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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 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.

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