Pumpkin Swirl Bread

Pumpkin Swirl Bread | Breadin5

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.Ā CONTEST CLOSED, WINNERS CHOSEN AND NOTIFIED 10/22/13.

To make the Pumpkin Swirl Bread:

Pumpkin Swirl Bread | Breadin5

1 1/2 pounds brioche dough from The New ABin5Ā – (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)

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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.

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Starting with the short end of the dough, roll the dough into a log.

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Pinch the seam shut.

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Use Kitchen Shears to cut the dough into 10 equal sized pieces.

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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.

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Preheat oven to 350Ā°F. When the dough has rested brush lightly with the egg wash.

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Bake for about 50 minutes or until the bread is golden brown and well set in the center.

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Allow to cool completely before cutting.

*Only open to those in the USA.

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337 thoughts on “Pumpkin Swirl Bread

  1. WOW I am loving the ease of making bread that is just wonderful and healthy besides. Making pizza the AB5 method is soooooo easy and beats the pizza joints hand down! Looking forward to the new book and hope I can be one of the lucky ones to win an advance copy.

  2. The recipe I’m most excited to try? That would be the most recent one I’ve read. šŸ˜‰ Thanks for all of your hard work! This pumpkin swirl bread looks awesome!

  3. I love making pizzas at this time of year when the warm up time for the pizza stone/oven takes the chill out of my Mpls apt!

  4. I love making bread now! Best experience has been sharing the baking experience with my kids. I can’t wait to try the pumpkin swirl bread!

  5. Making bread is such a wonderful experience for all the senses. The earthy aroma from baking, the sensory feel of the dough and the pleasure of eating fresh bread are all part of the enticing experience. I am looking forward to the new book to delve even further into bread making.

  6. Wow, I just left a comment asking about pumpkin brioche!! This is great! Does this brioche differ much from the older AB5 one? I’d like to make it very soon.

    I have so many great memories. But the best is that you guys got me baking bread. I knew I couldn’t knead bread, because of health issues. I really felt limited with a bread machine.

    I also loved baking thru “Healthy Breads in Five Minutes a Day.’ I still keep in touch with many of the other bakers. I have a photo album I started, “Baking Across America,” where I have photos of the other HB5 bakers I visit. I got to see Gettysburg because one of the HB5 bakers let me stay over.

    Congrats on your success.

    Judy Mayer
    Johnson City, TN

  7. What a beautiful presentation of the swirl bread. I will have to try that! The smell of fresh baked bread and pumpkin — YUM!!!

  8. Love this idea, would never have thought of it myself! Will have to pull out my cookbooks as the cooler weather approaches! thanks

  9. This looks like the perfect breakfast for my fall guests. I love making bread and am determined to get back in the habit of doing it this fall.

  10. I have so many good memories of baking breads. Recently I made 6 dozen Brotchen for our German booth at a Festival of Nations and enjoyed hearing people say things like “Wow, real German Brotchen.” So that is my favorite experience since it brought memories to so many people. Thanks for the recipe.

  11. As a busy mom with 2 small children and a passion for bread baking, this cook book allows me to always have homemade yeast bread ready in no time!! This is the only bread book worth buying!!

  12. I’m still trying to find a good laminated dough technique that doesn’t take hours of “turns” and refrigeration in between them.

    Hard to pick a favorite recipe from so many good ones, but Oatmeal Bread from the first ABin5 is definitely one of them. Thanks!

  13. I would like to stop using yeast and just use a sourdough starter and use little if any “white” flour…we shall see šŸ™‚

  14. Your brioche is a delightful work of art!

    My favorite memory is of the first time I pulled an artisan boule out of my Dutch oven – I was literally in tears, I was so tickled that it actually worked, and this amateur baker had finally made something so perfectly beautiful!

  15. I LOVE checking periodically on my dough as it rises… I feel it is addictive! And I also love the huge variety of results one can get from one basic dough recipe: savoury bread, sweet bread, bread sticks, appetizers, little cookie like sweets…. ENDLESS!!!

  16. Oh, I can’t wait for your new book! I have enjoyed baking with all of your books! I thought I wouldn’t have as much time for baking with little ones underfoot, but your books have taught me I can do it!

  17. The thing I love the most about baking bread (besides the way it makes my whole house smell heavenly), is the look of amazement on the faces of my friends and family. Plus, my husband really likes my homemade bread.
    *what happened to the give away that I entered a few weeks ago that was going to end today?*

  18. I love the ease of going to the refrigerator and pulling out ready made dough! And I love trying different pizza recipies!!

  19. I am the designated bread baker in my family – I love this title, keeps me searching for grand bread recipes. Been wanting this book for a long time now! Fingers crossed!

