Apple - Swirled Pumpkin Yeast Bread
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 112.4
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 13.0 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 3.0 g
- Protein: 3.7 g
View full nutritional breakdown of Apple - Swirled Pumpkin Yeast Bread calories by ingredient
Introduction
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. Toasted or straight up, it's a breakfast worth waking up for. 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. Toasted or straight up, it's a breakfast worth waking up for.Number of Servings: 16
Ingredients
-
¼ cup maple sugar
2 tsp instant yeast
2 ½ cups whole wheat bread flour
2 tbsp chickpea flour
¾ cup all purpose flour
1 tsp salt
½ tbsp pumpkin spice
¼ cup unsweetened vanilla soy milk (I used WESTSOY®)
1 cup canned pumpkin
¼ cup unsweetened apple butter
Directions
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.
Serving Size: Makes one loaf, 16 slices
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
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.
Serving Size: Makes one loaf, 16 slices
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.