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Pumpkin Cinnamon Swirl Bread

Pumpkin Cinnamon Swirl Bread

A recipe for Pumpkin Cinnamon Swirl Bread
Course Bread
Cuisine N/A
Keyword autumn, bread, cinnamon, fall, pumpkin
Prep Time 30 minutes
Cook Time 30 minutes
Resting Time: 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings 2 Loaves


  • 1/2 cup lukewarm water 105-115 degrees F
  • 2 tablespoons instant yeast
  • 2/3 cup lukewarm milk 105-115 degrees F
  • 2 large eggs
  • 1 1/2 cups pumpkin puree
  • 2 tablespoon canola oil
  • 1/2 cup light brown sugar lightly packed
  • 2 teaspoons salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 4 cups bread flour
  • 2 1/2 cups all purpose flour


  • 2 tablespoons unsalted butter softened
  • 1/2 cup brown sugar lightly packed
  • 2 tablespoons ground cinnamon


  • In a large bowl, mix together the water and yeast. Add 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, mix in the all purpose flour to create a 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 loaf pans. In a small bowl, combine 1/2 cup brown sugar and cinnamon.
  • On a lightly floured surface, punch down the dough and divide in half. Roll one half into a 9x11 inch rectangle. Spread half of the butter across the top, leaving a 1/2 inch 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 degrees F. Bake the loaves until golden and hollow sounding when tapped, about 30 minutes. Allow to cool before slicing.