An excellent breakfast bread that’s made with whole wheat flour, white flour, oats, pumpkin, walnuts and chocolate chips. The cinnamon sugar is swirled into the bread brushed with melted butter. The aroma will fill up your entire house during the baking, and it gives you great flavor, texture and nutrient. Also it can be a very good gift that your friends or family will love for sure!
YIELD
6 servingsPREP
20 minCOOK
60 minREADY
2 hrsIngredients
Directions
In a large mixing bowl with an electric mixer, mix together whole wheat flour, 1 cup all-purpose flour, oats, brown sugar, pumpkin pie spice, salt and yeast.
Pour in the warm water, pumpkin, applesauce and oil, beat until blended.
Beat in the egg until smooth.
Switch to the dough kneading hook.
Add enough remaining all-purpose flour, knead at the lowest speed to form a smooth and elastic dough, about 5 minutes.
Add the chocolate chips and walnuts, using your hand knead them into the dough, and the dough will feel a little bit chunky, which is fine.
Coat the bowl with cooking spray, turning once to coat the top.
Cover with a plastic wrap and allow to rise in a warm place until doubled in bulk, about 1 hour.
Punch dough down. Place onto a lightly floured surface.
Roll the dough into an 18-inch x 9-inch rectangle.
Brush with melted butter.
Mix together the brown sugar and cinnamon in a small bowl, sprinkle evenly over dough.
Roll up the dough from a short side, pinch seam to seal.
Place the seam side down in 9 by 5-inch loaf pan greased with butter.
Cover and allow to rise until doubled in volume again, 30 to 50 minutes, depending on how warm the place is.
Preheat the oven to 350℉ (180℃) F at the end of second rising.
Bake the bread until golden brown, about 50 to 60 minutes.
Let cool in the pan on a wire rack for 10 minutes.
Remove from the pan and cool completely on the rack.
Slice into even slices, you can put the slices into zip-lock bags and freeze them.
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