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.

pumpkin swirl bread 07

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.

pumpkin swirl bread 09

Allow to cool completely before cutting.

*Only open to those in the USA.

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332 thoughts on “Pumpkin Swirl Bread

  1. I am SO excited about the new edition of this book! Artisan bread has been a blessing for my little family of eight, we absolutely love it. I can’t wait to see all the photos! I have not yet tried adding herbs to the loaves, or seeds on top of the basic loaf, so I want to try that. But first, I need to try this pumpkin swirl thing! :)

  2. Can’t wait to try this. My favorite moment was when I looked through your tips & tricks and figured out that my kitchen was too cold and that’s why I wasn’t getting the rise I wanted.

  3. Have made brioche for years…. now pumpkin swirl will take it to a higher level. Anxious to make this beautiful bread. Thank you.

  4. I started to make breads years ago.There’s just a different feeling when you sit down to eat a meal with friends or family and you break bread that you took the time to make. I bought wheat berries in 45lbs bags at the feed store and my kids took turns grinding it up on a hand crank mill.Nothing better. Working full-time it’s easy to get away from it.Artisan bread in five minutes a day sounds like a great way to get back to that.

  5. ATBI5=fresh bread all the time. Nothing beats the smell of baking bread or the pleasure or a warm piece slathered in butter.

  6. I have loved sharing the bread in 5 minutes with my mom. She makes it and gives it away so often to brighten people’s days.

  7. Question?? In your original book the recipe for the basic bread calls for 1 1/2 Tablespoons of yeast. On line the recipe calls for 1 Tablespoon. Which is right?

    • Hi Dana,

      Both, you will have terrific bread either way. Some people prefer the bread with more yeast, both because the rise is a tiny bit (but really not by much) faster and they like the taste. Other folks like it with less yeast and don’t mind the tiny (we’re talking very little) bit of a wait. You can actually reduce the yeast even more if you prefer the flavor, but then it does take longer to rise. All the info is in the book!

      Thanks, Zoë

  8. I am really excited to try this recipe, as I have a very small sugar pumpkin that needs to be cooked anyway.

    I loved the simplicity with which I could make excellent bread using the methods in your books. Thank you!

  9. My favorite bread moment was when I purchased my first KitchenAid mixer. I couldn’t make a decent loaf of bread until then. My first attempt in that mixer was miles above anything I’d made previously.

  10. I love making any type of bread. I think my favorite so far is the Apple Strudel bread. I love experimenting with different types of grains, nuts and seeds. I am excited to try the pumpkin brioche bread!

  11. I love it when baking a pizza from scratch is the fastest possible meal at the end of a busy day. Not only is it faster than ordering out, but it’s family time because the kid can make her own pizza.

  12. I love baking bread and have been having tons of fun wih the original artisan in 5 book. I don’t know if I can pick a favorite, but every time that fresh loaf comes out of the oven and the smell permeates the kitchen… It’s like love!

  13. My favorite is sharing some bread in 5 with someone and telling them about how it’s made. Then seeing them getting hooked.

    I really enjoy the blog its like continuing education in bread baking.

    Thanks so much!

    Angela

  14. Just heard you two on fm107. I am excited for your book. I bake bread in a bread machine every week but I would love a different way to make my bread for the family!

  15. Love the look of the pumpkin swirls! I have been reading about the health benefits of turmeric and virgin coconut oil. Cannot wait to try a bread with one or both of those ingredients. My favorite is having a bucket of neutral dough on hand to creatively turn into pizza or flat bead for snacks. Thanks for making my life more fun!

  16. It’s autumn and this recipe sounds perfect for the season! Can’t wait to see what else awaits in the new cookbook!

  17. I ebb and flow with bread baking and am excited to dive back into it this fall! This pumpkin recipe looks like a perfect start. Would love to add the new book to my collection (right next to my pizza book)!

  18. I’ve made almost every one of the recipes in the original book. When I’ve taken the bread to work my co-workers cannot believe how easy it is when I explain the concept. One of my family members now need gluten free bread. I’ve made your receipe from a couple of years ago, but am hoping you may have more gf recipies in the new book. By the way, the original GF receipe makes great bread stuffing. For holidays our entire meal is GF so our daughter doesn’t have to miss out on the good food!

  19. I love the original book and have made many recipes from it. From your web site I found a GF recipe and made that bread for our daughter. By the way, it makes delicious bread stuffing for our holiday meals. My finger are crossed that more gf recipes are in the next version of the book. We never get tired of the smell of baking bread. P.S. I’ve brought bread into work and none of my colleagues can believe how easy your recipe is!

  20. We love making homemade pizza often (our favorite is using the naan dough). But I really want to try making the bagels, the ones I can get around here are bleh.

  21. After taking a class at Cook’s based around your books I have been hooked! My mom has baked bread for 40 years, but after my class I borrowed her the book Artisan Bread In 5; 2 months ago! She won’t give it back! Love your books, looking forward to the new edition.

  22. This bread looks wonderful. I make sourdough bread with a starter so may be able to modify it to add the pumpkin filling. If not, I’ll bake it from scratch.

  23. Can’t wait to make this later this week! Perfect treat for a visit with my family. So excited for the new book release. Thanks so much Jeff and Zoe for making bread-making a part of my life. My family thanks you.

  24. I don’t even remember how I stumbled on the first book but I’m so glad I did… I’ve made countless recipes from all three books. I’ve had pizza dough “training sessions” in my kitchen and convinced many a friend, neighbor and coworker that ordering pizza out is no longer an option. Sadly, I missed the deadline for the book giveaway. That won’t stop me… I’ll be ordering the new book for my collection. I wish I could collect royalties for all the people I’ve sent to ABin5….
    I love that Jeff and Zoe continue to stay connected to us with our questions, comments and suggestions…love your books, love this website…don’t ever stop doing what you’re doing for bread lovers!

  25. Crusty bread rules….I have enjoyed showing so many people how to make your easy, basic bread. I Love adding healthy items like oatmeal, cereals, etc. I am planning on making your semolina loaf soon! Thank you for making life easy and artisian bread so inexpensive!

  26. Not my favorite but certainly memorable…as a newlywed I tried to make a loaf to surprise my husband, had never seen bread kneaded and the dough was so sticky that my hands were covered with the sticky dough. I just gave up and it went into the trash. Didn’t know to keep adding flour and to use my palms more than my fingers.

    Haven’t baked bread in a very long time since a lot of us in my family are now gluten free so was excited to hear on the Weekly Dish today that you have GF recipes. Excited to try them.

  27. This pumpkin bread looks soooo good. I think my granddaughter will like to help make this one too. I am looking forward to the new book, because I remember you stating that Pretzel Rolls will be in it….I have been wanting to make those…I too had wondered about the difference in the amount of yeast. On the bag of Gold Medal Flour it says 1T. and I have always used 1 1/2 as the original book said….I am in Downers Grove, IL just to let you know I found the recipe on the bag of Gold Medal Flour…..Thanks again for Book #1 . looking forward to book #2. I include my grandkids whenever I can to bake the bread….

  28. I am new to making bread, and I am so excited to make any one of your breads. I have my first batch of a spelt bread in the fridge to bake tomorrow.

  29. I’m excited to begin my bread making journey! After years of wondering if I could do it, I’m determined to give it a shot!

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