Pumpkin Cinnamon Swirl Bread recipe for Secret Recipe Club! This soft, pillowy pumpkin bread is filled with a cinnamon sugar swirl and warming spices for quite the delicious fall treat.
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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. It was so hard to pick one recipe, but I finally decided on her Pumpkin Cinnamon Swirl Bread to keep with the season. I also pinned Sarah’s Freezer Breakfast Burritos, Cookie Dough Dip, Peanut Butter Pretzel Granola Bars, Cheesy Taco Muffins, Chaider, Pumpkin Cloverleaf Rolls, Teriyaki Meatball Bowls, Pumpkin Bagels, St. Lucia Buns, and Homemade Magic Shell for later.
Pumpkin Cinnamon Swirl Bread
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!
- Peach and Blueberry Cobbler from Natural Noshing
- Cranberry Upside Down Cake from Sew You Think You Can Cook
- Beef and Apple Goulash with Czech Bread Dumplings from Dessert Before Dinner
- Salted Peanut Butter & Honey Cookies from My Wholefood Family
- Savory Granola from Lynsey Lou’s
- 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
- Mincemeat Tarts from Where is My Spoon
- Loaded Cornbread Waffles from The Pajama Chef
- Banana Coconut Bread from Join Us, Pull Up a Chair
- Honey Butter Rolls from Fantastical Sharing of Recipes
- Sour Cream Cranberry Bars from Savory Moments
- Chocolate Walnut Fudge from Table for Seven
- Sausage and Potato Soup with Spinach from Cook with Sara
- Gluten Free Donuts from Loving Life
- Natural Noshing Food from Tea and Scones
Pumpkin Cinnamon Swirl Bread Recipe
Adapted from The Pajama Chef
Pumpkin Cinnamon Swirl Bread
Ingredients
- 1/2 cup (118 ml) lukewarm water 105-115˚F (40-46˚C)
- 2 tablespoons active dry yeast
- 2/3 cup (158 ml) 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 (95 grams) light brown sugar lightly packed
- 2 teaspoons salt
- 1 1/2 teaspoons pumpkin pie spice
- 4 cups (540 grams) bread flour
- 2 1/2 cups (325 grams) all-purpose flour
Filling:
- 2 tablespoons unsalted butter softened
- 1/2 cup (95 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 9x5 inch (23x13 cm) loaf pans (or four smaller 6 inch/15 cm 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 9x11 inch (23x28 cm) rectangle. Spread half of the butter across the top, leaving a 1/2 inch (1 1/4 cm) 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.
maria @closetohome
this bread would be an excellent gift this holiday season if I can resist eating it.
Just Jo
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.
Derek | Dad With A Pan
YES! This is definitely going a hit thanksgiving morning!
Tina Dawson | Love is in my Tummy
Oh these would make kick-ass french toasts, I bet!
Danya | Love and Cilantro
Oh my god – this would make the best french toast ever!! I love homemade bread, this looks so great! Awesome recipe 🙂
sarah k @ the pajama chef
i’m so glad you tried this recipe–it’s my favorite! i love your mini loaves 🙂 so cute!!
Jane, The Heritage Cook
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!
Heather @ Join Us, Pull up a Chair
The perfect bread for this time of the year! It looks delicious and would make a perfect homemade gift too!
Rafeeda@The Big Sweet Tooth
Such a beautiful bread! Love the swirls inside… lovely choice for the last SRC!
Adina
I still have loads of frozen pumpkin puree, so I could make these… The mini loaves look so pretty!
Ruxana
Nice one!
Lauren @ Sew You Think You Can Cook
Those loaves are simply stunning, Tara. I hope you had a great Thanksgiving holiday.
Jacque Hastert
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!