Thursday, October 24, 2013

Apple Raisin Pumpkin Swirl Bread

Saturday morning I had an idea.  What if I made cinnamon raisin bread, added chopped apples and rolled a pumpkin spice swirl into the middle?  I had to try it. 

This bread was fantastic.  I say was because Frog Prince and I polished it off in a matter of days.  We might have made French Toast out of it too, which was so fantastic we didn’t even need syrup. 

Apple Raisin Pumpkin Swirl Bread – Inspired by Will Cook for Smiles

Ingredients

  • 1 C warm water
  • 1/2 C (heaping) raisins
  • 2 1/4 tsp. yeast
  • 1/2 C milk
  • 1/2 tsp. salt
  • 1 T butter, melted
  • 1 tsp. cinnamon
  • 1 C whole wheat flour
  • 1 1/4 C white whole wheat flour, plus more for kneading
  • 1 small tart apple, peeled & finely diced
  • 2 T sweet potato or pumpkin puree
  • Ginger, cinnamon & nutmeg
  • 1 T coarse sugar

Directions

In the bowl of your stand mixer, combine together 1 C warm water (no hotter than 120 degrees F) with 2 1/4 tsp. yeast.  Allow this to sit for 5 minutes, until frothy.  Meanwhile, combine the heaping 1/2 C of raisins with water, enough that the raisins are submerged in water.  Allow these raisins to sit and plump in the water for 10 or so minutes. 

Once the yeast is ready, add in 1/2 tsp. salt, 1/2 C milk, 1 T melted butter and 1 tsp. cinnamon. 

Then, one cup at a time, add in the whole wheat and white whole wheat flour.  The dough might be sticky, and if it is at this point, add a little more flour.  Knead at a medium speed on your mixer for 5-6 minutes. 

Drain the water from the raisins and add the raisins along with a little pinch more of flour to the dough and allow the mixture to knead the raisins into the dough for an additional 5-7 minutes. 

Shape the dough into a ball and place it in a lightly greased bowl.  Cover with a towel and allow the dough to rise for about 1 hour, until it has about doubled in size. 

Punch the dough down to remove air bubbles, and then stretch the dough out on a lightly floured surface.  Roll the dough into a rectangle that is about 8-inches long (or as long as your loaf pan) and about 1/2 inch thick. 

Spread 2 T sweet potato or pumpkin puree over the dough.  Sprinkle with ginger, nutmeg and cinnamon, or a pre-mixed pumpkin spice mixture.

Arrange apple slices over the top. 

Roll up the dough and place the loaf seam-side down into your greased loaf pan.  Lightly spritz the top with olive oil or melted butter and sprinkle with 1 T coarse sugar. 

Cover and allow the dough to rise again, about 30-45 minutes, until the dough has risen above the rim of the pan. 

Then, uncover and bake the bread in an oven preheated to 375 degrees for 40-45 minutes.  The bread should be lightly browned and sound hallow when knocked/tapped. 

Remove the bread from the pan, and place on a cooing rack.  Cool completely (I know… it’s so tough to wait!!!) before slicing.  Slice and serve. 

Enjoy!

7 comments:

  1. Replies
    1. Thanks, Becca! It is a great fall bread.

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  2. What a great idea! Your pictures are beautiful!

    ReplyDelete
  3. Looks great--think it could be done (just the dough) in a bread maker, then rolled/stuffed and baked?

    ReplyDelete
    Replies
    1. Yes, I think you could easily do this!

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  4. Is this the bread you recently mentioned on facebook? Looks so delicious and perfect for these cooler days ahead!

    ReplyDelete

Thanks for stopping by! I'd love to hear from you; especially how you're finding JOY in your kitchen.

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