  20. Love Artisan Bread! I never ever bothered with baking bread before buying that book and now I make it all the time. Yum šŸ™‚

  21. Looks yummy…would love to try it. Reminds me of the cinnamon buns I do for Christmas each year…would never be able to not do them!

  22. In my family everybody LOVES pumpkin! Looking forward to making this recipe! If it weren’t for your quick methods of baking Homemade bread, I don’t think I would have ever ventured into baking bread! Now when I look at a loaf, whether at home or from a bakery, I really, take notice of the crust, texture, color and aroma. ARTisan bread is the BEST! Can’t wait for the new book!

  23. My favorite bread baking experience so far is when I formulated a recipe for a multi grain sandwich bread that actually tasted great and had a good texture. So exciting!

  24. Have to say I am really eager to try the Pumpkin Swirl Bread! Your books changed my life, until they came out I always bought bread, now I make my own.

  25. My favorite bread baking experience was when I pulled the very first loaf of bread I ever made (using a recipe from your book). I couldn’t believe what I had done and it was so easy, and of course delicious. Unforgettable.

  26. your favorite experience baking bread

    My favorite experience is making pizza dough. I have made Pizzas from Olive oil dough and the crust is just perfect. crisp and chewy and tangy….nothing is as exciting as waiting for a hot pizza, that too homemade…for a quick bite, I slather with Pesto sauce and some mozarella…bake it at 500 degrees for 10-12 minutes!

  27. Today? I’m most eager to try this Pumpkin Swirl bread.

    I’m starting to use a locally produced organic butter…and am looking forward to brioche made w/butter where the cows are practically neighbors. And then add pumpkin and spice to that mix. YUM

  28. ABin5 really help fuel my passion for baking bread. I now keep a tub of the basic dough in my fridge every week. I love the book and would like to own the new one as well.

    I am excited to try this Pumpkin Swirl Bread recipe to be honest. This looks amazing!

  29. I own all three books and have gifted so many I lost count. I probably move more books than your agent. I bake bread all the time and will be making with delicious pumpkin bread next. Bravo Zoe and Jeff!

  30. When I discovered Artisan Bread in 5, I found it a great way to relax and put worrying away for a while. The best part is that I have not bought bread in over 3 years, a great deal of credit goes to Artisan Bread, my husband brags about my bread making. It also brings joy when you give it to others. I have been amazed at the kindness shown by Jeff and Zoe when you have a question. Thank you many times over!!!

  31. I am in school full time working on my degree to become a middle school science teacher. I make my own bread because it tastes so good and it saves me money.
    I realized one day that as the bread was cooling on the rack that it made the same sounds (in miniature) as lava when it’s cooling and for some of the same reasons!! I have shared this with my fellow students and we plan to share this information with our students.

  32. I am just getting started with baking bread and your book would really help me with that. I do a lot of other baking but haven’t had much success with the few breads that I’ve tried.

  33. I am eating some crusty bread (master recipe) with olive oil right now, and happened to stumble upon this FB post. The master recipe has literally changed the way my family eats meals, as I use the same recipe for bread and pizza dough. My 2 and 4 yr old girls love eating bread and oil as a favorite snack and even meal sometimes. My BDAY is on Monday and I would LOVE LOVE the new book to adorn my kitchen!

  34. I have AB&F and love it! Best focaccia, pretzels, pizza do ever! But the best part, is keeping it in the fridge for 2 weeks, having it right on hand.
    My German grandmother taught me to bake bread when I was 24, and I’ve never stopped.

  35. All of it. My goal is to try at least once all the breads in the 2 AB books I have. This pumpkin one looks sooo yummy!

  36. I’m looking forward to your new book,because I’m rather helpless when it comes to cooking from a book if it doesn’t have pictures! I need to know what it should turn out like. Baking my own bread is just like cooking traditional food from scratch. There’s just so much more love that goes into it. It keeps the family coming back together for meals. And that is so important in this day when each member wants to just bury himself/herself in a tablet or iphone.

  37. Thank you so much for sharing the fruits of your labor with us. Because of your recipe and technique my family has been able to enjoy a traditional Puerto Rican breakfast treat for the first time in many decades-Pan de Mallorca. Family members could not believe that I had actually found a recipe and that it was so easy! Now I can’t wait to try your Pumpkin Brioche!

  38. Since I got the first of the books (I have the healthy bread book too) I have not used my bread machine. This method is so easy and the bread is so delicious. When my daughter comes home for a visit, I always bake a batch for her; she especially likes the cheddar bread! She always finds room in her suitcase to bring back with her.

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