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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335 thoughts on “Pumpkin Swirl Bread

  1. The best things about baking my own bread are the smell of it filling the house and that every morsel gets eaten. My 8 year old has told me she likes eating the heels of homemade bread.

  2. Favorite experience baking bread? Using your recipes! I own all three of your cookbooks and love them. My favorite is the Artisan Pizza book. We’ve had pizza parties, my kids get in on the dough making and I’ve given the bread and pizza as gifts and people love them. I am so excited about your new book!!

  3. Your books taught my children to appreciate the difference between home made and store bought food. They now prefer my home baked bread, but they have applied it to everything else we eat. So much healthier!

  4. I finally learned how to bake delicious bread after your books came out. I made bread for years, but didn’t know how good bread could taste until you came into my life–lol. Thanks! Looking forward to the new book. (BTW, the above recipe looks fantastic. I’m gonna try it today!)

  5. I can’t wait to try the pumpkin swirl bread. It look amazing, and I know it will turn out great because every recipe I have used from your cookbooks have been great!

  6. We have all three books…. love ABin5!! Aside from traditional freeform loaves, we use it for hot dog buns in our New England loaf pan, pizza dough, and more! I can’t choose which book is our favorite, though we bought the healthy bread first. Love the flavored breads…

  7. Thank you so much for teaching us how easy it can be to make bread!! (and pizza dough) I can’t wait to make this recipe for morning with coffee tomorrow!! You are amazing!!

  8. I have the Healthy Bread and Pizza and Flatbread books, but never got the original, so would love to get the new version! Living alone, it’s nice to be able to easily make a fresh small loaf without having a lot that ends up stale before I can eat it.

  9. I just love to bake breads. I love your recipes. They are so easy!!! I am time strapped…But everybody can fit just 5 minutes a day to get great homemade bread into their day!! I buy my Bread flour in 50 # bags…thats how much I make!!!

  10. My favorite experience is making pizza in the summer. My kids are usually in the pool so I bring all the supplies outside and make the pizza on the deck and cook it on the grill. I have your pizza book but I usually just use the boule dough for pizza, I’m so used to working with it now.

  11. This looks really tasty and attractive. I can also imagine making one arranged just a bit differently to look like a train engine to amuse railroad fans.

  12. I love that my 15 year old son likes to bring lunches made from the bread that HE made. When he tells his friends that he made the bread they are certainly surprised and he feels proud! Thank you for your fabulous books!

  13. One of my favorite things to make is a simple pesto flatbread. Use the whole wheat does from your pizza and flatbread book. Roll it out and spread some pesto on it. Bake and enjoy.
    I’m really looking forward to the new book. Maybe I’ll win one here… :)

    Thanks for the great books!

  14. I am making stromboli tonight for my sister’s family. My family loves your bialy recipe. Really every recipe is a huge hit. I show others how easy your recipes are to execute and they go out to buy your books.
    How could you not make homemade bread for everyone.

  15. Love, love love your books! With two kids it was hard to find the time to make bread from scratch. We tried bread machine bread but it just isn’t as good. Your method changed my bread making life and I tell everyone I can about it! All of my family now have your ABin5 book and are making delicious bread :-)

  16. I have all three books and my favorite bread is flat breads cooked in a cast iron skillet on the stove. It is just so convenient having the dough already made -bread in a matter of minutes. LOVE IT!!

  17. I would so love a copy of the new ABin5. I “loaned” my old one out and miss it greatly. I do have HBin5, but there are times I would love more variety, and let’s face it – more yumminess!

  18. The smell of rising yeast dough always makes me remember my mom picking us up from school with a bowl of fresh dough somewhere in the car. She swore the car was the best place to rise dough, nice and warm and you could punch it down whenever it got too big because it was right there with you. When you got home it went into pans and then right back into the parked car for a final quick rise in the warm car. Yum!

  19. My favorite experience was making the Roasted Red Pepper Fougasse from the first ABin5. It looked beautiful and the taste was wonderful.

  20. Love, love, LOVE all three books! Just made pizza last night and am mixing up a batch of Oatmeal-Pumpkin Bread for Sunday dinner! Thank you so much for changing how I look at bread baking!!

  21. My fave experience is when after a lot of trial and error over many years baking pizza at home I finally nailed it and spoiled my fiance away from takeout pizza forever.

  22. My friends think I’m some kind of bread-baking genius because I use the recipes in your books so frequently (especially the Deli Rye–my favorite!). At first I would correct them, telling them that it was so much easier than it looked, but now I just go with it!

  23. I love the smell of freshly baked bread. I want to learn how not to depend on my bread machine and scale back the appliances in my kitchen.

  24. i like that you’ve made bread making so accessible for so many people. my favourite experience baking bread has been having my kids come home from school, taking a big sniff and saying “oh that smells so good, did you make bread?” :) the only problem is, i have yet to experience having the dough stay in the fridge longer than overnight! we go through it so quickly. looking forward to what ideas your new book will bring.

  25. After years of trying, with varying results, when I use your recipes I always produce bread that I am proud to serve to my family. And dinner guests are so impressed!

  26. Beautiful!
    I just love the basics of pulling a chunk of dough out of the fridge and voila’, shortly…fresh baked whole grain bread.

  27. Love ABin5! I make the light whole wheat or oat bread at least twice a week, but still haven’t attempted the brioche or challah breads…that will be next!

  28. I have loved learning to make bread so much in the simplified style, that I remodeled my pantry to optimize the joy of baking!

  29. I love everything about bread baking, taught myself to make and hand knead when I was a young teenager. Now I spend most nights looking up recipes. Would enjoy this book just bought a 25 pound bag of bread flour! My goal is to find a really good basic bread recipe to use for everyday use. Off to the store for pumpkin now, can’t wait to make this recipe!

  30. Even al the way in The Netherlands I bought and read ABin5 and absolute love it. I’m stil in the baby steps of baking but love to learn with every step. Looking forward to The New AB in 5 for weight measurments because here we do not use cups. Hope to win the new book!

  31. Thanks to your books, my family can have excellent bread and pizzas and tons of other tasty treats. I’ve adapted your chalah receipe for our home made cheese bread. Even though your bread books are the best, I still apreciate your blog and like comming here to get some fresh ideas or tips.

  32. I am fairly new to break baking, so I am loving every little thing I learn! This pumpkin swirl bread looks amazing. I think I will make it & bring some to my inlaws for Thanksgiving.

    Thanks for all your help in my learning process!

  33. A few years ago, my husband brought home the newly published “ABin5″ from the library for me. He has said several times that doing just that one little thing was the smartest thing he’s EVER done. I started selling artisan loaves at our local farmer’s market. My customers were so appreciative and between me, your book, and my vintage two-oven range, I feel like we created some beautiful bread music. :) Many of my customers asked if I made gluten-free loaves, and I never really had the time to research those sorts of recipes. I hear the new edition has a chapter on gluten free? I’d love a free copy…but if I don’t get it, it’s at the very top of my Christmas list!

  34. My first book was HBin5, my family enjoys many of the recipes. My preschooler and toddler love to help measure, mix and shape bread dough. It’s fun for them to be helpers in the kitchen and make their own bread shapes. Can’t wait to see the new book.

  35. I just made cinnamon rolls with the pumpkin pie brioche. My daughter took them to her work for bosses day…they were a big hit!

  36. We almost always have dough in the fridge…our favorite thing to do is roll out the basic master recipe, put cheese and pepperoni on it, and “braid it” …usually topping it off with a milk wash, Italian seasoning, garlic, and salt. So easy and delicious!!

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