Pumpkin bread gets a twist with this Pumpkin Spice Bread Twist. Use pumpkin filling for more than just pumpkin pie! Blended with my Homemade Pumpkin Pie Spice, this will be a new fall favorite! For more pumpkin treats, try my Puff Pastry with Pumpkin Filling!
‘Come on baby let’s do the twist!’ Okay, Hank Ballard, I can follow those lyrics! After my Orange Cardamom Breakfast Bread Twist was such a hit, I knew I had to try it with pumpkin spice! Pumpkin spice has its own season around here, and you can find the spice in everything from Pumpkin Soup to Pumpkin Spice Chocolate Chip Cookies! I even made my own Homemade Pumpkin Spice to have on hand for all the pumpkin recipes.
This amazing pumpkin spice twist bread starts with the perfect dough. The nice thing about this dough is that there are only two 1-hour resting times, so you can pull this entire dish together in just a few hours.
Once the dough has risen the first time, you are going to roll it out. I do a rough rectangle, not getting too concerned with perfect edges. Spread the pumpkin filling and pumpkin spice mixture out with your hands (or a pastry brush) making sure to get all the way to the edges. Sprinkle the brown sugar over the pumpkin filling mixture. Starting on the longest side, start to tightly roll the dough. (Just like you would a cinnamon roll.) Pinch the edges. You should have a long dough roll. Leaving 1-2 inches at the top, use a sharp knife to cut down the center of the roll. It will fall open a bit and reveal the layers inside. That’s great!
Don’t be afraid of the twist design–it looks more complicated than it is! Carefully twist the pieces 3-4 times, making sure the exposed layers are facing up. Holding the uncut end, start to spiral the bread around itself. It will be a nice round dough with lots of exposed layers peeking through. Carefully set that in the prepared skillet and let rise for 1 hour in a warm place.
When you are ready to bake, pop it into a 350°F oven for 25 minutes, then cover with foil (you don’t want the bread to burn or get to hard, but you do want the inside to be cooked completely) and bake for another 10 minutes.
Remove from oven, allow to rest while you make the glaze, then pour the glaze over the warm twist bread. Then dig in! We definitely like to enjoy this bread when warm, but admittedly, it is excellent when cooled too.
I love baking with skillets and highly recommend it. They are fairly inexpensive, this skillet is less than $15 AND comes preseasoned. I often only use one skillet for baking and the rest for savory recipes. I also recommend using a 9-inch skillet for this recipe, but that is not the standard size. If you do not have a 9-inch skillet, you can make this in a 9-inch pie dish or (worst case scenario) on a baking sheet or 9×13 baking dish.
With pumpkin spice in the Pumpkin Spice Bread Twist name, you know we have to add a little more of that flavor! Well, I certainly did when I made the glaze.
To top off your Pumpkin Spice Bread Twist, simply mix all the glaze ingredients together. Just remember, homemade spices are stronger in flavor than spices bought from the store. Use twice the spice amount if you have pumpkin pie spice from the store. Drizzle the glaze over the baked bread twist and watch everyone’s eyes glaze over, just thinking about taking a bite of this chewy, flavorful bread twist!
Filled with pumpkin filling and flavor, Pumpkin Spice Twist Bread will be your new fall favorite breakfast or dessert!
Combine the pumpkin filling and pumpkin pie spice in a small bowl.
Spread the pumpkin filling and spice over the dough, going all the way to the edges.
In a medium bowl, whisk together the powdered sugar, homemade pumpkin pie spice, and milk. It should be runny. After the bread twist has rested for about 10 minutes outside of the oven, pour glaze over and allow to soak into every nook and cranny.
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