Cinnamon Swirl Yeasted Pumpkin Wheat Bread

Loaf of cinnamon pumpkin swirl bread

Cinnamon swirl yeasted pumpkin wheat bread is an autumnal twist on plain ‘ole cinnamon raisin bread. Soft and fluffy with a twist of cinnamon in the middle it’s the perfect fall 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.

Let’s talk ingredients and substitutions:

  • Flour-both whole wheat and all-purpose. The whole wheat flour adds complexity of flavor
  • Old fashioned oatmeal-to add flavor complexity. Can you use quick oats? Sure, but remember they absorb liquid more quickly and easily so you may need a little bit more water.
  • Brown sugar-for sweetness
  • Butter-melted, to help soften our oatmeal, wake up our yeast, and enrich our dough.
  • Pumpkin puree-from a can. It’s easier and cheaper than making your own. Make sure you don’t buy pumpkin pie filling, that already has sugar and spices added.
  • Water-warm, but not hot. No warmer than your body temperature and it will help wake up the yeast.
  • Sugar and Cinnamon-warming spices and sweetness to fill the middle of our bread. If you’d like, feel free to use 1 tablespoon pumpkin pie spice and 1 tablespoon cinnamon instead.

Tips for Success:

  • Use instant yeast-you don’t have to proof your yeast and so you don’t risk adding more water than necessary to your dough. Instant yeast is sometimes called “bread machine” yeast. I thought for a long time that meant you could only use it in a bread machine. I was wrong. Make the switch.
  • Let the dough tell you how much water to use-I know that sounds crazy, but hear me out. When making your dough, add in your water 1/4 cup at a time. The dough has enough flour when it’s tacky, like sticky tack, but not sticky. The pumpkin in this dough will add a lot of it’s own water so depending on the kind of pumpkin, you may not need a whole lot more.

How long is cinnamon raisin bread good for?

Homemade bread is best the day it’s eaten. Wrapped tightly in plastic wrap or a Ziploc bag, homemade bread stays fresh 3-4 days. After that it starts to get a little bit stale. That’s when it can really benefit from a little time in the toaster oven. Because there are no preservatives, homemade bread will start to mold usually after 5-6 days. You can keep it in the fridge to slow the molding process down and you might get closer to a week.

Because this recipe makes two loaves and homemade bread doesn’t last very long, I typically give away one of my loaves. Everybody loves homemade bread and that way it doesn’t got to waste. I love leaving a loaf of freshly made bread on someone’s doorstep for a fun surprise!

Cinnamon Swirl Yeasted Pumpkin Bread

Servings 2 loaves



  • 1/2 cup whole wheat flour
  • 1 cup old fashioned oats
  • 1/2 cup brown sugar
  • 1/2 cup melted butter
  • 1 15 ounce can pumpkin
  • 2 1/2 teaspoons instant yeast
  • 4 1/2 cups all purpose flour
  • 1/2-3/4 cup water


  • 1/2 cup granulated sugar
  • 2 tablespoons ground 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.

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Happy Baking!

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Happy Baking!