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Swirled Pumpkin Yeast Bread Recipe

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I call this my "hostess gift" pumpkin bread, but it's fantastic for any occasion at all. Swirls of cinnamon-sugar make every slice irresistible. —Shirley Runkle, St. Paris, Ohio

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Swirled Pumpkin Yeast Bread Recipe

Prep: 45 min. + rising Bake: 55 min. + cooling

Yield: 32 Servings

45 55 100

Ingredients

4-1/2 to 5 cups all-purpose flour
3 cups whole wheat flour
2 cups quick-cooking oats
2/3 cup packed brown sugar
2-1/2 teaspoons pumpkin pie spice
1-1/2 teaspoons salt
1 teaspoon sugar
2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water (120° to 130°)
1 cup canned pumpkin
1/3 cup unsweetened applesauce
1/3 cup canola oil
2 eggs, lightly beaten
1/2 cup raisins
FILLING:
1/4 cup butter, softened
1/2 cup packed brown sugar
1 teaspoon ground cinnamon

Directions

In a large bowl, combine 2 cups all-purpose flour, whole wheat flour, oats, brown sugar, pumpkin pie spice, salt, sugar and yeast. Beat in the warm water, pumpkin, applesauce and oil just until moistened. Add eggs; beat until smooth. Stir in enough remaining all-purpose flour to form a firm dough. Add raisins.
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18-in. x 9-in. rectangle; brush with butter to within 1/2 in. of edges. Combine brown sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a short side; pinch seam to seal.
Place seam side down in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
Bake at 350° for 55-65 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (16 slices each).

Originally published as Swirled Pumpkin Yeast Bread in Country Woman Christmas Annual 2007, p39

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Reviews for Swirled Pumpkin Yeast Bread

Swirled Pumpkin Yeast Bread

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Reviewed on Nov. 10, 2012 by A13

I haven't tasted this yet, but from the batter I would say that this makes THREE loaves NOT TWO.

Reviewed on Nov. 04, 2012 by campergramma

No doubt this is an A-1 recipe! I did, however, have the same problem as one other poster; my crust was chewier than I anticipated. Next time I will definitely reduce the amount the butter. There is no need to use a 1/4 cup. That is entirely too much butter to slather on two loaves of bread. I'd reduce to 2 tablespoons. I may add a bit more cinnamon to the brown sugar/cinnamon mix. I did have to cover mine with foil during the last 20 minutes. And I used the leftover melted butter to put a very light coating on the tops after it came out of the oven. Excellent recipe though. Definitely a keeper! Thanks for posting!!

Reviewed on May. 18, 2012 by Amyche

Fantastic recipe. I was looking for something to use up pumpkin I had grown and froze during the summer. I actually substituted more pumpkin for the applesauce and it still turns out great. I also sometimes add in my own concoction of pumpkin pie spices. Wonderful! I would definitely recommend making this.

Reviewed on Jan. 18, 2012 by ChefPierre2

I read the review suggestions before I started. I whipped up the ingredients and kneaded without adding the raisens. I didn't allow to raise, instead I divided and rolled dough out like for cinnamon rolls and topped with butter, pumpkin pie spice(not cinnamon), brown sugar, raisens and chopped pecans. Roll up like for cinnamon rolls. Pinch and roll under ends.Put into greased loaf pans. Cover with damp towel and Allow to raise for 1 hour. I put a pan of hot water in the oven, under the loaf pans to help speed up the raising process. Cook at 350 degrees for 55 minutes, brushing top of loaves with melted butter after 30 minutes. I also used cream cheese frosting diluted with milk to spread on top of loaves. This turned out to be a delicious keeper and very substantial tasting with the pumpkin, whole wheat, raisens and nuts! enjoy

Reviewed on Jan. 06, 2012 by Wendy1Mollie

Question actually, any thoughts on substituting the pumpkin and some of the sugar for persimmon puree? I have some to use up. I want a yeast bread not the cakey kind of bread. Thanks!

Reviewed on Jan. 05, 2012 by rcunning92

Wow, this bread was really delicious. I made it and I was expecting a couple of peices for breakfast the next day, but my family got to it before I had a chance and left me at least one peice aha but they all loved it. My mom said it was best fresh, but I drizzled honey over it and heated it up the next day and it was still moist and delicious! I recommend this recipe :)

Reviewed on Oct. 30, 2011 by jesylee

I loved this bread! Exactly what I had in mind! I will add cinnamon and maybe nutmeg to the pumpkin pie spice because that just wasn't "spicy" enough for me. Also I think adding walnuts to the cinnamon sugar swirl. This would also make some decadent seasonal french toast. Super easy and very rewarding recipe; thanks!!

Reviewed on Oct. 12, 2011 by LegalSec

Answer to "Sajen" about using her bread machine. I would half the recipe, add ingredients starting with liquids and ending up with dry ingredients on top and the yeast being the last. Put on dough setting. When dough cycle has ended, take out of machine and add raisins to dough. Then pick up instructions with the second bullet point starting with "Turn onto a lightly flour surface, but skip that part and just place in a greased bowl, turning once to grease top. Cover and let rise in a warm plus until doubled, about 1 hour." Then continue to the end of instructions. I do this all the time when I am too lazy to mix up the dough and knead it. It worked out fine and actually the bread machine gets to the right temperature and perfect rise. Hope this helps.

Reviewed on Oct. 12, 2011 by LegalSec

Reviewed on Jul. 29, 2011 by jeclark

I really love this bread, the taste and texture is great. The only thing i didn't like was the crust. It was really thick and chewy, I found myself leaving the crusts behind and just eating the middle. Any tips for a thinner, less chewy crust??

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