Cinnamon-Swirl Pumpkin Bread

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
Cinnamon-Swirl Pumpkin Bread
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.

Cinnamon-Swirl Pumpkin Bread
 
Prep Time
Cook Time
Total Time
 
This is a yeast bread, not a cake-like quick bread that doubles as dessert, with a crusty exterior and a tender, bready interior.
Author:
Recipe Type: Baking
Serves: 2 loaves
Ingredients
  • 4-1/2 to 5 cups all-purpose flour
  • 3 cups whole wheat flour
  • 2 cups quick-cooking oats
  • ⅔ cup packed brown sugar
  • 2½ teaspoons pumpkin pie spice
  • 1½ teaspoons salt
  • 1 teaspoon sugar
  • 2 packages active dry yeast
  • 1½ cups warm water
  • 1 cup pumpkin puree {canned or homemade}
  • ⅓ cup unsweetened applesauce
  • ⅓ cup canola oil
  • 2 eggs, lightly beaten
For Swirl:
  • 3 tablespoons butter, melted {divided}
  • ½ cup packed brown sugar {divided}
  • 1 teaspoon ground cinnamon or pumpkin pie spice, if you prefer {divided}
Instructions
  1. 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.
  2. 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.
  3. 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!}
  4. 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.
  5. 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.
  6. Preheat oven to 350 degrees. Grease 2 9x5 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.
  7. 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.}
  8. 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!

Dianna Muscari

Dianna Muscari blogs about her cooking and antics on The Kitchen Prep. A self-taught cook and baker, Dianna shares with her readers the messes and successes she encounters in the kitchen. Along with her recipes - which range from healthy to hearty to downright decadent - Dianna shares anecdotes about life, marriage, travel, and living in Florida. Her conversational writing style draws you into her kitchen for a meal and a laugh as she navigates through life one recipe at a time.

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