Pumpkin Cinnamon Swirl Bread

11.04.2011


One reason I love fall is because it means pumpkin season! There are so many things you can bake with pumpkin! This bread is one of my favorite! It is like an upgrade of cinnamon swirl bread. It’s an upgrade in nutrition too, you add in a superfood! It is so tender, with a delicious spiced pumpkin flavor, and it has the wonderful sweetness of cinnamon. And the aroma when it’s baking, lets just say no scented candle could ever come close to competing! I love this bread too because it is similar to a cinnamon roll with less fat and sugar, but you still get all those amazing flavors and more. If you are looking for all the flavors of fall in 1 sweet loaf of bread then you must give this a try!

Pumpkin Cinnamon Swirl Bread

Yield: 1 loaf

Pumpkin Cinnamon Swirl Bread

Ingredients

  • 2 1/4 tsp yeast
  • 1/4 cup warm water, 110 degrees
  • 1/2 tsp granulated sugar
  • 1/4 cup milk, warmed to 110 degrees
  • 2 Tbsp molasses
  • 1/4 cup granulated sugar
  • 3/4 tsp salt
  • 1 Tbsp butter, softened
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1 egg
  • 1 cup canned pumpkin puree
  • 3 1/4 cups all purpose flour
  • For the swirl
  • 1 1/2 Tbsp butter, melted
  • 1/3 cup light-brown sugar
  • 2 tsp cinnamon

Directions

  • In the bowl of an electric mixer combine water, yeast and 1/2 tsp granulated sugar. Whisk until yeast has dissolved and let rest 5 minutes. Stir in milk, molasses, 1/4 cup granulated sugar, salt, softened butter, nutmeg, ginger, egg and pumpkin puree until well combine. Slowly add flour and knead with a dough hook attachment until dough is smooth and elastic. Transfer dough to an oiled bowl, cover with plastic wrap and let rise in a warm place until double, about 1 hour.
  • Butter an 8 1/2" x 4 1/2" in pan, set aside. In a small bowl whisk together brown sugar and cinnamon, set aside. Punch the risen dough down and turn onto a lightly floured surface. Roll dough into a large rectangle, about 22" x 8." Brush with melted butter, coming within about 1/2" of the edges. Sprinkle with cinnamon mixture, coming within about 1/2" of the edges. Roll dough up jelly roll style, starting with the short side. Place rolled dough in greased loaf pan and let rise in a warm place until doubled about 45 minutes.
  • Bake 375 degrees for 45 minutes, tent loaf with foil halfway through baking to prevent excessive browning. Allow to cool in pan 5 minutes then remove to a wire rack to cool completely before slicing.
http://www.cookingclassy.com/2011/11/pumpkin-cinnamon-swirl-bread/

22 comments

  • Spike: that swirl looks absolutely perfect! November 6, 2011 at 12:58pm Reply

  • bazyliowo: perfect ! November 6, 2011 at 1:30pm Reply

  • Jesica @ Pencil Kitchen: superfood! i must saw, this is a perfect swirl! November 6, 2011 at 1:43pm Reply

  • Jaclyn: Thanks! It’s actually really easy to do! You just want a wide rectangle for more swirl and try and roll the dough an even thickness all the way across and keep a snug roll when rolling it up. November 6, 2011 at 2:11pm Reply

  • Emily: Yum! I love swirl breads and I’ve been looking for a good pumpkin yeast bread recipe. Great photos! November 6, 2011 at 5:21pm Reply

  • Jaclyn: Thanks! I’m trying to figure out the dslr camera I got and I’m trying to work with a “kit” lens. I don’t know anything about cameras but I’m pretty sure I need a new lens =). November 6, 2011 at 6:15pm Reply

  • Erika – The Teenage Taste: Ooooh, this bread looks perfect! I LOVE cinnamon swirl bread! November 6, 2011 at 7:27pm Reply

  • Rachel @ Bakerita: I lovelovelove cinnamon swirl bread, and I lovelovelove pumpkin, so why I’ve never thought to do this is beyond me.
    Looks stunning, and so good. November 6, 2011 at 10:37pm Reply

  • A. Lamoy: i just made this – it is amazing! my house smells fantastic and i think i am in heaven! November 7, 2011 at 9:58pm Reply

  • Jaclyn: I’m glad you liked it! I want another loaf, mines all gone! =) November 8, 2011 at 8:47am Reply

  • Kelli H (Made in Sonoma): I’m totally making this this weekend! Can’t wait! November 15, 2011 at 11:11am Reply

  • Lisa @ TheFatLossAuthority.com: Oh – I just couldn’t wait for the holiday, I had to make this last week! Of course, now I HAVE to make it for the holidays! What a yummy bread this is – actually I think of it more of a dessert than a bread :) November 19, 2011 at 3:31pm Reply

  • Teri @ FatBurningFurnace: Oh this looks perfect for the holidays! I have family coming in and my house is going to be packed so I have been hunting for some good recipes to make. This will perfect – I can’t wait to try it out (I mean actually eating it not making it! lol) November 19, 2011 at 3:56pm Reply

  • Anonymous: This was wonderful! Thank you! November 7, 2012 at 5:57pm Reply

  • Michelle: I baked this bread today, and it was delicious! The only thing was my bread was MUCH (it looked like there were 2 breads stacked vertically on top of each other) larger than the loaf in your picture. I used the same size loaf pan but perhaps it’s because I used bread flour instead of all-purpose flour. September 26, 2013 at 4:55pm Reply

    • Jaclyn: Yeah the bread flour probably made a bit of a difference and maybe you let it rise longer than I did mine? I’m glad you thought it was delicious though :). September 27, 2013 at 6:42am Reply

  • Pumpkin Cinnamon Chocolate Swirl Bread | Feeding My 3 Sons: […] and didn’t find what I was looking for so I had to create my own. I found a bread recipe at Cooking Classy that looked good. I made some changes to make it my own. The filling recipe I had to completely […] October 1, 2013 at 11:47am Reply

  • Pink Hungry: u use dry yeast, right? October 12, 2013 at 2:13pm Reply

    • Jaclyn: Active dry yes :) October 12, 2013 at 2:21pm Reply

  • Breaking Bread Together | With Love from our Kitchen: […] but don’t be intimidated – it’s well worth it  I started with a recipe from Cooking Classy, made my modifications and enjoyed breakfast.  The one note to make is that it’s not worth […] November 11, 2013 at 6:00pm Reply

  • Cindi French: Looks great. Pumpkin however comes in many size cans. Will you provide a measurement if possible. Thanks October 12, 2014 at 7:44pm Reply

    • Jaclyn: It would use about 2/3 of a 15 oz can, so I would just measure out the one cup listed from that. October 16, 2014 at 11:37pm Reply

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