Whole Wheat Pumpkin Cinnamon Swirl Bread

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This loaf of bread is the perfect addition to your Thanksgiving table.  If there is somehow some leftover, use it the next day it to make french toast for a delicious breakfast treat.

Whole Wheat Pumpkin Cinnamon Swirl Bread - so good

It’s not often that I bake something that requires yeast.  In fact, I tend to think of most homemade breads as something that requires too much time.  They are saved for those cold winter weekend days where I have nothing else to do but play around in the kitchen.  Ahem, where can I find one of those days?

Luckily, making bread isn’t always an all day affair.  When I saw this Pumpkin Swirl Bread on Rachel’s blog a couple of months ago, I had to have it.  The recipe seemed like it wouldn’t be super work intensive and I was right.  I was able to work on other things in the kitchen while the dough was rising and when the apartment began to smell of sweet cinnamon  I was very happy I made this bread.

Whole Wheat Pumpkin Cinnamon Swirl Bread - next making this as french toast!

I didn’t make many changes but I did sub in some whole wheat flour to add a little health to this carb treat.  It was impossible to resist a slice right out of the oven and even Matt, who doesn’t adore pumpkin as much as I do, enjoyed many slices.

Whole Wheat Pumpkin Cinnamon Swirl Bread
 
This loaf of bread is the perfect addition to your Thanksgiving table. If there is somehow some leftover, use it the next day it to make french toast for a delicious breakfast treat.
Author:
Recipe type: Breakfast
Makes: one ten-inch loaf; makes 8 generous slices
Ingredients
For dough:
  • 4 fluid ounces / ½ cup milk warmed to 115 degrees (I used skim)
  • ¼ ounce (2¼ teaspoons) active dry yeast
  • 2⅝ ounces (~1/3 cup) granulated sugar
  • 11 ounces (~2 cups) white whole wheat flour
  • 7 ounces (~1½ cups) all-purpose flour plus additional for rolling dough
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1 egg at room temperature
  • 1 cup canned pumpkin puree (NOT pumpkin pie filling)
For Filling:
  • 1 ounce (2 tablespoons) unsalted butter, softened at room temperature
  • 2½ ounces granulated sugar (~1/3 cup)
  • 1 tablespoon ground cinnamon
Egg Wash:
  • 1 egg at room temperature
  • 1 tablespoon water
Instructions
  1. In a large measuring cup or medium bowl, combine warm milk with yeast and one teaspoon granulated sugar; set aside to proof
  2. In a large bowl, whisk together flours, cinnamon, nutmeg and salt; set aside
  3. In the large bowl of an electric mixer with a paddle attachment, combine remaining granulated sugar from bread, egg and pumpkin puree on medium speed until well combined
  4. Scrape sides of the bowl and reduce speed to low; slowly add milk mixture
  5. Stop mixer and switch to dough hook
  6. Add flour mixture and mix on low speed for about two minutes or until dough forms ball and pulls away from sides of the bowl
  7. Spray a large bowl with non-stick cooking spray or oil and place dough into bowl; cover with a dish towel and set aside to rise for one to one and a half hours or until dough has doubled in size
  8. Once dough has doubled, lightly grease a 10-inch loaf pan and set aside
  9. Lightly flour a clean surface and roll dough out in a ten to twelve inch wide rectangle to  ¼ of an inch thickness
  10. Rub surface of dough with butter and cover with sugar and cinnamon
  11. Roll dough tightly into log starting with one of the shorter ends and pinch closed at seam
  12. Place dough seam-side down into a 10-inch loaf pan; cover with dish towel and allow to rise for 90 minutes
  13. Once ready to bake, pre-heat oven to 350 degrees
  14. Whisk together egg and water; brush over top of loaf (you won't need to use all of the egg wash)
  15. Bake for 30-40 minutes; loaf will be lightly browned and firm
  16. Allow to cool for 5-10 minutes before removing from loaf pan and placing on wire rack; allow to cool completely
  17. Store bread in an airtight container up to four days or freeze slices in a ziplock bag up to one month
Notes
Slightly adapted from Baked by Rachel

Whole Wheat Pumpkin Cinnamon Swirl Bread - so delicious

Whole Wheat Pumpkin Cinnamon Swirl Bread

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11 Responses to “Whole Wheat Pumpkin Cinnamon Swirl Bread”

  1. Katrina @ Warm Vanilla Sugar November 14, 2013 at 7:13 am #

    Mmm this bread is fabulous! The swirl looks gorgeous!

  2. Joanne November 14, 2013 at 7:38 am #

    That swirl is hypnotizing. It’s saying Maaaaakkkkeeee Meeeeee. Over and over again.

  3. Kim (Feed Me, Seymour) November 14, 2013 at 7:42 am #

    I love that this bread is easy but also very beautiful! It’s really the prettiest bread ever. And will be great on my Thanksgiving table. :)

    • Keep It Sweet November 15, 2013 at 8:48 am #

      Thanks, Kim! They weren’t my favorite photos ever but I loved the bread too much to care:-)

  4. Rachel @ Baked by Rachel November 14, 2013 at 2:42 pm #

    Gorgeous loaf Lauren! :) So glad you enjoyed it.

  5. Tracey November 14, 2013 at 7:44 pm #

    I bet this would make the *most* amazing French toast. Sounds so darn good right now :)

    • Keep It Sweet November 15, 2013 at 8:49 am #

      I almost wish we hadn’t eaten the slices to fast to try it as french toast!

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