Bread… it’s what’s for dinner.

Whole Wheat Pumpkin Spice English Muffin Bread with Brown Sugar Cinnamon Butter I howsweeteats.com

At least if you live in my house. Actually, if you lived in my house last night your dinner would have consisted of some very hastily purchased $8 cookies… oh chocolate chewies, I hate you something fierce. I mean I love you. But hate you.

You know what I mean.

Whole Wheat Pumpkin Spice English Muffin Bread with Brown Sugar Cinnamon Butter I howsweeteats.com

But so this bread… it’s, like, so good that you COULD eat it just for dinner. I mean if you eat it for breakfast then why can’t you eat it for dinner?

I initially ignored the whole english muffin bread craze after seeing in on Pinterest. I definitely discovered it there because I had no idea that you could even make english muffins, let alone english muffin BREAD. I mean, what? It’s amazing what our world can do. But then I happened to be in the grocery store a few weeks ago and since it’s OMGpumpkinseason my eyes were peeled for everything new. I do not joke when I say I am a marketer’s dream. I am pathetic. And my peepers immediately flew to the pumpkin spice english muffins. Like moths to a flame!

So I bought some. And they were pretty good, but I hated that they weren’t our normal whole wheat english muffins. Why couldn’t we have both? And then I decided that it was high time I tried to make that dumb bread everyone raves about. And that’s what I did.

The end.

Whole Wheat Pumpkin Spice English Muffin Bread with Brown Sugar Cinnamon Butter I howsweeteats.com

Oh but not really. I made the bread, and as you can see I made it in my outrageously large loaf pan because even though I can justify a $200 pair of shoes I cannot bring myself to buy a second $15 loaf pan.

Riddle me that.

Hence the short and fat slices. But I love the short and fat slices! So perfect for toast, so perfect for two or three servings, so perfect to be slathered in gooey sugar butter that melts into those nooks and crannies that you can actually create at home in your own kitchen. I never thought I’d love craters in bread so much.

Whole Wheat Pumpkin Spice English Muffin Bread with Brown Sugar Cinnamon Butter I howsweeteats.com

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Whole Wheat Pumpkin Spice English Muffin Bread with Brown Sugar Cinnamon Butter

Yield: 2 loaves

Prep Time: 1 hour

Cook Time: 35 minutes

Total Time: about 2 hours (with cooling time)

Ingredients:

2 cups whole wheat flour
3 cups all-purpose flour
2 packages (4 1/2 teaspoons) active dry yeast
2 teaspoons salt
2 teaspoons pumpkin pie spice
1/4 teaspoon baking soda
1 tablespoon honey
1/2 tablespoon olive oil
1/3 cup pureed pumpkin
2 cups warm milk, 120-130 degrees
1/2 cup warm water, 120-130 degrees
cornmeal for loaf pans

butter
1/2 cup unsalted butter, softened to room temperature
1 1/2 tablespoons brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt

Directions:

Grease or spray two loaf pans (the original called for 8x4 inch pans, I only have 10x5 inch pans - they worked fine) with non-stick spray and sprinkle with cornmeal, shuffling the pan around so the cornmeal coats all the sides. Dump the excess.

In the bowl of your electric mixer (fitted with the beater attachment), combine whole wheat flour, yeast, pumpkin pie spice and baking soda. Add in milk, pumpkin, honey, olive oil and water, beating on low speed until combined, about 30 seconds. Increase the speed to medium-high and beat for 3 minutes, scraping down the sides if necessary. Decrease speed to low and add in remaining flour and salt, mixing until just combined - do not overmix, do not knead. The dough will be sticky. Divide batter equally into two loaf pans and sprinkle the tops with cornmeal. Cover and let rise in a warm place until doubled in size, about 45-60 minutes.

After about 30 minutes of the dough rising, preheat oven to 375 degrees. Bake loaves for 35 minutes, or until tops are golden brown. Remove from the oven and immediately remove from pans, setting aside to cool. We like the best toasted - you really get all the nooks and crannies!

butter
Combine all ingredients together in a bowl and stir until well combined. Spread on warm toast. Store at room temperature for a day or two, or store in the fridge for a few weeks - not that it would ever last that long.

