Yeasted Pumpkin Bread with Cinnamon Pecan Swirl

This may be a good post to explain my brother Dave's reaction to Pumpkin Week. I think he likes pumpkin slightly more than I do, but not much. He's more of a savory guy anyway. Earlier in the process, I was telling him the titles of some of the recipes I might try.

After listening to a few, he said, "What you have to ask yourself is - Does it sound better without the pumpkin? If so, don't make it." For example, Pumpkin Ginger Nut muffins actually did sound better as just Ginger Nut muffins. Therefore, those were not invited to Pumpkin Week. By that argument, though, I was afraid anything would sound better without the pumpkin. His great contrasting example: Roasted Pumpkin Soup. Roasted Soup doesn't sound better without the pumpkin. Which doesn't help us here of course because soup is not a VGP item.

But I took his point to heart and tried to stick to recipes that really make the pumpkin play an improving role rather than just get included. I understand determining that is totally subjective, but it works for me.

I was excited to find a yeasted pumpkin recipe - definitely different from the others this week. It was easy and fun to make, not taking itself too seriously, and the result was surprising and fun! We took it to my sister's house for dinner and all the kids liked it, which is always a top endorsement to me. And it makes three golden loaves so you really feel you're getting your time's worth - eat one, share two (or vice versa) - enjoy!Yeasted Pumpkin Bread with Cinnamon-Pecan Swirl
1 cup warm water (100-110 degrees)
2 T rapid-rise yeast
1 cup pumpkin puree
1/4 cup unsalted butter, softened
2/3 cup sugar
1 large egg
2 tsp salt
5 to 6 1/2 cups bread flour

Filling:
1/4 cup unsalted butter, softened
3/4 cup firmly packed brown sugar
2 tsp ground cinnamon
1/2 tsp pumpkin pie spice
1 cup chopped pecans
1 cup currants, optional

Finishing Touches:
1 large egg, beaten
Sugar
Ground cinnamon

1. In a mixer bowl, whisk water and yeast and a pinch of sugar; let stand 2 to 3 minutes. Briskly whisk in pumpkin puree, butter, sugar, egg, and salt and blend. Add 4 cups bread flour and mix. Attach dough hook and knead on lowest speed of mixer 8 to 10 minutes, adding more flour as necessary to make a soft but elastic dough.

2. Place dough in greased bowl; spray dough with cooking spray and cover with plastic wrap. Let dough rise about 30 minutes or until almost doubled.

3. Meanwhile, for filling, in a small bowl, blend together butter, brown sugar, and spices. Have pecans and currants nearby ready to go.

4. Turn out dough onto a lightly floured surface and gently deflate. Divide into three portions. Press each into a 10-inch oval or circle. Scatter brown sugar mixture over surface of each piece and then scatter pecans and currants over each.
5. Spray three 8x4 loafpans with nonstick cooking spray. Roll up each oval or circle of dough into a snug jellyroll. Place each in a prepared loafpan. Place loafpans on a parchment-paper lined baking sheet and cover entire sheet loosely with plastic wrap.

6. Let dough rise 45 to 60 minutes or until almost doubled. Brush each loaf with beaten egg and sprinkle with sugar and cinnamon.

7. Preheat oven to 350. Bake on lower oven rack 30 to 35 minutes until lightly browned.

Recipe from A Passion for Baking by Marcy Goldman