Pumpkin Spice Swirl Bread

The fall pumpkin recipes continue!
I was walking through the grocery store the other day and I saw a pumpkin spice swirl bread on a shelf. I swear, I saw something light up from behind me….”Lightbuuuulb!”
Guess what I made as soon as I got home?! Probably easy to guess since you are reading this post. Yes, I made this Pumpkin Spice Swirl bread.

1 cup raisins
1/2 cup warm water
1/2 tbs active dry yeast
1/2 cup milk, whole or 2%
2 tbs cup unsalted butter, melted
1/2 teaspoons salt
1 tsp cinnamon
2 1/2 cups all-purpose flour

1/2 cup granulated white sugar
2 tbs pumpkin puree
2 1/2 tbs pumpkin spice
OR (if you don’t have pumpkin spice)
(1 1/2 tbs cinnamon
4 teaspoons ginger
2 teaspoon allspice
2 teaspoon nutmeg)

1. Put the raisins in a small bowl filled with hot water. Let the raisins plump up, about 10 minutes. Drain and set aside.

2. Pour a cup of warm water into the bowl of a standing mixer or large mixing bowl. Add the yeast and stir gently. (You can use the water from soaking the raisins) Give it a about 10 minutes, then stir to fully dissolve the yeast.

3. Stir the milk, melted butter, cinnamon and salt into the water.

4. Add the flour and stir to form a shaggy dough. Knead in your mixer on low speed with a dough hook (or knead by hand for 8-10 minutes to form a smooth, slightly tacky dough). If the dough is too sticky, add a little more flour.

5. With the mixer on low,  gradually add the raising to the bowl and continue kneading until they are evenly distributed.

6. Cover the dough with a saran wrap or a towel and place in the warm dry place. Let rise for about an hour.

7. Roll the dough out on the counter. Make sure that the dough is a little less wide that your loaf pan. Try to make the dough about 1/6th to 1/8th of an inch think.

8. Spread the pumpkin puree over the dough evenly, leave about 1/2 inch boarder.

 9. Combine sugar and pumpkin spice. Sprinkle the dough generously this mixture.

10. Roll up the dough and place it in the greased loaf pan, seam side down.

11. Let the loaf rise until mounded over the top, about 30 minutes. Sprinkle with some pumpkin spice and sugar mixture over the top.

12.  Preheat the oven to 375. Bake for 40-45 minutes until golden brown. Let cool.

 Check out my Cinnamon Raisin Swirl Bread too!

* I am linking this recipe to  THESE GREAT PARTIES, in my party tab. Why don’t you visit the wonderful hosts and link some of your own projects!?

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  1. Melanie @ Hope's Kitchen says

    No eggs?! I’m doing the happy dance! It is hard to find bread recipes that do not include eggs. My little girl is allergic to them and LOVES pumpkin recipes. We will be trying this with gluten free flour soon! Thanks for sharing this!

  2. WillCookForSmiles says

    Nope, no eggs! The only egg can be included in a wash but not necessary at all! Hope you guys enjoy it :)

  3. Jo says

    Lyuba,I just had to “pin” to my recipe board…this looks and sounds like the perfect bread,all my favorite flavors.

  4. Nancy at maddalee says

    Oh man, this looks fabulous! I know it wouldn’t last 10 minutes in my home and would be the perfect treat for fall. Thank you for sharing, Lyuba!

  5. Tonia@thegunnysack says

    Yum! Can you believe that I had a good friend tell me a couple of days ago that she doesn’t like pumpkin flavored things? Is that crazy or what?

  6. Lenore C says

    Looks yummy! Glad I saw this via Link party at Happy Hour Projects! I’m going to make this SOON! Thx! Lenore @ explorenewness.wordpress.com

  7. Miz Helen says

    Hi Lyuba,
    Your Pumpkin Spice Swirl Bread will be delicious, it looks so pretty. Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  8. Jen says

    I love all things pumpkin. Can’t wait to make this recipe! Thanks for linking up to our Pretty Things party. Hope to see you back next week!


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