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 ChickenCarrot Cake and Cheesecake Cake and Frito Cupcakes
Two Years Ago: Vanilla ButtercreamOreo 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!

Print Save

Pumpkin Cinnamon Swirl Bread

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

Yield: 1 loaf


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


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

    Pin It

7 Responses to “Pumpkin Praline Cake”

  1. #
    Peggy — December 11, 2010 at 4:00 pm

    This cake sounds absolutely divine! I can take pumpkin anything any time of the year!

  2. #
    freefoodboston — December 11, 2010 at 6:29 pm

    That cake looks absolutely decadent.

  3. #
    Cheryl — December 12, 2010 at 3:36 am

    I have had this recipe for probably a year then saw it on Pinch My Salt so I decided to make it for Thanksgiving. It was delicious! So easy and the frosting was wonderful. Kept the leftovers in the fridge for several days and it was still as good as the day it was made.

  4. #
    Alayna @ Thyme Bombe — December 15, 2010 at 3:28 am

    I think I’ll be making this for Christmas. Thanks for the inspiration!

  5. #
    Carmen — July 24, 2013 at 8:35 pm

    Can I make it with steamed pumpkin?

  6. #
    Amy — October 13, 2013 at 8:38 pm

    I just took the cakes out of the oven…smells amazing, looks amazing, but REALLY butter that pan…mine stuck a little…good thing the frosting will cover that part 🙂

    • beantownbaker — October 15th, 2013 @ 5:02 pm

      The frosting saves the day!

Leave a Comment