• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Richa
  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Instant Pot Cookbook (Print & Digital)
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • Indian Dal / Lentil Names
    • Indian Pantry
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • How To Start A Food Blog
    • Resources for Food Bloggers
  • Shop
  • About / Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Videos
  • CookBooks
  • Shop
  • About
  • NEW! Instant Pot Cookbook
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » fall

    Pumpkin Cinnamon Swirl Bread – Yeast Sandwich Bread

    Published: Oct 28, 2015 · Modified: Jan 31, 2018 by Richa 25 Comments

    Jump to Recipe   Print Recipe

    A Sandwich Loaf today with pumpkin and Cinnamon. Pumpkin puree adds moisture, softness and flavor to the bread and the cinnamon swirls make make it irresistible. Super soft Easy and simple Pumpkin Cinnamon Swirl Bread. 

    Jump to Recipe   

    Pumpkin Cinnamon Swirl Bread! Pumpkin Sandwich bread with a swirl of cinnamon and sugar. Yeasted Loaf. | VeganRicha.com #vegan #breakfast #recipe

     

    Slice, toast, slather some vegan butter, a generous sprinkle of powdered sugar or maple and serve. Or make french toasts or french toast bake. The dough can also be converted into Pumpkin Cinnamon rolls. Dress with a vegan cream cheese frosting or pumpkin spice caramel. 

    Last day to enter my holiday giveaway, where I am giving away 120 things including my book, food processor, spice tiffins, copper serving vessels, coupons and more.  

    Pumpkin Cinnamon Swirl Bread! Pumpkin Sandwich bread with a swirl of cinnamon and sugar. Yeasted Loaf. | VeganRicha.com #vegan #breakfast #recipe

    More Breads and Pumpkin things

    • 100% Whole Wheat Sandwich Loaf
    • Whole Grain Seed Bread Recipe
    • White Bean Sandwich Bread Loaf. Vegan Recipe
    • Strawberry Sandwich Loaf. GF V
    • Pumpkin Muffins

    Steps:

    Make the sponge and let it sit for an hour. 

    Pumpkin Cinnamon Swirl Bread! Pumpkin Sandwich bread with a swirl of cinnamon and sugar. Yeasted Loaf. | VeganRicha.com #vegan #breakfast #recipe

    Add the rest of the dry ingredients and knead into a smooth dough. 


    Pumpkin Cinnamon Swirl Bread! Pumpkin Sandwich bread with a swirl of cinnamon and sugar. Yeasted Loaf. | VeganRicha.com #vegan #breakfast #recipe

    Roll the dough out. sprinkle sugar and cinnamon. 

    Pumpkin Cinnamon Swirl Bread! Pumpkin Sandwich bread with a swirl of cinnamon and sugar. Yeasted Loaf. | VeganRicha.com #vegan #breakfast #recipe

    Roll and seal the edge. 

    Pumpkin Cinnamon Swirl Bread! Pumpkin Sandwich bread with a swirl of cinnamon and sugar. Yeasted Loaf. | VeganRicha.com #vegan #breakfast #recipe

    Plac ein parchment lined bread pan. 

    Pumpkin Cinnamon Swirl Bread! Pumpkin Sandwich bread with a swirl of cinnamon and sugar. Yeasted Loaf. | VeganRicha.com #vegan #breakfast #recipe

    Bake until golden. 

    Pumpkin Cinnamon Swirl Bread! Pumpkin Sandwich bread with a swirl of cinnamon and sugar. Yeasted Loaf. | VeganRicha.com #vegan #breakfast #recipe

    Cool completely and slice with a serrated knife. 

    Pumpkin Cinnamon Swirl Bread! Pumpkin Sandwich bread with a swirl of cinnamon and sugar. Yeasted Loaf. | VeganRicha.com #vegan #breakfast #recipe 

    Recipe Card

    Print Recipe
    5 from 8 votes

    Pumpkin Cinnamon Swirl Bread - Yeast Sandwich Bread

    Pumpkin Cinnamon Swirl Bread! Pumpkin Sandwich bread with a swirl of cinnamon and sugar. Yeasted Loaf. Makes great french Toasts. Vegan Breakfast Recipe. Makes 1 8.5 by 4.5 loaf. You can also use 9 by 5 loaf pan
    Prep Time1 hour hr 30 minutes mins
    Cook Time45 minutes mins
    Total Time2 hours hrs 15 minutes mins
    Course: Bread
    Cuisine: American
    Servings: 10
    Calories: 184kcal
    Author: Vegan Richa

