I wish there was a way to convey how amazingly mouthwatering my kitchen smelled when I was baking this. I guess you’ll just have to make your own to experience it too.

It tasted just as good as it smelled. This was my first try at making cinnamon swirl bread and I decided to try it with a pumpkin bread recipe. I’m so happy with how it turned out. I like to judge the success of my baked goods by how much DH lets me give away to others. He didn’t want to share any of this bread.

This was especially good straight out of the oven, with the cinnamon sugar swirl still gooey and sticky.

I was hoping to make some French Toast with the leftovers, but there were no leftovers. I will have to make this one again before the Fall season is over.

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Pumpkin Cinnamon Swirl Bread


4 3/4 cups All-Purpose Flour
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/3 cup brown sugar
1 1/2 teaspoons salt
1 tablespoon instant yeast
15-ounce can pumpkin
2 large eggs
1/4 cup melted butter

Cinnamon swirl filling
1/3 + 1/3 cup sugar
2 tsp + 2 tsp cinnamon
1 egg, beaten
1/2 + 1/2 cup raisins


1. Combine all of the dough ingredients, and knead them with the dough hook attachment on your mixer for five minutes. Dough will still be sticky. Transfer the dough to a lightly oiled bowl, cover the bowl with plastic wrap, and set it aside to rise for 1 1/2 hours. It will expand, but not a huge amount.

2. Turn the dough out onto a lightly floured surface, divide it in half. Take one of the halves and roll out on a pastry board dusted with some flour. Roll into a long rectangle about 1/4 inch thick. The shorter side should be 9 inches long to fit a 9 x 7 inch loaf pan.

3. Brush beaten egg across surface of rectangle. Mix together 1/3 cup sugar and 2 tsp cinnamon in a bowl. Sprinkle across entire surface of bread. Sprinkle 1/2 cup raisins across surface. Line two 9 x 7 loaf pans with parchment paper or grease with oil. Then roll up the rectangle, so that you form a 9 inch long log. Place into loaf pan that is greased or lined with parchment paper. Repeat with remaining dough half. Cover both pans with a plastic wrap, for and let rest for about 90 minutes until bread is puffy, though not quite double in size.

4. Bake the bread in a preheated 350°F oven for 30 minutes until top turns golden brown and knife inserted comes out clean.


8 Responses to “Pumpkin Cinnamon Swirl Bread”

  1. Barb Lopez — October 18, 2012 at 12:57 pm

    Can this bread be made the night before and wait until the next morning to bake it?

    • Kirbie replied: — October 18th, 2012 @ 1:44 pm

      I don’t think so. The bread will proof too long and rise too much if you let it sit out the night before. I haven’t experimented with trying to stop the rising by sticking it in the fridge though, so I’m not sure if that is an option.

  2. Kate — October 18, 2012 at 3:00 pm

    Pumpkin cinnamon swirl bread! Just sounds delicious :) Perfect with a cup of coffee or tea during the autumn months

    • Kirbie replied: — October 18th, 2012 @ 10:11 pm

      It is delicious and does go well with some coffee or tea. I recently got some pumpkin spice coffee. I will have to brew it with this bread next time.

  3. June — October 18, 2012 at 6:29 pm

    Do you think this recipe (or any of your other recipes) can be substituted with gluten free flour?

    • Kirbie replied: — October 18th, 2012 @ 10:13 pm

      Sorry I don’t know the answer to that. I haven’t experimented with gluten free flour before.

  4. Jinxi — October 23, 2012 at 10:12 am

    Just re-read this to copy the recipe down and I noticed – YOU GIVE AWAY YOUR BAKED GOODS AND HOW DO I GET ON THAT LIST? lol :P

    • Kirbie replied: — October 23rd, 2012 @ 10:47 am

      Haha. I do a lot of my baking on the weekends, so usually whoever I meet up with on the weekends, I will give stuff to. So if you and S ever want to get lunch or dinner let me know!

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