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Swirled Pumpkin Yeast Bread

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: 50 min. + cooling
  • Makes
    2 loaves (16 slices each)

Ingredients

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

Directions

  • In a large bowl, mix first seven ingredients and 2 cups all-purpose flour. In a small saucepan, heat water, pumpkin, oil and applesauce to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs; beat on high 2 minutes. Stir in raisins and enough remaining all-purpose flour to form a firm dough.
  • Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap; let rise in a warm place until doubled, about 1 hour.
  • Mix brown sugar and cinnamon. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18x9-in. rectangle. Spread each with 2 tablespoons butter to within 1/2 in. of edges and sprinkle with 1/4 cup brown sugar mixture. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place in greased 9x5-in. loaf pans, seam side down. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 350°.
  • Bake until golden brown, 50-60 minutes. Cool 10 minutes before removing from pans to wire racks to cool.
Nutrition Facts
1 slice: 202 calories, 5g fat (1g saturated fat), 15mg cholesterol, 130mg sodium, 36g carbohydrate (10g sugars, 3g fiber), 5g protein.

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Reviews

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Average Rating:
  • Scarecrow1960
    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

  • Ceege
    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)

  • mkaskela
    Oct 16, 2013

    Excellent. I omitted the raisins though.

  • pearlos
    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.

  • A13
    Nov 10, 2012

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

  • campergramma
    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!!

  • gminer321
    Oct 18, 2012

    No comment left

  • Amyche
    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.

  • ChefPierre2
    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

  • Wendy1Mollie
    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!