Pumpkin Cinnamon Swirl Bread

So my little sister was in town last week. She’s a junior in high school and decided to spend her spring break out in Boston with her awesome big sister 🙂 We had a blast sleeping in, staying up late, watching movies, prom dress shopping, and of course baking. We talked about a few things she had never made before and somehow came up with the idea to make some pumpkin bread.

Instead of making a quick bread, we decided to do a yeasted pumpkin bread. You see, my sister had never baked with yeast before last week. I told her that I didn’t tackle my fear of yeast until I was 27 so she’s 10 years ahead of me! I taught her some of the things I’ve learned over the past few years baking with yeast. Always make sure your yeast has bloomed properly. If it hasn’t, there’s a chance you killed it so you’ll want to start over. If you keep going with dead yeast, your bread definitely won’t rise!

Now I realize it’s not “pumpkin season”. But in my house, we eat pumpkin treats all year long. We all really enjoyed this bread. It has a hint of pumpkin flavor and spice and the cinnamon swirl is just sweet enough to make this bread special. We enjoyed it simply toasted with butter. The next morning, we made some amazing french toast with this Pumpkin Cinnamon Swirl Bread. I definitely recommend enjoying this pumpkin bread any time of year!

One Year Ago: Lemon Garlic Roasted Chicken, Carrot Cake and Cheesecake Cake and Frito Cupcakes
Two Years Ago: Vanilla Buttercream, Oreo Cupcakes and Mini Chocolate Chip Cookie Dough Brownie Cupcakes
Three Years Ago: Spinach Pasta with Chicken Sausage, Mushrooms, Goat Cheese and Tomato and Creme Brulee Cupcakes

I am submitting this for April’s What’s Baking, hosted by Lindsay of Peace, Love, and French Fries. This month’s theme was to Bake with Yeast!

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Pumpkin Cinnamon Swirl Bread

Pumpkin and Cinnamon are a match made in heaven. This bread makes amazing french toast!

Yield: 1 loaf

Ingredients:

For the Bread
2 1/4 tsp yeast
1/4 cup warm water, 110 degrees
1/2 tsp sugar
1/4 cup milk, warmed to 110 degrees
2 Tbsp molasses
1/4 cup sugar
3/4 tsp salt
1 Tbsp butter, softened
1/4 tsp nutmeg
1/4 tsp ginger
1 egg
1 cup pumpkin puree
3 1/4 cups flour

For the filling
1 1/2 Tbsp butter, melted
1/3 cup brown sugar
2 tsp cinnamon

Directions:

In the bowl of an electric mixer combine water, yeast and 1/2 tsp sugar. Whisk until yeast has dissolved and let rest 5 minutes.

Stir in milk, molasses, 1/4 cup granulated sugar, salt, softened butter, nutmeg, ginger, egg and pumpkin puree until well combine.

Slowly add flour and knead with a dough hook attachment until dough is smooth and elastic.

Transfer dough to an oiled bowl, cover with plastic wrap and let rise in a warm place until double, about 1 hour.

Butter an 8 1/2" x 4 1/2" in pan, set aside.

In a small bowl whisk together brown sugar and cinnamon, set aside.

Punch the risen dough down and turn onto a lightly floured surface. Roll dough into a large rectangle, about 22" x 8." Brush with melted butter, coming within about 1/2" of the edges. Sprinkle with cinnamon mixture, coming within about 1/2" of the edges.

Roll dough up jelly roll style, starting with the short side. Place rolled dough in greased loaf pan and let rise in a warm place until doubled about 45 minutes.

Bake 375 degrees for 45 minutes, tent loaf with foil halfway through baking to prevent excessive browning. Allow to cool in pan 5 minutes then remove to a wire rack to cool completely before slicing.

Recipe from Cooking Classy

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45 Responses to “Pumpkin Spice Cheesecake Brownies”

  1. #
    1
    Becca — September 28, 2009 at 2:25 pm

    These look fantastic and are so festive!

  2. #
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    The Woman — September 28, 2009 at 2:48 pm

    Oh my, these look divine! I recently made something similar, but with no chocolate – just a pumpkin batter with cream cheese topping. But I definitely think I must try these too.

