This is a yeast bread, not a cake-like quick bread that doubles as dessert, with a crusty exterior and a tender, bready interior.
By Dianna Muscari
This is the type of bread that you cut into thick slices, toast, and slather with butter for breakfast. It’s got a nice crusty exterior and a tender, bready interior with a hypnotizing swirl of brown sugar and cinnamon in the middle. It has a hint of sweetness without the feeling that you’re eating cake for breakfast. {Which, by the way, I find nothing wrong with from time to time.}
And because it’s fall and you can’t get away with posting anything that doesn’t contain at least a tiny bit of pumpkin {not even when it’s still a billion degrees out where you live}… it’s got some of that, too.
A word of warning: since this is “real” bread — the type that requires kneading and stuff — it takes some time to make. You’ve got to let it rise. You’ll need a rolling pin. There will probably be flour everywhere. But guess what? I think it’s totally worth it.
Guess what else? This recipe makes two very decently-sized loaves. One for you and one for a friend. Or two for you and a need to bust out the stretch pants. Or none for you and many happy recipients. I’ll let you decide which option you’ll take.
PrintCinnamon-Swirl Pumpkin Bread
- Total Time: 2 hours 30 mins
- Yield: 2 loaves 1x
Description
This is a yeast bread, not a cake-like quick bread that doubles as dessert, with a crusty exterior and a tender, bready interior.
Ingredients
- 4–1/2 to 5 cups all-purpose flour
- 3 cups whole wheat flour
- 2 cups quick-cooking oats
- 2/3 cup packed brown sugar
- 2 1/2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons salt
- 1 teaspoon sugar
- 2 packages active dry yeast
- 1 1/2 cups warm water
- 1 cup pumpkin puree {canned or homemade}
- 1/3 cup unsweetened applesauce
- 1/3 cup canola oil
- 2 eggs, lightly beaten
For Swirl:
- 3 tablespoons butter, melted {divided}
- 1/2 cup packed brown sugar {divided}
- 1 teaspoon ground cinnamon or pumpkin pie spice, if you prefer {divided}
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment, combine 2 cups all-purpose flour with whole wheat flour, oats, brown sugar, pumpkin pie spice, salt, sugar, and yeast. Mix until thoroughly combined.
- In a small bowl, whisk together warm water, pumpkin puree, applesauce, oil, and eggs. Pour into dry mixture and beat until combined. Slowly add in the remaining all-purpose flour. It will form a thick, stiff dough.
- Change to bread hook attachment and knead for 4-5 minutes until the dough is elastic. {You can do all the mixing and kneading by hand, too, of course. But it’s a heck of a lot easier with a stand mixer!}
- Place the dough in a large bowl greased with non-stick spray. Cover with plastic wrap. Place in a dark, warm place and allow to rise for about an hour or until just about doubled in size.
- Once risen, punch down the dough and divide in half. Roll out into a large rectangle {about 18 x 9 inches}. Brush the rectangle with melted butter, then sprinkle with brown sugar and cinnamon or pumpkin pie spice. Starting with the long size, roll up the dough {jelly roll style} and pinch the seams. Repeat this process with the remaining ball of dough.
- Preheat oven to 350 degrees. Grease 2 9×5 inch loaf pans. Place rolled up dough into prepared pans. Cover and allow to rise, again, for 30-45 minutes or until the dough doubles and fills most of the pan.
- Bake loaves for 55 minutes to 1 hour until the outside has formed a light brown crust. {If it starts to brown too much, just cover with foil until the bread is finished baking.}
- Cool in pans for about 10-15 minutes, then remove and cool for another hour or so on a wire rack before cutting for best slicing results. If you don’t mind crumbly slices, eat warm from the oven!
- Prep Time: 1 hour 30 mins
- Cook Time: 1 hour
- Category: Baking
