Pumpkin Cinnamon Roll Loaf with Cream Cheese Glaze скачать в хорошем качестве

Pumpkin Cinnamon Roll Loaf with Cream Cheese Glaze

Learn how to make a fantastic Pumpkin Cinnamon Roll Loaf perfect for Halloween or a Fall Brunch. This bread has a light and fluffy texture combined with cinnamon, orange, cranberries and pecans, and then the whole thing is topped with a cream cheese glaze. Much easier than traditional pumpkin cinnamon rolls and SO delicious and impressive for your guests! #entertainingwithbeth #CookingChannel #EasyRecipes SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite _________________________________________________________________ PRODUCTS SEEN IN THIS VIDEO: These links go to Amazon where I am compensated on products sold at no cost to the consumer Danish Dough Whisk: https://amzn.to/2VzeBoD FOR MORE OF MY FAVORITE KITCHEN PRODUCTS VISIT MY AMAZON SHOP! http://amzn.to/2jaXw5n (This link goes to Amazon where I am compensated on products sold at no cost to the consumer) GET MY NEWEST VIDEOS IN YOUR INBOX EACH WEEK! Subscribe to my Newsletter https://bit.ly/2NTPD08 _________________________________________________________________ PUMPKIN CINNAMON ROLL LOAF WITH CREAM CHEESE GLAZE Makes 1 Loaf INGREDIENTS: 2 ¼ tsp (1 package) (1/4 ounce/7g) dry active yeast 1 cup (240ml) warm water (between 120-130F) 1/4 cup (50g) sugar 1/2 cup (120ml) pumpkin puree 1/3 cup (80ml) milk 1 egg 5 tbsp (75ml) melted butter, plus 1 tbsp (15ml) for greasing 2 tsp (10ml) vanilla extract 1/3 cup (50g) dried cranberries 4 ½ cups (540g) of all-purpose flour 1 ½ tsp (7.5ml) salt FILLING: 3 tbsp (30g) brown sugar 3 tbsp (30g) white sugar 1 ½ tsp (7.5ml) cinnamon 1 tbsp (15ml) orange zest ½ cup (75g) pecans, chopped 3 tbsp (45ml) melted butter GLAZE: ¼ cup (60 ml) whipped cream cheese 1 tbsp (7 g) powdered sugar ½ tsp (2.5 ml) vanilla extract 1 tbsp (15 ml) milk METHOD: Add yeast, sugar and water to a large mixing bowl. Whisk to combine and then let stand for 5 minutes until it gets cloudy and foamy. Then, to the yeast mixture add the pumpkin, milk, egg, butter and vanilla extract. Whisk to combine. Then add the cranberries. Set aside. Then in a medium-sized bowl whisk together the flour and salt. Add the flour mixture in 1 cup increments, to the wet ingredients, mixing with a wooden spoon or dough whisk until a dough forms. Remove it from the bowl and transfer it to a floured surface. Roll it into a ball and knead it for a few turns 8-10 times Place another 1 tbsp (15 ml) of butter in a large clean bowl, and grease the sides of the bowl with the butter. Place dough inside and cover with a clean dish towel or plastic wrap. Set in a warm place to double in size for 1 hour. Then make the filling. Combine sugars, cinnamon, orange zest, and pecans. Set aside. Prepare a 9”x 5” (23cm x 23cm) loaf pan with baking spay, and then line with parchment paper only on the long side, with the flaps of paper overhanging on either side of the pan. This will make it easier to remove the bread once it is baked. Once risen, remove the dough from the bowl and place on floured surface; roll out to a 9 inch by 15-inch rectangle. Smear the dough with the 3 tbsp (45ml) of melted butter, then sprinkle with the filling. Starting from the short end of the rectangle, roll the dough tightly into a log. Then slice the log in half, length-wise into 2 pieces. Then twist these two pieces together with the filling side up and exposed in places. Place the braid into the loaf pan. Tuck the ends under the loaf if needed. Allow it to rise, uncovered, again for 30 mins. Bake at 350F for 35-40 minutes until golden brown and well risen. Allow the bread to cool in its tin and prepare the glaze. For the glaze place all ingredients in a small bowl and whisk until desired consistency. Add more milk for a runnier consistency. Remove loaf from the pan. Place on a cooling rack, and drizzle glaze on top with a fork for pretty drippings. MAKE AHEAD TIP: Or allow the bread to cool completely in the tin. Then cover loosely with foil and place in the refrigerator. Then reheat the following day, uncovered in a 300F oven for 15 minutes. Then remove from tin and drizzle with glaze. ____________________________________________________________ ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.