Pumpkin Swirl Bread
Pumpkin pie and brioche are two of my all time favorites, so why not combine the two. The result is a bread rich with butter, eggs and spiced pumpkin puree. Spreading the pumpkin onto the brioche dough and rolling it into a log creates the swirl pattern when you cut it. The bread is gorgeous and tasty, perfect for Thanksgiving or just a fall morning with a cup of coffee.
Next week is the official release of our book The New Artisan Bread in Five Minutes a Day. Woot! To celebrate we are doing a giveaway, before the book even hits the stands. It is a small token of our appreciation for all your help in creating this new edition. We’ve incorporated what we’ve learned from your comments, your questions and your suggestions. Please leave us a comment below about your favorite experience baking bread or what you are most eager to try. We will give away 5 copies of the new book to randomly picked winners next week.* Thank you! Our usual contest rules apply (click here for rules); you need to respond within 24 hours of notification or we have to pick someone else. CONTEST CLOSED, WINNERS CHOSEN AND NOTIFIED 10/22/13.
To make the Pumpkin Swirl Bread:
1 1/2 pounds brioche dough from The New ABin5 – (you can also do this with the Buttermilk dough, the European Peasant dough, or for an even more intense pumpkin flavor use the Oatmeal Pumpkn dough)
1/2 cup pumpkin puree
1/4 cup brown sugar
1 1/2 teaspoons pumpkin pie spice
Egg wash (1 egg whisked with 1 tablespoon water)
Grease a 8.5 x 4.5 Inch Loaf Pan.
Roll out the dough to 1/4-inch-thick rectangle. In a small bowl mix together the pumpkin puree, brown sugar and spices. Spread the pumpkin mixture over the dough.
Starting with the short end of the dough, roll the dough into a log.
Pinch the seam shut.
Use Kitchen Shears to cut the dough into 10 equal sized pieces.
Place 6 pieces of the dough in the prepared pan with the cut swirls facing out, so that when the bread is baked they will be visible. Place the remaining pieces with the swirl facing up. Cover loosely with plastic and allow to rest for 90 minutes.
Preheat oven to 350°F. When the dough has rested brush lightly with the egg wash.
Bake for about 50 minutes or until the bread is golden brown and well set in the center.
Allow to cool completely before cutting.
*Only open to those in the USA.
Looks delicious, Zoe!
Happy to see you’ve included ingredients by weight in the recipes in the new book. That should make it even easier to use!
-John
This looks great; I love pumpkin, too!
Last year we hosted my wife’s family for Christmas dinner, and I took the opportunity to show off some of my bread-making skills learned from these blogs and your books. After putting on a really good spread and reaping raves for my turkey and trimmings, I brought forth the pièce de resistance: Monkey Bread with Caramel Sauce. The ABin5 brioche dough was such a pleasure to work, and the caramel sauce was perfect. The adults and teens tucked in, but after my wife mistakenly (or, in hindsight, perhaps purposely) called it “Monkey Brains,” the children were horrified and refused to try it! Nobody insisted, and the grown-ups secretly enjoyed extra helpings!
I am most eager to master a whole-grain bread that is both tasty and nutritious. I love watching my Dad bake bread- it is from him that I learned to love the process.
I am so excited for your new book, just in time for winter baking! Thank you, thank you, thank you!
I can’t wait to make fresh bread for my kids! It’s always looked so cumbersome and time consuming, but now it seems attainable -even for the working mom!
I will make this, using your Gluten free recipe for the brioche. Looks really wonderful. I know the opportunity to win your book is only open to those in the US, but as your Canadian neighbour, I wanted to comment, anyways. I never thought I would enjoy a Montreal smoked meat sandwich on rye again after being diagnosed celiac, BUT your almost rye bread is absolutely incredible. Thank you.
Making your Brioche recipe from your first book was a revelatory experience. Its the greatest dough that’s honestly sexy to work with, Does it ger any better?
I love making the cinnamon raisin bread. Every time I gave away a loaf, or cut myself a piece; I am always pleased to realize that I made it! I never, ever would have thought that I could make bread.
I have even now made pizza dough. Amazing. Your books make it all seem so straight-forward and easy. As always, thank you!!
The bread looks so beautiful… Lovely fall bread,,,
As a kid, I baked brioche to enter in the county fair, but forgot to set the timer. My sister won top blue for her Swedish tea ring and I got a red ribbon for my burned brioche.
This pumpkin brioche bread looks amazing. I’ll try to remember to set the timer this time.
You have so many great seasonal ideas that I enjoy checking back to your website often. Thanks! I have been making ABin5 for 3 or 4 years now and love it! I feel shamefully proud whenever I take it somewhere and get compliments I almost hate to tell them how easy it is…but this secret is too good to keep!
I just made an ABin5 stovetop flatbread last night and a loaf of bread in the oven today. This Pumpkin bread looks and sounds delicious! Thanks for sharing.
I can’t believe how easy it is to make the bread and I love doing it! I love this time of year and all the pumpkin smells, spices and seasonings—can’t wait to try this out!
My greatest treat (ah there are so many to choose from), but I am seriously into brioche dough. I now know I can freeze 1-1/2 lb portions, defrost it overnight and then make those great cinnamon rolls – or my favorite is to also put in chopped pecans and raisins. When cooked through Iwrap each one individually in parchment. Pop them into a freezer bag and take out what I need, when I need them. 3 minutes on med in my microwave and they are piping hot, still moist – a little slather of cream cheese icing and they are always a huge hit.
Love you books and what we can create. Thanks for all the great time and effort you both put into helping us all enjoy baking (and eating fabulously) on a regular basis.
CONGRATS on your new book – can hardly wait. It is high on my list of holiday gift giving this year.
