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Home » Side Dishes » Bread » Pumpkin Spice Swirl Bread

Pumpkin Spice Swirl Bread

Created: October 8, 2012 Updated: August 24, 2022 by Lyuba Brooke 29 Comments *This post may contain affiliate links. Read More...

1.7K shares
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Fall take on classic cinnamon swirl bread. Delicious homemade swirl bread made with pumpkin puree, pumpkin spice and raisins.

how to make Pumpkin Spice Swirl Bread collage

Pumpkin Spice Swirl Bread slices with the rest of the loaf and bowl of spice

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!
 
 
Pumpkin Spice Swirl Bread slices with the rest of the loaf and bowl of spice on top of a basket

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.

rolling out die and adding spices collage

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.

Pumpkin Spice Swirl Bread uncooked in loaf pan and cooked in loaf pan collage

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 slices with the rest of the loaf and bowl of spice
 
2 slices of pumpkin spice swirl bread on a wicker tray with a small white bowl of cinnamon to the left

Pumpkin Spice Swirl Bread

Delicious homemade swirl bread made with pumpkin puree, pumpkin spice and raisins.
5 from 1 vote
Print SaveSaved! Rate
Course: Breakfast, Brunch, Snack
Cuisine: American
Prep Time: 20 minutes minutes
Cook Time: 45 minutes minutes
Time for dough to raise:: 2 hours hours
Total Time: 3 hours hours 5 minutes minutes
Servings: 28 2 loaves
Calories: 83kcal
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

  • 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.

Nutrition

Calories: 83kcal | Carbohydrates: 17g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.03g | Cholesterol: 3mg | Sodium: 46mg | Potassium: 71mg | Fiber: 1g | Sugar: 4g | Vitamin A: 201IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

 

 Check out my Cinnamon Raisin Swirl Bread too!

 

 

Lyuba

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

1.7K shares

Filed Under: Bread, Pumpkin

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. Yang says

    February 25, 2019 at 7:47 pm

    5 stars
    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
    • lyuba says

      March 7, 2019 at 11:58 am

      I hope you like it, Yang! Pumpkin is actually in the swirl but it does infuse the bread taste 🙂

      Reply
  2. Nova says

    October 25, 2018 at 9:44 am

    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
    • lyuba says

      October 29, 2018 at 10:51 am

      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!

      Reply
  3. Medeja says

    May 6, 2013 at 5:26 am

    Nicely done! That swirl looks just perfect!

    Reply
    • lyuba says

      May 6, 2013 at 9:53 am

      Thank you so much!

      Reply
  4. ginger says

    October 18, 2012 at 1:09 pm

    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

    Reply
  5. Jen says

    October 15, 2012 at 6:04 pm

    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
  6. Steph @ Crafting in the Rain says

    October 14, 2012 at 1:27 am

    I’ll be it smells so good while it’s cooking too!

    Reply
  7. Miz Helen says

    October 13, 2012 at 3:07 pm

    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
  8. Lenore C says

    October 13, 2012 at 2:45 pm

    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
  9. WillCookForSmiles says

    October 11, 2012 at 7:33 pm

    Thank you so much, Mandy!

    Reply
  10. WillCookForSmiles says

    October 11, 2012 at 7:32 pm

    Wheee!

    Reply
  11. WillCookForSmiles says

    October 11, 2012 at 7:32 pm

    No way! It’s like someone not liking ice cream! Crazy!

    Reply
  12. Tonia@thegunnysack says

    October 11, 2012 at 2:50 pm

    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?

    Reply
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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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