Pumpkin Spice Bread
The perfect fall treat — and you can take it in a few different directions!
Why I Like This Recipe
After tons of testing, this pumpkin bread hits the sweet spot — not too sweet, deeply flavored with pumpkin pie spice and whole wheat. Makes two loaves so you can enjoy one and share or freeze the other. Incredible as French toast the next morning.
Ingredients
Dough (for 2 loaves)
Optional Cinnamon Swirl
Instructions
- Mix all ingredients at once until the dough is fully developed. You're looking for smooth dough that sticks to itself, not to the bowl. If mixing by hand, slightly heat the cream (around 90°F) so the dough doesn't take forever to ferment. Give yourself a 10 minute break to let the dough relax and for the gluten to start forming, then go back in for slap and folds until it comes together.
- Aim for dough temp around 80–82°F. At 82°F, mine took about 5 hours in bulk fermentation.
- Once doubled, light, and airy, divide in half. Each piece will be around 845g. Shape into a log for a pan loaf, a boule, or a batard. If you use a loaf pan, oil it before putting the dough in. Let it rest for 3–4 more hours.
- This dough is on the stiffer side and has cinnamon/fat in it, so don't rush this step. Once doubled again, either bake right away or refrigerate overnight. If using a loaf pan: dough should rise above the rim before baking. Loaf pan: 400°F for 40–45 minutes. 205°F internally is when it's ready. Artisan style: Preheat Dutch oven to 450°F. Bake covered for 20 minutes, then uncover and reduce to 425°F for another 15–20 minutes.
- Mix the cinnamon swirl ingredients together. When shaping, stretch dough into a square. Spread filling evenly (reserve a little). Fold in the sides, pinch top and bottom to seal. Sprinkle remaining filling down the center, roll into a tight log, and pinch edges closed. Some filling may leak while baking — just do your best to keep most inside.
It’s officially pumpkin season, and of course I couldn’t resist testing and retesting until I had a pumpkin bread recipe that felt just right. I added some whole wheat for a deeper flavor profile, but you can skip it and use all bread flour. I chose bread flour because pumpkin puree makes it harder to build structure (flour prefers absorbing water, not tiny vegetable chunks) and bread flour can absorb more and is stronger overall.
Optional Cinnamon Swirl
Final Thoughts
This recipe makes two loaves, which is ideal. You can enjoy one right away and share or freeze the other. It makes incredible French toast — slice it the night before to let it dry out so it can absorb more of the custard before it gets fried up. It also makes a great pumpkin shaped loaf where you tie it up with baker’s twine and give it pretty scoring.
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