• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Tara's Multicultural Table

  • Index
  • International Recipes
  • Travel
  • About Me
  • Contact
  • Policies

Pumpkin Cinnamon Swirl Bread

21 November, 2016 by Tara 11 Comments

  • Facebook
  • Threads
  • Bluesky
Jump to Recipe - Print Recipe

A recipe for Pumpkin Cinnamon Swirl Bread! This soft, pillowy pumpkin bread is filled with a cinnamon sugar swirl and warming spices for quite the delicious fall treat.

Disclosure: This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.

Slices of Pumpkin Cinnamon Swirl Bread on a wooden board with more loaves in the background.

Secret Recipe Club

Secret Recipe Club time again and I’m sharing a recipe for Pumpkin Cinnamon Swirl Bread!

For those who haven’t seen my previous Secret Recipe Club posts, this club includes three group of bloggers who are assigned a different blog each month and secretly make a recipe to post on their specified Monday reveal day.

I look forward to my assignment email every month and discovering new blogs. It is also fun to see what someone chooses from your blog. Unfortunately, this is the last reveal day for the club. It has been a wonderful 3 years!

For this last reveal, I was assigned to Sarah’s blog- The Pajama Chef. Sarah features “healthy, delicious recipes with a side of indulgence” on her blog. Along with creating a wonderful assortment of recipes, she also works as an academic librarian and has a Masters in Library Science and a Master of Arts in African Studies. She currently lives in Nashville, Tennessee with her husband, baby, and three cats.

Pumpkin Cinnamon Swirl Bread

Two photo collage of rolled out pumpkin dough covered in cinnamon sugar on the left and four Pumpkin Cinnamon Swirl Bread loaves on the right.

This bread is quite delicious on its own, but Sarah also recommends toasting the slices and topping them with pumpkin butter or peanut butter (a favorite with the kids).

Once the bread starts to become stale, it would be perfect as the base for French Toast or an overnight French Toast Casserole.

The recipe is easily halved if you want to make one loaf. I decided to split the dough four ways to make mini loaves using these Mini Loaf Pans.

I used store-bought pumpkin puree (NOT pumpkin pie filling), but you can also make your own.

Check out what everyone else made!

  • Cranberry Upside Down Cake from Sew You Think You Can Cook
  • Brussel Sprouts in Garlic Butter from Herbivore Cucina
  • Coconut Pistachio Biscotti from The Big Sweet Tooth
  • Gluten Free Pumpkin Swirl Brownies from The Heritage Cook
  • Loaded Cornbread Waffles from The Pajama Chef
  • Banana Coconut Bread from Join Us, Pull Up a Chair
  • Sausage and Potato Soup with Spinach from Cook with Sara
  • Gluten Free Donuts from Loving Life
  • Natural Noshing Food from Tea and Scones
Four Pumpkin Cinnamon Swirl Bread loaves on a black wire rack with pumpkins in the background.

Pumpkin Cinnamon Swirl Bread Recipe

Adapted from The Pajama Chef

Print Pin
5 from 1 vote

Pumpkin Cinnamon Swirl Bread

A recipe for Pumpkin Cinnamon Swirl Bread! This soft, pillowy pumpkin bread is filled with a cinnamon sugar swirl and warming spices for quite the delicious fall treat.
Course Bread
Cuisine N/A
Keyword autumn, bread, cinnamon, fall, pumpkin
Prep Time 30 minutes minutes
Cook Time 30 minutes minutes
Resting Time: 1 hour hour 30 minutes minutes
Total Time 2 hours hours 30 minutes minutes
Servings 2 Loaves

Ingredients

  • 1/2 cup (120 milliliters) lukewarm water 105-115˚F (40-46˚C)
  • 1 1/2 tablespoons active dry yeast
  • 2/3 cup (160 milliliters) lukewarm milk 105-115˚F (40-46˚C)
  • 2 large eggs
  • 15 ounces (425 grams) pure pumpkin puree
  • 2 tablespoon canola oil
  • 1/2 cup (100 grams) light brown sugar lightly packed
  • 2 teaspoons salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 4 cups (500 grams) bread flour
  • 2 1/2 cups (312 grams) all-purpose flour

Filling:

  • 2 tablespoons unsalted butter softened
  • 1/2 cup (100 grams) light brown sugar lightly packed
  • 2 tablespoons ground cinnamon

