Pumpkin Cinnamon Swirl Bread

November 4, 2011

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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!

5 from 2 votes

Pumpkin Cinnamon Swirl Bread

Fancy and flavorful, cinnamon swirled, pumpkin flavored bread.
Servings: 10
Prep30 minutes
Cook45 minutes
Resting1 hour 45 minutes
Ready in: 3 hours


  • 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 pumpkin puree (from can)
  • 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


  • 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.


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  • Carolyn

    This pumpkin bread is fantastic! Looks so fancy with the swirl- and tastes amazing too!

  • Marilyn Wood

    Honey, dark corn syrup, maple syrup, or mix 2 tbsp of dark brown sugar with 11/2 tbsp of water.

  • Pooyan

    Great bread recipe Jaclyn ! Thanks a lot.
    I tried it yesterday, and I had hot cinnamon syrup oozing out of the bread while in the oven. Is it normal ?! If not what could be possibly wrong ? Other than that, it was fantastic.

    • Jaclyn

      Jaclyn Bell

      Sorry that happened, not sure why but next time you could definitely just place a sheet pan under the loaf to prevent a mess. Glad you liked the recipe though!

  • Cindi French

    Looks great. Pumpkin however comes in many size cans. Will you provide a measurement if possible. Thanks

    • Jaclyn

      Jaclyn Bell

      It would use about 2/3 of a 15 oz can, so I would just measure out the 1 CUP listed from that.

      • Pam Lacey

        I’m laughing as I read the comment asking for what size can and your reply refers to the one cup listed. I did the same thing….saw that “cup” as “can” and dumped the whole thing in. In fact, when my dough was too sticky, I came back looking for the size of the can. I re-read things another three times to confirm and every time saw “1 can of pumpkin puree”. Likely from years of so many recipes using a can of puree.

        Hopefully I can salvage the dough. In the meantime, even though this recipe was published 6 years ago, I’d like to suggest you type CUP in all caps for brains like mine that might discover your recipe now and will see “can” even if it says “cup”. LOL!

        • Pam Lacey

          In the meantime, thank you for the recipe! Looks delicious and perfect for this fall New England day.

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