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Pumpkin Cinnamon Swirl Bread - Love this bread warm from the oven, toasted slathered with butter and french toast for breakfast!
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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!
Prep Time2 hrs 30 mins
Cook Time35 mins
Total Time3 hrs 5 mins
Course: Bread
Cuisine: American
Keyword: bread, cinnamon, pumpkin, swirl
Servings: 9
Calories: 311kcal
Author: DSTR



  • 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
  • 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)


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

Egg Wash

  • 1 large egg
  • 2 teaspoons water


  • 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.



    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