– Hey, guys, now that
fall is in full swing, you know what that means. Time for our pumpkin recipes. (chuckling)
So this year, I wanted to show you how to make a fantastic swirly, twirly
pumpkin cinnamon loaf bread. I know, what a mouthful, but I’m telling you,
it is really fantastic and worth all the time and effort. Let me show you how to make it. (light music) So in a large mixing bowl, we’re going to add one
packet of dry yeast, and then we’re also gonna
add 1/4 cup of white sugar. To that, we’re also gonna
add a cup of warm water. Now, it should be in a temperature range of 120 degrees Fahrenheit to 130 degrees. If it’s not warm enough, your yeast is not going to activate, and if it’s too hot, you
can actually kill the yeast. So it is important to
get within that range. You can use a meat thermometer for this. Then you wanna allow this mixture to sit for at least five to 10 minutes. It will start to become
cloudy and a little bit foamy. If that doesn’t happen, that might mean you’re
working with old yeast, and it’s best to start again. Then we wanna add some
additional wet ingredients to our yeast mixture. So we’re going to add 1/2 a
cup of pure pumpkin puree, 1/3 of a cup of milk, one egg. Then we’re also gonna add five
tablespoons of melted butter, (light music) two teaspoons of vanilla extract, and then we’re also gonna add 1/2 a cup of dried cranberries. I like to add them in at this stage because this mixture is still warm, and it’ll help plump up those
cranberries a little bit. I think the cranberries in a bread like this just
add a really nice tartness, and it just adds one more
fall flavor to our bread. Then in another bowl, you
want to add 4 1/2 cups of all-purpose flour and
1 1/2 teaspoons of salt, and you wanna just mix that
all together until combined, and then we are going to
add this flour mixture to the wet ingredients a cup at a time, stirring with a wooden spoon, or I really love this Danish dough whisk. I can’t say enough about it.
(chuckling) You may have seen it. I used it in my blueberry scone recipe, and I’ve just discovered
it’s really fabulous for bread dough, too,
because it mixes up the flour and kinda separates it with the dough, and you don’t end up
with a big sticky ball like you do sometimes with a wooden spoon. I’ll put a link in the description if you wanna know where to get one. Then once all your flour is incorporated, you can take the dough out of the bowl, and then you wanna kneed
it about eight to 10 times, so pulling it towards you
and sort of smooshing it down and folding it over and
just kind of turning it about eight to 10 times. Then at this stage, you want
to grease a large mixing bowl with a tablespoon of butter, transfer the dough into the bowl, and then you can offer it
with a clean kitchen towel or some plastic wrap, and then you want to
put it in a warm place for an hour to double in size, and I just love to use my
oven with the oven turned off because it’s hidden away. Nobody’s gonna peek at it or touch it, and you won’t end up having any drafts. Then about 15 minutes
before your dough is ready, you can mix up your filling. So in a small bowl, we’re going to combine three
tablespoons of brown sugar, three tablespoons of white sugar, 1 1/2 teaspoons of ground cinnamon, one tablespoon of fresh orange zest, and 1/2 a cup of chopped pecans. Then, you’re gonna stir
that all up until combined, and then you also wanna
have ready three tablespoons of melted butter. Then, we are going to
bake this in a loaf pan, so we wanna prepare our pan first. So I like to spray it
with some baking spray and then take some parchment paper that’s fitted just to
the long side of the tin. So just get those flaps
kind of hanging over, and fold them down just
to keep them steady. This will make our bread
super easy to just lift out once it’s baked. Then once our dough is fully risen, you’ll see it doubles in size, and it really creates such a
beautiful, soft, pillowy dough, and we want to roll it out
so that it’s nine inches wide because our loaf pan is nine inches wide, and this will allow it
to fit snugly inside. So about nine by 15 is the
rectangle we’re looking for, and then you want to smear the whole thing with the melted butter, and then you can sprinkle
the cinnamon sugar on top, and then working with the short end, we want to roll it tightly. So you want to get at least
three, maybe four turns because that’s gonna create the really nice cinnamon
swirl effect in the bread, and then once you do that,
here’s sort of fun, fancy part. (chuckling) We’re then going to take it
lengthwise and cut it in half, and that is going to expose
all of the cinnamon part, and then we’re going to trust
them, one under the other, until we run out of slack, and then you can tuck the
ends under a little bit, and this is going to bake up to create the most beautiful design and expose a lot of that cinnamon
sugar, which will bake on top and become really
caramelized and delicious. There, now we’ve got
this real twisty bread that we are going to
gently plop into the pan, (chuckling) and then you can tuck the
ends under a little bit, and then you can let it sit
just like this in the tin, uncovered, on your
countertop for 30 minutes. Now I know at this point you’re like but we already went for an hour, and now we have to do another 30 minutes, but this is what’s gonna create that beautiful volume on the bread, and really, by the time
you do all the dishes that you made from the filling
and clean off your board, 30 minutes has passed. So it goes by pretty quickly. (light music) Then, we’re going to place our bread in a 350-degree Fahrenheit oven for anywhere from 35 to 40 minutes. You’ll see your bread
will be beautifully risen and golden brown, and while it’s cooling, you can whisk up the cream cheese glaze, which is super simple to do. So in a small bowl, you’re going to add 1/4
cup of cream cheese, a tablespoon of powdered sugar, 1/2 a teaspoon of vanilla extract, and one tablespoon of milk, and then whisk that all up, and really, at this stage, the consistency is up to you. If you want a thinner glaze,
you can add more milk. If you want a thicker glaze, you could add another tablespoon
or so of the cream cheese. Then once your bread is
cool enough to handle, you can remove it from
the tin and place it on a cooling rack and then just drizzle the
glaze all over the bread, and it helps if you do this
either with a whisk or a fork because if you do it with a spoon, you’ll end up with kinda
some globs of glaze, and then when you slice into this bread, you will see how light and fluffy it is, loaded with all those cranberries
and the cinnamon swirl and then, of course, topped
that delicious glaze. It is one fantastic fall treat. (light music) Now, if you would like
a cinnamon roll recipe that rises while you sleep, then you can click this annotation, and I’ll meet you over there and show you how to make that one.