Mincemeat Swirled Pumpkin Bread
From jo_jo_ba 15 years ago
- 45 minutes to make
- Serves 14
Heavily adapted from Meg Kat's recipe (http://imperrfections.blogspo t.com/2008/11/so-ive-been- wanting-to-make-cinnamon.html) to make a loaf instead of rolls. I used my mincemeat as a filling for a delicious Christmas treat!
Ingredients
- 1 packet of active yeast shopping list
- 1/2 cup of warm, 1% milk shopping list
- 1 egg shopping list
- 1 tsp vanilla shopping list
- 3/4 cup pumpkin puree shopping list
- 1/4 cup brown sugar shopping list
- 1/4 tsp salt shopping list
- 1 tsp pumpkin pie spice shopping list
- 2 cups flour shopping list
- 1 cup whole wheat flour shopping list
- 1 tsp vital wheat gluten (optional, for a higher rise) shopping list
- 1/2 cup prepared mincemeat shopping list
How to make it
- Mix yeast and warmed milk in a large bowl, allow to proof 10 minutes.
- Add in the rest of the dough ingredients and thoroughly combine to a dough. Add no more than 1/4 cup more flour!
- Knead for 7-10 minutes.
- Place in a greased bowl, turning to coat.
- Cover and allow to rise 1 hour, until doubled.
- Roll dough out into a large rectangle (about 1/4" thick).
- Spread the mincemeat evenly over the dough, then roll up tightly from the short end.
- Place into a greased loaf pan, cover and allow to rise 45 minutes.
- Preheat oven to 350F.
- Bake loaf 45 minutes, turn out of pan immediately and cool completely on a rack before slicing.
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