Bread dough sprinkled with cinnamon, sugar, and butter.
The dough after it is rolled up.
The finished result. So yummy!
4-1/2 to 5 cups all-purpose flour
3 cups whole wheat flour
2 cups quick-cooking oats
2/3 cup packed brown sugar
2-1/2 teaspoons pumpkin pie spice
1-1/2 teaspoons salt
1 teaspoon sugar
2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water (120° to 130°)
1 cup canned pumpkin
1/3 cup unsweetened applesauce
1/3 cup canola oil
2 eggs, lightly beaten
1/2 cup raisins
1/4 cup butter, softened
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
In a large bowl, combine 2 cups all-purpose flour, whole wheat flour, oats, brown sugar, pumpkin pie spice, salt, sugar and yeast. Beat in the warm water, pumpkin, applesauce and oil just until moistened. Add eggs; beat until smooth. Stir in enough remaining all-purpose flour to form a firm dough. Add raisins.
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18-in. x 9-in. rectangle; brush with butter to within 1/2 in. of edges. Combine brown sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a short side; pinch seam to seal.
Place seam side down in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
Bake at 350° for 55-65 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (16 slices each).
I’ve been wanting to try this bread for a long time and at first, I thought it would be hard. It wasn’t! It is just like making a pumpkin cake roll but you have to be patient and let the dough rise. There was so much dough, I thought my kitchen aid mixer was going to break. I was going to try making it in my 9 cup food processor but there wasn’t enough room. It smelled so good when it was baking in the oven too. I hope you give this bread a try because it is not hard to make at all and the cinnamon and sugar in the middle is the best part. This recipe is from the Taste of Home cook book that has all the Thanksgiving recipes in it. I should really buy a Christmas magazine and start looking at that but I still have more recipes that I want to try from this magazine!