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Thanks to Amy....Pumpkin Pecan Swirl Bread



It's so nice to have friends around you that really love food, but more importantly know how much I love food because then you get to go on a playdate and have them give you food!!! This is how I discovered this heavenly bread. Amy walked up to me and the boys and hands me a few pieces of this obscenely delicious bread, I immediately shoved a piece down my throat and couldn't believe how delicious it was!!!! I kept telling her how good it was. She herself was impressed. I made the bread the next day, and everyone loves it!!! 2 loaves are almost gone. This recipe does make 2 loaves, and it is quite easy, the hardest part really is just waiting for it to rise, and even that is a pretty short wait time for bread.
Please make this and ENJOY!!!!

Pumpkin Pecan Swirl Bread

Ingredients:
1 Tbsp active dry yeast
1/4 c. granulated sugar
1/2 c. warm water (115 degrees)
3/4 c. pumpkin puree
1 c. milk
3 Tbsp unsalted butter
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1 1/2 tsp salt
1 egg, lightly beaten
1 tsp vanilla extract
6 c. all purpose or bread flour, plus more as needed
1 c. pecans, halved or pieces
1/2 c. raisins

for the filling:
3/4 c. firmly packed brown sugar
4 tsp ground cinnamon

Directions:
-In bowl of stand mixer, sprinkle the yeast and a pinch of the granulated sugar over 1⁄2 c. of the water (make sure it's 115-120 degrees).
-Let stand until foamy, about 10 min. (If mixture does not foam, toss out and try again)
-Meanwhile, in large saucepan, combine the remaining pumpkin puree, milk, butter, cinnamon, nutmeg and cloves, stirring to combine.
-Bring up to 115-120 degrees over medium heat.
-Once yeast is foamed and pumpkin mixture is up to temperature, add pumpkin mixture to bowl, stirring to combine.
-Add the remaining granulated sugar, salt, egg, vanilla and 2 c. of the flour.
-Beat on medium speed until creamy, about 1 minute.
-Add 1 c. more flour and beat for 1 minute.
-Add the pecans and then raisins, stirring to combine.
-Beat in the remaining flour, 1⁄2 c. at a time, until the dough pulls away from the sides of the bowl.
-Switch to the dough hook or place onto floured work space to knead by hand (my personal preference)
-Knead on medium-low speed, adding flour 1 Tbsp at a time if the dough sticks, until elastic but still a bit sticky, about 4 min.
-Transfer the dough to a greased deep bowl and turn to coat it.
-Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk, 1 to 1.5 hours.
-Lightly grease two 9-by-5-inch loaf pans.
-Turn the dough out onto a lightly floured board.
-Divide the dough in half and roll or pat each half into an 8-by-12-inch rectangle.
-Lightly sprinkle each rectangle with half of the filling, leaving a 1-inch border on all sides.
-Beginning at a narrow end, tightly roll up each rectangle into a compact log.
-Pinch the ends and the long seam to seal in the filling.
-Place each log, seam side down, in a prepared pan.
-Cover loosely with plastic wrap and let rise at room temperature until the dough is about 1 inch above the rim of each pan, 1 to 1.5 hrs.
-Preheat an oven to 350 degrees.
-Bake until the loaves are golden brown and pull away from the sides of the pan, 30-35 minutes.
-Turn the loaves out onto wire racks and let cool completely.
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