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.

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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.

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!

• 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

Pumpkin Cinnamon Swirl Bread Recipe

Adapted from The Pajama Chef

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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.