[bread slightly adapted from taste of home]

Whole Wheat Pumpkin Spice English Muffin Bread with Brown Sugar Cinnamon Butter I howsweeteats.com

This is not helping my toast addiction. Not one bit.

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118 Responses to “Whole Wheat Pumpkin Spice English Muffin Bread with Brown Sugar Cinnamon Butter.”

  1. #
    51
    Ashley @ Wishes and Dishes — September 27, 2012 @ 1:12 pm

    Never had english muffin bread! Love this idea paired with the cinnamon butter..mmmmmm

    Reply

  2. #
    52
    Monique @ AmbitiousKitchen — September 27, 2012 @ 1:13 pm

    You just made my life so much better.

    Reply

  3. #
    53
    mary @ what's cookin with mary — September 27, 2012 @ 1:36 pm

    I don’ t think toast has ever looked so good. …but then I see yeast in the ingredients and get scared. :-/ I must get over this!

    Reply

    • Jessica — September 27th, 2012 @ 2:15 pm

      Don’t be scared! Especially in this recipe – you just mix it all together!

      Reply

      • mary @ what's cookin with mary — September 27th, 2012 @ 3:20 pm

        Well maybe I’ll give a a whirl. Do you think this work work with all whole wheat pastry flour in place of ap & ww ?

        • Jessica — September 27th, 2012 @ 8:24 pm

          I’m not totally sure… I didn’t try it because I’ve heard that whole wheat pastry flour doesn’t have enough gluten (or something) to hold up in some yeasted breads… like it’s too fine? So I can’t say for sure. If you try it, let me know!

  4. #
    54
    Geri — September 27, 2012 @ 2:23 pm

    Omg…this looks delightful…plan on making this tonight………

    Reply

  5. #
    55
    Katie @ Blonde Ambition — September 27, 2012 @ 3:28 pm

    Mmmmm there are not many things (ok, not many *bread* things) better than a super crunchy toasted English Muffin!!

    Reply

  6. #
    56
    Rachel @ Baked by Rachel — September 27, 2012 @ 4:15 pm

    That is one delicious mouth full!

    Reply

  7. #
    57
    collette — September 27, 2012 @ 4:28 pm

    Could you make the recipe title any longer or more descriptive?? LOL! Sounds delish!

    Reply

  8. #
    58
    Jolene (www.everydayfoodie.ca) — September 27, 2012 @ 7:59 pm

    Gorgeous photos!

    Reply

  9. #
    59
    Lauren — September 27, 2012 @ 8:18 pm

    Oh I love me some chocolate chewies! But have you noticed they’ve changed? They used to be puffier…and a bit gooey in the middle.

    Reply

    • Jessica — September 27th, 2012 @ 8:23 pm

      OMG yes! They were also much larger. Like so thin and large and you couldn’t even hold them without falling apart!

      Reply

  10. #
    60
    Vicki @ WITK — September 27, 2012 @ 8:20 pm

    I too can justify $200 shoes quicker than I can pony up $10 for a donut pan. And I seriously wanted a donut pan for like two years! I’ve been resisting the english muffin bread for a while too, but this butter is to die for!

    Reply

  11. #
    61
    Amy — September 27, 2012 @ 8:31 pm

    After a long day of doing taxes, this is exactly what I needed to bake! Mine’s in the oven now!

    Reply

  12. #
    62
    luv what you do — September 27, 2012 @ 8:42 pm

    I’ve never heard of english muffins bread, but I think I need to be trying it!

    Reply

  13. #
    63
    Phi — September 27, 2012 @ 11:00 pm

    I’ll eat just about anythign anytime… how about crumpets? I’m looking for a recipe for a nice afternoon tea involving an English visitor…do you have suggestions?

