How To Make Pumpkin Cinnamon Swirl Bread
Our flavorfully sweet cinnamon swirl bread makes the perfect afternoon treat! It’s loaded with delectable pumpkin for a tastier bread.
In the bowl of an electric mixer, combine the water, yeast and ½ teaspoon of granulated sugar.
Whisk until the yeast has dissolved, then let rest for 5 minutes.
Stir in the milk, molasses, granulated sugar, salt, softened butter, nutmeg, ginger, egg and pumpkin puree until well combined.
Slowly add the flour, then knead with a dough hook attachment until the dough is smooth and elastic.
Transfer the dough to an oiled bowl, cover it with plastic wrap and let rise in a warm place for 1 hour until it has doubled in size.
Butter an 8½-inch x 4½-inch pan. Set aside.
In a small bowl, whisk together the brown sugar and cinnamon. Set aside.
Punch the risen dough down, then turn it onto a lightly floured surface.
Roll the dough into a large rectangle, about 22-inch x 8-inch.
Brush the dough with melted butter, coming within about ½-inch of the edges.
Sprinkle with the cinnamon mixture, coming within about ½-inch of the edges.
Roll the dough up jelly roll style, starting with the short side. Place rolled dough in greased loaf pan.
Let the dough rise in a warm place for 45 minutes until doubled in size.
Bake at 375 degrees F for 45 minutes, tenting the loaf with foil halfway through baking to prevent excessive browning.
Allow to cool in the pan for 5 minutes, then move the bread to a wire rack to cool completely.
Slice, serve, and enjoy!
- Calories: 246.81kcal
- Fat: 4.05g
- Saturated Fat: 2.20g
- Trans Fat: 0.12g
- Monounsaturated Fat: 1.04g
- Polyunsaturated Fat: 0.38g
- Carbohydrates: 47.23g
- Fiber: 2.34g
- Sugar: 14.29g
- Protein: 5.62g
- Cholesterol: 24.24mg
- Sodium: 189.30mg
- Calcium: 41.19mg
- Potassium: 188.25mg
- Iron: 2.61mg
- Vitamin A: 224.66µg
- Vitamin C: 1.06mg
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