Get all your favorite fall flavors in a light and beautifully colored loaf of pumpkin bread complete with a spice swirl filling.
So often pumpkin is relegated to quick breads but this pumpkin bread recipe uses yeast for a comforting and light bread perfect for Autumn.
Loaded with pumpkin flavor and fall spices this will become a favorite homemade loaf of bread in no time.
Flour Choices
Bread flour is used for a delightful texture to the bread. However, all purpose flour will also work.
Want to make it whole grain? Substitute some of the bread flour for whole wheat flour. Just know that wheat flour absorbs water differently so add slowly until a dough is formed.
Spice Choices
For ease, I went with good old cinnamon in the swirl but you could just easily use pumpkin pie spice instead if that’s what you prefer.
You could skip the swirl entirely and just have pumpkin bread, if desired.
Loaf Size
This recipe will yield two very large loaves – each a bit over 2 pounds. I did the original baking in a 9 X 5-inch loaf pan.
You could bake 3 smaller loaves if desired. Bake these in 8X4-inch bread pans.
If you wanted to skip the loaf pan, consider just free forming the loaves and baking them on cookie sheets instead.
Give as a Gift
The smaller loaves would be ideal for giving as gifts with some homemade pumpkin butter or other jam for a lovely gift basket.
Give loaves alongside some coffee beans for the pumpkin spice latte fan in your life.
How to Serve
Use these loaves like you would any sweet bread.
A slice of our golden-baked bread toasted and slathered with butter, cream cheese, or even peanut butter is an amazing breakfast with your morning coffee.
Try using it for a deliciously decadent French toast for the brunch or breakfast table during the holiday season.
If you have some leftovers, use it in a bread pudding for a next level dessert full of the delicious taste of pumpkin spice.
It makes an over-the-top peanut butter and jelly sandwich to tuck into lunch boxes.
How to Store
Store pumpkin bread in an airtight container where it should stay fresh for up to 5 days at room temperature.
For longer term storage, wrap leftover loaves in plastic wrap or place in freezer bags and freeze.
Alternatively, place slices of the bread in bags and freeze. This way you can just pull out a slice or two when you need it.
Let frozen bread thaw on the counter prior to serving. Use up the frozen bread within 6 months for best flavor.
Looking for More Pumpkin Recipes?
Pumpkin Swirl Bread Recipe
Toast up your favorite fall flavors in this yeasted pumpkin cinnamon swirl bread.
Ingredients
- 2 Cups Warm Water
- 1/4 Cups Sugar
- 1 Tablespoons Yeast
- 2 Cups Pumpkin Puree
- 1 Cup Powdered Milk
- 1 Tablespoon Salt
- 7 Cups Bread Flour
Cinnamon Swirl
- 1/4 Cup Sugar
- 2 Tablespoons Cinnamon
- 3 Tablespoons Salted Butter, Melted
Instructions
- In a large bowl, combine the yeast, sugar, and warm water. Whisk quickly and let sit until foamy, 5-10 minutes.
- Add the pumpkin puree, powdered milk, salt, and 3 cups of bread flour.
- Mix everything together well, adding more flour a bit at a time, until a soft dough begins to form.
- If using a stand mixer with a dough hook, it will begin to clean the sides of the bowl.
- Turn the dough out onto a floured board and knead until smooth, soft, and elastic.
- Grease a bowl lightly and place the dough inside, turning to coat. Cover the bowl with a towel. Let rise until doubled, about 1 hour.
- Meanwhile, in a small bowl mix together the cinnamon and sugar for the swirl.
- Grease 2 loaf pans.
- Punch down the dough and turn out to a floured board. Knead slightly.
- Divide the dough into 2 equal halves.
- Roll each half out to a 11 X 17" sheet.
- With a pastry brush, spread the dough with some of the melted butter.
- Sprinkle the melted butter with the cinnamon sugar mixture. Coating evenly and leaving about 1/2" border all the way around the sheet.
- Roll the dough up like a cake roll and pinch the ends sealed.
- Place loaves into prepared baking pans, seam side down.
- Cover with a towel and let rise until doubled, about 30 minutes.
- Preheat the oven to 375 degrees Fahrenheit.
- Bake the risen loaves for about 40 minutes. The loaves will be golden and sound hollow when tapped with a knuckle.
- Remove from pans immediately to cool on a wire rack.
Nutrition Information:
Yield: 32 Serving Size: 1 sliceAmount Per Serving: Calories: 145Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 221mgCarbohydrates: 28gFiber: 2gSugar: 5gProtein: 5g
I try but cannot guarantee this nutritional information is 100% accurate.
Why does it say 7 c of bread flour if you only use 3?
You start with 3 cups and then later it says to continue ‘adding more flour a bit at a time, until a soft dough begins to form’ – You may need a little less than 7 cups depending on humidity, etc. in your area.