Amazing Pumpkin Cinnamon Swirl Yeast Bread

By into the rustic - 11:46 AM

It's Pumpkin Bread Season!

Now this is not a sweet sweet overly pumpkin-flavored quick bread. This is a YEAST bread with a subtle pumpkin flavor with twists of cinnamon and sugar etched within that taste AMAZING either toasted with butter or turned into a gourmet French Toast with a kick.

It fills your home with an amazing scent as it bakes in the oven, and it gives you that giddy it's finally FALL feeling. This is a double loaf recipe which trust me, you will want- this will GO FAST in your home. WARNING: Highly Addictive- You will find yourself smearing butter and cream cheese or just eating it dry at random times of the day.

Pumpkin Cinnamon Swirl Yeast Bread Recipe       

(Makes 2 Loaves) 

1/2 cup warm Water
1 1/2 Tbsp. Instant Yeast
2/3 cup warm Milk (around 100 degrees F)
2 large Eggs (room temp)
1 1/2 cup Pumpkin puree
2 Tbsp. Canola/Vegetable Oil
1/2 cup Brown Sugar
2 tsp. salt (optional)
1/2 tsp. ground Ginger
1 tsp. ground Cinnamon
1/4 tsp. ground Nutmeg
1/4 tsp. ground Cloves
Flour (Enough to make a pliable dough- approx. 6 1/2 cups)

Cinnamon Swirl Filling

2 Tbsp. Butter melted
1/4 cup sugar
1 Tbsp. ground Cinnamon


Add the water and yeast into a bowl. Let it sit until frothy bubbles appear to show the yeast is good. To this mixture add milk, eggs, pumpkin, oil, brown sugar, and spices. Beat until mixed well. 

Add 4 cups of flour to start and mix thoroughly. Add enough additional flour little by little to make a soft pliable non sticky dough that springs back when you stick your finger in it. 

Place your dough on a floured surface or an oiled bowl covered with a towel to do the first rise until double bulk. After the first rise, split the dough in half and flatten each out into a rectangular shape. Spread your Cinnamon Swirl Filling in each half and roll them up and pinch the ends and seams to close. Put the seam side down in greased bread pans. 

Preheat oven to 375 degrees F and let the dough rise a second time in bread pans in a warm place covered by a towel (about 45 min.) When double bulk, put in in oven and bake for 30 minutes.

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