EASY pumpkin cinnamon swirl yeast bread recipe

make sure to use QUICK-RISE INSTANT YEAST not active dry yeast...don't know why I called it that haha but it should technically work too.

Pumpkin Cinnamon Swirl Yeast Bread Recipe:

Dough:

2 tsp quick-rise instant yeast
1 cup warm water
1 tsp white sugar
1 1/2 tsp salt
1/2 cup pumpkin puree
3 cups flour

Filling:

1/3 cup sugar white sugar
1 tbsp cinnamon

Steps:
1. Add quick-rise instant yeast to warm water and sugar, let rest until bubbly.
2. Add salt and pumpkin, mix together.
3. Add flour a cup at a time until well combined with a spatula. Once dough gets too tough to mix, pour out onto a floured surface and kneed the rest of the flour in until a ball forms. The ball shouldn't be very sticky anymore. Keep kneading until the dough becomes smoother.
4. Put dough ball back into a bowl and cover with a damp towel or plastic wrap. Place bowl in a warm place (I like using the microwave) until it has doubled in size.
5. If using a Dutch oven, place inside oven with lid on and preheat the oven to 400F, 30 minutes before the dough will be ready.
6. Mix sugar and cinnamon together for filling in a small bowl.
7. Once dough is risen, stretch it out without tearing it. Then sprinkle cinnamon sugar completed across the surface of the dough. Fold the dough over half way and sprinkle more cinnamon sugar. Fold the other side over and sprinkle more cinnamon sugar. Lastly, roll the dough into a log.
8. Shape the dough into a ball again, trying to seal all of the sides as best as possible.
9. Place dough on parchment paper and into hot Dutch oven. Bake for 30 minutes covered and then 10 minutes uncovered.
10. Once cooked, let bread rest until cooled (normally an hour or more) before cutting into it or else it will become gummy and lose its fluffiness.

Tip: If you have left over cinnamon sugar, mix it into some softened butter and spread onto the bread to make it extra good!
Extra tip: Toast your slices of bread before putting the butter! Sooo good.

ENJOY!

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