    Ingredients

    Sponge:

    • 3/4 cup (183.75 g) pumpkin puree not pumpkin pie mix
    • 3/4 cup (183 ml) non dairy milk warmed
    • 3 tbsp sugar
    • 1.5 tbsp oil
    • 1 tsp pumpkin pie spice
    • 1 cup (125 g) unbleached white flour or ap flour
    • 1 tbsp yeast or 1 packet yeast

    Bread:

    • 2 cups (250 g) flour I use 1 cup whole wheat and 1 cup unbleached white
    • 1/2 tsp (0.5 tsp) salt

    Sugar cinnamon mix:

    • 3 Tbsp powdered sugar
    • 2 (2 tbsp) + tbsp coconut sugar or brown sugar
    • 2 to 3 tsp cinnamon
    • 1 tsp pumpkin pie spice or cinnamon

    Instructions

    Sponge:

    • In the mixer bowl, add warm hot non dairy milk,, pumpkin puree, sugar, oil, and pumpkin pie spice and mix. Add flour and yeast and mix in until well combined, about 1-2 mins. Let this sponge sit for 45 minutes in a warm place.

    Bread:

    • Mix the salt into the 2 cups flour. Add 1 3/4 cup flour (from the 2 cups) to the sponge and knead. Add more flour or water if needed to make a smooth non sticky dough. Knead for 3 to 4 minutes in stand mixer or 6 to 7 minutes by hand.
    • Using some flour flour, roll it out into 10 by 17-18 inch rectangle.
    • Spray or brush oil on the rectangle.
    • Sprinkle the cinnamon sugar mixture all over leaving an inch on the sides. Spray water lightly on top.
    • Roll the rectangle along the 10 inch side. Seal the edge using some water. Fold the side edges under to make a roll that fits the loaf pan (see step pictures). Place in parchment lined loaf pan. Spray water on the roll. Sprinkle seeds or oats. Cover with a towel and let rise in a warm place for 40 minutes or until doubled.
    • Bake at pre-heated 350 degrees F / 180ºc for 40 minutes.
    • Cool for 10 minutes then remove from the pan. Cool completely before slicing. Slice with a serrated knife. Serve warmed, lightly toasted with vegan butter + sugar/maple or make french toasts.
    • Store on the counter in bread container for the day. Refrigerate for upto 4 days.

    Notes

    Variations: add vanilla extract along with the spices.
    This bread can also be made with all whole wheat flour.
    Sub any other squash puree or sweet potato puree for pumpkin.
    Nutritional values based on one serving

    Nutrition

    Nutrition Facts
    Pumpkin Cinnamon Swirl Bread - Yeast Sandwich Bread
    Amount Per Serving
    Calories 184
    % Daily Value*
    Sodium 148mg6%
    Potassium 89mg3%
    Carbohydrates 39g13%
    Fiber 2g8%
    Sugar 8g9%
    Protein 4g8%
    Vitamin A 2860IU57%
    Vitamin C 0.7mg1%
    Calcium 40mg4%
    Iron 2.1mg12%
    * Percent Daily Values are based on a 2000 calorie diet.
     
    Pumpkin Cinnamon Swirl Bread! Pumpkin Sandwich bread with a swirl of cinnamon and sugar. Yeasted Loaf. | VeganRicha.com #vegan #breakfast #recipe

    Sharing is caring!

    Share on Pinterest Share on Facebook Share on WhatsApp Share on Twitter Share on Email
    « Vegan Chipotle Corn Chowder – Cook The Pantry Book Review
    Sabut Masoor Ki Daal – Spiced Lentil Soup »


    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

      Leave a Comment and Rating Cancel reply

      If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online and I love hearing from you all!

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

      Recipe Rating




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

    1. Diane

      October 12, 2020 at 3:40 pm

      5 stars
      If you havent made this you must do so now… it is fantastic, we loved it so much
      Thank you Richa for sharing this recipe, it’s a keeper

      Reply
    2. Diane

      October 12, 2020 at 6:41 am

      In the sponge ingredients it says 1 tablespoon yeast or pkg. my yeast pkg only hold s 2-1/4 tsp. Do you really use 1 t so yeast.

      Reply
    3. Francisco Alexander

      September 30, 2020 at 1:37 pm

      5 stars
      I loved it but, if I would like to prepare it on a bread machine, you think is possible?

