Pumpkin Cinnamon Swirl Bread is an irresistible golden-orange hued, soft, fine-crumbed bread with a decadent swirl of molten buttery cinnamon sugar. Eaten thickly sliced and warm it is divine. When you take those slices and toast them in a frying pan with a touch of butter, though? Whoa. We’re talking about a thick, cinnamon sugar slice of heaven on earth.
Isn’t it just lovely?
I know some people think there’s a pumpkin eating season, but I eat it all year long. Canned pumpkin is easy to find and it’s inexpensive and, darn it, it just tastes good. It is packed with nutrition which really is neither here nor there when we’re talking about Pumpkin Cinnamon Swirl Bread, but it’s good to know your sweet, cinnamon swirled buttery breakfast bread has some nutrition in there, somewhere, isn’t it?
Cook’s Notes
- Don’t be tempted to slide the loaf pans directly into the oven. Be sure you have them on a half sheet pan or a quarter sheet pan with a rim. The buttery cinnamon sugar does tend to bubble out and over the edge of the loaf pan and that will smoke if it hits the bottom of your oven. Just look at the photo above for proof.
- Our Pumpkin Cinnamon Swirl Bread recipe make two loaves. If you cannot eat them both in four days, please wrap a completely cooled loaf tightly in a double thickness of plastic wrap, then in a double layer of foil. Label and freeze for up to 6 weeks.
- This Pumpkin Cinnamon Swirl Bread makes the most divine toast with one word of warning. You’re not going to be happy if you make the toast in a regular toaster. Why? All that lovely sugar will drip into the toaster elements and smoke like crazy. You’re better off toasting the bread on a pan in a toaster or standard oven, or on a frying pan with a pat of butter. You’ll be pretty pleased with yourself. Trust me.
Please continue to Next Page (>) for the full list of ingredients and complete cooking instructions.
