Swirled Pumpkin Yeast Bread Recipe

Name: Swirled Pumpkin Yeast Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups whole wheat flour; 2 cups quick-cooking oats; 2/3 cup packed brown sugar; 2 packages (1/4 ounce each) active dry yeast; 2-1/2 teaspoons pumpkin pie spice; 1-1/2 teaspoons salt; 1 teaspoon sugar; 4-1/2 to 5 cups bread flour; 1-1/2 cups warm water (120u00b0 to 130u00b0); 1 cup canned pumpkin; 1/3 cup canola oil; 1/3 cup unsweetened applesauce; 2 large eggs; 1/2 cup raisins; 1/2 cup packed brown sugar; 1 teaspoon ground cinnamon; 1/4 cup butter, softened

Servings: persons

3 cups whole wheat flour
2 cups quick-cooking oats
2/3 cup packed brown sugar
2 packages (1/4 ounce each) active dry yeast
2-1/2 teaspoons pumpkin pie spice
1-1/2 teaspoons salt
1 teaspoon sugar
4-1/2 to 5 cups bread flour
1-1/2 cups warm water (120u00b0 to 130u00b0)
1 cup canned pumpkin
1/3 cup canola oil
1/3 cup unsweetened applesauce
2 large eggs
1/2 cup raisins
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 cup butter, softened

1
In a large bowl, mix first seven ingredients and 2 cups all-purpose flour. In a small saucepan, heat water, pumpkin, oil and applesauce to 120u00b0-130u00b0. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs; beat on high 2 minutes. Stir in raisins and enough remaining all-purpose flour to form a firm dough.
2
Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap; let rise in a warm place until doubled, about 1 hour.
3
Mix brown sugar and cinnamon. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18x9-in. rectangle. Spread each with 2 tablespoons butter to within 1/2 in. of edges and sprinkle with 1/4 cup brown sugar mixture. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place in greased 9x5-in. loaf pans, seam side down. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 350u00b0.
4
Bake until golden brown, 50-60 minutes. Cool 10 minutes before removing from pans to wire racks to cool.

1454

kcal

Calories

Fat

235

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.
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: 3 cups whole wheat flour, 2 cups quick-cooking oats, 2/3 cup packed brown sugar, 2 packages (1/4 ounce each) active dry yeast, and more.

Yes, Swirled Pumpkin Yeast 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!

Swirled Pumpkin Yeast Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions