CINNAMON SWIRL PUMPKIN BREAD RECIPES

Steps:

• Preheat oven to 350^. Grease 2 - 9x5-inch loaf pans and line the bottoms with waxed paper.Spray paper. Set aside.
• In a small saucepan add cream cheese, butter and evaporated milk; heat until cream cheese is melted. Whisk until smooth. Remove from heat , set aside to cool. In a large bowl combine flour, baking powder, soda, salt, cinnamon, ginger and cloves. Set aside.
• In a large mixer bowl combine pumpkin,brown sugar, and eggs. Add cream cheese mixture and blend well. Add flour mixture slowly and mix until well blended. Stir in nuts.
• Pour batter into prepared pans 1/2 way, sprinkle filling mixture over batter and swirl in with a knife. Pour remaining batter equally over filling; then sprinkle topping evenly over loaves. Bake at 350^ for 45 to 50 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool in pan 15 minutes, remove and cool completely. When cool remove waxed paper from bottom of loaves.
• FILLING: Combine ingredients and stir to dissolve sugar. --- TOPPING: Combine all ingredients and using a fork or your hands, work the butter into the other ingredients until it resembles coarse sand.

Steps:

• In the bowl of an electric mixer, combine the water, yeast and ½ teaspoon of granulated sugar.
• Whisk until the yeast has dissolved, then let rest for 5 minutes.
• Stir in the milk, molasses, granulated sugar, salt, softened butter, nutmeg, ginger, egg and pumpkin puree until well combined.
• Slowly add the flour, then knead with a dough hook attachment until the dough is smooth and elastic.
• Transfer the dough to an oiled bowl, cover it with plastic wrap and let rise in a warm place for 1 hour until it has doubled in size.
• Butter an 8½-inch x 4½-inch pan. Set aside.
• In a small bowl, whisk together the brown sugar and cinnamon. Set aside.
• Punch the risen dough down, then turn it onto a lightly floured surface.
• Roll the dough into a large rectangle, about 22-inch x 8-inch.
• Brush the dough with melted butter, coming within about ½-inch of the edges.
• Sprinkle with the cinnamon mixture, coming within about ½-inch of the edges.
• Roll the dough up jelly roll style, starting with the short side. Place rolled dough in greased loaf pan.
• Let the dough rise in a warm place for 45 minutes until doubled in size.
• Bake at 375 degrees F for 45 minutes, tenting the loaf with foil halfway through baking to prevent excessive browning.
• Allow to cool in the pan for 5 minutes, then move the bread to a wire rack to cool completely.
• Slice, serve, and enjoy!