Jams, Jellies, Condiments

Pumpkin Swirl Raisin Bread {The Leftovers Club}

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So we have officially entered the month of December with the ease of a slip-and-slide dipped in bacon fat.

Last week (it seems like) we were  sporting tank tops and beachwear. Today we’re officially 15 days from the first day of winter. 20 days from now we’ll be opening  presents and deciding whether or not we really need an extra pair of diamond encrusted gloves.

What, you ain’t fancy like that?

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While you guys are breaking out the peppermint patties and crushing candy canes, I hold onto fall with its warm spices a bit longer. And when I say a bit longer I really mean at least 2 more posts.

Then its on like Donkey Kong – Crushing candy canes and turning everything into some sort of holiday bark.

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Before I continue. Have you heard about The Leftovers Club?


No? Let’s talk about this.

It’s a club, but not just any club. Anyone can join! Each month you’re paired up with a club member and you mail each other your leftovers. Isn’t this an awesome concept? Who doesn’t love getting goodies in the mail?

I sure do!


You should be!

Hop on over to The Leftovers Club to learn more and JOIN!

This month I was paired up with Lacey from It is well..If you haven’t already done so, check out her blog! I can’t wait to try her reeses pieces cookies and use up the bags of reeses pieces I have leftover from Halloween.

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So this bread. Ah, bread…. Nothing says warmth like a loaf of bread baking in your oven. When the scent envelopes your home, it penetrates your innards, giving you the warm and fuzzies. If love came in a loaf, this bread would be the epitome of love. The end-all-be-all.


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This bread started as a humble raisin swirl. However, it wasn’t enough. Yes, it was loaded with ground cinnamon, brown sugar, and raisins – Yet it didn’t make me pull out the jazz hands. There, I said it – It wasn’t jazz hands worthy.

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Until I slathered it with a pumpkin spiced filling and rolled that bad boy up.

Let’s think about this – spiced yeasted dough, plump raisins, and pumpkin spice filling?

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Now that’s what I’m talking about…

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Look at it… Does it give you tummy butterflies? What if I mentioned this recipe makes two loaves?

Loaves which rarely, if ever, last more than 3 days?

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That’s jazz hands worthy right there.

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Pumpkin Swirl Raisin Bread {The Leftovers Club}


For the yeast

  • 1 level Tablespoon Active dry yeast
  • 1 Tablespoon Granulated sugar
  • 1/2 cup Warm water 105° to 110° F

For the bread dough

  • 3/4 cup Warm water 105° to 110° F
  • 1 cup Scalded Milk 105° to 110° F
  • 6 Tablespoons 3/4 stick Unsalted Butter, Melted
  • 1 Tablespoon Salt
  • 3 Tablespoons Sugar
  • 1 teaspoon Ground cinnamon
  • 1 Egg lightly beaten
  • 6 level cups Bread flour
  • 1 1/2 cups Raisins
  • 1/4 cup scant All purpose flour (for kneading)

For the filling

  • 2/3 cups Firmly packed light brown sugar
  • 1/2 heaping cup Pumpkin puree
  • 3 teaspoons Ground cinnamon
  • 1/2 teaspoon Ground cloves
  • 1/2 teaspoon Ground ginger
  • 1/4 teaspoon Allspice
  • 1/4 teaspoon Freshly grated nutmeg


  • In a medium bowl, pour ½ cup of warm water. Sprinkle yeast and granulated sugar and then stir to dissolve. Allow it to stand until foamy, about 10 minutes. Set aside ¼ cup of flour.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine the 3/4 cup warm water, milk, butter, granulated sugar, ground cinnamon, salt, egg and 2 cups of flour. Beat on medium speed until nice and creamy, about 1 minute or so. Add the yeast mixture and 1 cup of flour and mix on medium speed for about 1 minute. Add the raisins, and then add the remaining flour, 1 cup or so at a time, until the dough pulls away from the sides of the bowl. The dough should look shaggy, resembling cookie dough a bit.
  • Turn the dough onto a very lightly floured surface. Pour reserved ¼ cup of flour on the counter next to your dough. Begin to knead the dough, periodically dusting your hands with the flour. This prevents you from adding excess flour to the dough and toughening your product.  Continue kneading this way until the dough is slightly tacky but not sticky to the touch, about 10 minutes or so. Gather the dough into a rough circle and set aside.
  • Using neutral oil, lightly oil a large bowl and transfer your dough to the bowl. Turn it a couple of times to lightly coat. Cover loosely with plastic wrap and allow it to rise at room temperature until doubled in bulk, 1 to 1 1⁄2 hours.
  • Preheat the oven to 350° Fahrenheit. Lightly grease two 9-by-5-inch loaf pans and set aside.
  • Once the dough has fully risen, turn it onto a lightly floured surface. Divide the dough in half and press each half into an 8-by-14 inch rectangle. The thickness doesn’t really matter as long as it’s uniform. Cover one rectangle with plastic wrap. Lightly spoon and spread one 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 very compact log. Pinch the long seam and tuck in the ends to seal the filling. Pinching the seams and tucking the ends is crucial as the spices in the filling can become very bitter should the filling seep out. Place the bread log, seam side down, in a prepared pan. Cover loosely with plastic wrap. Repeat with the second rectangle of bread dough and allow them both to rise at room temperature until the dough is about 1 inch above the rim of each pan, 1 to 1 1⁄2 hours.
  • Bake until the loaves are golden brown, pull away from the sides of the pan, and the internal temperature reaches 190° Fahrenheit, 35 to 40 minutes. Turn the loaves out onto wire racks and allow them to cool completely before slicing.
  • Makes two 9-by-5-inch loaves.
  • Adapted from: Annie's Eats

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