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Pumpkin Cinnamon Swirl Bread

November 7, 2012 by Audra 11 Comments

Last week during the time when the subways and roads were all closed because of Sandy, Andy & I got a little stir crazy. We’d already played several games of Monopoly, watched Season 1 of Game Of Thrones, and I’d been baking up a storm. I knew it was time to try something more challenging, so with a couple fresh yeast packets I thought a good ole’ loaf of bread was in order. I had a can of pumpkin in my “non-perishable food stash” so that’s where this bread came to be.

I found this recipe to be one of the easiest “yeast breads” I’ve ever made. Everything is basically just tossed together in the mixer and then proofed a couple times. The flavor of the bread itself isn’t really sweet, but full of spice and flavor. It would make a regular bread for a Thanksgiving sandwich or even dinner rolls! I decided to add a cinnamon swirl because I had a vision of making french toast with it in the future. (Luckily it makes 2 loaves because we devoured the first one right away.)

I enjoyed this bread just as is with a smear of pumpkin butter, but it is delicious just plain and warm. If you want a thoughtful and impressive gift for all those holiday get-togethers that are almost upon us, this would make anyone happy. And get ready for the best-smelling kitchen imaginable…this bread smells like a dream!
PS- If making swirl bread seems daunting- don’t worry! I took pictures of the process…see below!

Print
Pumpkin Cinnamon Swirl Bread
Yield: 2 loaves of bread
 
Ingredients
  • ½ cup warm water
  • 2 packages (2 tablespoons) active dry yeast
  • ⅔ cup warm milk
  • 2 large eggs, beaten
  • 1½ cups puréed pumpkin, either fresh or canned
  • 2 tablespoons vegetable oil
  • 6½ cups (approximately) all-purpose flour
  • ½ cup brown sugar
  • 2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • cinnamon swirl:
  • 4 Tablespoons butter, softened
  • 4 Tablespoons granulated white sugar
  • 2 Tablespoon brown sugar
  • 2 Tablespoon ground cinnamon
Instructions
  1. In a large bowl, stir yeast into water to soften.
  2. Add milk, eggs, pumpkin, oil, 4 cups flour, brown sugar, salt, and spices to yeast mixture. Beat vigorously for 2 minutes.
  3. ??Gradually add remaining flour, a little at a time, until you have a dough stiff enough to knead.
  4. Turn dough out onto a floured surface. (or just replace paddle with your dough hook if using a stand mixer.) knead, adding flour as necessary, until you have a smooth, elastic dough.
  5. ??Put dough into an oiled bowl. Turn once to coat entire ball of dough with oil. Cover with a towel and let rise until doubled, about 1 hour.
  6. Turn dough out onto a lightly oiled work surface. Divide dough in half.
  7. Roll each half out into a rectangle. (one by one) Spread with butter and sprinkle w/ cinnamon & sugar.
  8. Start at one end and roll it up. The tighter you can roll it- the more swirls you have. (My second loaf was rolled much tighter!)
  9. Transfer the rolled dough to a bread pan, seam-side down.
  10. Cover with a towel and let rise until almost doubled, about 45 minutes.
  11. Bake in a preheated 375°F oven. Bake for about 30 minutes. Check the internal temperature of each with an instant-read thermometer; a reading of 190°F means bread is done.
  12. ??Immediately remove bread from pans and cool on a wire rack to prevent crust from becoming soggy. For a shiny crust, brush tops of bread or rolls lightly with vegetable oil. Makes 2 large loaves.
3.5.3251

Turn dough out onto a lightly oiled work surface. Divide dough in half.
Roll each half out into a rectangle. (one by one)  Spread with butter and sprinkle w/ cinnamon & sugar.

Start at one end and roll it up. The tighter you can roll it- the more swirls you have. (My second loaf was rolled much tighter!)

Transfer the rolled dough to a bread pan, seam-side down.

Cover with a towel and let rise until almost doubled, about 45 minutes.

Bake in a preheated 375°F oven.  Bake for about 30 minutes.  Check the internal temperature of each with an instant-read thermometer; a reading of 190°F means bread is done. 

Immediately remove bread from pans and cool on a wire rack to prevent crust from becoming soggy. For a shiny crust, brush tops of bread or rolls lightly with vegetable oil. Makes 2 large loaves.


Recipe adapted from: King Arthur’s Flour

Filed Under: Breads, Recipes Tagged With: Cinnamon, Pumpkin

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Comments

  1. My Little Red Mixer says

    November 8, 2012 at 11:19 pm

    I LOVE this idea!

    Reply
  2. grandbabycakes says

    November 8, 2012 at 11:19 pm

    I love how this reminds me of a cinnamon roll but its bread. I have no idea why I haven’t baked bread yet. It just seems so daunting!

    Reply
  3. Cassie | Bake Your Day says

    November 8, 2012 at 11:23 pm

    This bread looks so fluffy and soft. I love swirl breads…must try pumpkin!

    Reply
  4. Noellepuanani says

    November 8, 2012 at 11:27 pm

    oh my gosh this looks amazing! I can’t wait to try it! yum

    Reply
  5. The Food Hound says

    November 12, 2012 at 9:24 pm

    I just made cinnamon rolls this past weekend and it always makes me remember how I love making yeast bread! But somehow I’m still convinced I’ll screw it up! This looks AWESOME, and I bet it freezes beautifully. SUCH a great idea to give this as Christmas gifts. I love edible treats!!

    Reply
  6. Bianca says

    November 19, 2012 at 5:40 am

    looks great! trying this sometime this week :)

    Reply
  7. Marilyn says

    December 12, 2012 at 5:20 pm

    This was delicious, I got such great raves from friends. I made french toast with this bread and man was it good! I will be making this again and again. I have also frozen it and it was just as good when defrosted. Wonderful recipe thanks so much for sharing it!

    Reply
  8. Samantha says

    August 15, 2013 at 7:59 am

    That looks lovely!
    I happen to have a heap of pumpkin puree left (made my own for another recipe some time ago), so this seems like a great idea. Have you ever used instant yeast? How much to substitute, you reckon?

    Reply
  9. Sarah says

    October 6, 2013 at 3:44 pm

    Have you tried this in a bread machine using the dough cycle?

    Reply
    • Audra says

      October 6, 2013 at 6:10 pm

      I actually have never used a bread machine- so I’m not sure!

      Reply
  10. Kayla says

    October 31, 2015 at 11:19 pm

    Made this today with a simple cheesecake frosting and it turned out wonderful!

    Reply

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