Apple - Swirled Pumpkin Yeast Bread
From jo_jo_ba 8 years ago
- 3 hours to make
- Serves 16
There's nothing more Autumnal than this spicy-sweet yeast bread! The whole wheat dough is packed with homemade pumpkin puree and pumpkin spice, while unsweetened apple butter weaves a luxurious ribbon through the centre. Read more Toasted or straight up, it's a breakfast worth waking up for. See less
Ingredients
- ¼ cup maple sugar shopping list
- 2 tsp instant yeast shopping list
- 2 ½ cups whole wheat bread flour shopping list
- 2 tbsp chickpea flour shopping list
- ¾ cup all purpose flour shopping list
- 1 tsp salt shopping list
- ½ tbsp pumpkin spice shopping list
- ¼ cup unsweetened vanilla soy milk (I used WESTSOY®) shopping list
- 1 cup canned pumpkin shopping list
- ¼ cup unsweetened apple butter shopping list
How to make it
- In the bowl of a stand mixer, combine sugar, yeast, flours, salt and spice.
- Combine the soy milk and pumpkin in a bowl and microwave until lukewarm, then add to the mixer.
- Knead with the dough hook for 10 minutes, until soft but not sticky.
- Cover and let rest 45 minutes.
- Press dough into a rectangle and spread with an even layer of apple butter, leaving 1” space on one “short” end.
- Starting from the filled end, roll up into a loaf and place in a greased 9" x 5" loaf pan.
- Cover lightly with greased plastic wrap and let rise 45 minutes.
- Preheat your oven to 350°F and bake loaf for 45 to 50 minutes - or until the center reads 190°F when measured with an instant-read thermometer.
- Remove from the oven and remove from the pan immediately.
- Cool before slicing.
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