Whole Wheat Pumpkin Cinnamon Swirl Bread

 Print Friendly and PDF

Cinnamon, pumpkin and maple syrup - a trifecta of treats made even better in this delightful, easy to make whole wheat and oatmeal yeast bread. It's the perfect complement to a crisp fall morning.



In the pan of a bread machine, add flour, oats, brown sugar, pumpkin pie spice, salt, yeast, water, canned pumpkin, maple syrup, margarine and egg; run dough cycle, keeping a close eye on dough for the first 5-10 minutes, adding extra bread flour as needed.  When dough cycle has finished, turn dough out onto a lightly floured work surface and roll into a 19 x 11-inch rectangle.  Spread butter evenly over dough to within ½ inch of edges. Combine brown sugar and cinnamon in a small bowl and sprinkle over buttered dough.  Beginning at one short end, roll dough into a log; pinch bottom seam to seal. Place log of dough, seam side down, into a 9 x 5-inch bread pan that’s been sprayed with non-stick cooking spray; tuck under ends.  Cover dough loosely with plastic wrap that’s been sprayed with non-stick cooking spray and set in a warm place to rise until doubled, about 40-50 minutes.  Remove plastic wrap and bake bread in a 350°F oven for 45-50 minutes or until golden brown.  Cool for 10 minutes in pan and then remove to a wire rack to finish cooling completely.  Slice and serve as desired.


Adapted from Taste of Home

Makes 1 loaf Print this Recipe

Copyright © 2017 Hodgson Mill. All Rights Reserved.
1100 Stevens Avenue, Effingham Illinois 62401