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Swirled Pumpkin Yeast Bread Recipe

Swirled Pumpkin Yeast Bread Recipe

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 YIELD:32 servings

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

  • 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).

Nutritional Facts

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

Reviews for Swirled Pumpkin Yeast Bread

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MY REVIEW
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"

MY REVIEW
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)"

MY REVIEW
Reviewed Oct. 16, 2013

"Excellent. I omitted the raisins though."

MY REVIEW
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."

MY REVIEW
A13
Reviewed Nov. 10, 2012

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

MY REVIEW
Reviewed Nov. 4, 2012

"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!!"

MY REVIEW
Reviewed May. 18, 2012

"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."

MY REVIEW
Reviewed Jan. 18, 2012

"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"

MY REVIEW
Reviewed Jan. 6, 2012

"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!"

MY REVIEW
Reviewed Jan. 5, 2012

"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 :)"

MY REVIEW
Reviewed Oct. 30, 2011

"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!!"

MY REVIEW
Reviewed Oct. 12, 2011

"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."

MY REVIEW
Reviewed Oct. 12, 2011

"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."

MY REVIEW
Reviewed Jul. 29, 2011

"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??"

MY REVIEW
Reviewed May. 15, 2011

"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!"

MY REVIEW
Reviewed Oct. 26, 2010

"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."

MY REVIEW
Reviewed Oct. 17, 2010

"I made this recipe, It turned out real good.

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

MY REVIEW
Reviewed Oct. 17, 2010

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

MY REVIEW
Reviewed Oct. 16, 2010

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

MY REVIEW
Reviewed Oct. 15, 2010

"Thank you for the advice!"

MY REVIEW
Reviewed Oct. 15, 2010

"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"

MY REVIEW
Reviewed Oct. 15, 2010

"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 :)"

MY REVIEW
Reviewed Oct. 14, 2010

"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."

MY REVIEW
Reviewed Oct. 14, 2010

"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?"

MY REVIEW
Reviewed Oct. 14, 2010

"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."

MY REVIEW
Reviewed Oct. 14, 2010

"What size can of pumpkin was used.Thanks"

MY REVIEW
Reviewed Oct. 14, 2010

"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."

MY REVIEW
Reviewed Dec. 14, 2009

"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."

MY REVIEW
Reviewed Nov. 7, 2009

"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!"

MY REVIEW
Reviewed Nov. 2, 2009

"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."

MY REVIEW
Reviewed Oct. 29, 2009

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

MY REVIEW
Reviewed Oct. 25, 2009

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

MY REVIEW
Reviewed Oct. 24, 2009

"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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