Get all your favorite fall flavors in a light and beautifully colored loaf of pumpkin cinnamon bread.
So often, cinnamon swirl pumpkin bread is a quick bread. And while that is delicious, this pumpkin yeast bread is sure to delight with it’s comforting texture and suitability for toasting.
This recipe will yield two very large loaves – each a bit over 2 pounds. One could for sure make three smaller loaves if desired.
Make 6 mini loaves and share as fun gifts, care package filler, or as part of a larger gift basket.
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.
Any Winter Squash
Canned pumpkin puree works perfectly in this recipe. However, use leftover butternut squash, Hubbard squash, etc. instead if that’s what you have on hand.
Want to Skip the Swirl?
In a hurry or simply don’t want to fuss with rolling out the dough?
Add up to a Tablespoon of ground cinnamon with the powdered milk and flour to the bread dough and proceed with the rest of the recipe.
After punching down the dough, simply form loaves for the second rise and call it good.
It will be different, for sure, but still tasty.
These pumpkin cinnamon bread loaves are amazing just sliced and slathered with butter. My husband loves it toasted.
Try using it for a deliciously decadent French toast.
If you have some leftovers, use it in a bread pudding.
How to Freeze
The bread freezes easily and well. Simply place cooked and cooled loaves into airtight bags and freeze.
Alternatively, slice the bread and freeze slices in airtight bags. Freezing slices allows you to just grab what you need instead of an entire loaf at one time.
Use up frozen bread within 6 months for best flavor and to prevent freezer burn
Want More Pumpkin Recipes?
- 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
- 1/4 Cup Sugar
- 2 Tablespoons Cinnamon
- 3 Tablespoons Salted Butter, Melted
- 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.
- 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, 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 greased bread 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 wire racks.
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Nutrition Information:Yield: 32 Serving Size: 1 slice
Amount 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.