Pumpkin Cinnamon Swirl Bread - Love this bread warm from the oven, toasted slathered with butter and french toast for breakfast!

Pumpkin Cinnamon Swirl Bread

Pumpkin cinnamon swirl bread is oh-so-divine! Fresh hot pumpkin bread kissed with a cinnamon swirl center.

I am in love with this bread. Fresh and warm from the oven slathered in butter, the bomb!

Toasted and slathered with butter, yes! French toast for breakfast, oh yeah!

Slices of bread on a wooden cutting board.

Why You’ll Love This

  • The smell wafting through your home on a fall morning while this is baking!
  • Bakes up into a fluffy loaf with a warm cinnamon center.
  • It’s great as is but toasted and buttered it’s even better! You know, like cinnamon raisin bread.
  • Imagine using leftovers for pumpkin bread pudding.

Tips and Variations

  • Always measure your flour properly. Aerate, spoon, and swoop level.
  • Let your eggs and dairy come to room temperature before proceeding with the recipe.
  • The dough will be slightly sticky, avoid adding more flour when kneading.
  • Try tossing in some raisins or even chocolate chips. You can mix them in with the dough or scatter them over the filling.
  • You can use brown sugar instead of white sugar. Both work fine
Dough in a greased glass bowl.

How to Make Yeasted Pumpkin Cinnamon Swirl Bread

In a glass measuring cup, measure 1/2 cup of milk. Warm in the microwave until the temperature reaches 115 degrees. (mine took 20 seconds but all microwaves differ) Stir in the yeast and 1 teaspoon of sugar. Set aside and allow to proof 5-10 minutes.

In the bowl of a stand mixer with the paddle attachment, mix together the remaining 1/3 cup of sugar, egg, pumpkin puree, and spices.

Turn the mixer to low, pour in the milk mixture, and add the vanilla.

Switch to the dough hook, add salt and flour, mixing until the dough forms and pulls away from the sides of the bowl. Knead in the mixer for 3 – 5 minutes.

The dough will be slightly sticky.

Grease a large bowl, transfer the dough to the bowl, cover, and rise for 1 hour or until doubled in size.

Dough rolled out on a pastry mat with filling spread on the middle.

Punch down the dough, on a lightly floured surface roll the dough like you would a cinnamon roll dough to roughly 9″x18″.

Rub the entire surface with the softened butter.

In a small bowl mix the 1/3 cup granulated sugar with 1 1/2 teaspoons of cinnamon. Sprinkle the dough generously with the cinnamon sugar

Starting at one of the shorter edges, roll into a tight log and pinch the seams to seal.

Pumpkin Cinnamon Swirl Bread loaf cut to show cross section covered with an orange towel.

Place the dough seam side down in a lightly greased 9″x5″ loaf pan. Cover and allow to rise for an additional 90 minutes or until rising a couple of inches above the sides of the pan.

Preheat the oven to 350F.

In a small bowl whisk the egg and 2 teaspoons of water together, and brush over the exposed dough.

Bake 35-40 minutes.

Cool in the pan for about 10 minutes. Transfer to a cooling rack to cool completely.

Then slice the cook a piece, butter it and serve it immediately.

Pumpkin Cinnamon Swirl Bread loaf sliced on a wooden cutting board.

The next morning toast a piece or two and butter them up. Enjoy your morning coffee.

Or slice a few pieces of the pumpkin cinnamon swirl yeast bread and make French toast. To-die-for trust me!

Pumpkin Cinnamon Swirl Bread loaf sliced on a wooden cutting board
Can I make this ahead?

Yes, you can make the dough the day before, cover it tightly, and refrigerate it to rise overnight. Or you can form the loaf, place it in the pan, and then refrigerate it to rise overnight. The next day let it sit on the counter to come to room temperature and do its final rise before baking.

Do I have to use bread flour?

No, all-purpose flour works too.

Storing

This bread keeps well wrapped tightly at room temperature for 3-4 days. To extend the life refrigerate it for up to 5 days

Freezing

Let cool completely, wrap tightly in plastic wrap, then place in a freezer-safe bag and freeze for up to 2 months.

