Fall is also the opportunity to embrace the warmth and comfort of the baker's kitchen again, after avoiding any significant prolonged sources of heat for the past few months. I love diving headfirst into the brisk temperatures with pies, muffins and loaves - and this year there's nothing more Autumnal than this spicy-sweet yeast bread! I started with a pumpkin-packed whole wheat dough laced with warm spices, then rolled a ribbon of luxurious, unsweetened apple butter inside. The apple butter keeps the bread moist and tender for days on end, and is a fantastic addition to breakfast either toasted (with cultured butter or cream cheese!) or straight up. I've been enjoying it so much that I actually need to procure some more apples now - I have more Fall treats to try!
#SundaySupper this week is celebrating the arrival of Fall as well, featuring all types of dishes suiting the cooler climate. What's your favourite Fall treat?
Apple-Currant Dutch Baby Pancake by The Weekend Gourmet
Apple Swirled Pumpkin Yeast Bread by What Smells So Good?
Chocolate Chip Pumpkin Bread by Party Food and Entertaining
Giant Brown Sugar Cinnamon Pop Tart by Pies and Plots
Sweet Potato Buttermilk Biscuits by Tara’s Multicultural Table
Appetizers and Sides
Butternut Squash, Cauliflower and Cabbage Soup with Lentils by Monica’s Table
Pumpkin Cornbread Muffins by Pancake Warriors
Pumpkin Spice Roasted Sweet Potatoes by Love and Confections
Roasted Veggie Tart by Books n’ Cooks
Acorn Squash Stuffed with Roasted Veggies & Couscous by Momma’s Meals
Butternut Squash Lentil Curry Soup by Food Done Light
Curry Beef Pies by Jane’s Adventures in Dinner
Fantasy Rice by The Petit Gourmet
King Prawns in Red Sauce – Mauritian Style Creole Sauce by Peachy Tales
Pasta with Creamy Butternut & Bacon by Cooking Chat
Pork Chops with Apple Dijon Sauce and Arugula Salad by Crazy Foodie Stunts
Pork Chops with Glazed Apples and Vegetables by The Complete Savorist
Quinoa and Sausage Stuffed Acorn Squash by Feeding Big and More
Roasted Tomato Soup with Bacon/Tomato Grilled Cheese Sandwich by A Gouda Life
Salt Roasted Salmon over Roasted Butternut & Yam Soup by Lifestyle Food Artistry
Sheet Pan Roasted Chicken, Delicata Squash and Olives by Foodie Tots
Sweet Potato French Bean Lentil Salad by Food Lust People Love
Sweet Potato Alfredo Sauce by Sew You Think You Can Cook
Thai Curry Pumpkin Soup by Eating in Instead
Whole Roasted Chicken with Vegetables by Life Tastes Good
Desserts and Cocktails
Apfelkuchen by Curious Cuisiniere
Applesauce Cake with Peanut Butter Cream Cheese Swirls by Cindy’s Recipes and Writings
Apple Gingersnap Refrigerator Dessert by Recipes Food and Cooking
Autumn Bellini by An Appealing Plan
Autumn Spice Cookies by Desserts Required
Caramel Apple Napoleons by The Crumby Cupcake
Caramel Apple Pie Bundles by The Freshman Cook
Caramel Apple Streusel Muffins by The Redhead Baker
Caramel Apple Swirl Cheesecake No-Churn Ice Cream by Cupcakes & Kale Chips
Cheesecake Swirl Pumpkin Muffins by Hezzi-D’s Books and Cooks
Chestnut and Pear Cupcakes with Caramel Buttercream by Caroline’s Cooking
Dark Chocolate-Espresso Pumpkin Tiramisu by Brunch with Joy
Dutch Apple Pie by That Skinny Chick Can Bake
Pumpkin Cheesecake with Butterscotch Drizzle by Serena Bakes Simply From Scratch
Pumpkin Chocolate Bread Pudding with Salted Caramel Sauce by Grumpy’s Honeybunch
Pumpkin Crisp by Cosmopolitan Cornbread
Pumpkin Cupcakes with Cinnamon Buttercream Frosting by Fantastical Sharing of Recipes
Pumpkin Pecan Bundt Cake by Flour On My Face
Pumpkin Spice Peanut Butter Cookies by Palatable Pastime
Roasted Maple Pears by Amee’s Savory Dish
Spiced Pear Cake by Simply Healthy Family
Spiced Pumpkin Bread by Renee’s Kitchen Adventures
Sweet Apple Skillet Cake by Nosh My Way
Plus, A Guide to Apples plus Best Fall Recipes Ideas for #SundaySupper
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Apple - Swirled Pumpkin Yeast Bread
Makes one loaf, 16 slices
¼ cup maple sugar
2 tsp instant yeast
2 ½ cups whole wheat bread flour
2 tbsp chickpea flour
¾ cup all purpose flour
1 tsp salt
½ tbsp pumpkin pie spice
¼ cup unsweetened vanilla soy milk (I used Westsoy®)
1 cup canned pumpkin
¼ cup unsweetened apple butter
- In the bowl of a stand mixer, combine sugar, yeast, flours, salt and spice.
- Combine the soy milk and pumpkin in a bowl and microwave until lukewarm, then add to the mixer.
- Knead with the dough hook for 10 minutes, until soft but not sticky.
- Cover and let rest 45 minutes.
- Press dough into a rectangle and spread with an even layer of apple butter, leaving 1” space on one “short” end.
- Starting from the filled end, roll up into a loaf and place in a greased 9" x 5" loaf pan.
- Cover lightly with greased plastic wrap and let rise 45 minutes.
- Preheat your oven to 350°F and bake loaf for 45 to 50 minutes - or until the center reads 190°F when measured with an instant-read thermometer.
- Remove from the oven and remove from the pan immediately.
- Cool before slicing.
Total Fat: 0.6 g
Cholesterol: 0.0 mg
Sodium: 13.0 mg
Total Carbs: 24.4 g
Dietary Fiber: 3.0 g
Protein: 3.7 g