Pumpkin Cinnamon Swirl Bread

contributed by Shawna Hawkins

Yields 1 loaf


2 1/4 tsp yeast

1/4 cup warm water, 110 degrees

1/2 tsp granulated sugar

1/4 cup milk, warmed to 110 degrees

2 Tbsp molasses

1/4 cup granulated sugar

3/4 tsp salt

1 Tbsp butter, softened

1 tsp pumpkin pie spice

1 egg

1 cup canned pumpkin puree (I just used the whole small can)

3 1/4 – 4 cups all purpose flour (depending on the humidity you may not use it all)

For the swirl:

1/4 cup butter, softened

1/3 cup light-brown sugar

2 tsp cinnamon


In the bowl of an electric mixer combine water, yeast and 1/2 tsp granulated sugar. Whisk until yeast has dissolved and let rest 5 minutes.

Stir in milk, molasses, 1/4 cup granulated sugar, salt, softened butter, nutmeg, ginger, egg and pumpkin puree until well combined.

Slowly add flour until it forms a ball and knead with a dough hook attachment until dough is smooth and elastic.

Transfer dough to an oiled bowl, cover with plastic wrap and let rise in a warm place until double, about 1 hour.

Butter an 8 1/2″ x 4 1/2″ in pan, set aside. In a small bowl mix together very soft butter, brown sugar and cinnamon,to form a paste and set aside.

Punch the risen dough down and turn onto a lightly floured surface.

Roll dough into a large rectangle, about 22″ x 8.” Spread with butte mixture, coming within about 1/2″ of the edges.

Roll dough up jelly roll style, starting with the short side.

Place rolled dough in greased loaf pan and let rise in a warm place until doubled about 45 minutes.

Bake 350 degrees for 45 – 60 minutes.  Allow to cool in pan 5 minutes then remove to a wire rack to cool completely before slicing.   Makes great toast!


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