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    ABowlOfMush — September 28, 2009 at 3:15 pm

    These are absolutely beautiful!

  4. #
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    Carrie — September 28, 2009 at 3:41 pm

    Look wonderful!

  5. #
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    oneordinaryday — September 28, 2009 at 4:54 pm

    These look awesome. I just wish it made a bigger pan!

  6. #
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    Jen — September 28, 2009 at 4:56 pm

    They’re pretty rich, but I would imagine you could just double it and make it in a 9×13 pan if you wanted!

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    Ingrid — September 28, 2009 at 5:14 pm

    I made pumpkin spice brownies on Friday and they were delish so I bet these are EVEN BETTER! Thanks for sharing and I’ll be following your tweaks!
    ~ingrid

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    Justin — September 28, 2009 at 5:41 pm

    i always make a pumpkin cheesecake in the fall with a ginger cookie crumb crust, but i’m liking the chocolate component in your recipe even more.

  9. #
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    Mia — September 28, 2009 at 5:49 pm

    oh yum – love pumpkin, and the chocolate/pumpkin combo looks wonderful!

  10. #
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    Heather@BFM — September 28, 2009 at 6:03 pm

    These look great! Is there a way I can make them non-dairy? Something I can sub the cream cheese for? Thanks!

  11. #
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    Jen — September 28, 2009 at 6:12 pm

    Heather – I’ve had great luck subbing Tofutti Better than Cream Cheese in cheesecake recipes in the past. I think that would definitely work and you could use Earth Balance in the brownie portion. Let me know how it turns out if you try it.

  12. #
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    Jennifer — September 28, 2009 at 7:41 pm

    Hi Jenn! I just wanted to let you know that you won the giveaway on my blog last week. I emailed you, but never got a response. Could you email me your mailing address to jennharton@paducah.com. I have to pass it along to myblogspark so they can send you your prize package!

  13. #
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    Heather@BFM — September 28, 2009 at 8:11 pm

    Thanks, Jen…I’ll let you know how they come out!

  14. #
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    nutmegnanny — September 28, 2009 at 9:01 pm

    OH wow these do look delicious! I love all that swirled pumpkin…yum!

  15. #
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    Nina — September 29, 2009 at 4:29 am

    Those look amazing!

  16. #
    16
    Irene — September 29, 2009 at 7:14 am

    Wow, I love these! My husband would die of happiness of I made these for him – pumpkin cheesecake is his favorite thing for fall.

  17. #
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    thereddeer — September 29, 2009 at 12:25 pm

    They look like tiger fur – very cool! What an interesting flavour combination.

  18. #
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    Colleen — September 29, 2009 at 6:26 pm

    We love these at my house! I like your idea of dark chocolate – I will have to try that next time.

  19. #
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    stephchows — September 29, 2009 at 7:16 pm

    beautiful! And they look so delicious!! I agree I don’t normally think of pumpkin with chocolate… but you have me convinced!

  20. #
    20
    Stephanie Wagner — September 29, 2009 at 11:55 pm

    The tops of these are a work of art! Love it!

  21. #
    21
    Nancy @ Live love laugh — September 30, 2009 at 12:34 am

    Three of my favorite thi ngs in one dessert! Chocolate and pumpkin and cheesecake! How perfect…
    ~Nancy

  22. #
    22
    Nancy @ Live love laugh — September 30, 2009 at 12:34 am

    Three of my favorite thi ngs in one dessert! Chocolate and pumpkin and cheesecake! How perfect…
    ~Nancy

  23. #
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    tagskie — October 1, 2009 at 8:00 am

    hi.. just dropping by here… have a nice day! http://kantahanan.blogspot.com/

  24. #
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    Pantry Raid Blog — October 6, 2009 at 2:58 am

    The side-view shot totally won me over. These look delicious!

  25. #
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    bakingsimplicity — October 6, 2009 at 2:21 pm

    This looks so yummy.
    I now know what to make for the office potluck!

