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)

pumpkin swirl bread 02

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.

pumpkin swirl bread 03

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

pumpkin swirl bread 04

Pinch the seam shut.

pumpkin swirl bread 05

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

pumpkin swirl bread 06

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.

pumpkin swirl bread 07

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

pumpkin swirl bread 08

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

pumpkin swirl bread 09

Allow to cool completely before cutting.

*Only open to those in the USA.

339 thoughts to “Pumpkin Swirl Bread”

  1. This book arrives just in time for fall baking. As the weather cools it’s time to get the oven going again. I love the original book and can’t wait to check out the new version- especially that pumpkin bread!

  2. What a wonderful and beautifulbbread. And what a disappointment that I in The Netherlands cannot be picked for a free copy. I enjoy your recipes and your method very much, although it was difficult to get the right ‘fitting’ ingrdients in my country. Lotsvof success and looking forward to your book on the Dutch Market.

    Martin
    The Netherlands

  3. My favorite bread-baking experience must be my first – learning how to bake bread at school, over a two day period with “stages” done by our home ec teacher. I remember coming home and trying over and over to bake bread successfully after that – it planted the first bread-baking seed, and it’s been growing for 40 years now.

  4. Love all your recipes; but one of my favorite things to do is to make the pizza crust. My family puts the toppings on and we have a great time making pizza together! Best crust ever!!

  5. How can I pick just one moment!? Ever since your first book I’ve been baking for my family and we’ve all benefit so much for it! I love baking for my boys, and they understand food and value it more because they see the work I do and we talk about it and they appreciate the work and results. It’s taken bread – *good* bread – from something you “just eat” to something you understand and custom-fit and love in it’s many forms. We went from bread eaters to bread LOVERS!

  6. I love getting your emails! Can’t wait to try the pumpkin brioche- I think my boys will love it! Your books have revolutionized pizza-making in our home – so easy and fun! I also like making the oatmeal pumpkin bread, and will enjoy the update with ingredient weights (so much easier). You’ve both made bread making so fun, even while camping! (love the you tube videos)

  7. Love, love, love ABin5 – so want the new version for ingredients by weight! Your recipes and a kitchen scale have change the way I bake!

  8. It’s hard to pick one favorite experience, but it would probably revolve around the pizza and flatbread book. I often want only a couple of servings of bread for dinner and don’t decide early enough to make a whole loaf. If I have a batch of dough in the fridge, I’ll make naan, pita or focaccia, which don’t require any rest time. If I don’t have dough already made up, I turn to the injera or chapati recipes depending on the main meal. I’ve gotten many complements over the years on all of these. Looking forward to the new book!

  9. Well, my favorite experience is my baking banana bread for the county fair with my grandmother.
    I’m eager to try the new recipes by weight — I converted the ones I used earlier just to make it easier for myself!

  10. Can’t wait to have by weight recipes! PS. I love the fact that my husband would rather have my bread than store bought anymore.

  11. The smell of yeast proofing always makes me think of watching my maternal Grandmother make bread. To this day my favorite bread recipe is her very basic white bread recipe, just water, yeast, a tiny bit of sugar and salt and oil, and flour. I think I owe my love of making all kinds of bread to her. I even have an old blue and white tin lard bucket with W.W. scratched in the top that she used for storing whole wheat flour.

  12. I’ve always thought baking bread seems intimidating- technical, time consuming- but 5 minutes I think I can handle! I would love to try making challah- I just love the chewy texture mmmm

  13. I am most eager to try a pumpernickel bread. It is my family’s favorite but so far all I’ve made are flatbreads and white breads.

  14. Thanks for turning me on to your easy and quick method! I regularly have a bucket of dough in the fridge and make pizza, pita, baguette, etc. I’d love to add your new book to my cookbook collection!

  15. I’ve been baking bread the 5 min way since I got the first book in 2009 and I love it! I even bought my new stove with two ovens so I can bake dinner in one and bread in the other. My favorite experience is baking all kinds of breads and seeing my family enjoy them.

  16. I have made almost every recipe in both your books! Our church has potlucks after service and everyone knows I am bring the bread. The recipes make enough to feed a small congregation. There is never any left to take home! I love being able to make the recipe the day before and bake it in the morning fresh. I plan to try the above pumpkin rolls for our next church meal.

  17. I really want to make this tomorrow. I want the smell of fall in my house. I really love making bread since you make it so easy. Thank you for making it easy and fun. 🙂

  18. My favorite experience was making pretzels successfully (finally). I’d like to be successful at making croissants and also a light wheat bread.

  19. My favorite baking experience has been finally accomplishing a complete sourdough bread process – starter and all! I was so scared about making sourdough bread from start to finish because I always felt like sourdough was so fickle. But now that I’ve started it, I just adore it! My husband loves using our homemade sourdough bread for paninis. Thanks to y’all I’ve felt so much more comfortable with yeast than I ever have before. So, really, accomplishing sourdough bread is really due in a large part to you!

