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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