Delicious Cinnamon Swirl Bread Recipe – Learn Like a Pro:-Many pumpkin bread recipes exist, but my Cinnamon Swirl is the best! Moist, soft, pumpkin-y without sugar. A thick cinnamon swirl and buttery brown sugar crumb topping with whole toasted pecans top the loaf. Top pumpkin bread recipe! My fluffy Pumpkin Pecan Streusel Muffins with a bold cinnamon swirl. Your home smells great!
Delicious Cinnamon Swirl Bread Recipe – Learn Like a Pro
With a thick cinnamon swirl, buttery brown sugar streusel, and toasted pecans, this perfect Pumpkin Bread is so moist and soft that it is almost impossible to resist eating it. Without a doubt, this is the most delicious pumpkin bread I’ve ever had!
INGREDIENTS
Streusel topping:
- ⅓ cup 48g all-purpose flour
- ¼ cup 55g packed dark brown sugar
- ¼ teaspoon cinnamon
- 3 tablespoon 42g cold unsalted butter
- ½ cup 65g pecan halves
Cinnamon swirl:
- ¼ cup 50g granulated sugar
- 2 ½ teaspoons ground cinnamon
- 1 tablespoon 9g flour
Pumpkin batter:
- 1 ¼ cup 300ml pure pumpkin puree
- ½ cup 110g packed dark brown sugar
- ½ cup 100g granulated sugar
- 2Â large eggs at room temperature
- ⅓ cup 75g unsalted butter melted
- 1 teaspoon 5ml pure vanilla extract
- 1 ¾ cups 250g all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoon pumpkin pie spice
- ⅔ cup 160ml whole milk
INSTRUCTIONS:
Warm the milk to about 110°F (43°C). Pour the warm milk into a large mixing bowl. Sprinkle the yeast and 1 tablespoon of the sugar over the milk. Let it sit for about 5 minutes, or until the yeast becomes frothy. Add the remaining sugar, melted butter, and egg to the yeast mixture. Mix until well combined. Gradually add the flour and salt to the wet ingredients.
Mix until a dough forms. If using a stand mixer, use the dough hook attachment on medium speed for about 5 minutes. If mixing by hand, knead the dough on a lightly floured surface for about 10 minutes, until it is smooth and elastic. Place the dough in a lightly greased bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm, draft-free area for about 1 to 1 ½ hours, or until doubled in size. 2. Prepare the Cinnamon Swirl.
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In a small bowl, mix together the sugar and cinnamon. Melt the butter and keep it ready for brushing over the rolled-out dough. 3. Shape the Dough: Once the dough has risen, punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a rectangle, approximately 18×9 inches. Brush the rolled-out dough with the melted butter.
leaving a small border around the edges. Evenly sprinkle the cinnamon-sugar mixture over the buttered dough. Starting from the short end, tightly roll up the dough into a log, ensuring the seam is on the bottom. Pinch the ends to seal. 4. Second Rise: Place the rolled dough into a greased 9×5 inch loaf pan. Cover the loaf pan with plastic wrap or a damp cloth and let it rise in a warm.
draft-free area for about 45 minutes to 1 hour, or until the dough has risen above the edge of the pan. 5. Preheat the Oven: Preheat your oven to 350°F (175°C). 6. Egg Wash: In a small bowl, whisk together the egg and milk to make the egg wash. Brush the top of the risen loaf with the egg wash. This will give the bread a beautiful golden-brown crust. 7.
Bake the Bread: Bake the loaf in the preheated oven for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped. If the bread is browning too quickly, cover it loosely with aluminum foil for the last 10-15 minutes of baking. 8. Cool and Serve: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Transfer the loaf to a wire rack to cool completely before slicing. This helps to set the swirl and makes slicing easier.
Tips
In order to ensure that the dough rises correctly, you should check that the yeast you are using is fresh and that the milk combination is at the appropriate temperature. When rolling, make sure to roll the dough snugly so that there are no gaps in the swirl. Butter: Butter that has been softened makes it easier for the filling to adhere to the dough. When it comes to storage, bread can be kept in an airtight container at room temperature for up to three days, or it can be frozen for longer periods of time.
Nutrition Information (per slice, without glaze, estimated)
- Calories: 210
- Total Fat: 6g
- Saturated Fat: 3g
- Cholesterol: 30mg
- Sodium: 180mg
- Total Carbohydrates: 35g
- Dietary Fiber: 1g
- Sugars: 12g
- Protein: 4g
