And so the pumpkin/squash bender continues here at Teaspoon of Spice. A little sampler: Serena’s amazing Whole Pumpkin Cheddar Gratin. Butternut Squash Apple Soup paired with a fall apple salad. These addicting Baked Pumpkin Donut Holes from The Craving Chronicles (ok, so I swapped in some leftover mashed sweet potato but they were still amazing.)

Next up: pumpkin bread as in yeast bread – vs. the typical sweet and dessert-like pumpkin bread. The inspiration came from Poet In the Pantry’s inviting Pumpkin Bread with Cinnamon Walnut Swirl. Here’s my adaptation for those of us who don’t have bread machines (titled “double” for double the pumpkin goodness – mixed into the dough and the cinnamon sugar swirl.)

Double Pumpkin Swirl Bread

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Ingredients

Units Scale

Dough:

1/2 cup lowfat milk, slightly warmed
1 package dry yeast
2/3 cup canned pumpkin
1 large egg
2 tablespoons unsalted butter, softened
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
2 cups all-purpose flour
1 cup white whole wheat flour

Swirl:

1/2 cup brown sugar
1/3 cup canned pumpkin
2 tablespoons cinnamon

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Instructions

In large mixing bowl, add milk and yeast. Let sit 10 minutes.
Add 2/3 cup pumpkin, egg, butter and brown sugar. Mix well.
Add cinnamon, nutmeg, ginger and salt. Add 2 cups white flour and mix together.
Add white whole wheat flour, mixing in 1/4 cup at a time.
To knead, either use the dough hook in stand-up mixer, or hand knead on a flour surface for 5 – 10 minutes. Roll into large ball
Grease a large bowl, add dough, cover with plastic wrap and let rise in dry, warm place for 1 hour.
To make swirl, mix together brown sugar, pumpkin and cinnamon, set aside.
Roll dough out on flour surface into 10×20 inch rectangle.
Spread cinnamon/pumpkin/sugar mixture evenly over the dough leaving 1/2-inch border around the edges.
Starting at short end, roll up dough tightly, pinch seams, form a loaf and place into into a greased 9×5-inch loaf pan.
Cover and let rise for 45 minutes in dry, warm place.
Preheat oven to 400 degrees F. Bake for 25 – 30 minutes or until bread sounds hollow when tapped.
Remove from pan and cool on wire rack.

Notes

Adapted from Poet in the Pantry’s Pumpkin Bread with Cinnamon Walnut Swirl

Spread bread with apple or pumpkin butter, jam or peanut butter…or enjoy as is!

Sarah

Wednesday 23rd of October 2013

Just made this today and it's fantastic! I used white bread flour and it turned out great. I am thinking that it would make delicious fench toast!

Deanna Segrave-Daly

I just made a loaf last night too! This morning I had it toasted with peanut butter and french toast sounds amazing. Thank you so much for sharing - I bet it would be delish with bread flour too :)

Estela @ Weekly Bite

Wednesday 26th of October 2011

This bread looks amazing! And your pictures are gorgeous!

gretchen

ah, looks delish! and i echo ea... would love a yeasty slice in a gluten-free version. and when you run out of leaves to mail, let me know and i'll start sending mine out too. :)

EA-The Spicy RD

Love the idea of a swirl bread. Bet it's fantastic! I haven't done much experimenting with gluten-free yeast breads, but this one looks like a good one to try :-) Agree with Regan-love your leaves!

Deanna

Would love to learn more about gluten-free baking myself at some point - so many interesting wheat alternative flours out there. I'll happily mail you some leaves!

Carrie @ poet in the pantry

Love it! Double the pumpkin for the double the pleasure! It is such a nice alternative to the super sweet quick bread, isn't it? :)

Yes! A great alternative to this season when it's all sweets and candy galore - thx again for the inspiration!

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