It is now officially fall and officially October! I love October not just because my birthday is in October (the 12th), but because of the idea that cooler weather is soon to come. The end of September is hard, because in Florida it is still deathly hot and it feels that summer will never end (I couldn’t even bring myself to do a blog post last week)! Even this morning it felt a little cooler outside, just because it was October. When I think about October I think about pumpkin patches, PSLs, jack-o-lanterns, pumpkin cheerios, pumpkin coffee creamer, pretty much pumpkin everything! I love the Pepperidge Farm Pumpkin Swirl Bread, but I am on a no preservative, organic, fresh food, unprocessed food kick right now (and hopefully will be for a long while) so I decided I should make some fresh!
I borrowed a bread maker from my mom (the older version of this and this Sunbeam Programmable Breadmaker
I added real organic pumpkin into the filling by mixing it with brown sugar and pumpkin spice. This made the house smell like fall! Oh am I so excited that it is finally fall! #PUMPKINEVERYTHING!
Pumpkin Spice Swirl Bread
Ingredients for the bread
- 3/4 cup plus 2 Tbsp warm water (112° F)
- 1 Tbsp butter, softened
- 2 cups bread flour
- 2 Tbsp sugar
- 1 tsp salt
- 1 tsp pumpkin spice
Ingredients for the filling
- 1/4 cup canned pumpkin
- 2 Tbsp butter, melted
- 1/2 cup brown sugar
- 2 tsp pumpkin spice
Instructions
- Combine all bread ingredients in the order listed above to your bread maker, select cycle (I have the option for sweet bread) and dough (instead of baking). This process took about an hour and a half to complete
- While the bread is rising combine all of the ingredients for the filling
- When the bread is done rising, preheat the oven to 350° F roll it out on a lightly floured surface into a large rectangle, adding flour as needed
- Spread the filling over the dough and roll it up
- Place dough into a greased 9×5 bread pan and bake for 40-45 minutes