Swirled Pumpkin Yeast Bread Recipe
Swirled Pumpkin Yeast Bread Recipe photo by Taste of Home

Swirled Pumpkin Yeast Bread Recipe

Read Reviews
4.5 33 28
Publisher Photo
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
TOTAL TIME: Prep: 45 min. + rising Bake: 55 min. + cooling
MAKES:32 servings
TOTAL TIME: Prep: 45 min. + rising Bake: 55 min. + cooling
MAKES: 32 servings


  • 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
  • 1/4 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon

Nutritional Facts

1 slice: 201 calories, 5g fat (1g saturated fat), 17mg cholesterol, 130mg sodium, 36g carbohydrate (10g sugars, 3g fiber), 5g protein


  1. 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 raisins. Add enough remaining all-purpose flour to form a firm dough.
  2. 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.
  3. 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.
  4. Place seam side down in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
  5. 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

Reviews for Swirled Pumpkin Yeast Bread

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Sep. 25, 2015

"This has 8 cups of flour and 2 cups of oats. There is no way that it only makes 2 loaves. Something has to be wrong in the recipe"

Reviewed Sep. 22, 2014

"Wonderful. I made the two loaves (adding a bit more cinnamon as other reviewers suggested). When cooled, I put a thin coating of vanilla icing and waited until that set. I then sliced each loaf into slices, places pieces of waxed paper between slices and stored in freezer baggies. I was able to pull as many slices as I needed while frozen, let thaw and yummy fresh bread at all times. Oh, I did use the golden raisins as that is what we prefer. I want to try it with craisins next time I make it. (which will be soon)"

Reviewed Oct. 16, 2013

"Excellent. I omitted the raisins though."

Reviewed Sep. 16, 2013

"Everyone loved this recipe! I cut the softened butter together with the brown sugar and cinnamon. I omitted the raisins in one loaf and added them to the filling on the second. Both turned out great."

Reviewed Nov. 10, 2012

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

Loading Image