Cinnamon Swirl Pumpkin Quick Bread Recipes

CINNAMON SWIRL PUMPKIN QUICK BREAD

Steps:

• Preheat oven to 350^. Grease 2 - 9x5-inch loaf pans and line the bottoms with waxed paper.Spray paper. Set aside.
• In a small saucepan add cream cheese, butter and evaporated milk; heat until cream cheese is melted. Whisk until smooth. Remove from heat , set aside to cool. In a large bowl combine flour, baking powder, soda, salt, cinnamon, ginger and cloves. Set aside.
• In a large mixer bowl combine pumpkin,brown sugar, and eggs. Add cream cheese mixture and blend well. Add flour mixture slowly and mix until well blended. Stir in nuts.
• Pour batter into prepared pans 1/2 way, sprinkle filling mixture over batter and swirl in with a knife. Pour remaining batter equally over filling; then sprinkle topping evenly over loaves. Bake at 350^ for 45 to 50 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool in pan 15 minutes, remove and cool completely. When cool remove waxed paper from bottom of loaves.
• FILLING: Combine ingredients and stir to dissolve sugar. --- TOPPING: Combine all ingredients and using a fork or your hands, work the butter into the other ingredients until it resembles coarse sand.

CINNAMON SWIRL BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a small bowl, mix together 1/3 cup sugar and 2 teaspoons cinnamon; set aside.
• In large bowl combine flour, baking powder, salt and remaining 1 cup sugar. Combine egg, milk, and oil; add to flour mixture. Stir until just moistened.
• Pour half of the batter into pan. Sprinkle with half the reserved cinnamon/sugar mixture. Repeat with remaining batter and cinnamon/sugar mixture. Draw a knife through batter to marble.
• Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool in pan for 10 minutes before removing to a wire rack to cool completely. Wrap in foil and let sit overnight before slicing.

CINNAMON SWIRL QUICK BREAD

Steps:

• Preheat oven to 350°. In a large bowl, combine flour, 1 cup sugar, baking soda and salt. Combine buttermilk, egg and oil; stir into dry ingredients just until moistened. In a small bowl, combine cinnamon and remaining sugar. , Grease the bottom only of a 9x5-in. loaf pan. Pour half the batter into pan; sprinkle with half the cinnamon-sugar. Carefully spread with remaining batter and sprinkle with remaining cinnamon-sugar; cut through batter with a knife to swirl., Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Combine confectioners' sugar and enough milk to reach desired consistency; drizzle over loaf.

CINNAMON SWIRL PUMPKIN YEAST BREAD

Steps:

• In a large bowl or the bowl of a stand mixer fitted with the kneading hook, add the lukewarm milk and a pinch of sugar. Sprinkle the yeast over-top, stir and let stand 5 minutes.
• Add the egg, pumpkin puree, vegetable oil, brown sugar, salt and ginger if using. Mix to combine. Add 2 cups of the flour and mix in until moistened and well combined. You may need to scrape down the bowl a bit.
• Begin adding the last 1 cup of flour in small increments, mixing between additions and adding only as much flour as needed to make a moist dough that cleans the sides of the bowl and wraps around the dough hook. *If your dough is not to that point after you have added the 3 cups of flour, don't be afraid to add a little bit more, but don't add too much more, as you can always add a bit more on the counter when kneading.
• Remove dough to a lightly floured work surface. Knead dough about 1 minute, adding a little more flour only if the dough is sticking to your hands or the work surface. Form dough into a ball and add to a large container or bowl. Cover with plastic wrap and let rise until just doubled in size, about 45-60 minutes.
• Meanwhile, mix up the cinnamon sugar filling by stirring together the white sugar and cinnamon. Set aside. Prepare the egg wash as well, by stirring together the egg with the water. Set aside.
• Remove dough to a work surface and gently deflate. Using a rolling pin, roll dough into a 10x16-inch rectangle. Brush dough with egg wash, then sprinkle the cinnamon sugar mixture evenly over-top. (*If wanting to add raisins or dried cranberries, sprinkle them over the cinnamon mixture now).
• Starting from the long side of the dough, roll up the dough jelly-roll style, then pinch the seam together. Flip the dough over so the seam in at the bottom.
• *If the shaping instructions below are unclear, scroll up from this Recipe Card to have a look at the Step-by-Step photos, which illustrate the shaping of this loaf.
• Using a sharp knife, cut the log of dough down the centre, from end to end, cutting it into two even pieces. Rotate the pieces slightly so that the cut edge is facing straight up and lay them side-by-side. Pinch together the two pieces at the end furthest from you. Twist the two pieces together, by laying the right piece over the left piece and repeating 3 or 4 times, until you get to the end. Pinch the ends closest to you together.
• Grease an 8x4-inch loaf pan and place next to your twisted dough. If the loaf is longer than the loaf pan, press both ends of the loaf at the same time, pressing towards the centre, to shorten the loaf up to the same length as the loaf pan. Lift the dough into the greased loaf pan. Cover with plastic wrap and let rise until doubled, about 30 minutes.
• Meanwhile, preheat the oven to 350F. (regular bake setting/not convection), with rack in the middle of the oven.
• When loaf is ready, remove the plastic wrap and place into the preheated oven. Bake for about 40 minutes, covering the top loosely with a sheet of aluminum foil for the last 10 minutes of baking, if loaf is at risk of over-browning. Bake loaf until it reaches an internal temperature of between 195-200F, when tested with an instant read thermometer.
• Remove from oven. Run a knife around the outside of the pan and immediately remove the loaf to a cooling rack to cool completely before slicing. (Avoid slicing a hot loaf, as it will cause the inside crumb to be gummy.)

CINNAMON SWIRL PUMPKIN YEAST BREAD

Steps:

• First, make sure your yeast is active: combine the water, tablespoon of sugar, and the yeast, stir, and set aside until you see it begin to foam. Your yeast is alive, so proceed.
• Add the remaining ingredients except for 1/2 cup of the flour and those for the filling. Thoroughly combine your dough and knead using your preferred method: a bread machine "dough" setting, your trusty stand mixer, or your own hands. Whatever method you choose, you're done kneading when the dough is springy and smooth to the touch. If it's a bit sticky, add that reserved 1/2 cup of flour a bit at a time until the stickiness goes away. If it seems a bit dry/clumpy, you can add water by the tablespoon until the dough is more elastic.
• Place the dough in a greased bowl and cover with plastic wrap or a towel, then set aside to rise in a warm place for 60 minutes.
• Prep your swirl filling by combining the sugar and cinnamon in a small bowl.
• Make your swirl! Retrieve that risen dough, then roll it to a rectangular shape using a rolling pin. Spread the cinnamon-sugar over the rectangle leaving a thin border around all edges. Roll the bread up like a jelly roll to create the swirl, then tuck under the left and right sides to seal the edges.
• Place the rolled dough seam-side down in a greased loaf pan and allow it to rise for another 60 minutes, or until the loaf rises above the lip of the loaf pan.
• Preheat your oven to 350 degrees and bake the loaf for 45-55 minutes until done.