Pumpkin Swirl Bread

A slice of pumpkin bread on a cutting board.

5 from 2 votes

Unravel the cozy embrace of fall with this pumpkin swirl bread. Blending warm spices with the rich taste of pumpkin, this bread offers a delightful twist on traditional fall flavors. It's perfect for breakfast, an afternoon snack, or as a seasonal side for Holiday meals.

Course Baked Goods, Side Dish Recipes

Cuisine American

Keyword pumpkin, pumpkin bread

Prep Time 20

Cook Time 40

Rising time 45

Servings servings

Calories 178kcal

Author Robin Donovan

Ingredients

For the dough

2 ½ cup self-rising flour and more for sprinkling
¾ cup buttermilk
1 tablespoon active dry yeast
1 tablespoon pumpkin puree
1 tablespoon brown sugar
½ teaspoon cinnamon
½ teaspoon nutmeg

For the filling

2 tablespoons brown sugar
½ cup one stick butter
2 tablespoons pumpkin puree
½ teaspoon cinnamon
½ teaspoon nutmeg

Instructions

Preheat the oven to 350°F.
In a large bowl whisk together the flour, yeast, brown sugar, cinnamon, and nutmeg
Add the buttermilk and pumpkin puree and mix until the dough comes together in a ball. If the dough is too sticky, you can add a bit more flour. Leave the dough in the bowl, cover and let rest in a warm place for about 45 minutes, until it doubles in size.
Once the dough has doubled in size, turn it out onto a lightly floured works surface and use a rolling pin to form it into a flat rectangle.
In a separate bowl prepare the filling by combining the butter, pumpkin puree, sugar, cinnamon, and nutmeg and mix to blend well.
Spread the filling mixture over the rectangle of dough in an even layer. Starting from one of the long sides, roll the dough into a log.
Cut the log of dough in half and braid it as demonstrated in the photo. Coil one side of the rope like a snake, then coil the other side of rope in opposite direction. Place it into a medium sized loaf pan and bake for 35 to 40 minutes, until nicely browned on top.
Transfer to a wire rack and allow to cool for 10 minutes before slicing and serving.

Nutrition