Pumpkin Swirl Bread

I am proud to say that I treated today as my weekend. 😀

 

I got NO school work done, but I think I deserved  a break. I’ve busted my butt the past week! Tomorrow is back to Saturday class, then studying for two tests that I have on Monday.

Since I don’t want to risk further injuring my shin, I skipped the run and headed to the gym for some upper body strength training. It sort of frustrating not to be able to run, but I know that resting (meaning no impact on the bone) is the best thing for now.

Once I got back, I made a quick lunch of stir-fried tofu with honey and soy sauce mixture, and some sugar snap peas, carrot, and red bell pepper.

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Veggies always taste better stir fried in my opinion!

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I contemplated making brown rice, but I decided I would rather save room for pumpkin swirl bread.  I made it last year from a recipe that Jason’s mom gave me, and I have been waiting for October to make it again!!

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Pumpkin Swirl Bread Recipe

Ingredients:

Dough:

  • 2 cups all purpose flour
  • 1.5 cups WW flour
  • 1 cup oats
  • 1/3 cup packed brown sugar
  • 1-1/4 tsp pumpkin pie spice
  • 3/4 tsp salt
  • 1 tsp sugar
  • 1 package (1/4 ounce) active dry yeast
  • 3/4 cup warm water
  • 1/2 cup canned pumpkin
  • 1/3 cup unsweetened applesauce
  • 1 egg, lightly beaten
  • 1/4 cup raisins

Filling:

  • 2 TBL butter, melted
  • 1/4 cup packed brown sugar
  • 1/2 tsp ground cinnamon

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Directions:

  1. In a large bowl, combine 1 cup of the ap flour, ww flour, oats, brown sugar, pumpkin pie spice, salt, sugar, and yeast. Beat in the warm water, pumpkin, applesauce until moistened. Add egg, beat until smooth. Stir in the remaining 1 cup flour until the dough is firm. Add raisins.
  2. Knead dough until smooth and elastic (about 5 minutes or more). Place in greased bowl, cover and let rise for 1 hour on the counter.
  3. Lightly flour surface (I used the counter) and roll the dough into about an 18×9 inch rectangle.
  4. Melt butter in dish and spread onto the dough.
  5. Combine the brown sugar and cinnamon, and sprinkle on top of the butter.
  6. Roll up the dough jelly-roll style, starting with the short side. Pinch ends to seal. 
  7. Place seam side down in loaf pan, cover and let rise for 30 minutes.
  8. Bake at 350 degrees F for 1 hour, until golden. Cool for 10 minutes.

Makes 12 big fat slices. 😀

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This bread… rocks. It’s not too sweet, but just enough.

Try it for yourself folks!

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I made two loaves so I could share with my pals.

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Off to clean the kitchen, and then it’s date night!

 

❤ MegaNerd

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19 Responses

  1. holy crap… that sounds amazing. i want some!!!

  2. OMG…YUM!

  3. Holy YUM!! I am so making this!! Thanks for sharing:)

  4. wow megan! that bread looks delish and it looks like you made it very well! good work. have fun on date night 😉
    jenna

  5. That looks SO good. We don’t have pumpkin spice where I live- what sort of flavours could I use to replace it?

  6. Loooks so good! I’m always too lazy to knead bread–but the outcome makes it seem pretty worthwhile!

  7. Yum! That bread looks awesome! Thanks for the great fall recipe!

  8. I am SO making that. Gracias for that recipe 🙂 Glad you got a good workout in without hurting your knee more!

  9. I love pumpkin anything.

  10. Did you use old fashioned oats or quick oats? I only have old fashioned, do you think they would be ok? Thanks for the great recipe!

  11. Hey Megan,

    That bread looks too good to pass up! I think I’ll make it tomorrow…will write about how it turns out!!

  12. I just made your pumpkin swirl bread and it is amazing!!! This is the first time I have ever made bread and was sure that I would somehow mess it up, but the recipe was easy and a success! Thanks for the recipe and the wonderful blog!

  13. […] I warmed up a slice of my homemade pumpkin swirl bread… […]

  14. […] I started to prepare the dough for some delicious Pumpkin Swirl Bread. I based this recipe on MeganNerdRun’s version, but made a few […]

  15. I just made this in the bread machine, without the swirl part. It came out amazing. I used bread flour instead of all purpose and the jarred special Bread Machine yeast, which you have to use 2 1/4 tsp bread machine yeast.

    Try it with Bettern than Peanut Butter. WOW!

    Thanks for great recipes. Already posted my picture of it on face book!

  16. […] Such as an extra set of silverware and a table for our microwave. I HAVE A COUNTER NOW! I made pumpkin bread to celebrate, just so that I could make a HUGE mess on my newly revealed counter […]

  17. I just made this today! Oh my gosh it’s SO good. So hard to let it cool before I sliced the end off to try. It will make your house smell amazing!

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