    Reply

  14. #
    64
    Ruby — September 27, 2012 @ 11:36 pm

    I’ve always wanted to make english muffins! But this looks easier to make! I must make this soon! I need to calm down with the exclamations LOL. Anyway, great recipes, I just found your blog and I’m addicted.

    Reply

  15. #
    65
    Jen @ Savory Simple — September 28, 2012 @ 7:36 am

    Well this looks incredible!

    Reply

  16. #
    66
    Alyssa — September 28, 2012 @ 8:28 am

    Gosh, you’ve been successful in making me miss bread for the first time in 3 years! I would love to see you experiment with GF baking as well…I have a hunch you would be extremely successful and give me some awfully dangerous, but delicious, ideas!! :-)

    Reply

  17. #
    67
    Katie @ Oh Shine On — September 28, 2012 @ 9:03 am

    This is so happening this weekend.

    Reply

  18. #
    68
    Natalie @ Free Range Human — September 28, 2012 @ 9:57 am

    This looks delicious. I believe this may be perfect for the rainy weekend!

    Reply

  19. #
    69
    Nancy — September 28, 2012 @ 11:17 am

    Hi Jess ; )

    Thank you for this!! My mouth is absolutely watering with this luscious looking bread! And I agree, “Dumb Bread”…only because I haven’t tried to make bread yet, but now I’m going to do it!
    And how lovely is ANYTHING Pumpkins-spiced?!?! I can’t wait to try this.

    Thank you too Jess, for always making me (us) smile!!!

    Have a great weekend : )

    Reply

  20. #
    70
    Colette @ JFF! — September 28, 2012 @ 12:20 pm

    I’m sick for shoes, too, J! The bread looks killer good.

    Reply

  21. #
    71
    Alison — September 28, 2012 @ 4:02 pm

    This was my afternoon project. It turned out great–really yummy. I made it with AP flour and whole wheat bread flour because that’s what I had on hand and it worked out just fine. It looks just the same as the photos above and tastes AMAZING, especially with the yummy cinnamon butter. Thanks for the great recipe.

    Reply

  22. #
    72
    Ruthy — September 28, 2012 @ 8:47 pm

    You had me at “brown sugar cinnamon butter”. Sweet Jesus.

    Reply

  23. #
    73
    Cher @ Weddicted — September 28, 2012 @ 10:19 pm

    !!!!!! That dip looks great – my husband would love it! Thanks for sharing! It will be a good football day dip.

    Reply

  24. #
    74
    Laura S — September 29, 2012 @ 3:33 pm

    Oh no! I was making this recipe and in a flurry of excitement I forgot to put in the pumpkin! Hoping the bread still turns out okay and not all dried up.

    Reply

  25. #
    75
    Laura — September 29, 2012 @ 3:40 pm

    I’ve ignored the trend too and this bread could be the bread to get me past that. Yum.

    Reply

  26. #
    76
    Elizabeth @Food Ramblings — September 30, 2012 @ 9:53 am

    I love the brown sugar butter!

    Reply

  27. #
    77
    Kailley — October 1, 2012 @ 9:38 am

    You feature so many delicious sounding recipes! I’m so eager to try these out!

    Reply

  28. #
    78
    Jenni — October 1, 2012 @ 1:00 pm

    I made this yesterday — so delicious and so easy!! I thought it wouldn’t be the same without the butter, but this morning I tried it with avocado instead… and it was fantastic! Thanks for this recipe!

    Reply

  29. #
    79
    Cupcake and Talk — October 2, 2012 @ 12:58 pm

    I must have missed the craze on Pinterest, but I love a good craze so I am joining.
    It looks so good. I am going to spread a little of my homemade pumpkin spice butter on it. If it doesn’t make it too pumpkin-ee. Thank you.

    Reply

  30. #
    80
    Patty — October 2, 2012 @ 3:16 pm

    Jessica, this is so delicious…I’m afraid I’ll eat one of the loaves in its entirety…all by myself! Although my mom made English Muffin Bread often, I’d never tried to before. What swayed me was the ease of your process. This will be great for gifts, too.

