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.
Pumpkin Cinnamon Swirl Bread
Ingredients
- 4 3/4 cups all-purpose flour
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 1/3 cup brown sugar
- 1 1/2 tsp salt
- 1 tbsp instant yeast
- 1 (15-oz) can pumpkin puree
- 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
Instructions
- 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.
- 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.
- 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.
- Bake the bread in a preheated 350°F oven for 30 minutes until top turns golden brown and knife inserted comes out clean.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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 😛
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!
Do you think this recipe (or any of your other recipes) can be substituted with gluten free flour?
Sorry I don’t know the answer to that. I haven’t experimented with gluten free flour before.
Pumpkin cinnamon swirl bread! Just sounds delicious 🙂 Perfect with a cup of coffee or tea during the autumn months
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.
Can this bread be made the night before and wait until the next morning to bake it?
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.