Cinnamon Pumpkin Bread

Today was spent accepting the inevitable – fall has fallen. It was a beautifully sunny (if slightly cool) day here in Seattle, so Brandon and I decided to make the most of it and spend the day in the yard. We pulled tomato plants, raked leaves, and stored the deck furniture. It seems like it was about 12 minutes ago that giddily pulled all of this stuff out. I’m admittedly a little melancholy about the end of summer.

 

Even as I’m not super enthused about the shorter, chillier days, I *am* excited about all the squash, apples, and cinnamon-flavors foods I get to bake and snack on. At the farmer’s market this past weekend, I picked up the a 1/2 dozen of the best honeycrisp apples I’ve ever eating (which is saying something, since I live in an apple-producing, apple-proud state). I’d write them in to a recipe, but I’d prefer just to put them directly in to my face.

 

I did get a head start on some fall baking this morning, when I made this yeasted Cinnamon Pumpkin Bread. It’s like an autumnal version of Cinnamon Raisin Bread – the bread has a slightly sweet, mildly earthy taste of spiced pumpkin, and the swirl is a sweet-spicy punch of cinnamon. It’s delicious straight of of the oven (of course), is dreamy when it’s been toasted with butter (crispy, chewy and tender), and though this hasn’t happened in my house yet, this bread would be *amazing* for French toast.

 

 

 

The recipe is a slight adaptation from this recipe from King Arthur Flour, with inspiration from our favorite babka. For a bit more detail about how to roll up the dough, check out this post. If you scroll to the bottom of the page, it has visuals to help!

 

 

 

[tasty-recipe id=”8705″]

Posted on October 6, 2019
This entry was posted in baking, breads, breakfast, brunch and tagged baking, cinnamon, fall, pumpkin, yeast.