Swirled Pumpkin Yeast Bread Recipe

Yield: 2 loaves (16 slices each) or 32 Servings

Photo by Taste of Home©

Ingredients:

• 4-1/2 to 5 cups all-purpose flour
• 3 cups whole wheat flour
• 2 cups quick-cooking oats
• 2/3 cup packed brown sugar
• 2-1/2 teaspoons pumpkin pie spice
• 1-1/2 teaspoons salt
• 1 teaspoon sugar
• 2 packages (1/4 ounce each) active dry yeast
• 1-1/2 cups warm water (120° to 130°)
• 1 cup canned pumpkin
• 1/3 cup unsweetened applesauce
• 1/3 cup canola oil
• 2 eggs, lightly beaten
• 1/2 cup raisins

FILLING:

• 1/4 cup butter, softened
• 1/2 cup packed brown sugar
• 1 teaspoon ground cinnamon

Directions:

1. In a large bowl, combine 2 cups all-purpose flour, whole wheat flour, oats, brown sugar, pumpkin pie spice, salt, sugar and yeast. Beat in the warm water, pumpkin, applesauce and oil just until moistened. Add eggs; beat until smooth. Stir in enough remaining all-purpose flour to form a firm dough. Add raisins.
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18-in. x 9-in. rectangle; brush with butter to within 1/2 in. of edges. Combine brown sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a short side; pinch seam to seal.
4. Place seam side down in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
5. Bake at 350° for 55-65 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks.

Nutritional Facts
1 slice equals 201 calories, 5 g fat (1 g saturated fat), 17 mg cholesterol, 130 mg sodium, 36 g carbohydrate, 3 g fiber, 5 g protein.

Originally published as Swirled Pumpkin Yeast Bread in Country Woman Christmas Annual 2007, p39

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Pumpkin Seeds

This Halloween, learn how to bake pumpkin seeds in the oven for a special post-pumpkin-carving treat. When you sit down to make your jack-o-lanterns, save the seeds you clean out of your pumpkins to roast later. Baking pumpkin seeds is easy and makes for a yummy, healthy snack during the autumn months.

Enjoy roasting pumpkin seeds this Halloween.

Here’s everything you need to know about how to bake pumpkin seeds:

Pumpkin Seed Recipe

Ingredients:

• Pumpkin seeds
• Olive oil
• Salt

Directions:

1. Preheat your oven to 350 degrees.
2. Clean your pumpkin seeds under cool water. Make sure there is no excess pulp left on them from the pumpkin. Then set them on paper towels to fully dry.
3. Spray your baking sheet with non-stick cooking spray or coat with a thin layer of olive oil.
4. Spread your clean, dry pumpkin seeds on the baking sheet evenly. Coat them with a tablespoon of olive oil and toss to make sure they are covered evenly.
5. Sprinkle the pumpkin seeds with salt.  Tip: If you want your seeds to be extra salty, boil them in salted water for ten minutes. Drain and dry; then bake.
6. Bake the pumpkin seeds in the oven for 20-30 minutes or until golden brown. Make sure to stir or toss the pumpkin seeds every 10 minutes.
7. Allow the seeds to cool before you begin your snacking!

 

If you’d like to get creative with this recipe for baking pumpkin seeds, mix it up by trying different spices.

For a sweet twist on your roasted pumpkin seeds, use cinnamon and sugar or nutmeg instead of salt. Alternatively, you can drizzle honey on the warm roasted seeds when they are done baking.

For a spicy kick, add curry powder or cumin in addition to the salt before baking. Garlic-lovers will enjoy topping the pumpkin seeds with a little garlic powder before roasting.

Enjoy your tasty Halloween pumpkin seed snack!