Pumpkin Cinnamon Swirl Bread
An essential Fall bread recipe for pumpkin cinnamon swirl bread. Soft spiced pumpkin bread with dark swirls of cinnamon and sugar.
So, I just watched Glee’s tribute episode to Finn. I honestly wasn’t sure if I’d watch it, but I’m glad I did. I’ve never really been a huge fan of the show. I’ve enjoyed it, mostly in past seasons and of course for the singing. I’m sure that’s why most tune in, they’re great singers.
The episode brought me to tears. Not just once, but throughout the show and especially when Lea Michele’s character finally made her appearance. I wasn’t just having a weird emotional moment or anything either. It was different than any other show that might have lost a character, because in this one, they were truly grieving… both for the character and their friend. No forced or fake crying. Pure, raw emotion. Even though they never addressed what happened to him, it was well done and gave closure.
Did you watch? What did you think of it?
I’m not sure about you, but to me bread is comfort food. Okay, I really love bread all of the time but it’s totally comfort food. I probably could’ve used a slice while watching the show!
I recreated my favorite cinnamon swirl bread into a pumpkin spiced cinnamon swirl bread. It’s everything you’d hope for and more! Soft and fluffy pumpkin spiced bread with a dark cinnamon swirl throughout. Seriously good. Not only does this bread come together easily, it’s also a great treat for breakfast or snacking! Eat as is, toast it, slather it in butter or apple butter… you’re guaranteed to love it!
I promise, this is a must make!
Yield: 1: 10-inch loaf
Prep Time: 2 and 1/2 hours
Cook Time: 35 minutes
Total Time: 3 hours plus
Pumpkin Cinnamon Swirl Bread
Soft spiced pumpkin bread with dark swirls of cinnamon.
- 1/2C milk, heated to 115°F
- 2 1/4 tsp active dry yeast
- 1/3C plus 1 tsp granulated sugar, divided
- 1 egg
- 1C pumpkin puree
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- Pinch ground cloves
- 1 tsp salt
- 3 1/2 - 4C all purpose flour
- 2 Tbsp unsalted butter, softened
- 1/3C granulated sugar
- 1 1/2Tbsp cinnamon
- 1 egg
- 1 Tbsp water
- In a measuring cup, combine warm milk (heated to 115°F) with active dry yeast and 1 tsp granulated sugar. Allow to proof.
- In the bowl of a stand mixer with paddle attachment, mix together remaining 1/3 cup granulated sugar, egg, pumpkin and spices. With mixer on low, pour in milk mixture. Switch to the dough hook, add salt and flour, mixing until dough forms and pulls away from the sides of the bowl.
- Grease a large bowl and your hands with baking spray. Transfer dough to bowl, cover and allow to rise for 1 hour or until doubled in size.
- On a lightly floured surface, or a silicone counter mat, roll dough to roughly 10"x20". Rub entire surface with softened butter. Sprinkle well with cinnamon and sugar. Starting at one of the shorter ends, roll into a tight log and pinch seams closed. Place dough seam side down in a lightly greased 10-inch loaf pan. Cover and allow to rise for an additional 90 minutes.
- Preheat oven to 350°F. In a small bowl combine 1 egg with 1 Tbsp water, brush over exposed dough. Bake for 35-40 minutes.
- Allow to cool in the pan for at least 5-10 minutes prior to transferring the loaf to a wire rack to cool completely.
- Store bread in an airtight container.
Baked by Rachel original
More bread recipes to try:
Cinnamon swirl bread
Garlic and herb pull-apart bread
English muffin bread
Apple cinnamon pull-apart bread
Beer pretzel bowls
Marbled chocolate banana bread
Garlic monkey bread
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