  26. #
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    Skylar Wolfe — October 12, 2009 at 7:39 pm

    Those look amazing. I love pumpkin with chocolate, I plan on making these soon.

  27. #
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    fawkes — October 14, 2009 at 5:14 am

    Your brownies look delicious! I am curious since I would like mine to taste more like pumpkin pie than plain pumpkin should i add pumpkin pie spices or follow your recipe for the spices?
    Thanks!

  28. #
    28
    Jen — October 14, 2009 at 12:03 pm

    fawkes – There are a decent amount of spices in the pumpkin portion of the batter. I would recommend making is as the recipe states, then taste it before you pour it into the pan. Maybe then add some pumpkin pie spice if you’d like.

  29. #
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    lifeoftheparty — October 20, 2009 at 1:42 pm

    I made these over the weekend and they were scrumptious!! I’m not a huge fan of pumpkin but this recipe is now a fall staple. I plan on making them for the family on Thanksgiving…thanks for sharing this!

  30. #
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    strmywthr3 — October 21, 2009 at 1:06 pm

    I made these the other day and they were great! a hit at work! yum! thanks!

  31. #
    31
    malelanie — October 29, 2009 at 2:21 pm

    I stumbled across your blog from a Facebook friend and made these brownies last night. DELICIOUS!! I doubled the recipe and it does just fit in a 9×13 pan and took about 60 mins to bake. It’s worth the wait for them to be chilled in the fridge. The flavors are even more delicious that way.

  32. #
    32
    Dorothy — October 29, 2009 at 8:00 pm

    Oh YUM! And gorgeous, to boot. I never thought pumpkin and chocolate go together either, until I tried it! 🙂 Now I’m hooked. Good idea to double up on the cheesecake layer…you can never have enough pumpkin cheesecake after all!

  33. #
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    nutmegnanny — October 30, 2009 at 3:10 pm

    Thank you so much for participating in our event! These brownies look amazing. They say Halloween to me for sure!

  34. #
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    Shortcake — November 2, 2009 at 4:52 pm

    I made these– now I love them! Will be repeated each fall 🙂

  35. #
    35
    Lexi — January 4, 2010 at 3:54 pm

    Amazing! I loved these so much I played with them a bit and made cranberry cheesecake brownies for my christmas baking.(I didn’t stumble on to these till christmas.) I’ll let you know when I put those up on my blog! With credit to you of course!

  36. #
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    Jen — January 4, 2010 at 3:59 pm

    Lexi – cranberry cheesecake brownies sound very intriguing. Can’t wait to see them.

  37. #
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    Kasey — March 3, 2010 at 1:37 am

    Hi Jen! I made these for Heather@BFM’s (comment listed above) birthday and she loved them! Unfortunately I could not find the Hershey’s Special Dark cocoa powder (I tried 3 stores) so I had to make them with the regular cocoa powder. Can you tell me where you found the Hershey’s Special Dark??

  38. #
    38
    Jen — March 3, 2010 at 1:57 am

    Kasey – I have actually had a hard time finding it as well. I had actually all but given up on it until one day it caught my eye at the grocery store. I proceeded to buy all three containers. I would say just keep an eye out for it and good luck!

  39. #
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    Pup Wanna Be — September 28, 2010 at 12:35 am

    1/2 cup of flour seems like very little. Is that correct?

  40. #
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    Jen — September 28, 2010 at 12:50 am

    Pup – Yes, that is the correct amount of flour. Most brownie batters have very little flour in them.

  41. #
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    rachellehcar — September 29, 2010 at 1:39 am

    Just made these- delicious! I only had the milk chocolate powder, so I’m excited to try it again with the special dark powder.

  42. #
    42
    Courtney — September 13, 2012 at 6:35 am

    I doubled the recipe and it perfectly filled a 13×9 pan so you might try it. 🙂 And they are amazing. Also I used margerine not butter and found they were more moist. Happy Baking!

  43. #
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    alyssajade23 — October 12, 2014 at 4:15 pm

    I made these with my nieces and over all they were pretty good, but something about the pumpkin part tasted off. Still, fun and festive to make!

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