Pumpkin Cinnamon Swirl Bread

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

Pumpkin cinnamon swirl bread loaf sliced and draped in an orange towel.

Why You’ll Love This

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

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

The smell wafting through your home on a fall morning while this is baking is heavenly! It bakes up into a fluffy pumpkin flavor loaf with a warm cinnamon center. Fall paradise!

This is not a quick bread. It’s pumpkin loaf bread with a cinnamon swirl center! You know, like Cinnamon Raisin Bread.

It’s great as is, but toasted and buttered, it’s even better!

Imagine using leftovers for pumpkin bread pudding.

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 one teaspoon of sugar. Set aside and allow to proof for 5-10 minutes.

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

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.

Mix the 1/3 cup granulated sugar in a small bowl 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.

Whisk the egg and two teaspoons of water together in a small bowl, 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 with cinnamon swirl pumpkin bread.

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

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 in this pumpkin bread recipe.

FAQ

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 its 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 cut so you can see the cinnamon swirl.

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!
5 from 1 vote
Print Pin Rate
Course: Bread, Breakfast
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: Leigh Harris

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.

Notes

  • 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.
Storing – This bread keeps well wrapped tightly at room temperature for 3-4 days. To extend its 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.

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

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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!

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