Pumpkin Cinnamon Swirl Quick Bread Recipe

Visit our Bread Recipes page for more fantastic homemade breads like our Pumpkin Cinnamon Swirl Bread!

Pumpkin Cinnamon Swirl Bread is a tender, golden-orange loaf with a fine crumb and a melting ribbon of buttery cinnamon sugar. Thickly sliced and served warm, it’s heavenly. Toast a slice in a skillet with a little butter and the edges caramelize into a crunchy, cinnamon-scented treat that’s hard to resist.

I don’t limit pumpkin to a single season — canned pumpkin is convenient, affordable, and full of flavor. While this bread is an indulgence, pumpkin adds moisture and a bit of nutrition, making it a comforting choice for breakfast or afternoon tea.

Cook’s Notes

Place the loaf pans on a rimmed half sheet pan before baking. The cinnamon-sugar butter can bubble out during baking and may smoke if it falls directly onto the oven floor.
This recipe yields two loaves. If you can’t eat both within four days, cool a loaf completely, wrap it tightly in double plastic wrap and foil, label, and freeze for up to six weeks.
To toast, avoid a pop-up toaster. The sugar can drip and smoke. Instead, toast slices in a skillet with butter, on a baking sheet in the oven, or under the broiler for even, caramelized results.

Tools (optional)

Silicone dough mat
Rolling pin
Bench knife / dough scraper
Rimmed half sheet pan

Connect with Foodie with Family

facebook | pinterest | instagram

twitter | G+

Pumpkin Cinnamon Swirl Bread

Rebecca Lindamood

Print Recipe
Pin Recipe

A tender, golden-hued bread with a molten ribbon of buttery cinnamon sugar—perfect warm and thickly sliced.

Ingredients

For the Pumpkin Dough:

27 1/2 ounces (by weight: 1 lb 11.5 oz, or 6.5 cups) all-purpose flour
1/2 cup brown sugar
2 tablespoons active dry or instant yeast
2 1/2 teaspoons kosher salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1 1/2 cups pumpkin puree
1/2 cup lukewarm milk
2 large eggs

For the Cinnamon Swirl:

1 cup butter, softened (divided)
1 cup granulated sugar
1 tablespoon plus 1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
Nonstick cooking spray, preferably coconut oil

Instructions

In the bowl of a stand mixer fitted with a dough hook or in a large mixing bowl, stir together the flour, brown sugar, yeast, salt, ground ginger, and ground cardamom. Add the pumpkin puree, lukewarm milk, and eggs and mix on low (or stir by hand) until a dough forms. Knead until smooth and cohesive, either with the dough hook or by hand on a lightly floured surface. Cover with a clean towel and let rise in a warm, draft-free spot until doubled, about 1 1/2 hours.

Turn the dough out onto a lightly floured surface or silicone mat. Divide it into two equal portions and shape each into a ball. Working with one portion at a time, roll it into a 12″ x 16″ rectangle. Spread half the softened butter over the surface, leaving a 2″ strip along the top edge free of butter. In a small bowl, combine the granulated sugar, cinnamon, and cardamom, then sprinkle half over the butter and press lightly to adhere.

Roll the dough into a log, starting at the edge nearest you and rolling away, ending with the unbuttered strip. Pinch the seam to seal, fold the log in half seam-side up, tuck the ends to form an oval, then turn seam-side down and place in a prepared loaf pan. Repeat with the remaining dough and filling. Place the loaf pans on a rimmed half sheet pan several inches apart, cover with a towel, and let rise until puffy, about 30 minutes. Preheat the oven to 350°F toward the end of the rise.

Remove the towel and slide the sheet pan with the loaf pans into the oven. Bake 25–30 minutes, until deep golden and cinnamon sugar bubbles at the edges. Cool the loaves in the pans for 10 minutes, then turn out onto a rack to cool completely before slicing.

Store completely cooled bread wrapped at room temperature for up to 4 days. For longer storage, wrap in double plastic wrap and foil and freeze.