After many failed attempts, I swore to myself I would never ever make bread again. Previous loaves always resulted in a barely risen dough with a tough, dense texture, and let’s face it, nobody likes that. Thankfully, I have a gracious hubby who always tells me he loves everything I make. Bless his sweet heart.
Today, I’m here to tell you things have changed! Praise Jesus! Well thanks to late night Facebook scrolling (maybe that’s why I’m always tired), I stumbled upon a short video of the fluffiest, most delicious-looking white bread from Brown Eyed Baker and needless to say, I was determined once again.
Woke up feeling pretty confident the next morning and dived right into it! Oh my gossshhh I felt my life changed right then and there, and for the better. I can’t believe how high the dough rises every single time. And the texture…think fluffy pillows of goodness. Since then I have made several variations of this recipe and by far my favorite is my version of a pumpkin swirl bread. Technically, I make a white whole wheat recipe, but add pumpkin butter goodness into the mix because well, why not?! It’s pumpkin season after all.
The best part, this recipe makes TWO loaves of bread so one pumpkin and one plain, which I did below. But if you really don’t love making bread after this, at least you have an extra loaf waiting for ya 😉 Let’s get into it!
PUMPKIN SWIRL BREAD
White Whole Wheat Base Ingredients:
1 packet of active dry yeast
3/4 cup + 2 2/3 cups of warm water, divided
1/4 cup honey
1/2 tablespoon salt
3 tablespoons unsalted butter, melted
4 1/2 cups of all-purpose flour
3 1/2 cups of whole wheat flour
3/4 cup of dried cherries (you can use dried cranberries)
You will only need about a cup once finished.
(1) 15oz. can of pure pumpkin puree
1/4 cup brown sugar
1/4 cup maple syrup
1/2 cup of water
1 tablespoon pumpkin pie spice
1/2 cup of apple sauce
1/4 tsp salt
For the pumpkin butter: Combine all the ingredients in a small sauce pan and cook on low for 30 minutes. Let cool completely and add to bread. You may store in an air-tight container if you don’t plan to use it right away.
For the bread:
1. In the bowl of a mixer, dissolve yeast in 3/4 cup of warm water, and let sit for about 10 minutes.
2. Add the remaining 2 2/3 cups of warm water, honey, salt, butter, and 3 cups of AP flour as well as 2 cups of whole wheat flour.
3. Using a dough hook, set mixer on stir to combine.
4. Mix on low speed and very gradually add 1 1/2 cups of AP flour (you will most likely get flour on you no matter how hard you try lol). Then do the same for the remaining 1 1/2 cups of whole wheat flour.
5. Continue to knead until a soft and tacky dough is formed and clears the sides of the bowl.
6. Carefully form dough into a ball with your hands and grease bowl with canola oil. Place dough back into bowl ensuring it is completely coated. Cover with plastic wrap and place it in a draft-free area to rise until doubled in size, about 1 hour.
7. Grease two 9-inch loaf pans
8. Turn the dough out onto a clean, lightly floured surface. Gently press into a circle and divide dough in half.
9. Gently pat each piece into a 9×12 rectangle. For the plain loaf: roll up one of the rectangles into a very tight cylinder. Pinch to seal the seams and tuck seams under, and place roll in a loaf pan.
10. For the pumpkin swirl: smear pumpkin butter all over, covering every inch. Sprinkle dried cherries over the top and roll dough into tight cylinder. Pumpkin butter may squeeze out, but don’t worry. Pinch and seal seams, and place roll in loaf pan.
11. Cover the loaves loosely with a kitchen towel, and place in a draft-free area until doubled in size, 45 minutes
12. Position an oven rack on the lowest setting and preheat the oven to 400 degrees F.
13. Bake loaves for 35 minutes – using an instant read thermometer, the center of each loaf should be 195 degrees F.
14. Remove from oven and let cool in pans for 10 minutes, then remove from pans and cool completely before slicing. I don’t ever wait for it to cool completely because I can’t help myself.
15. Bread can be wrapped tightly in plastic wrap at room temperature for up to 4 days. We usually keep ours in the fridge to last longer. It can also be frozen for up to 1 month!
Recipe Adapted From Brown Eyed Baker.
In case you’re wondering, we don’t buy store-bought bread anymore! No regrets.