Instructions

  • In a large bowl, sprinkle the yeast over the lukewarm water. Stir and allow to sit until frothy, 5-10 minutes.
  • Whisk in the milk, eggs, pumpkin puree, oil, brown sugar, salt, and pumpkin pie spice.
  • Mix in half of the bread flour until just combined, then the remaining bread flour. Once combined, fold in the all-purpose flour to bring together the dough.
  • On a lightly floured surface, knead the dough until smooth and elastic. Transfer to an oiled large bowl, turning to coat. Cover and allow to rest until doubled, about 1 hour.
  • Grease two 9×5 inch (23×13 centimeter) loaf pans (or four smaller 6 inch/15 centimeter pans). In a small bowl, combine the brown sugar and cinnamon for the filling.
  • On a lightly floured surface, punch down the dough and divide in half (or four equal pieces if using smaller pans). Roll one half into a 9×11 inch (23×28 centimeter) rectangle. Spread half of the butter across the top, leaving a 1/2 inch (1 1/4 centimeter) border around the edges.
  • Sprinkle with half of the cinnamon sugar mixture. Starting on the short-side, roll up the bread into a log. Seal the seam and sides by pinching together the dough. Place in the prepared loaf pan and repeat with other half of the dough.
  • Cover the pans and allow the loaves to rise until puffy and they reach the edges of the pans, 30-45 minutes.
  • Preheat oven to 375˚F (190˚C). Bake the loaves until golden and hollow sounding when tapped, about 30 minutes (closer to 20-25 minutes for smaller pans). Allow to cool before slicing.
  • Facebook
  • Threads
  • Bluesky

Filed Under: Bread

Previous Post: « Smažený Vepřový Řízek (Czech Breaded Pork Cutlet)
Next Post: Grandmother’s Sugar Cookies and Homemade »

Reader Interactions

Comments

  1. maria @closetohome

    21 November, 2016 at 11:39 am

    this bread would be an excellent gift this holiday season if I can resist eating it.

    Reply
  2. Just Jo

    21 November, 2016 at 11:56 am

    Oh that looks delicious! A great combo of flavours – pumpkin and cinnamon. I’d make bread and butter pudding with the leftovers for sure. What a shame the Secret Recipe Club has finished, it sounds like a great idea.

    Reply
  3. Derek | Dad With A Pan

    21 November, 2016 at 11:59 am

    YES! This is definitely going a hit thanksgiving morning!

    Reply
  4. sarah k @ the pajama chef

    21 November, 2016 at 2:55 pm

    i’m so glad you tried this recipe–it’s my favorite! i love your mini loaves 🙂 so cute!!

    Reply
  5. Jane, The Heritage Cook

    21 November, 2016 at 6:50 pm

    This is a gorgeous bread and I wish I had a huge slice right now! It would make a great bread pudding too. Perfect choice for the SRC!

    Reply
  6. Heather @ Join Us, Pull up a Chair

    22 November, 2016 at 9:44 am

    The perfect bread for this time of the year! It looks delicious and would make a perfect homemade gift too!

    Reply
  7. Rafeeda@The Big Sweet Tooth

    23 November, 2016 at 2:01 am

    Such a beautiful bread! Love the swirls inside… lovely choice for the last SRC!

    Reply
  8. Adina

    23 November, 2016 at 2:23 am

    I still have loads of frozen pumpkin puree, so I could make these… The mini loaves look so pretty!

    Reply
  9. Ruxana

    23 November, 2016 at 3:42 am

    Nice one!

    Reply
  10. Lauren @ Sew You Think You Can Cook

    28 November, 2016 at 4:32 pm

    Those loaves are simply stunning, Tara. I hope you had a great Thanksgiving holiday.

    Reply
  11. Jacque Hastert

    23 November, 2020 at 12:21 pm

    5 stars
    This bread is simply amazing! I can’t wait to give this a try this weekend. I bet it even makes the home smell amazing!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me

tarasmctable (1 of 1)

Hello and welcome to Tara's Multicultural Table! Check out the index to find recipes from around the world and learn more about me .

Subscribe to Tara's Multicultural Table via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1,175 other subscribers
  • Facebook
  • Instagram
  • Pinterest

Categories

Amazon

I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program and earn advertising fees by advertising and linking to Amazon.com

Footer

  • Facebook
  • Instagram
  • Pinterest

Subscribe to Tara's Multicultural Table via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1,175 other subscribers

Privacy Policy

Copyright © 2025 Tara's Multicultural Table on the Foodie Pro Theme