Ohmigoodness pumpkin swirl bread! looks like heaven!
This brioche pumpkin bread is on my list as of now-it looks amazing!
I already have the book on order after listening to the Andrew Zimmern podcast. I can’t wait to try some delicious sweet/dessert breads.
1 im pretty excited to try this recipe!
2 favorite accomplishment from bread making is the tradition weve started of each family member making thier own pizzas each sunday night for dinner. This includes our four and six year olds. They dont even want store- bogut pizza anymore.
Great times. Great memories. And healthy dinners!
I believe this is what I’m most excited to bake soon! I love making cinnamon rolls with your Brioche dough, and the addition of pumpkin can only make it better! Great idea!
My favorite bread baking experience to date was making a whole wheat bread that as heavy as a boat anchor.
Your swirl bread looks delicious – very creative! I hope you might come to our cooking schools in North Carolina one day!!
I’m most looking forward to making this pumpkin swirl bread – yum!
There are two favorite experiences that are my favorites in making the Artisan Bread in 5. The first was” The Kings Bread”. It was awesome, no one could believe that I made it. The second was the Ham and cheese bread, which i brought as an hors d’oeuvre to a party. The men especially loved it.
I am now looking forward to making the cheese bread, and use asiago cheese
I love how easy it is to keep a bowl of dough in the fridge and make my own pita breads as needed for sandwiches!
I am so very much looking forward to your new updated ABin5! I bake all our bread for economical reasons and because we are raising our 2 grandchildren, I want to be sure they have the best I can offer in nutrition and flavor, and so they can learn the difference between storebought and homemade that contains a dash of love. Your method will free up quite a bit of my time for other important things like giggling, snuggling, and overseeing homework. Need I mention also for bake sales at school, our favorite volunteer charity, and my need for a creative outlet.
Wishing you both continued success. Your enthusiasm is so contagious!
I love making the Stollen recipe you posted a couple of years ago around Christmas. I’ve been making it as gifts for friends and make one for myself! What we don’t finish gets turned into french toast the next morning.
I want to try the pumpkin swirl bread!
I have discovered the joy of bread making, thanks to your book. I especially enjoy baking the sticky buns with the challah dough. The first time I made them, I took them to a party. Someone there told me that he had eaten a lot of sticky buns in his life and that these were the best he’d ever had!! I can’t wait to try some of the recipes in your new book?
This looks fantastic! I can’t wait to try it! I usually make Stollen at Christmas time. I love all the fruit in the dough, and it looks so festive during the holidays!
I am most eager to try whole grain brioche
I just watched a video on how bread making in Jordan was making a comeback. Where it was once the basis for all meals, it is now considered a “new” art. Sort of like the US. I’m looking to master focaccia.
My favorite bread-baking experience was at “Sunday school” (though our synagogue did it on Wednesdays). As a class, we worked in teams to make challah. Although my mother baked regular loaves fairly often, I had no idea you could make it at all. I’d never seen it made, never even seen bread made that didn’t go in a bread pan. I loved all of it – the dough itself, braiding the ropes, putting on the glaze, and biting in to realise it tasted like challah from the store, only fresh!
There are so many, it’s hard to choose, but I love that it is so easy for me to bring a delicious (sweet or savory) bready something to just about anywhere with so much ease. And it’s so easy and so much fun to make things with my kids. Love your books, share them often, and am looking forward to sharing the new one too!
I can’t wait to try these recipes.
Bread making is a comfort thing to me. When I am feeling down or off, I get creative with my herbs and just make some bread.
My favorite and nemesis bread dough to make is pizza dough. I’ve ruined more than I care to admit but when I get it right it’s delish.
The bread rises so nicely. I would like to try to make Fresh Rolls (Kürbiskernbrot) from the German Alps; my father-in-law is German. He hasn’t had a real German bread for a long time. Thank you.
Oh, my! My parents were German and I grew up on many of the delicious and hearty German-style breads. The Kürbiskernbrot is probably a very local bread and I too would love to make this one!
I am most eager to try brioche cinnamon rolls. They look great.
It doesn’t matter what kind of bread I make, my favorite thing is to gift it to friends and neighbors. Everybody loves fresh baked bread.
I wish I could master my grandmother’s pumpkin bread. I try, but I can’t seem to get it to taste exactly like hers. Such delicious memories!
I’ve always been so intimidated by making bread. But I love the look and taste of artisan bread. I just love the idea Of serving beautiful bread to my family. I’m hoping you have a recipe for Christmas Saffron rolls coming soon!
Can’t wait to try this one. We love the pumpkin recipe from the other book.
Thanks to your recipes, my family thinks I am a master baker! I’ve used the buttermilk dough to make cinnamon-raisin bread, and rolls for Thanksgiving dinner. I will have to try the Pumpkin Swirl Bread this weekend.
My favorite go-to recipe from your original book is the olive oil dough. It’s so versatile! I throw rosemary in the dough, and it tastes better than the same bread from a certain Southern California bakery…
Looking forward to the new book!
The brioche, was a revelation.I like to try new fillings and we love the olive oil dough and the whole wheat peasant breads. Next on the list are the naan and the panettone….
I love the pizza book and with a large family, it is so easy to just pinch off, as I go. It is especially great with winter soup time! Can’t wait to jump into the bread book now!
I’m having so much fun with your recipes and my family enjoys sampling the results of my efforts! Thank you.
In recent months, I’ve been focusing on eating healthier and removing processed foods from my diet. I look forward to trying out some homemade, whole grain breads using your recipes and techniques.
I’ll try this pumpkin swirl next. I’ve been searching for the perfect sticky buns.
I’m eager to try some whole wheat bread.