Pumpkin Cinnamon Swirl Bread Recipe

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Elaine Hayes Modified: March 21, 2022
Pumpkin Cinnamon Swirl Bread Recipe

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.

Preparation: 30 minutes
Cooking: 45 minutes
Rest Time: 1 hour 45 minutes
Total: 3 hours

Serves:

Ingredients

  • tspyeast
  • ¼cupwarm water,110 degrees F
  • ½tspgranulated sugar
  • ¼cupmilk,warmed to 110 degrees F
  • 2tbspmolasses
  • ¼cupgranulated sugar
  • ¾tspsalt
  • 1tbspbutter,softened
  • ¼tspnutmeg
  • ¼tspginger
  • 1egg
  • 1cuppumpkin puree
  • cupsall purpose flour

For Swirl:

  • tbspbutter,melted
  • cuplight-brown sugar
  • 2tspcinnamon

Instructions

  1. In the bowl of an electric mixer, combine the water, yeast and ½ teaspoon of granulated sugar.

  2. Whisk until the yeast has dissolved, then let rest for 5 minutes.

  3. Stir in the milk, molasses, granulated sugar, salt, softened butter, nutmeg, ginger, egg and pumpkin puree until well combined.

  4. Slowly add the flour, then knead with a dough hook attachment until the dough is smooth and elastic.

  5. 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.

  6. Butter an 8½-inch x 4½-inch pan. Set aside.

  7. In a small bowl, whisk together the brown sugar and cinnamon. Set aside.

  8. Punch the risen dough down, then turn it onto a lightly floured surface.

  9. Roll the dough into a large rectangle, about 22-inch x 8-inch.

  10. Brush the dough with melted butter, coming within about ½-inch of the edges.

  11. Sprinkle with the cinnamon mixture, coming within about ½-inch of the edges.

  12. Roll the dough up jelly roll style, starting with the short side. Place rolled dough in greased loaf pan.

  13. Let the dough rise in a warm place for 45 minutes until doubled in size.

  14. Bake at 375 degrees F for 45 minutes, tenting the loaf with foil halfway through baking to prevent excessive browning.

  15. Allow to cool in the pan for 5 minutes, then move the bread to a wire rack to cool completely.

  16. Slice, serve, and enjoy!

Nutrition

  • 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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