Recipe Index

Sweets | Pumpkin Cinnamon Swirl Yeast Bread

Posted on November 29, 2012

I love the Pastry Studio blog and when I saw this post, I just had to make it. The original recipe is from King Arthur Flour. The Pastry Studio blogger cut the recipe in half so that it only made one loaf rather than two and added the cinnamon swirl. I love that it made only one loaf and the cinnamon swirl was an awesome addition. The author mentioned that she didn't detect the ginger or cardamon in the bread and to leave out if you didn't already have them on hand. I used the ginger but didn't have cardamon, so left that one out. I listed both ingredients as optional here. Even though the recipe didn't say to use a stand mixer, I used one. I used the mixing paddle on a slow speed to mix, then changed to the dough hook to knead the bread. It reminds me of Portuguese Sweet Bread, which I am planning to make again soon.

Yield: 1 loaf

pumpkin cinnamon swirl yeast bread



1/4 cup warm water

1 package active dry yeast

1/3 cup warm milk

1 egg

3/4 cup pumpkin

1 tablespoon canola oil

1/4 cup dark brown sugar, packed

1 teaspoon salt

1/4 teaspoon ground ginger (optional)

1/4 teaspoon ground cardamom (optional)

3 cups to 3 1/4 cups all-purpose flour



1/4 cup granulated sugar

1 1/2 teaspoon cinnamon

1 egg plus 1 tablespoon water for egg wash



Place the warm water in a large bowl and sprinkle in the yeast. Stir and let sit for 2 - 3 minutes to soften. Add the warm milk, egg, pumpkin, oil, brown sugar, salt, ginger and cardamom and stir together until blended. Add 2 3/4 cups flour and combine thoroughly. Keep adding flour 2 tablespoons at a time, kneading until you have a smooth and elastic dough.

Oil the bottom and sides of a clean bowl. Place the dough in the bowl and turn it over once to coat the entire ball of dough with oil. Cover with a piece of plastic wrap and set in a warm place to rise until doubled, about 1 hour.

Lightly grease an 8 1/2" x 4 1/2" loaf pan. Combine the sugar and cinnamon and set aside. Combine the egg and water for the egg wash and set aside.

When the dough has risen, press it down gently to release the gases. Turn the dough out onto a lightly floured work surface. Roll it out to a 17" x 10" rectangle. Brush the surface of the dough with egg wash (you'll only use a small portion.) Sprinkle the cinnamon and sugar evenly over the surface. Starting with the short end, roll the dough into a log. Pinch and press the ends and the seam to seal. Gently lift the log, seam side down, and place in the loaf pan, tucking the ends underneath. Set in a warm place for the second rise for 45 minutes.

Preheat the oven to 375 degrees F. Brush the top of the loaf with egg wash or oil if you want a shiny crust (check on it and tent the bread loosely with foil after 15 minutes, if needed). Bake for 25 - 30 minutes. 

Remove the bread from the oven and gently loosen it from the pan with a small spatula or a table knife. Turn the bread out of the pan and place on a wire rack to cool completely before slicing. A serrated knife works best for slicing the bread.


(Ref. Pumpkin Cinnamon Swirl Yeast Bread recipe, Pastry Studio blog.)