      Reply
    4. Irene Manning

      August 24, 2020 at 9:29 am

      5 stars
      What is your recommendation to make it gluten free? Looks delicious and I can’t wait to try it.
      Thanks!

      Reply
      • Vegan Richa Support

        August 25, 2020 at 12:18 pm

        try this gluten free instead: Vegan Gluten free Cinnamon Roll Bread – Yeast-free (no added yeast)

        Reply
    5. Liz

      February 02, 2019 at 9:36 am

      5 stars
      I used 1lb, it was perfect, one of the best things I’ve ever baked, kids loved it too, thanks so much for the recipe!

      Reply
    6. Liz

      February 01, 2019 at 2:25 am

      5 stars
      U.K. person here, is that a 1lb or 2lb loaf tin? Thanks!

      Reply
      • Richa

        February 02, 2019 at 9:33 am

        i think its 1 lb. i am not sure 🙂

        Reply
    7. Skipay

      October 09, 2016 at 5:17 pm

      Can I leave out the oil?

      Reply
      • Richa

        October 10, 2016 at 1:57 am

        Yes.

        Reply
    8. Deedee

      February 01, 2016 at 6:33 am

      Can I use Almond Milk?

      Reply
      • Richa

        February 01, 2016 at 10:49 am

        yes.

        Reply
    9. JK

      November 05, 2015 at 1:30 pm

      5 stars
      This bread came out of the oven late last night, and it’s already nearly gone. It is delicious, fun to make, and looked so pro, even with my inexperience in baking! I hand-kneaded and baked it on the bottom rack of a little toaster oven. It puffed up beautifully and smelled wonderful. The swirl is easy to make and feels all fancypants. Thank you, Richa, for yet another awesome recipe!

      Reply
      • Richa

        November 05, 2015 at 1:45 pm

        Awesome!! thats the purpose of this bread. to be festive and fancypants :))

        Reply
    10. Ashwini

      October 31, 2015 at 10:15 pm

      5 stars
      Nice recipe collection and too good photography 🙂

      Reply
    11. Bogusia

      October 31, 2015 at 5:22 pm

      delicious combination.. Can’t wait to try it out!

      Reply
    12. hungry

      October 30, 2015 at 1:59 pm

      You have the instructions to make the sponge, then the bread, but where do you mix the two? I assume you do at some point but the sponge is not mentioned again in the recipe after letting it sit 45 min.
      When you mix the salt into the flour (step 1 of bread) you use the full 2 cups and add the 1 3/4 cup on top of that? Or mix the salt with 1/4 cup flour, then add the remaining 1 3/4 cup?

      Reply
      • Richa

        October 30, 2015 at 2:15 pm

        you knead the flour into the sponge. 1 3/4 cup of the flour is from the 2 cups. I will add this to the intructions.

        Reply
    13. Lucie

      October 30, 2015 at 2:12 am

      5 stars
      You had me at pumpkin with cinnamon. Such a delicious combination, I can’t wait to try it! Perfect bread for the holidays 🙂

      Reply
      • Richa

        October 30, 2015 at 10:33 am

        it is festive and so delicious!

        Reply
    14. Lisa

      October 28, 2015 at 5:28 pm

      Could you use dairy skim milk?

      Reply
      • Richa

        October 28, 2015 at 6:19 pm

        use water.

        Reply

    Primary Sidebar

    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

    More about me →

    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International
    Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

    FOLLOW US

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Vegan Richa 's Indian Kitchen Cookbook

    Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

    Popular

    • 18 Best Vegan Recipes of 2022
    • Vegan Tofu Nuggets
    • Best Easy Vegan Recipes of 2021
    • Restaurant Style Aloo Gobi

    Amazon || Barnes & Noble || BAM! || Indigo || Book Depository

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms Of Use
    • Copyright and Disclaimers

    Resources

    • Indian dals/lentils names
    • Indian pantry
    • Our vegan journey
    • Vegan Substitutes

    Newsletter

    • Sign Up! for emails and updates
    • Facebook
    • Instagram
    • YouTube
    • Twitter

    Contact

    • Recipe Index
    • My Favorite Things
    • Advertise, Work With Me

    Cookbooks

    • Vegan Richa’s Indian kitchen cookbook
    • Vegan Richa’s Everyday kitchen cookbook 
    • Vegan Richa’s Instant Pot Book

    All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

    Copyright © 2021 Vegan Richa