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Pumpkin Cinnamon Swirl Bread

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.
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 (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


  • 2 tablespoons unsalted butter softened
  • 1/2 cup (95 grams) light brown sugar lightly packed
  • 2 tablespoons ground cinnamon


  • 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.