Pumpkin Swirl Bread for Baby Munks

A few weeks ago I made some bread and it was so delicious that it was all gone before I could take a photo and post onto this blog. I did get a chance to share a few slices with some of the girls at work, but most of them missed out. So, yesterday my very good work mate mentioned that normal, boring toast was making her preggo belly gag but she was craving my sweet pumpkin bread (she didn't use the word craving, but it works better in this instance). So with another evening free and some left over pumpkin puree in the freezer, I thought Baby Munks should get her* bread. 

*The sex of Baby Munks has not yet been determined, but I'm guessing it's a girl. 

 

Pumpkin Cinnamon Swirl Bread

From Cooking Classy

1 x 8g packet yeast
1/4 cup warm water
1/2 tsp caster sugar
1/4 cup milk, warmed to 110 degrees
2 Tbsp golden syrup
1/4 cup caster sugar
3/4 tsp salt
1 Tbsp butter, softened
1/4 tsp nutmeg
1/4 tsp ginger
1 egg

300g pumpkin puree
3 1/4 cups all purpose flour

For the swirl:
1 1/2 Tbsp butter, melted
1/3 cup light-brown sugar
2 tsp cinnamon

In the bowl whisk the water, yeast and 1/2 tsp caster sugar until yeast has dissolved. Cover and let rest 5 minutes. 

In a bowl, stir the milk, golden syrup, remaining caster sugar, salt, softened butter, nutmeg, ginger, egg, pumpkin puree and yeast mixture until well combine. Slowly add flour and knead. As the pumpkin can hold a lot of water, you might need up to 3.5 or 4 cups of flour. The dough should be sticky, but keep kneading until it's smooth. Transfer dough to an oiled bowl, cover with plastic wrap and let rise in a warm place until double, about 1 hour.

Butter an loaf/bread tin and set aside. In a small bowl whisk together brown sugar and cinnamon, set aside. Punch the risen dough down and turn onto a lightly floured surface. Roll dough into a large rectangle then brush with butter mixture. Roll dough up jelly roll style, starting with the short side. Place rolled dough in greased loaf pan, covered and let rise in a warm place until doubled about 45 minutes.

Heat the oven to 180 degrees celsius and bake for 45 minutes. Allow to cool in pan 5 minutes then remove to a wire rack to cool completely before slicing.

Serve warm or toasted with butter and let it melt in your mouth. I dare you to try and keep this for longer than a few hours!