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Will Cook For Smiles

Pumpkin Spice Swirl Bread

by 36 Comments

Fall take on classic cinnamon swirl bread. Delicious homemade swirl bread made with pumpkin puree, pumpkin spice and raisins.

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.
 
Deeelish!
 
 

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.

 
5 from 1 vote
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Pumpkin Spice Swirl Bread

Delicious homemade swirl bread made with pumpkin puree, pumpkin spice and raisins.

Course Breakfast, Brunch, Snack
Cuisine American
Keyword pumpkin, swirl bread
Author Lyuba Brooke

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

  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.

Recipe Notes

Recipe from Lyuba @ willcookforsmiles.com. All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.

 

 Check out my Cinnamon Raisin Swirl Bread too!

 

 

Lyuba

I love hearing from all of you so please leave a comment! I do my absolute best to answer all the comments. For immediate help, please message me on Will Cook For Smiles Facebook page.

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Reader Interactions

Comments

  3. Melanie @ Hope's Kitchen

    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!

    Reply

  4. WillCookForSmiles

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

    Reply

  12. Nancy at maddalee

    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!

    Reply

  19. Lenore C

    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

    Reply

  20. Miz Helen

    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

    Reply

  22. Jen

    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!

    Reply

  25. Nova

    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?

    Reply

  26. Yang

    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!

    Reply

  27. kit

    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.

    Reply

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