More Bread Recipes

Pumpkin Cinnamon Swirl Bread - Love this bread warm from the oven, toasted slathered with butter and french toast for breakfast!

Pumpkin Cinnamon Swirl Bread Recipe

Pumpkin Cinnamon Swirl Bread – Love this bread warm from the oven, toasted slathered with butter and French toast for breakfast!
No ratings yet
Print Pin Rate
Course: Bread
Cuisine: American
Keyword: bread, cinnamon, pumpkin, swirl
Prep Time: 2 hours 30 minutes
Cook Time: 35 minutes
Total Time: 3 hours 5 minutes
Servings: 9
Calories: 311kcal
Author: DSTR

Ingredients

Dough

  • 1/2 cup milk
  • 2 1/4 teaspoon active dry yeast
  • 1/3 cup plus 1 teaspoon granulated sugar divided
  • 1 teaspoon vanilla
  • 1 large egg room temperature
  • 1 cup pumpkin puree not pumpkin pie mix
  • 1 teaspoon cinnamon
  • 1/4 teaspoon fresh grated nutmeg
  • 1/8 teaspoon dried ground cloves
  • 1 teaspoon salt
  • 3 1/2 cups bread flour (up to 4 cups)

Filling

  • 3 tablespoons butter softened
  • 1/3 cup granulated sugar
  • 1 1/2 teaspoon cinnamon

Egg Wash

  • 1 large egg
  • 2 teaspoons water

Instructions

  • In a glass measuring cup, measure 1/2 cup of milk. Warm in the microwave until the temperature reaches 115 degrees. (mine took 20 seconds but all microwaves differ) Stir in the yeast and 1 teaspoon of sugar. Set aside and allow to proof 5-10 minutes.
  • In the bowl of a stand mixer with paddle attachment, mix together remaining 1/3 cup of sugar, egg, pumpkin puree and spices. Turn the mixer to low, pour in milk mixture, add the vanilla.
  • Switch to the dough hook, add salt and flour, mixing until the dough forms and pulls away from the sides of the bowl. Knead in the mixer 3 – 5 minutes. The dough will be slightly sticky.
  • Grease a large bowl, transfer the dough to the bowl, cover and rise for 1 hour or until doubled in size.
  • Punch down the dough, on a lightly floured surface roll the dough to roughly 9″x18″. Rub the entire surface with the softened butter. Sprinkle generously with the cinnamon sugar.
  • Starting at one of the shorter edges, roll into a tight log and pinch the seams to seal.
  • Place the dough seam side down in a lightly greased 9″x5″ loaf pan. Cover and allow to rise for an additional 90 minutes or until rising a couple of inches above the sides of the pan.
  • Preheat the oven to 350F. In a small bowl whisk the egg and 2 teaspoons of water together, brush over the exposed dough.
  • Bake 35-40 minutes.
  • Cool in the pan for 10 minutes, transfer to a cooling rack to cool completely.

Dough

    Nutrition

    Calories: 311kcal | Carbohydrates: 55g | Protein: 9g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 48mg | Sodium: 316mg | Potassium: 165mg | Fiber: 3g | Sugar: 17g | Vitamin A: 4428IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg

    Recipe inspired by TheRecipeCritic

    Share With Your Friends And Family!

    4 Comments

    1. YUM!!! How delicious would be this be as toast with a little drizzle of almond butter!… Or apple butter:) Somehow, I’m not afraid of cinnamon rolls, but swirl bread is somehow more intimidating, but you make this bread look so easy. I’ll have to give it a go.

    2. So far so good – smells wonderful, tasted some edge bits, but 40m in the oven was WAY too little. I just threw it back in for another 20m. Was raw in the middle, and not just a little raw, very raw. Would consider editing the recipe.

      1. Hi, Daniel. I’ve never had any trouble with the baking time on this recipe. Please remember all ovens are different and baking times might need adjusting to accommodate your particular oven. Thanks for dropping by!

    Leave a Reply

    Your email address will not be published.