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. 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 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)

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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 350°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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339 thoughts on “Pumpkin Swirl Bread

  1. Can’t wait to try this bread idea out but instead of the pumpkin puree, I’ll be using the pear puree from my pear tree! Now, off to go make that puree… 🙂 Thanks for keeping me inspired to bake wonderful breads!

  2. I love your books and your bread making method so much I just keep raving about it. I love to bake healthy breads and share with people. Some of my friends are hooked as well!

  3. I just completed the basic Boule’ from the ABin5, and the family finished it up in about 5 minutes…said it was the best I’ve made, ever! Thank you for the easy prep system, the next batch is on the rise…

  4. Have all the books do far. Looking forward to the new one, as it contains ingredients by weight. IMHO, the only weigh (sic) to go!!

  5. I always include a boule when I’m taking a new mom or sick friend a meal, and I can ALWAYS count on them asking me for the recipe!

  6. My favorite thing about baking bread is watching my toddler knead her share of the dough right next to me. I love that we are starting a family tradition!

  7. On my first attempt at baking the basic boule from ABin5, the dough was so loose compared to regular bread dough that I wasn’t sure it would work. I was surprised and pleased when it came out of the oven, risen, fragrant, and with the crackling crust. I gave it away as a hostess gift, and my hosts raved about it. I have been a fan ever since.

  8. Grew up making bread with my grandmother, a school cafeteria worker, she made the best breads from scratch…but I don’t have that kind of time, LOVE your cookbooks and looking forward to the new one!

  9. Your 5 minute a day breads have changed my life. I only own the original cookbook and would love to have another. The best part of making these wonderful loaves of bread is sharing with family, friends and neighbors.
    They all are anxious to see what I am going to create next. Thanks a mil for sharing.

  10. Your books have changed my bread-baking life! I have a loaf of 10-grain bread waiting to bake as I write this. I have given countless books as gifts to my friends, and can hardly wait for your new book.

    What’s next?!!!

  11. I love sharing bread with others. And I love it that I’m the “go to” person to always bring fresh baked bread to whatever event I’m invited to.

  12. Your books have made bread making so easy and fun that I have made so many memories with my three small children! We all add and mix and stir together!

  13. I made this yesterday and it is AMAZING! I have two of your books so far and LOVE them both….I even used the bread to make French Toast tonight which was also AMAZING!

  14. My favorite experience baking bread is my first loaf of successful boule. It finally had great oven spring, resulting in a rounded top, instead of a flat wide loaf. I discovered I do best with small 1 lb. loaves, that’s when I get the best results. I am most eager to try the pretzel buns. I’m fascinated by these buns ever since seeing a commercial for a Wendy’s cheeseburger on a pretzel bun. I thought these buns would make a delicious sandwich, but they’d taste so much better if I made them at home instead!

  15. My favorite experience with bread as a kid was staying home with my mom on a snow day making English Muffin Bread. Now, as a mom, I love making bread with my kids and they love how easy the 5 minute breads are. Our family favorite is a simple baguette made from the master recipe!

  16. One of our family traditions was for Grandma to make a coffee cake for Christmas morning. My sister says recipes from your book make a similar item so I think I’ll have to try making bread again

  17. I am interested in trying to make gluten free breads. I have M.S., and am going to try a gluten free diet, which is a challenge for me! So I am looking forward to finding ways to make a gluten free diet not as challenging! Thanks!

  18. I just stumbled across your recipes for using a crock pot – remarkable!! My family thanks you from saving them from my efforts at making bread “the old-fashioned” way!!

  19. I have all three of your books and have enjoyed the recipes. Brioche is the most common bread that I make, looking forward to making this pumpking swirl. Would love to win the new book, gave the old one as gifts to all of my kiddos for Christmas when it first came out.

  20. My hubby was SHOCKED the first time I made your artisan bread. He could really hear it cracking as it cooled on the rack and couldn’t wait to dive in. He still loves the original white bread, and I love to make it for him.

  21. I want to try this amazing looking recipe for pumpkin swirl bread. In fact, I just pinned it and put the ingredients on my shopping list!

  22. I’ve been using your recipes and techniques for home and for feeding upwards of 40 people at a time – hungry students at 2 different campus ministry centers. When I got the comment, “this smells like home” from one homesick student I knew I’d made a good choice. Can’t wait to see the new and improved ABin5.

  23. Love your recipes! One of my sound has a soy allergy and cannot ear store bought bread so your recipe has been so helpful! I want your new book!

  24. Saw your book & basic bread recipe on The Gracious Pantry website. Made a batch last night, (ordered your Healthy Bread book during raise time), and made a small loaf. My husband & I finished the loaf still hot from the oven and I was informed that I was ‘allowed’ to make that one again! 🙂

  25. My favorite baking moment was probably when I finally “got” how to form the dough ball. I made a gorgeous loaf of bread from it.

  26. Ohh, can’t wait to try this. I made you master recipe and bran-enriched white this weekend, so I need to kick it up a little.

  27. I have and love abinfive 1.

    Aretha would understand that I now get RESPECT for my fabulous breads. I am still a klutz. I think of myself as a bread baker, can fidldle with recipes, and read bread blogs for fun. I have read every single word of this life changing blog. Love you guys.

  28. I am very much looking forward to trying the pumpkin swirl bread recipe. I love to bake bread! I don’t believe anything smells better than baking bread.

  29. I’ve been making bread in a bread machine weekly for the past 5 years, and one of these days, I’m going to make a loaf entirely “by hand”. While I have created a tasty whole grain recipe, my loaves lack the beautiful crusts and some of the flavor that more artisan loaves possess.

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