  20. It’s hard to say what my favorite experience is. I love being able to WOW people with the bread I make. I love serving fresh bread to my family, making pizzas at the drop of a hat, naan, pita, and everything really. Your books (yes, I have all 3) have revolutionized the way I feed my family. I am so looking forward to learning more about baking with weights (I’ve put a scale on my Christmas list!) and learning new techniques. I’ve only had the books for a year and they are already dog-eared, gritty with flour, and with pencil notes in the margins. Please, please keep it up. Love your stuff!

  21. I love the Artisan Bread in 5 min a day and really looking forward to the release of the new addition.
    I love to bake bread and the smell of bread baking is just so wonderful.
    I am really wanting to try making rye bread
    Thanks for such a wonderful book, everything I have made from your books always turn out delicious.

  22. I’m just happy to be baking bread again. When I was in high school and college, I would bake bread and make homemade pizza a lot, but as a career person got away from it. ABin5 got me baking homemade breads and trying new ones again. And sharing the results, which is the really fun part. When my German co-worker tried the Vollkornbrot I made from the “Healthy” cookbook, she said it was the best she’d had since her own mother stopped making bread. At home, the spouse especially loves the Algerian flatbread. Thanks to Zoe and Jeff for bringing the pleasures of bread baking back for me, and good luck on the new book.

  23. That pumpkin swirl bread looks amazing. I’m so glad that you posted it just before the weekend – I know what I’m starting tomorrow! Thanks for this recipe & your great books.

  24. My favorite experience baking bread is when my husband and I share the kitchen to make Lion House Rolls! We always get flour everywhere!

  25. I’m a bread baking newbie and having fun trying so many new (to me!) recipes. Sourdough is next on my wish list. Wish me luck!

  26. I love every bread I’ve tried, and have all three of your books. My favorite for our everyday bread is European peasant. I sometimes make it in rolls for guests. I continue to proselytize for your books! Would love a copy of the new one

  27. I’ve been wanting to make brioche for awhile now and this recipe just sealed the deal.

    I have a lot of fresh pumpkin puree in the freezer and I hope to make this bread this weekend.

    As for my favorite experience…I have to say the Master Recipe. PERFECT bread every time. Thank you for it.

  28. My favorite experience was learning from others so that I was able to bake Bread in Cast Iron with success. I would now love to try and make your Pumpkin Swirl Bread for Thanksgiving. I love pumpkin! 🙂

  29. the smell of yeast takes me back to my wonderful grandmother in her bib apron and my mother,,dish towel around her waist in the place they were most confortable,,the kitchen,,how I will they were here

  30. Makes me want to get the mixer out and make up a batch of dough.
    Thanks for the pretty picture and recipe!
    Looking forward to your new book too. Do you have any gluten free recipes?
    Best,
    Barbara

  31. I loved learning how to make focaccia from your books, and it’s my most favourite bread to make. I always put on way too much olive oil, because that’s what makes it delicious.

  32. I bake a lot of bread. I think my favorite experience was making my first loaf of challah. I just did three braids, but I was awed by how beautiful it turned out to be. Then there was the taste!

  33. Related to this recipe – I was surprised to see this bread was ‘sliced’ and figured it’d be more along the ‘pull-apart’ loaf – though guessing that would make for fairly large portions (not that there’s anything wrong with that! 🙂

    Related to bread baking, Healthy Bread in 5 is my favorite. And while I do wish I had more time to devote to bread baking – I fully appreciate what your ‘5 minute a day’ recipes allows me to do.

    And first and foremost, being in the kitchen and baking especially brings me the fondest of memories and a real connection with my Mom who I lost in my early 20’s and has been gone for nearly 30 years now – I have no doubt she’s right there with me taking in the comfort and wonderful smells in my kitchen, especially in the fall!

    And while I do my best to be health conscious and for as much as I love food (with bread being at the top of the list!) I really have to pay attention to what I eat … but similar to my love of craft beer and homemade cookies, bread is something where it really pays to go with quality over quantity! My best experience with ‘bread in 5’ was baking the Healthy Rye Bread – and then toasting a few thin slices for a hot ham & swiss sandwich with shredded cabbage … thought I’d died and gone to heaven … thanks for the great books that let me ‘ease’ into not only the artisan bread baking world, but also my childhood!

  34. Something about getting my hands in dough and kneading away just makes the world a better place. And then the smell of bread baking is just further comfort. Thanks for the chance to win.

  35. My favorite experience is being able to successfully bake bread! Previous attempts with yeast and kneading resulted in what we called “lead bread”…enough said!

  36. We use our Art-n-5 doughs all the time at Hoot Owl Hill. Matter of fact, we have a class coming up called Papa HOot’s special crackers using the basic bread dough! Papa HOot (Steve) has perfected the process and they are always in demand at our Locavore dinners!

  37. My favorite thing about making these breads is that it REALLY impresses people and makes them think that I am an amazing baker with tons of time on my hands, when really, I’m totally a novice and am just good at following directions! You make it easy!

  38. Thanks for this recipe. I’ve been lurking and reading your posts for a few years now – they are greatly appreciated. About 5 years ago i started getting back into baking, and it’ been great rediscovering the joys of freshly baked foods. I love it because its a complete change from my day job (computers) and i get to share the results with my family and friends. keep up the good work.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.