Double Pumpkin Swirl Bread

Double Pumpkin Swirl Bread

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


Double Pumpkin Swirl Bread




  • 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


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


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


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

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

Double Pumpkin Swirl Bread



We’re Serena & Deanna, two dietitians who love food as much as you do!  

We're also moms and business owners who share our family recipes, healthy kitchen hacks and nutrition adventures while keeping it real in the kitchen with you.

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