A delicious white bread loaf with a swirl of pumpkin butter for a fun twist!
Maybe someone has thought of this bread before but I haven’t seen it, so I will claim ownership as the author of Pumpkin Butter Swirl Bread. I recognize most ideas are not original and we usually have a jumping off point to create from and I don’t deny that – but I still want to have a little fun saying this one is all mine. And if you have seen pumpkin butter swirl bread somewhere else, just don’t tell me so my bubble doesn’t have to burst.
Now let me tell you a little bit about pumpkin butter swirl bread. It is easy to make, and even easier to eat. I made a nice white bread dough, rolled it out in a long rectangle shape, spread sweet, wonderful pumpkin butter all over it, and sprinkled a little cinnamon sugar on top of that. Popped my loaf pans into the oven and baked them. See, nice and easy. Probably the hardest part was waiting a few minutes for the bread to cool so I could slice a few pieces to eat.
The next hardest part was not eating a whole entire loaf in one day or even one sitting. Luckily the recipe makes 2 loaves, so we can share one with a neighbor or friend or perhaps just eat the entire 2nd loaf on the next day. Which we didn’t, but we could have. I am just saying, it is that good.
So maybe next time I will want to double my recipe and then we would be set for the week, or…. our neighbors might get a slice or two. Who knows!?!
Pumpkin Butter Swirl Bread
- 2 pkgs quick rising yeast
- 2 1/2 cups warm water
- 3 TBS white sugar
- 1 TBS salt
- 3 TBS butter
- 6 cups flour
- 10 oz pumpkin butter
- 2 to 4 TBS cinnamon sugar
- In a large bowl, add the warm water, yeast, and sugar. Swirl together and let the yeast bubble for a couple of minutes
- In another large bowl, add the flour and salt, shift together
- Add 2 cups of flour to the warm and mix together with a large spoon
- Melt the butter, add to the flour mixture, and mix in
- Add 2 more cups of flour and mix in. At this point you are probably having to use your hands to get it all mixed together. (if you are using a kitchen aid, it will be doing all the work for you)
- Add the last 2 cups of flour, 1/2 cup at a time and mix in between each addition. The dough will be pulling away from the side of the bowl.
- Once all the flour has been added, you can knead your dough for about 5 minutes.
- Remove the dough from the large bowl and spray with cooking spray, roll the dough in the cooking spray, and cover for about 1 hour or until double in size. (This works best in a warm place)
- Grease 2 loaf pans
- Preheat oven to 425 degrees
- Once the dough is double, punch down. Divide into two equal portions and roll 1 portion out as flat as you can. I didn't want my width any longer than my bread pans but my length was about 3 times as long as the bread pans.
- Spread half of the pumpkin butter all over the rolled out dough. Sprinkle with 1 to 2 TBS cinnamon sugar.
- Starting at one end roll your dough up, tuck the ends under, and set into 1 loaf pan.
- Repeat with the next portion of bread dough.
- Cover both pans and let rise to double in size or fills the bread pans. About 30 minutes.
- Reduce the heat of your oven to 375 and put your bread in to bake.
- Bake for 25 minutes, spread 1 TBS butter over the top of each loaf, and return to oven for 5 more minutes.
- Remove from oven and let cool 5 minutes in pans.
- Remove from pans and let cook completely (if you can) before slicing.
Sarah @Whole and Heavenly Oven says
Oh my gosh, this bread is GENIUS! What a perfect way to use up pumpkin butter! The slices seriously look SO soft I’m kinda drooling over here. 😉
Ellen Garrett says
Ha ha, thank you Sarah. It is really soft and good. I hope you make it and love it too.