Pumpkin Cream Cheese Swirl Bread with Brown Butter Glaze

Sunday, September 15, 2013

The temperature finally dipped below 70 degrees and you know what that means… PUMPKIN!  I am a huge fan of pumpkin things but I am pretty particular about it.  I like these Pumpkin Cinnamon Rolls I came up with last year but I'm not a big fan of pumpkin pie.  I LOVE LOVE LOVE my cousin Margie's pumpkin roll but I despise the Pumpkin Spice Latte--I KNOW RIGHT?  

So this weekend I was needing pumpkin and I wanted to put a spin on the Pumpkin Cinnamon Rolls came up with this….Pumpkin Cream Cheese Swirl Bread with Brown Butter Glaze.  Talk about amazing.  Although there are a few steps, it really is quite easy!  And, it makes a lot of dough so you can make a full batch and freeze the remainder for later!  

I'm pretty sure this one is going to go on your "need to make every fall list" with just one bite.  :) 
 Start with the dough.  Add warm water
 And two packets of quick rise yeast to the bowl of a stand mixer
 Give it a quick stir...
 In a separate bowl, melt a stick of butter
 Add a can of pumpkin puree
 And salt.  Give it a stir
 Meanwhile, your yeast has bloomed--yay!
 Add the pumpkin mixture to the yeast mixture
 And sprinkle in 5 cups of flour
Mix until fully combined.  Gently press your finger into the dough…if it is sticky...
Add another 1/2 cup of flour
 Place in a large bowl that has been sprayed with cooking spray.  Place in the refrigerator over night.
 The next morning, add two blocks of cream cheese to a large bowl
 Along with sugar
 And a 1/2 teaspoon of cinnamon
 Give it a quick stir with your hand mixer and set aside for now
 Out comes the yeast
 Cut in half so it's easier to work with
 Place 1/2 of the dough on a heavily floured surface
 Roll out to
 17 inches high
 And 21 inches long
 Spread the cream cheese mixture all over the dough
 Leave about 1/2 inch around all of the edges
 Carefully cut in 1/2
 Roll each slice towards the middle
 And gently transfer onto a baking sheet.  I used my Silpat Mat but if you don't have one, just make sure its greased.  Cut little slits on the top
 And cover with towels.  Place in a warm place to rise for an hour and a half
 Take the other 1/2 of the dough and use it now--or freeze for later.
 While the bread rises, work on the glaze.  Place a stick of butter into a small pan on medium heat
 Keep stirring...
 And stirring until the butter browns…it will look like this, nice and golden with brown flecks on the bottom.  Be sure to keep stirring as this does turn on you quickly!
 Pour it into a bowl
And add 1 1/4 cup of powdered sugar
 Give it a quick stir
 Uncover the bread and place it in the oven for 15-20 minutes.  Mine took 17 minutes to cook perfectly.
 While it is still hot, drizzle with the glaze 
That's it!
 Pumpkin perfection.
The tang of the cream cheese, the fluffy pumpkin bread drizzled with cozy brown butter glaze?  Come on!  This is perfect.  

And, you can make the entire thing the night before…I did it, didn't even cover it, and it was perfect.  Pop it in the microwave for 10 seconds and it is just as good as the day I made it!  

Pumpkin Cream Cheese Swirl Bread with Brown Butter Glaze
(Makes 2 large loaves and dough to make two more) 

For the Bread: 
1/2 cup warm water
2 tablespoons white sugar
2 packets Quick Rise Yeast (or 4 1/2 teaspoons)
1 stick of butter, melted 
1 15 oz can of pumpkin (not pumpkin pie filling)
2 eggs
1 teaspoon salt
5 1/2 cups flour + additional for dusting
Cooking spray

For the Filling: 
2 blocks cream cheese 
2 teaspoons vanilla extract
1/2 teaspoon cinnamon 

For the Glaze: 
1 stick of butter
1 1/4 cups powdered sugar 


The night before, combine the warm water, sugar and yeast into the bowl of a stand mixer.  Give it a quick stir.  Let stand for about 10 minutes to bloom. 

In a separate bowl, combine the melted butter, pumpkin, eggs and salt.  

Once the yeast has bloomed, add the pumpkin mixture to the yeast mixture.  Give it a quick stir.  Add 5 cups of the flour and turn on the mixer to combine.  Once combined, gently press your finger into the dough, if it sticks, add the remaining 1/2 cup of flour.  After the dough is fully combined, remove and place in a large bowl that has been sprayed with cooking spray.  cover and place in the refrigerator over night.  

The next day, Combine the cream cheese, vanilla and cinnamon in a small bowl, using a hand mixer.  Set aside for now.  

Generously flour your rolling surface and take 1/2 of the dough and roll it out to 17x21 inches.  Once the dough is rolled out, spread the cream cheese mixture over the top leaving 1/2 inch around all of the sides.  Cut the dough down the middle height wise.  Roll from the outside in creating two loaves.  Cut small slits on the top of each loaf and gently place on a cooking sheet sprayed with cooking spray or lined with a Silpat Mat.  Put in a warm place and cover loosely with a towel.  Let rise for an hour and 30 minutes.  

Preheat the oven to 375 degrees.  Once preheated and the bread has had time to rise, place the loaves in the oven for 15-20 minutes.  Mine took 17 minutes exactly to cook perfectly.  

While the bread cooks, place a stick of butter in a small pan on medium heat.  Gently stir the butter until it is browned…probably about 5 minutes or so.  Be careful and stir/watch the whole time as it does turn quickly.  

After the butter is browned, pour into a small bowl and combine with the powdered sugar.  

Remove the bread from the oven and drizzle immediately with the glaze.  

Slice and enjoy! 

Recipe by: Mrs. Schwartz 

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