Cinnamon Swirled Pumpkin Bread

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It is a cold gloomy day here.  One of those days you want to curl up on the couch with a hot cup of tea or hot chocolate and a big fluffy blanket.

I like days like this if they don’t happen day after day.

I need sunlight to survive, but the occasional gloomy day puts me a baking mood.

This cinnamon swirled pumpkin bread was just the thing.  It filled the whole house with wonderful fall aromas!

I love the smell of cinnamon.  I am one of those you will find just opening the cinnamon bottle and inhaling.  I know I’m weird.  But I can’t be the only one!?  Right!?

Cinnamon Swirled Pumpkin Bread

Cinnamon Swirled Pumpkin Bread

Cinnamon Swirled Pumpkin Bread

Course: Bread
Author: Malinda
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  • 2 1/4 -3 c. bread flour
  • 1 1/2 c. whole wheat flour
  • 1/2 c. old fashioned cooking oats
  • 1/3 c. packed brown sugar
  • 3/4 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1/8 tsp. nutmeg
  • 1/8 tsp. ground clove
  • 3/4 tsp. salt
  • 2 tsp. active dry yeast
  • 3/4 c. warm milk 120 degrees
  • 3/4 c. canned pumpkin
  • 3 TBS. soft butter
  • 1 egg
  • 3 TBS soft butter
  • 1/3 c. sugar
  • 1 tsp. cinnamon


  • In a large bowl combine 1 1/2 cups bread flour, whole wheat flour, oats, brown sugar, spices, salt and yeast.
  • Stir in warm milk, pumpkin, and butter just until combined.
  • Add egg and stir until smooth.
  • Stir in enough remaining bread flour to form a firm dough ball.
  • Turn onto a lightly floured surface and knead until smooth and elastic. This will be about 6-8 minutes.
  • Place in a greased bowl, turning once to grease the top.
  • Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch down dough. Turn onto a lightly floured surface.
  • Roll into a 16 inch x 9 inch rectangle.
  • Brush with butter leaving a 1/4 inch at the top untouched with butter. (This is so you can seal the bread after rolling it up.)
  • Combine sugar and cinnamon and sprinkle over the dough.
  • Roll up tightly and seal the edge by pinching the seam.
  • Place seam side down in a greased 9 x 5 bread pan.
  • Cover and let rise until doubled. About 30 minutes
  • Bake for 30- 35 minutes or until golden brown.
  • Cool for 10 min in pan then turn out onto wire racks to finish cooling.



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