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5 from 5 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 hr 30 mins
Cook Time45 mins
Total Time2 hrs 15 mins
Course: Bread
Cuisine: American
Servings: 10
Calories: 184kcal
Author: Vegan Richa

Ingredients

Sponge:

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

Bread:

  • 2 cups flour I use 1 cup whole wheat and 1 cup unbleached white
  • 1/2 tsp salt

Sugar cinnamon mix:

  • 3 Tbsp powdered sugar
  • 2 + 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 / 180Âșc 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

Calories: 184kcal | Carbohydrates: 39g | Protein: 4g | Sodium: 148mg | Potassium: 89mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2860IU | Vitamin C: 0.7mg | Calcium: 40mg | Iron: 2.1mg