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.
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.
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.
Add the rest of the dry ingredients and knead into a smooth dough.
Roll the dough out. sprinkle sugar and cinnamon.
Roll and seal the edge.
Plac ein parchment lined bread pan.
Bake until golden.
Cool completely and slice with a serrated knife.
Pumpkin Cinnamon Swirl Bread - Yeast Sandwich Bread
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
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
Lisa says
October 28, 2015 at 5:28 pmCould you use dairy skim milk?
Richa says
October 28, 2015 at 6:19 pmuse water.
Lucie says
October 30, 2015 at 2:12 amYou had me at pumpkin with cinnamon. Such a delicious combination, I can’t wait to try it! Perfect bread for the holidays 🙂
Richa says
October 30, 2015 at 10:33 amit is festive and so delicious!
hungry says
October 30, 2015 at 1:59 pmYou 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?
Richa says
October 30, 2015 at 2:15 pmyou 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.
Bogusia says
October 31, 2015 at 5:22 pmdelicious combination.. Can’t wait to try it out!
Ashwini says
October 31, 2015 at 10:15 pmNice recipe collection and too good photography 🙂
JK says
November 5, 2015 at 1:30 pmThis 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!
Richa says
November 5, 2015 at 1:45 pmAwesome!! thats the purpose of this bread. to be festive and fancypants :))
Deedee says
February 1, 2016 at 6:33 amCan I use Almond Milk?
Richa says
February 1, 2016 at 10:49 amyes.
Skipay says
October 9, 2016 at 5:17 pmCan I leave out the oil?
Richa says
October 10, 2016 at 1:57 amYes.
Liz says
February 1, 2019 at 2:25 amU.K. person here, is that a 1lb or 2lb loaf tin? Thanks!
Richa says
February 2, 2019 at 9:33 ami think its 1 lb. i am not sure 🙂
Liz says
February 2, 2019 at 9:36 amI used 1lb, it was perfect, one of the best things I’ve ever baked, kids loved it too, thanks so much for the recipe!
Irene Manning says
August 24, 2020 at 9:29 amWhat is your recommendation to make it gluten free? Looks delicious and I can’t wait to try it.
Thanks!
Vegan Richa Support says
August 25, 2020 at 12:18 pmtry this gluten free instead: Vegan Gluten free Cinnamon Roll Bread – Yeast-free (no added yeast)
Francisco Alexander says
September 30, 2020 at 1:37 pmI loved it but, if I would like to prepare it on a bread machine, you think is possible?
Diane says
October 12, 2020 at 6:41 amIn 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.
Diane says
October 12, 2020 at 3:40 pmIf 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