Cinnamon Swirl Yeasted Pumpkin Wheat Bread

Loaf of cinnamon pumpkin swirl bread

This is a fall riff off of my cinnamon raisin bread.  Because this is the time of year when you add pumpkin to everything.  Just roll with it, you’ll be glad you did.

I will be submitting this bread to Yeast Spotting, the weekly bread round up hosted by Susan at Wild Yeast.

Cinnamon Swirl Yeasted Pumpkin Bread


  • 1/2 cup whole wheat flour
  • 1 cup old fashioned oats
  • 1/2 cup brown sugar
  • 1/2 cup melted butter
  • 1 can pumpkin
  • 2 1/2 teaspoons instant yeast
  • 4 1/2 cups all purpose flour
  • 1/2-3/4 cup water


  • 1/2 cup sugar
  • 2 tablespoons cinnamon

In a large bowl, mix together whole wheat flour, oats, brown sugar, melted butter and pumpkin.  Stir in the yeast. Add in the flour and add in enough water to create a tacky but not sticky dough.  What does that mean?  The dough doesn’t stick to your finger when you touch it, but there is still a stickiness to the dough.  Knead the dough until it comes together and is smooth and elastic, about 10 minutes by hand or 7 minutes with a stand mixer and dough hook.

Cover and allow to raise about and hour.  Mix together the cinnamon and sugar.  Turn dough out onto a floured surface.  Divide the dough in half.  Roll out the half of dough into a large rectangle.  Brush the dough with water.  Sprinkle 1/2 the cinnamon sugar mixture onto the dough.  Take the outside edges of the dough and fold them in.  Roll the dough up and place it into a greased loaf pan.  Repeat with the other half of the dough.

Cover and allow to raise another hour.  Preheat the oven to 350 degrees.  Bake bread for 25 minutes.  Rotate.  Bake for another 20-30 minutes until the bread is done.  Allow to cool.  Enjoy slathered with some salted butter.  Or if you are feeling really sassy, maybe some cinnamon butter.