Comments on: Wednesday Baking | Pumpkin Cinnamon Swirl Yeast Bread

By: Jan Hixson

Jan Hixson — Fri, 12 Mar 2010 20:08:29 +0000

I love you blog I just made the pumpkin cinnamon bread and I have a question. The recipe indicates 31/2 cups flour but 1 1/2 cups is indicated later in the recipe (by your gorgeous photos) I used 3 1/2 and it seems to work–both loaves are rising now–just wondering which is correct.

Blessings!
Jan

By: Janet

Janet — Tue, 23 Feb 2010 19:18:56 +0000

Just finished mixing up this bread and am now waiting for it to raise. I can’t wait till I can taste it. I have been devouring your site the last 2 days, after seeing the piece on 700 club. I have always been frugal and am always looking for ways to save. I am a on again off again baker. Your recipes have inspired me to have a baking day today! So far it has been your sandwich bread and Cinnamon Rasin Swirl bread. Next will be the zucchini bread. After I go grocery shopping granola and granola bars will be next!

Tip for those without a mixer…I don’t have a mixer either and use a very large wide topped bowl to mix my breads in. When the dough gets too stiff to mix with the spoon I begin kneading the flour into the dough right in the bowl. No extra mess on the counter! I just keep kneading till I have a nice smooth elastic dough. Thanks again for such a great blog!

By: Cate

Cate — Sun, 13 Dec 2009 21:33:25 +0000

Yum! I made this last night and it was delicious! I think next time I’ll up the cinnamon in the cinnamon sugar mixture to 2 tsp instead of 1 tsp. I used the extra canned pumpkin to make a pumpkin apple quick bread, but after eating some of this, I wished I’d just doubled (or tripled!) this recipe.

By: 6 Frugal Homemade Christmas Gifts

6 Frugal Homemade Christmas Gifts — Thu, 10 Dec 2009 12:59:11 +0000

[...] Pumpkin Cinnamon Swirl Bread [...]

By: Trina

Trina — Tue, 08 Dec 2009 05:02:02 +0000

just pulled my loaf out and had a tasty slice-can’t wait to have more for breakfast!!! thanks for posting! it was fun to try a yeast bread instead of the normal quick breads.

By: mara

mara — Thu, 03 Dec 2009 15:59:28 +0000

Bread in the oven! Made “pumpkin cups” with the remaining canned pumpkin. House smells fabulous.

By: Emily

Emily — Thu, 03 Dec 2009 02:41:16 +0000

Hi. I can’t remember how I came across your blog…..by way of someone by way of someone else…..I just made my first batch of yogurt. I had come across information posted on making yogurt on another blog (down to earth) and then came across it on yours and decided today was the day. It is still has 2 more hours in the cooler, so I will know soon how it turned out. I think I will try your thin crust pizza dough next. I have a really small food processor so I hope it all fits in there. And I just have to remember to start it the day before….. Glad I stumbled across you. Thanks for the great posts. Emily in So. TX

By: Kristen

Kristen — Thu, 03 Dec 2009 01:57:39 +0000

Goodness, Laura! You should get a prize for prompt baking or something! lol I’m so glad yours turned out well.

By: Laura

Laura — Thu, 03 Dec 2009 01:55:37 +0000

I made this right after I read your email. What a fantastic loaf of bread. My kids thought it was pretty great too. It makes a huge loaf of bread but that just means more to eat. Thanks for the recipe!!

By: Kristen

Kristen — Thu, 03 Dec 2009 01:08:10 +0000

Alice, I used to have that problem too. Do you brush your bread with butter before you sprinkle it with the cinnamon sugar? If you do, that will cause a gap. Using water makes it much more likely that the bread will stick together as it rises.

Gaps can also be caused by overloading the dough with the cinnamon sugar. If you put a ton into the bread, it is sometimes too heavy for the yeast to lift, and so the lighter top crust rises above the swirl part, if that makes sense.

So, use water and don’t put too much sugar on, and I bet your loaf will be less gap-py!

Cate, I use the pumpkin in muffins, usually.