    Reply

  31. #
    81
    Jess — October 2, 2012 @ 7:55 pm

    I am obsessed with english muffins…and pumpkin spice…so this looks AMAZING! Thanks for all the great recipes!!!

    Reply

  32. #
    82
    Kim — October 3, 2012 @ 7:11 pm

    I love english muffins and pumpkin so I cannot wait to give this recipe a try. Thanks so much for sharing.

    Reply

  33. #
    83
    Alyson — October 4, 2012 @ 5:27 pm

    I never thought to make an english muffin, let alone making a pumpkin spice english muffin! I can’t wait to try your recipe :)

    Reply

  34. #
    84
    Tracie — October 6, 2012 @ 7:32 pm

    This looks amazing! I’m wondering if this can be frozen like English Muffins or is it too dense?

    Reply

  35. #
    85
    Simone — October 9, 2012 @ 8:47 am

    Just made this late, late last night – I cut the recipe in half because I was also making apple bread and didn’t want to be depleted of all of my flour. Cutting everything in half seemed to work out wonderful and it tastes JUST like an english muffin…but better. Can’t wait to mix the butter and add that on top.

    Reply

  36. #
    86
    Meg @ Sweet Twist — October 15, 2012 @ 9:09 pm

    I have been obsessed with english muffins lately…and the fact this is pumpkin is just a bonus!!

    YUM!

    Reply

  37. #
    87
    Pip — October 18, 2012 @ 1:42 am

    Clearly I’m the only one confused lol

    It says let it rise 45-60mins but then says bake after 30mins of rising.
    Help! Lol

    Reply

  38. #
    88
    grace kristin — October 28, 2012 @ 4:28 pm

    do you think this could be made with 5 cups of all purpose instead of using whole wheat? we’re stuck inside for the hurricane and this sounded like the perfect yummy-ness to watch the rain fall but we don’t have whole wheat flour :(

    Reply

  39. #
    89
    Brie — December 12, 2012 @ 8:42 am

    Ohhhh my goodness gracious. I made regular english muffin bread a few weeks ago and am officially OBSESSED! I think I’ll have to try this spin on things next go ’round.
    I just posted a cinnamon honey butter recipe on my own blog that I think would pair up nicely with this too:
    http://entreethegiant.wordpress.com/2012/12/12/cinnamon-honey-butter/

    Reply

  40. #
    90
    Phi Phi The Beach Resort — June 17, 2013 @ 4:36 pm

    Hi there I am so thrilled I found your website, I really found you by accident, while I was looking
    on Aol for something else, Nonetheless I am here now and would just like to say cheers for a remarkable post and a all round exciting blog (I also love the theme/design), I don’t have time to browse it all at the minute but I have book-marked it and also added your RSS feeds,
    so when I have time I will be back to read much more, Please do keep up the awesome jo.

    Reply

  41. #
    91
    scarlette — July 28, 2013 @ 3:16 am

    How many english muffins would this yield? :) It looks so yummy!

    Reply

  42. #
    92
    scarlette — July 28, 2013 @ 3:16 am

    How many muffins would this yield? :) It looks so yummy!

    Reply

  43. #
    93
    Nes — August 26, 2013 @ 7:41 pm

    made this yesterday and it was delicious! i gave my bff the other loaf and we are both set for breakfast all week. thanks j

    Reply

  44. #
    94
    Sarah S. — May 26, 2014 @ 5:57 pm

    I just whipped this up. Can’t wait!! I used almond milk because my sister-in-law is lactose intolerant. I’ll let you know how if turns out.

    Reply

  45. #
    95
    Rita R. — August 4, 2014 @ 5:20 am

    Hey this is such a great looking bread, I am so ready to try. Only thing is, no pumpkins my side of the world (no pumpkin spice either but that can easily be replaced with cinnamon or nutmeg). Any idea what I could use in the stead of the pumpkin pure? Can I just do the bread without? Thanks a million :)

    Reply

    • Rita R. — August 4th, 2014 @ 5:30 am

      Quick thought: what about apple purée?

      Reply

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