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Pumpkin Cinnamon Swirl Bread - Yeast Sandwich Bread
5 from 24 votes

Pumpkin Cinnamon Swirl Bread - Yeast Sandwich Bread

Pumpkin Cinnamon Swirl Bread combines a pumpkin-spiced yeast sponge with whole wheat and white flours to yield moist bread with a sweet cinnamon sugar swirl inside. The dough is rolled into a rectangle, brushed with oil, sprinkled with a cinnamon-sugar mixture, then rolled and placed in a loaf pan to rise before baking. This bread is flavored with pumpkin pie spices and can be varied with different squash purees or added vanilla. It offers a soft, slightly sweet texture ideal for sandwiches or toast.

Prep Time
1 hr 30 mins
Cook Time
45 mins
Total Time
2 hrs 15 mins
Servings: 10
Calories: 184 kcal
Course: Bread
Cuisine: American

Ingredients

Sponge:
  • 3/4 cup pumpkin not pumpkin pie mix, puree
  • 3/4 cup non-dairy milk warmed
  • 3 tbsp sugar
  • 1.5 tbsp neutral cooking oil generic cooking oil
  • 1 tsp pumpkin pie spice
  • 1 cup unbleached white flour or ap flour
  • 1 tbsp yeast or 1 packet yeast
Bread:
  • 2 cups flour I use 1 cup whole wheat and 1 cup unbleached white
  • 1/2 tsp salt
Sugar cinnamon mix:
  • 3 Tbsp powdered sugar
  • 2 coconut sugar or brown sugar; + tbsp
  • 2 to 3 tsp cinnamon
  • 1 tsp pumpkin pie spice or cinnamon

Instructions

Sponge:
    Cup of Yum
  1. In the mixer bowl, add warm hot non dairy milk,, pumpkin puree, sugar, oil, and pumpkin pie spice and mix. Add flour and yeast and mix in until well combined, about 1-2 mins. Let this sponge sit for 45 minutes in a warm place.
Bread:
  1. Mix the salt into the 2 cups flour. Add 1 3/4 cup flour (from the 2 cups) to the sponge and knead. Add more flour or water if needed to make a smooth non sticky dough. Knead for 3 to 4 minutes in stand mixer or 6 to 7 minutes by hand.
  2. Using some flour flour, roll it out into 10 by 17-18 inch rectangle.
  3. Spray or brush oil on the rectangle.
  4. Sprinkle the cinnamon sugar mixture all over leaving an inch on the sides. Spray water lightly on top.
  5. Roll the rectangle along the 10 inch side. Seal the edge using some water. Fold the side edges under to make a roll that fits the loaf pan (see step pictures). Place in parchment lined loaf pan. Spray water on the roll. Sprinkle seeds or oats. Cover with a towel and let rise in a warm place for 40 minutes or until doubled.
  6. Bake at pre-heated 350 degrees F / 180ºc for 40 minutes.
  7. Cool for 10 minutes then remove from the pan. Cool completely before slicing. Slice with a serrated knife. Serve warmed, lightly toasted with vegan butter + sugar/maple or make french toasts.
  8. Store on the counter in bread container for the day. Refrigerate for upto 4 days.

Notes

  • Adding vanilla extract along with spices enhances the bread’s aroma and flavor.
  • Use all whole wheat flour if you prefer denser, more fibrous bread.
  • Substitute pumpkin with other squash or sweet potato purees in equal proportions.
  • Nutritional information is calculated per serving and changes with ingredient choices.

Nutrition Information

Calories 184kcal (9%) Carbohydrates 39g (13%) Protein 4g (8%) Sodium 148mg (6%) Potassium 89mg (2%) Fiber 2g (8%) Sugar 8g (16%) Vitamin A 2860IU (57%) Vitamin C 0.7mg (1%) Calcium 40mg (4%) Iron 2.1mg (12%)

Nutrition Facts

Serving: 10 Serving

Amount Per Serving

Calories 184

% Daily Value*

Calories 184kcal 9%
Carbohydrates 39g 13%
Protein 4g 8%
Sodium 148mg 6%
Potassium 89mg 2%
Fiber 2g 8%
Sugar 8g 16%
Vitamin A 2860IU 57%
Vitamin C 0.7mg 1%
Calcium 40mg 4%
Iron 2.1mg 12%

* Percent Daily Values are based on a 2,000 calorie diet.