I realized last night, while I was editing some pictures, that I never got around to blogging about this delicious bread that I made over fall break. The picture itself is not that great (remember how it rained every day of fall break?) but if you like cinnamon rolls, you’ll love this bread! It seems like recipes never call for the entire can of pumpkin and usually a week or so later I find a storage container in my fridge full of moldy pumpkin….ewwww! So naturally the only way to avoid this is to bake something else and use it up, right?? 😉 Pumpkin bread recipes are usually more like a quick bread recipe and call for at least a cup of pumpkin, but I only had about 1/2 cup left and when I stumbled across this recipe for yeasted pumpkin bread I definitely wanted to try it–first because it only called for about 1/2 cup of pumpkin and secondly because I’d never heard of pumpkin bread made with yeast. The original recipe called for pumpkin puree and applesauce, but I replaced the applesauce with more pumpkin…why should pumpkin bread have apple? I also tossed in some dried cranberries for added color. It was tasty as is, but was even better with some icing (which made it taste even more like a pumpkin cinnamon roll). Enjoy!

And did you notice the blog now has a recipe index and search feature? The index isn’t exactly what I wanted but it’s ok for now. Check it out!

Pumpkin Swirl Bread
3 ¾- 4 cups bread flour
1 cup quick-cooking oats
1/3 cup packed brown sugar
1 ¼ tsp pumpkin pie spice
¾ tsp salt
1 tsp sugar
2 ¼ tsp active dry yeast
¾ cup warm water
½ cup + 3 tbsp pumpkin
3 tbsp canola oil
1 egg, lightly beaten
½ cup dried cranberries

2 tbsp butter, softened
¼ cup packed brown sugar
½ tsp ground cinnamon


  1. In a large bowl, combine 2 1/2 cups flour, oats, brown sugar, pumpkin pie spice, salt, sugar and yeast. Beat in the warm water, pumpkin, applesauce and oil just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a firm dough. Add cranberries.
  2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. (or use the dough hook on your stand mixer) Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Turn onto a lightly floured surface. Roll into an 18-in. x 9-in. rectangle; brush with butter to within 1/2 in. of edges. Combine brown sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a short side; pinch seam to seal.
  4. Place seam side down in greased 9-in. x 5-in. loaf pan. Cover and let rise until doubled, about 30 minutes.
  5. Bake at 350° for 55-65 minutes or until golden brown. Rub top with butter and cover with aluminum foil until completely cooled.

*adapted from Taste of Home

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Categories: Breads, Pumpkin, Yeast Breads

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