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.
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Cinnamon-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 (1.08-1.2 L) all-purpose flour
- 3 cups (720 ml) whole wheat flour
- 2 cups (480 ml) quick-cooking oats
- 2/3 cup (160 ml) packed brown sugar
- 2 1/2 tsp pumpkin pie spice
- 1 1/2 tsp salt
- 1 tsp sugar
- 2 packages active dry yeast
- 1 1/2 cups (360 ml) warm water
- 1 cup (240 ml) pumpkin puree {canned or homemade}
- 1/3 cup (80 ml) unsweetened applesauce
- 1/3 cup (80 ml) canola oil
- 2 eggs, lightly beaten
For Swirl:
- 3 tbsp (45 ml) butter, melted {divided}
- 1/2 cup (120 ml) packed brown sugar {divided}
- 1 tsp 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
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
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Frequently Asked Questions
Why does this recipe use both whole wheat flour and quick-cooking oats alongside the all-purpose flour?
The combination of 4½–5 cups all-purpose flour, 3 cups whole wheat flour, and 2 cups quick-cooking oats creates a hearty, substantial loaf with a crusty exterior and tender interior — the article notes it’s meant to be sliced thick, toasted, and eaten with butter for breakfast, not as a cake-like sweet bread.
How do I create the cinnamon swirl without it unraveling when sliced?
Roll the 18×9 inch dough rectangle from the long side (jelly roll style), brush with melted butter and sprinkle with brown sugar and cinnamon before rolling, then pinch the seams tightly shut. After the second rise in the loaf pan, the filling fuses into the dough during the 55–60 minute bake and holds its swirl shape when sliced.
The recipe makes two loaves — can I freeze one?
The recipe intentionally makes two full-sized loaves — the article suggests one for you and one for a friend. While freezing isn’t explicitly mentioned, the article frames the second loaf as ideal for gifting, so baking both and sharing immediately is the intended approach.
What if the top starts to brown too quickly before the bread is done?
The instructions specifically address this: if the crust browns too much during the 55–60 minute bake, simply cover the loaves loosely with foil and continue baking until done. Cool in the pans for 10–15 minutes, then on a wire rack for another hour before cutting for clean slices.
