For this Honey Pear Jam Walnut Swirl Bread, I combined honey, pear nutmeg jam, and walnuts to create a filling that packs flavors of autumn.
If I was on The Great British Bake Off with this bread, Paul would yell at me that there was no swirl in my Honey Pear Jam Walnut Swirl Bread.
I didn’t roll out this loaf thin enough.
Ironically the loaf I gave away (this makes two loaves) had a really perfect swirl.
But thought it rude to ask for it back just so I could take photos of it. 😛
Tastes good all the same.
This recipe is adapted from one of the cookbooks I had been waiting to release, The Bread Collection.
I’ve only made the one recipe from it so far, but I can tell this book has a lot of recipes that I’ll be making.
The original recipe does not have walnuts but I felt they needed it.
I used my mom’s Pear Nutmeg Jam in the recipe but you can find pear jam or preserves at the store usually.
If not, there is always Amazon.
This is a pretty simple bread to make.
The original recipe does not call for browned butter but I felt it complimented the flavors used in the bread.
You can use plain unsalted butter if you don’t want to go to the trouble of browning the butter, but I highly suggest you do brown the butter.
If you are one of those that stays away with baking with yeast I suggest you give this bread a try.
Last but not least…it’s a great time to order my cookbook. 😀
Want More Bread Recipes?
Orange Blossom Chocolate Challah Bread
Oatmeal Chocolate Chip Cookie Babka
Brown Sugar Spiral Banana Bread
Honey Pear Jam Walnut Swirl Bread
Ingredients
- For the Dough:
- 2 cups warm whole milk (105° to 110°F)
- 1 TBSP plus 1 teaspoon active dry yeast (I used Red Star Yeast)
- 2 large eggs
- 6 TBSP unsalted butter, browned
- ¼ cup honey
- 1 TBSP kosher salt
- 1 TBSP lemon juice
- 7 to 7½ cups bread flour, divided
- For the Filling:
- ½ cup honey
- 1 (11.5-ounce) jar pear jam (I used my mom's Pear Nutmeg Jam)
- 2 TBSP cornstarch
- 1 cup chopped walnuts
- For the Topping:
- 1 large egg white, lightly beaten
- ¾ cup old-fashioned oats
Instructions
- For dough:
- In the bowl of a stand mixer fitted with the paddle attachment, combine warm milk and yeast.
- Let stand until mixture is foamy, about 5 minutes.
- Add 1 cup bread flour and 1/4 cup honey and mix.
- Let sit another 5 minutes.Bubbles should form a little.
- Add eggs, browned butter, salt, and lemon juice; beat at medium speed until combined.
- Gradually add 2 cups bread flour, beating until smooth.
- Slowly beat in 4 cups bread flour until a soft dough forms. (If dough is too sticky, add remaining ½ cup bread flour.)
- Turn out dough onto a heavily floured surface, and knead until smooth and elastic, 4 to 5 minutes, sprinkling work surface with more flour as needed.Spray a large bowl with cooking spray.
- Place dough in bowl, turning to grease top.
- Cover and let rise in a warm, draft-free place (75°F) until doubled in size, about 2 hours.
- For filling:
- In a medium saucepan, bring honey, pear jam, and cornstarch to a boil over medium heat.
- Cook for 1 minute, stirring constantly.Remove from heat, and let cool for 30 minutes.
- Forming the bread:
- Spray 2 (9×5-inch) loaf pans with cooking spray.
- Divide dough in half.
- On a lightly floured surface, roll each half into an 18×9-inch rectangle.
- Spread half of filling onto one rectangle, leaving a ½-inch border.
- Sprinkle half the walnuts on top of the jam mixture.
- Starting at one short side, roll up dough, jelly-roll style, and press edge to seal.
- Place roll, seam side down, in prepared pan.
- Repeat with remaining dough and filling.
- Cover and let rise in a warm, draft-free place (75°F) until doubled in size, about 45 minutes.
- Preheat oven to 350°F.
- For topping:
- Brush tops of dough with egg white, and sprinkle with oats.
- Bake for 45 to 50 minutes, covering with foil 30 minutes into baking to prevent excess browning, if necessary. Let cool on a wire rack.
Liz S. says
If you ask me this load is pure autumn PERFECTION.
Liz S. says
LOAF*!!!!
Peabody says
🙂