Cookie Butter Filled Pumpkin Loaf
Author: 
Recipe type: Cake, Loaf
Cuisine: Pumpkin, Seasonal
Prep time: 
Cook time: 
Total time: 
Serves: 2 Loaves
 
It's pumpkin season and cookie butter is timeless, why not combine the two and indulge over a sweet swirly loaf with a nice cup of tea?
Ingredients
  • 500gr All Purpose Flour
  • 1 ½ Tbsp Yeast
  • ½ Cup White Sugar
  • 1 Cup Lukewarm Water (you may need less)
  • ¼ Cup Vegetable Oil
  • 3 Tbsp Pumpkin Puree
  • 8 Tbsp Cookie Butter (Biscoff Spread) – or any other spread (Nutella, Peanut Butter etc.)
  • 1 Beaten Egg for brushing (optional)
Instructions
  1. In a stand Mixer Bowl place the flour, yeast and sugar.
  2. Add in the oil, ¾ cup water and pumpkin puree and start mixing slowly (Using the kneading attachment). If you see that the dough is too dry and stiff, add a bit more water gradually until what you get is a soft, even dough.
  3. Remove the dough from the bowl into a floured surface and roll the dough a bit in the flour until it is covered with it to avoid sticking.
  4. Divide the dough into 2 equally sized halves and set one aside.
  5. Using a rolling pin flatten the first piece of dough into a ½ inch thick rectangle. Flour the surface and the dough/ rolling pin a bit while you work on it to avoid sticking.
  6. Place 4 tablespoonfuls of cookie butter spread (or any other) onto the flattened dough and spread it gently using a spatula. Be careful not to press too hard against the dough so you don’t tear it.
  7. Once you’re done spreading the cookie butter, roll the dough lengthwise (so you end up getting a long roll) and cut the roll in the middle, scoring it into 2 long halves (you will see the filling now and each half will look like layers of dough and filling)
  8. Gently connect the ends of the 2 halves (just like you would when braiding) and start swirling the two halves together (just like a screw or a braid with two strands only). Make sure that when you do this, the part with the exposed filling is facing up.
  9. Transfer into a greased and floured loaf pan and continue to do the same with the other half of the dough.
  10. Cover the 2 loaf pans with a clean kitchen towel and let the loaves rest until they rise and almost double in size (about 40 minutes).
  11. Preheat the oven to 350F (180C)
  12. After 40 minutes, gently brush the loaves with the beaten egg (optional) and place in the preached oven for 25-30 minutes.
Recipe by Maya`s Kitchen at https://www.mayaskitchen.info/2013/10/30/cookie-butter-filled-pumpkin-loaf/