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.

Yum.

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.

For filling:
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?

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