pour into the bowl of a stand mixer. Sprinkle the yeast and half the sugar onto the warm milk and stir it in. Let it sit for about 10 minutes, or until it starts to get foamy.

Add the flour, rest of the sugar, pumpkin, salt and pumpkin spice. 

Using a dough hook, mix until it's incorporated. Then slowly add the butter.

Mix on medium speed until the dough is smooth and pulls away from the side of the bowl. It will take around 10 minutes.

If you're using the raisins, add them now. Mix on low speed until they're spread  throughout the dough.

Once the dough is smooth and soft, form into a ball and put into greased bowl. Cover and refrigerate 10 hours (or overnight).

*You can skip the cold rise and just let the bread double in size in a warm place, but the flavors aren't as strong*

Put the dough on a floured surface and roll into a 8x15 rectangle. 

Spread 1/2 cup of brown sugar and sprinkle cinnamon (to taste) in the middle of the bread, leaving 1/2 inch space on one of the short sides. Roll the bread, like you would cinnamon rolls, ending with the un-sugared edge. Blend the bread together so it will stay together while baking.

Preheat the oven to 350 degrees. Have your bread covered so it should nearly double in size by the time the oven is ready.

Bake for about 35 minutes, until golden brown.