I always get in the mood for cinnamon-swirl bread in the fall. I’m not sure why–it’s good any time of year! But crisp autumn mornings do make me want some sweet cinnamon toast.
Slathered in melted butter.
I love to try new and different things with my breads, and my latest idea is a twist on cinnamon-swirl bread using pumpkin pie spices. I may never make plain old cinnamon-swirl bread again.
For this bread, I used the one-loaf version of Grandmother Bread, with egg, oil, and milk. You can make it however you want. All three–egg, oil, and milk–or one or two, or make it with no additions at all, just using water. Up to you. It will be good no matter how you choose to make the dough. I just happen to have a lot of milk and eggs–so I use them every chance I get. (See more about making Grandmother Bread with egg, oil, and milk here.
You can find everything you want to know about Grandmother Bread (and all my Grandmother Bread recipes) here.
You can also find my original cinnamon-swirl bread recipe here.
If you don’t have pumpkin pie spice on hand, you can make your own pumpkin pie spice by using 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground allspice, and 1/8 teaspoon ground nutmeg per teaspoon of pumpkin pie spice. For the filling in this recipe, I used 2 teaspoons of pumpkin pie spice, so you’ll need 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground allspice, and 1/4 teaspoon ground nutmeg.
How to make Spiced-Swirl Bread:
1 1/2 cups warm water or milk
1 teaspoon yeast
1/4 teaspoon salt
1/4 cup sugar
1 egg (optional)
1/3 cup oil (optional)
3 1/2 cups all-purpose flour*
*If you use egg and oil, you will need a little more flour.
In a large bowl, combine water (or milk), yeast, sugar, and salt. Let sit five minutes. Add egg and oil, if using. Stir in the first cup and a half of flour with a heavy spoon. Add the next cup of flour a little at a time as needed, stirring until dough becomes too stiff to continue stirring easily. Add a little more flour and begin kneading. The amount of flour is approximate–-your mileage may vary! Continue adding flour and kneading until the dough is smooth and elastic. Let dough rise in a greased, covered bowl until doubled. (Usually, about an hour.) Uncover bowl; sprinkle in a little more flour and knead again. Roll dough out on a floured surface into an approx. 12-inch by 7-inch rectangle.
2 tablespoons butter, melted
1/4 cup brown sugar
2 teaspoons pumpkin pie spice
Brush dough lightly with melted butter. Combine brown sugar and spices; sprinkle evenly over dough.
Roll up, pinching seams at bottom and ends. Place seam-side down in loaf pan. Let rise until tall and beautiful.
Bake at 350-degrees for 25 minutes. Cool on a wire rack. Drizzle baked bread with powdered sugar icing.
Powdered Sugar Icing:
Combine 1/2 cup sifted powdered sugar, 1/4 teaspoon vanilla, maple, or rum extract, and enough milk (one to two teaspoons) for drizzling consistency. I used maple extract, thus the dark icing.
How can you stand to not have this coming out of your oven right now?
See this recipe at Farm Bell Recipes and save it to your recipe box.
That looks delicious. I can almost smell the cinnamon!
Isn’t is the most luxurious feeling to always have plenty of milk, cream, butter and eggs.
On October 28, 2010 at 5:22 am
Ignore my errors. It is early in the morning; still working on my first cup of coffee. That would be ‘it’ in the second sentence.
On October 28, 2010 at 5:23 am
I’ve always added nutmeg to my cinnamon concoctions, may have to step it up to the total pumpkin pie spice, it sounds just wonderful!
On October 28, 2010 at 5:58 am
YUMMO….that looks like it tastes wonderful! :eating:
On October 28, 2010 at 7:47 am
Great I wasn’t planning on baking bread today, but now I have to. When my husband reminds me that I am supposed to be supporting my mother in her weight-loss efforts, I am blaming you. Just want you to know the blame is coming. No worries though, he will just quietly remind me and then ask for his slice 😀
On October 28, 2010 at 7:53 am
Ok this sounds like I should skip work and make bread – then I saw the link to blueberry bread :bugeyed: why had I not thought of that!!! but now I want to know what “blueberry clafouti” is.
You brought it up… 😆
On October 28, 2010 at 8:38 am
Evil, evil woman…
On October 28, 2010 at 9:13 am
Looks very delicious!
On October 28, 2010 at 9:26 am
know what I am going to make over the weekend… :pawprint:
On October 28, 2010 at 10:13 am
Oh my, that looks so tantalizing! I think I just gained 10 lbs. looking at it! LOL….
On October 28, 2010 at 10:25 am
Linda Segerson says:
WOW! I can smell and taste it now, I love cinnamon, eat it every morning in my oatmeal. I will have to try out your recipe, it looks delicious! :shimmy:
On October 28, 2010 at 11:19 am
I wish I had time to make it today! :hissyfit: I have to pick up the kids from school to take them to my sister’s house to go trick or treating. :happybutterfly: :pirate: People don’t treat out in the country where I live. I’ve never had a kid come to my house for treats. I’m sure you haven’t either! They do trick around here though! :devil2:
On October 28, 2010 at 11:38 am
I am gonna have to try this over the weekend.
On October 28, 2010 at 11:45 am
Lori Skoog says:
I guess it is time for me to knuckle under and start making bread!
On October 28, 2010 at 5:16 pm
Mother of a ROCKSTAR says:
Gosh, looks sooo good I know it went right to the hip area. I am gonna try this one out this weekend.
On October 28, 2010 at 6:55 pm
I have this rising in the pan now. Hope it turns out!
I use my Kitchenaid mixer, so it is super easy to make.
Thanks for this recipe!
On October 28, 2010 at 9:22 pm
I know this is an older post, and I hope you see this but I was wanting to make this for a few of my guys on my Christmas list. Can this be frozen? Also, If I didnt have the freezer room…(deer meat came in!) Could I just put it in the fridge then bake on Christmas?
On December 14, 2010 at 10:00 am
Suzanne McMinn says:
mammaleigh, it can be frozen, yes, or refrigerated, but I wouldn’t refrigerate it more than a day ahead, I don’t think. You could freeze further ahead.
On December 14, 2010 at 10:40 am
OK thanks! Would you let it do its first rise the freeze? What I was thinking was letting it do everything including the rolling then freezing.
On December 14, 2010 at 11:32 am
Suzanne McMinn says:
You can do it a couple different ways–I have a post here on freezing bread:
On December 14, 2010 at 11:43 am