Swirled Pumpkin Yeast Bread Recipe

This pumpkin bread is full of spice and everything nice! Make it as a dessert or even a breakfast bread!
Photo by Marianne J.
Adapted from tasteofhome.com
Swirls of cinnamon-sugar make every slice of this pumpkin bread a winner!

PREP TIME

45

minutes

TOTAL TIME

105

minutes

SERVINGS

32

servings

PREP TIME

45

minutes

TOTAL TIME

105

minutes

SERVINGS

32

servings

Adapted from tasteofhome.com

Ingredients

  • DOUGH:

  • 4 1/2 to 5

    cups all-purpose flour

  • 3

    cups whole wheat flour

  • 2

    cups quick-cooking oats

  • 2/3

    cup brown sugar, packed

  • 2 1/2

    teaspoons pumpkin pie spice

  • 1 1/2

    teaspoons salt

  • 1

    teaspoon sugar

  • 2

    (.25-ounce) packages active dry yeast

  • 1 1/2

    cups warm water (120° to 130° F)

  • 1

    cup canned pumpkin

  • 1/3

    cup unsweetened applesauce

  • 1/3

    cup canola oil

  • 2

    eggs, lightly beaten

  • 1/2

    cup raisins

  • FILLING:

  • 1/4

    cup butter, softened

  • 1/2

    cup brown sugar, packed

  • 1

    teaspoon ground cinnamon

Directions

In a large bowl, combine 2 cups all-purpose flour, whole wheat 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 all-purpose flour to form a firm dough. Add raisins. Turn onto a lightly floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18- x 9-inch 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. Place seam side down in two greased 9- x 5-inch loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 350°F for 55 to 65 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: