Fall take on classic cinnamon swirl bread. Delicious homemade swirl bread made with pumpkin puree, pumpkin spice and raisins.
The fall pumpkin recipes continue!
Ingredients:
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
Filling:
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)
Directions:
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.
Pumpkin Spice Swirl Bread
Ingredients
- 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
- Filling:
- 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)
Instructions
- Put the raisins in a small bowl filled with hot water. Let the raisins plump up, about 10 minutes. Drain and set aside.
- 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.
- Stir the milk, melted butter, cinnamon and salt into the water.
- 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.
- With the mixer on low, gradually add the raising to the bowl and continue kneading until they are evenly distributed.
- Cover the dough with a saran wrap or a towel and place in the warm dry place. Let rise for about an hour.
- 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.
- Spread the pumpkin puree over the dough evenly, leave about 1/2 inch boarder.
- Combine sugar and pumpkin spice. Sprinkle the dough generously this mixture.
- Roll up the dough and place it in the greased loaf pan, seam side down.
- Let the loaf rise until mounded over the top, about 30 minutes. Sprinkle with some pumpkin spice and sugar mixture over the top.
- Preheat the oven to 375. Bake for 40-45 minutes until golden brown. Let cool.
Notes
Steph @ Crafting in the Rain says
I’ll be it smells so good while it’s cooking too!
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!
ginger says
Featuring you today! 🙂 Thanks so much for linking up with {wow me} wednesday. Love your new profile picture…beautiful. 🙂
Ginger @ gingersnapcrafts.com
http://www.gingersnapcrafts.com/2012/10/18-pumpkin-inspired-recipes-take-look.html
Medeja says
Nicely done! That swirl looks just perfect!
lyuba says
Thank you so much!
Nova says
I would like to know if the dough to this recipe can be made in a bread machine? Then shaped and baked in the oven? Also, can the bread be frozen and baked later?
lyuba says
Hi Nova!
I actually don’t own a bread machine and never used one so I am not sure how to cook in the bread machine.
You can actually bake the bread and freeze it. Here is a good article on how to freeze bread: https://www.thekitchn.com/the-best-way-to-freeze-and-thaw-bread-246477
I really hope this helps!
Yang says
I have never really read anything about pumpkin in bread, but it sure sounds really good. It looks absolutely gorgeous as well. I will be making this recipe next week. Thank you for sharing this recipe!
lyuba says
I hope you like it, Yang! Pumpkin is actually in the swirl but it does infuse the bread taste 🙂
kit says
Thank you for sharing this recipe! I will prepare this for Easter this year and Im sure the kids and whole family will enjoy this.
lyuba says
My Kids love cinnamon swirl bread, I’m hope yours will as well! Thank you!