Mincemeat Swirled Pumpkin Bread |
|
 |
Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 14 |
|
Heavily adapted from Meg Kat's recipe to make a loaf instead of rolls. I used my mincemeat as a filling for a delicious Christmas treat! Read more ! Ingredients:
1 packet of active yeast |
1/2 cup of warm, 1% milk |
1 egg |
1 tsp vanilla |
3/4 cup pumpkin puree |
1/4 cup brown sugar |
1/4 tsp salt |
1 tsp pumpkin pie spice |
2 cups flour |
1 cup whole wheat flour |
1 tsp vital wheat gluten (optional, for a higher rise) |
1/2 cup prepared mincemeat |
Directions:
1. Mix yeast and warmed milk in a large bowl, allow to proof 10 minutes.
2. Add in the rest of the dough ingredients and thoroughly combine to a dough. Add no more than 1/4 cup more flour!
3. Knead for 7-10 minutes.
4. Place in a greased bowl, turning to coat.
5. Cover and allow to rise 1 hour, until doubled.
6. Roll dough out into a large rectangle (about 1/4 thick).
7. Spread the mincemeat evenly over the dough, then roll up tightly from the short end.
8. Place into a greased loaf pan, cover and allow to rise 45 minutes.
9. Preheat oven to 350F.
10. Bake loaf 45 minutes, turn out of pan immediately and cool completely on a rack before slicing.
|
|