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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332 thoughts on “Pumpkin Swirl Bread

  1. I’m a beginner baker and just made my first loaf of bread (outside of class) today! Can’t wait to bake more and will put this one on my list :)

  2. I am looking forward to trying all of the breads. My favorite memories as a child were of my grandmother baking bread. The smell takes me back to a more simple time. I want to get back to that and bake bread with my mother and my daughters, without kneading the bread for hours!

  3. I love the crusty breads, but it’s hard to find them in my local stores. I’ve just come across your website and am already excited to try out as many recipes as possible.

  4. This looks wonderful! I must try this. I came on board with your first book. Still love the basic bread in that book. I have the Healthy Bin5, but actually love the first one the most. But this pumpkin bread is a MUST TRY!

  5. It’s cold and cloudy here with rain forecast and this bread looks perfect for today. I can almost smell the aroma. I need to get my pans out!

  6. Looks like a great addition. What I’m looking forward to doing is trying some of the newer recipes. I make the master recipe from the Healthy Artisan Bread book because I can nearly do it in my sleep by now. And it’s just so handy – bread for dinner tonight, pizza rounds on Friday! Sometime I have to make the time to try new flours and new methods.

  7. I have all of your books but your first is my favorite. My favorite was making cinnamon swirl bread with your challah dough. Looking forward to trying more sweet dough recipes!

  8. I am eager to try this! I will always remember the excitement I had when I baled my first ABin5. I tasted it and danced around singing, “I made bread! I made bread!” Thanks for that!

  9. I regularly make your master recipe for a Boule and olive oil pizza crust. My family loves both, I’m looking forward to trying this recipe for the Pumpkin Swirl Bread.

  10. I fondly remember the hours and hours I spent making bread in pastry school. It was such a wonderful experience to learn from my chef the classical French techniques. I would absolutely love to learn the techniques you use in the book. The recipes you share on the blog are fantastic! Thank you very much for sharing knowledge!

    Blair

  11. It’s 10:30pm and I want to make the pumpkin swirl bread RIGHT NOW! It looks amazing! I love your concept and wish you all the best with your new book!

  12. I just heard about this in the newspaper. I have made homemade bread for years and am so excited about trying this… I suspect your book will be a christmas gift to each of my adult children. The master recipe was published in the newspaper and i will make it tomorrow! Excited about trying the artisan recipes.

  13. Now I know what to do with the other half of the buttermilk bread dough I made yesterday! Love your new book!!! Love the loaf of
    Buttermilk bread I made too!

  14. I just purchased The New Artisan Bread Cookbook and looking forward to trying your techniques. The Pumpkin Swirl Brioche looks amazing. It will be a hit at my house.

  15. I just finished making cinnamon rolls with the pumpkin pie brioche dough and they were amazing! On half of them, instead if the cinnamon/sugar mixture, I spread Nutella. Delicious! I still have some dough in the fridge…..so many possibilities! I am so thankful for these books that have changed how I bake bread.

  16. I love love love your recipes!
    Today when I made this the rolls separated as they were cooling and left pockets in my loaf, what did I do wrong?
    Thank you for all of the yummies!

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