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Pumpkin Coffee Cake

Pumpkin Coffee Cake recipe image
This cozy Pumpkin Coffee Cake is a perfect autumn treat that bridges the gap between bread and dessert. The tender, yeast-leavened dough is rolled around a rich filling of mashed pumpkin, warm spices, and sweet raisins, then coiled into an inviting ring. Baked until golden brown, it&# 226;ÂÂs brushed with a simple milk glaze and sprinkled with toasted nuts for added crunch. ItâÂÂs incredibly moist and aromatic, making it ideal for brunches, holiday gatherings, or a comforting afternoon snack with coffee. The combination of soft dough and spiced pumpkin creates a nostalgic, home-style flavor that everyone will love.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 213.9
Dietary: Vegetarian
Description
This cozy Pumpkin Coffee Cake is a perfect autumn treat that bridges the gap between bread and dessert. The tender, yeast-leavened dough is rolled around a rich filling of mashed pumpkin, warm spices, and sweet raisins, then coiled into an inviting ring. Baked until golden brown, it&# 226;ÂÂs brushed with a simple milk glaze and sprinkled with toasted nuts for added crunch. ItâÂÂs incredibly moist and aromatic, making it ideal for brunches, holiday gatherings, or a comforting afternoon snack with coffee. The combination of soft dough and spiced pumpkin creates a nostalgic, home-style flavor that everyone will love.
Ingredients
  • 1/4 cup Milk, scalded
  • 1/4 cup Sugar
  • 1/2 teaspoon Salt
  • 3 tablespoon Butter or margarine
  • 1 package Active dry yeast
  • 1/4 cup Warm water (105-15 degrees
Directions
  1. 1
    In a medium bowl, combine scalded milk, sugar, salt, and butter; stir until sugar dissolves and cool to lukewarm temperature.
  2. 2
    In a small bowl, sprinkle yeast over warm water and stir until completely dissolved.
  3. 3
    Combine the cooled milk mixture with the yeast mixture, then add one lightly beaten egg and half of the flour.
  4. 4
    Beat until smooth and elastic, gradually adding remaining flour until the dough is soft but not sticky.
  5. 5
    Place dough in a greased bowl, turn to grease all sides, cover with a cloth, and let rise in a warm, draft-free place for about 1 hour until doubled in bulk.
  6. 6
    Punch dough down, turn onto a lightly floured board, and roll into a rectangle approximately 22x10 inches.
  7. 7
    In a bowl, mix mashed pumpkin, sugar, cinnamon, ginger, and salt; spread evenly over the dough, leaving edges clear.
  8. 8
    Sprinkle chopped walnuts and raisins over the pumpkin mixture.
  9. 9
    Roll up the dough jelly-roll fashion from the wide side, lift to a greased baking sheet, and coil into a ring.
  10. 10
    Cover and let rise in a warm place for about 1 hour until doubled in bulk.
  11. 11
    Preheat oven to 350 degrees F (177ðC).
  12. 12
    Brush the ring with egg glaze (egg yolk beaten with cold water) and bake for 30-35 minutes until well browned and hollow-sounding when tapped.
  13. 13
    While the cake bakes, mix sifted confectioners' sugar, milk, and vanilla until smooth.
  14. 14
    Frost the ring while still warm and sprinkle with remaining nuts.
  15. 15
    Serve warm or at room temperature.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 213.9kcal
% Daily Value *
Total Fat 8.7g14%
Saturated Fat 2.7g14%
Cholesterol 0.3mg1%
Sodium 2691.3mg113%
Total Carbohydrate 32.0g11%
Dietary Fiber 1.5g6%
Sugars 15.9g
Protein 3.1g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pumpkin, coffee cake, yeast bread, ring cake, autumn dessert, spiced pumpkin, walnuts, raisins, glazed cake, brunch recipe, fall baking, comfort food, homemade cake, pumpkin spice, yeasted dough, nutty dessert, seasonal treat, easy baking, family favorite, warm spices
Read it online: https://www.chefs-mate.com/recipe/pumpkin-coffee-cake/