Last Updated February 17, 2025

Pumpkin Bread. No, not that wonderful, dense, quick-bread pumpkin bread, but a light, yeasted bread made with PUMPKIN and spiced with nutmeg and ginger!!! And a beautiful cinnamon swirl. It makes a-may-zing toast. I may say that about all my bread recipes. But it’s the truth. And I love toast.

This may look beautiful with an impressive swirl, but it’s not as hard as it may look! It’s like making cinnamon rolls, but even easier, since after the dough gets rolled up, you just place it in a loaf pan instead of slicing.

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Recipe adapted from Cooking Classy

More Bread:

Morris House Rolls (Parker House Rolls)

Fresh Mozzarella and Tomato Sandwich

Cinnamon Raisin Swirl Bread

Buttermilk Bread

Whole Wheat Bread

Pumpkin Cinnamon Swirl Bread

IPA Pretzel Bread

Baked Egg Baguettes

Pumpkin Cinnamon Swirl Bread

Makes 1 loaf

Ingredients:

For the Bread

2 1/4 tsp / 7g active dry yeast
1/4 cup / 60g warm water, 110°F / 43°F
1/4 cup / 50g + 1/2 tsp sugar
1/4 cup / 60g warm milk, 110°F / 43°C
2 Tbsp / 42g molasses
3/4 tsp salt
1 Tbsp / 14g oil
1/4 tsp nutmeg
1/4 tsp ginger
1 egg
1 cup / 246g pumpkin puree
3 1/2 - 4 cups / 420g - 480g all-purpose flour

For the Cinnamon Swirl

1 1/2 Tbsp / 21g butter, melted
1/3 cup / 67g brown sugar
2 tsp cinnamon

Directions:

Make the Bread

Oven 375°F / 190°C. 1 greased bread pan, approximately 9x5in / 23x13cm.

In the bowl of a stand mixer combine yeast, water, and 1/2 tsp of sugar. Allow to sit until yeast starts to bubble, about 5 minutes.
Stir in the milk, molasses, remaining sugar, salt, oil, nutmeg, ginger, egg, and pumpkin until combined.
Switch to a dough hook and slowly add flour. Continue adding flour until a soft, but not too sticky dough is achieved.
Turn dough out onto a lightly floured surface and knead for 1-2 minutes.
Place in an oiled bowl, flip so that both sides are oiled, and cover with a towel. Allow to rise in a warm place until doubled in size, about 1 hour.
While the bread is rising, whisk together brown sugar and cinnamon in a small bowl. Set aside.
When the bread is doubled in size, punch down and turn out onto a lightly floured surface. Roll out into a rectangle, about 22x8in / 56x20cm.
Spread melted butter over dough, going within 1/2in / 1cm of edge. Sprinkle cinnamon sugar mixture evenly over butter.
Starting from one of the short sides (the approximate 8in / 20cm) roll dough into a loaf. Place in prepared loaf pan seam side down.
Cover with a towel and let rise again until doubled in size, about 45 minutes.
Bake in preheated oven for 35-40 minutes, or until bread sounds hollow to the tap and an internal temperature reaches about 190°F / 88°C.

Jenny's Notes:

If using instant yeast instead of instant active dry yeast, you can skip step 1. and add all the ingredients from step 1. and 2. together, then proceed to step 3. The reason for this is because active dry yeast is dried and needs to be reactivated in some warm liquid and a bit of sugar before adding to the rest of the ingredients. Instant yeast is ready to be added in without any extra prep.
This bread is delicious toasted! And if you're really a pumpkin fan, might I mention pumpkin butter?