Swirled Pumpkin Yeast Bread Recipe

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

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 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??

Reviewed on May. 15, 2011 by tastefusion

I was in a panic, because i had this recipe cut and clipped and taped to my cabinet. I thought i had lost it, as there are so many recipes that are similar (on google), but i found the exact recipe here on taste of home!! This is my favorite bread because it has enough healthy hearty ingredients in it that one thick slice keeps me and the kids full until lunch! It's healthy, yet delicious! My family can eat an entire loaf fresh out of the oven! AND it lasts for WEEKS in a bag on the counter! I have made 4 loaves many times, and give 1-2 for gifts....labors of love! I like to change up the raisins for other dried fruits for variety. Last time i chopped some dried dates and apricots and it was SO good! I think i use WAY more dried fruit than it calls for, and double the filling. I figured out a way to make my own pie spice (on google) to save money, since i make this so often. I always have a can of pumpkin, and a jar of applesauce handy in case i'm in the mood to bake bread! (thanks TOH, for having this search for beloved cherished recipes like this one! i'm not sure if the people i shared this recipe with would still have it.)  P.S.  I use bread flour instead of all purpose!

Reviewed on Oct. 26, 2010 by jbillitti

10-15-10 Made the recipe exactly as stated but baked in three 8 1/2" loaf pans for approximately 40 min. It was the perfect size to share. I was able to give two and keep one. I will definitely make more during the holidays.

Reviewed on Oct. 17, 2010 by woodsmandad

I made this recipe, It turned out real good.

my family loved it. I had to add about 1/2 cup

more water.

Reviewed on Oct. 17, 2010 by lilfocx78

Just finished making these loaves today.. Easy to make and my house smelled Devine..it's a keeper!!! A+++

Reviewed on Oct. 16, 2010 by mom23kids

Amazing!...only thing I would do differently next time is add more cinnamon.

Reviewed on Oct. 15, 2010 by shellyrw

Thank you for the advice!

Reviewed on Oct. 15, 2010 by YooperBond

AWESOME recipe. I printed this recipe from your website back in March 2010. I do most of my measuring the night before and then put it all together in the morning. Very easy to work with. We absolutely love it. I have made it several times over the past few months. Pat B

Reviewed on Oct. 15, 2010 by RobbieGration

To everyone wondering about using real pumpkin, I live where we cannot buy canned pumpkin . . . I've only ever used pumpkin that I've cooked and mashed myself. I drain excess liquid out and just measure out the exact amount called for in the recipe. Freezing cooked pumpkin in 1 cup amounts works too, but drain excess watery liquid before using. Hope this helps :)

Reviewed on Oct. 14, 2010 by maggieaw

Oh my house smells divine after making these loaves today. After reading the reviews I also added pecans to my bread as well as the raisins. For the 3 cups whole wheat flour I used two graham flour and 1 cup rye flour. I wondered how it would turn out. Turned out beautifully. My bread is more the same color as a typical pumpkin bread would be- not sure if it is because of the darker flours I used or what. I couldnt wait to cut off that first slice and enjoy- very good still warm. To the reviewer who wanted to use a whole pumpkin- just prepare the pumpkin as you would squash bake it and scoop out the pulp then measure your 1 cup of fresh pumpkin. If using a can of pumpkin and do not know what to do with the left over- try using it in the awesome pumpkin and black bean chili recipe- its really good.

Reviewed on Oct. 14, 2010 by shellyrw

Do you think real pumpkin can be used instead of a can?? And anybody have an idea of how much I would use if I substituted real pumpkin?

Reviewed on Oct. 14, 2010 by julyprincesspatricia

To leves: The recipe calls for 1 cup - doesn't matter what size can you purchase. A 15-16 oz would be more than sufficient.

Reviewed on Oct. 14, 2010 by leves

What size can of pumpkin was used.Thanks

Reviewed on Oct. 14, 2010 by Sajen

Can this bread be made in a bread machine and if so what do I have to do to make it? Cut the recipe in half or anything else? My machine only makes one loaf. Thank you, it looks good. Would like to try it.

Reviewed on Dec. 14, 2009 by deb1223

FANTASTIC!! I am in love with this bread! I used toasted pecans instead of raisins - fabulous, especially as toast. That the recipe makes two loaves is wonderful - one to eat, one to share.

Reviewed on Nov. 07, 2009 by Kerry Amundson

Okay I made this recipe again but divided it into thirds; 2 smaller loaves and a dozen cinn. rolls. I added the raisins and toasted pecans with the br. sugar/ cinn. mix. Oh, and instead of using cinn. I just used more pumpkin pie spice. THAT made it even better. Okay, just had to share this!

Reviewed on Nov. 02, 2009 by Kerry Amundson

This was a lot of work and made a lot of dough. I forgot to add in the raisins so sprinkled them on top of the cinnamon/sugar mixture.Next time I will also add some toasted pecans.

I ONLY BAKED THIS FOR 45 MINUTES. It had a wonderful crust. Another 10 minutes and it would have been burned on the bottom.

The second loaf will be given as a hostess gift.

cinnamon/sugar mixture. Next time I will also add some toasted pecans. I wasn't sure at first if this would proof but put it in my top oven while the bottom oven was preheating and it was fine.

I only baked it for 45 minutes. I will bake it for a little less next time. I did have a nice crust. I will save the second loaf for a hostess gift too.

Reviewed on Oct. 29, 2009 by MnMforever

The dough turned out to be alot so I used three pans. It is also really good toasted!

Reviewed on Oct. 25, 2009 by deb1223

Great recipe and wonderful bread. The only change I made was to replace the raisins with toasted, chopped pecans. Fabulous toasted!!

Reviewed on Oct. 24, 2009 by stevejun

I think the 55-60 minute bake time is too long. I baked mine for 45 minutes and it was just right. I also topped mine with a confectioner's sugar glaze.