Cinnamon Pumpkin Bread
Makes 2 8 1/2" x 4 1/2" Loaves
Pumpkin Bread Dough
1 1/2 tsp Salt
1 1/2 TBSP SAF Instant Yeast
1/2 Cup Sugar
5-6 Cups Flour, divided
1 Cup Milk
4 TBSP Butter
1 1/2 Cups (or a 15 Ounce Can) Pumpkin Puree
1. In your stand mixer bowl, combine salt, yeast, sugar and 4 cups of flour.
2. In a small saucepan, heat the milk and butter until butter is melted and the mixture is warm but not hot. If it feels hot (as opposed to warm to the touch), allow it to cool a bit.
3. Using the dough hook in your stand mixer, begin mixing the dry ingredients. Add the milk/butter combination and the pumpkin puree.
4. Continue mixing the dough, adding more flour as necessary, until it pulls away from the edges of the bowl and forms a ball.
5. Mix/knead dough until it is smooth but still slightly sticky. It should also have some elasticity to it.
6. Cover the mixing bowl with lightly greased plastic wrap and allow the dough to rise until it doubles in size. This should take about an hour.
7. While dough is rising, make cinnamon sugar filling.
Cinnamon Sugar Filling
2/3 Cups Brown Sugar
2/3 Cups Sugar
1 TBSP Ground Cinnamon
1/2 tsp Ground Nutmeg
4 TBSP Butter, Melted
Combine sugars, cinnamon and nutmeg, mixing with a fork.
Set aside until dough doubles in size.
8. When dough has doubled in size, lightly punch it down and divide it into two balls. Spray your work surface with non stick spray. Take one of the balls and throw it rather forcefully, 8-10 times, onto the work surface to release any air bubbles.
9. Spray your rolling pin with non stick spray and roll out the first dough ball to 9" x 27".
10. Brush your rolled out dough with 2 TBSP of melted butter. Spread Cinnamon Sugar Filling over the buttered dough, gently pressing it to help it stick to the buttered dough.
11. Lightly coat a 8 1/2" x 4 1/2" loaf pans with non stick spray.
12. With a rotary blade (pizza cutter), cut dough into 6 even strips, approximately 9" x 4 1/2" each. Stack the strips on top of each other and lay them in the first pan.
13. Repeat steps 8 - 12 with the second ball of dough.
14. Cover the bread pans with lightly greased plastic wrap and allow the dough to rise a second time until it doubles in size. This should take about an hour.
15. After 45 minutes, preheat your oven to 350 degrees fahrenheit.
16. Bake at 350 degrees fahrenheit for 35-40 minutes. Bread should be browned on the top, cooked all the way through and the butter/cinnamon sugar filling should be bubbling through to the surface.
17. Remove bread from the oven and allow to cool for 5-10 minutes.
18. Run a butter knife around the edges of the bread to loosen it from the side of the pan. Turn the bread out onto a cooling rack that is set on top of a baking sheet. This will catch any spills and drips from the next step...the glaze.
2 TBSP Butter
1/8 Cup Brown Sugar
1 1/2 TBSP Milk
1/2 Cup Powdered Sugar, Sifted
1/2 tsp Vanilla
Bring the butter, brown sugar and milk to a boil.
Remove from heat and add sifted powdered sugar and vanilla.
Stir until smooth.
19. As bread is cooling, make your glaze.
20. Drizzle the hot glaze over the warm bread.
21. Cut bread into slices and enjoy!
Go to shotbox.me to learn more about the SHOTBOX.
Photo shot with SHOTBOX and my Moto Z Force Smartphone.
Below you can see the setup inside the box. I chose an orange placemat as my base as a nod to the color of pumpkins and I used a neutral, light beige piece of wallpaper as my background. The tones in the background match the tones in the glaze and I thought they worked well together. The setup is very simple, leaving the bread to be the star of the photo.