Saturday, 8 March 2014

Pumpkin Cinnamon Bread

This surely must be what Autumn Fairies eat for breakfast.

Pumpkin Cinnamon Bread
adapted from Cookie Monster Cooking
Makes 2

For the Dough:
1/2 cup warm milk (40-43 degrees C)
2 tablespoons instant yeast
1 egg
2/3 cups pumpkin puree
60g unsalted butter, melted
1/4 cup light brown sugar
1/4 cup caster sugar
1 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cardamom
1/4 teaspoon ground ginger
450g "00" flour

For the Spiced Filling:
15g unsalted butter, melted
50g white sugar
1/8 teaspoon fine sea salt
2 teaspoons ground cinnamon

For the Frosting:
125 cream cheese, softened
2 tablespoons buttermilk
250g icing sugar

Make the Dough:
Line the base of 2 x 23cm round baking pans with baking pepper. Set side.

Put the warm milk and yeast in a small bowl and set aside for 5 minutes, until foamy.

In the bowl of an electric mixer fitted with the dough hook, combine the flour, both sugars, salt and spices. With the mixer on low, add the butter and the yeast mixture. Now add the pumpkin puree and egg and mix for about 5 minutes.

Scrape the dough into an oiled bowl, cover with cling wrap and set aside for about an hour, until it has doubled in size.

Make the Filling:
Put all the ingredients into a bowl and mix thoroughly.

Make the Bread:
Preheat the oven to 180 degrees C.

Scrape the dough out into a  floured work-surface. The dough will be really soft. Roll the dough out into 40 x 30 rectangle. Sprinkle the filling evenly over the dough and, starting at one of the longer sides, roll the dough tightly into a sausage shape. Cut the dough in half. Cut each half into six portions. Put six portions into each of the prepared pans, in any pattern. Cover with cling wrap and set aside for about 40 minutes, until they are puffy and have joined up in the pan.

Bake for 25 minutes, until golden. Remove from the oven and cool on a wire rack before drizzling with frosting.

Make the Frosting:
Beat the cream cheese until it is smooth. Add the icing sugar and enough buttermilk to make a drizzling consistency. Drizzle the icing over the cooled bread.


  1. I'm so glad to see a few pumpkin recipes lingering on this season, I can't stand to see it fade away after the holidays! Every part of this sounds fabulous to me, from that gorgeous pumpkin-y dough to the buttermilk cream cheese frosting.

    1. Thanks Sue. I'm always in the mood for pumpkin... bread, pie, scones, cake, tart, no matter what time of year it is.

  2. I'm a big fan of pumpkin scones so I reckon that these would be right up my alley. Looks delicious!

    1. If you like pumpkin scones, you'll love this Sam.

  3. I have lots of pumpkin puree in my freezer from this autumn...this bread is perfect to take some of it :)

    1. This bread is definitely worth thawing your frozen pumpkin puree supply for.

  4. Oooh pumpkin how I love you! I have four tins of puree in my pantry, am sorely tempted by this!

    1. Do it Kerry. You won't be sorry, and the baked bread freezes beautifully.

  5. Pumpkin is perfect for this time of year (says me, knowing it's autumn but still sitting in a singlet and shorts). Particularly if it's in bread form, coated in divine cream cheese frosting. Loving the frosting to bread ratio here Jen, you're a woman after my own heart. I shall be bakin' this fine beauty!

  6. Oh you've made me so hungry! These look gorgeous. As Laura said - the frosting to bread ratio is beyond perfect x

  7. Wow , just wow!! I could eat this year round and be very, very happy!