Cinnamon Swirled Pumpkin Bread Recipe

Name: Cinnamon Swirled Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups whole wheat flour; 2 cups flour, all-purpose or up to 2 1/2 cups; 1 cup oats, quick cooking or rolled; 1/4 cup brown sugar packed, or up to 1/3 cup; 1 1/2 teaspoons pumpkin pie spice; 1/2 teaspoon salt; 2 1/4 teaspoons yeast, active dry 1 package; 1/2 cup water warm, up to 3/4 cup; ⅔ cup pumpkin puree (canned) or homemade pureed pumpkin; 3 tablespoons applesauce; 3 tablespoons walnut oil or canola oil, or olive oil, or grape seed oil; 1 large eggs; 1/2 cup walnuts chopped; 1/2 cup chocolate chips (semi-sweet) or chopped dried fruits; 3 tablespoons butter, unsalted melted; 1/4 cup brown sugar packed; 1/2 tablespoon cinnamon

Servings: persons

2 cups whole wheat flour
2 cups flour, all-purpose or up to 2 1/2 cups
1 cup oats, quick cooking or rolled
1/4 cup brown sugar packed, or up to 1/3 cup
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 1/4 teaspoons yeast, active dry 1 package
1/2 cup water warm, up to 3/4 cup
⅔ cup pumpkin puree (canned) or homemade pureed pumpkin
3 tablespoons applesauce
3 tablespoons walnut oil or canola oil, or olive oil, or grape seed oil
1 large eggs
1/2 cup walnuts chopped
1/2 cup chocolate chips (semi-sweet) or chopped dried fruits
3 tablespoons butter, unsalted melted
1/4 cup brown sugar packed
1/2 tablespoon cinnamon

1
In a large mixing bowl with an electric mixer, mix together whole wheat flour, 1 cup all-purpose flour, oats, brown sugar, pumpkin pie spice, salt and yeast.
2
Pour in the warm water, pumpkin, applesauce and oil, beat until blended.
3
Beat in the egg until smooth.
4
Switch to the dough kneading hook.
5
Add enough remaining all-purpose flour, knead at the lowest speed to form a smooth and elastic dough, about 5 minutes.
6
Add the chocolate chips and walnuts, using your hand knead them into the dough, and the dough will feel a little bit chunky, which is fine.
7
Coat the bowl with cooking spray, turning once to coat the top.
8
Cover with a plastic wrap and allow to rise in a warm place until doubled in bulk, about 1 hour.
9
Punch dough down.
10
Place onto a lightly floured surface.
11
Roll the dough into an 18-inch x 9-inch rectangle.
12
Brush with melted butter.
13
Mix together the brown sugar and cinnamon in a small bowl, sprinkle evenly over dough.
14
Roll up the dough from a short side, pinch seam to seal.
15
Place the seam side down in 9 by 5-inch loaf pan greased with butter.
16
Cover and allow to rise until doubled in volume again, 30 to 50 minutes, depending on how warm the place is.
17
Preheat the oven to 350F (180C) F at the end of second rising.
18
Bake the bread until golden brown, about 50 to 60 minutes.
19
Let cool in the pan on a wire rack for 10 minutes.
20
Remove from the pan and cool completely on the rack.
21
Slice into even slices, you can put the slices into zip-lock bags and freeze them.

1047

kcal

Calories

Fat

149

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups whole wheat flour, 2 cups flour, all-purpose or up to 2 1/2 cups, 1 cup oats, quick cooking or rolled, 1/4 cup brown sugar packed, or up to 1/3 cup, and more.

Yes, Cinnamon Swirled Pumpkin Bread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cinnamon Swirled Pumpkin Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions