Print

Cinnamon Swirl Pumpkin Bread

Two moist slices of Cinnamon Swirl Pumpkin Bread showing the rich orange color and dark cinnamon swirl.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake a moist, flavorful pumpkin bread featuring a distinct ribbon of cinnamon sugar throughout the loaf. This recipe provides simple steps for a delicious seasonal quick bread.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup water
  • For the Swirl:
  • 1/2 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1 tablespoon all-purpose flour

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
  3. In a separate medium bowl, whisk together the granulated sugar, brown sugar, eggs, pumpkin puree, vegetable oil, and vanilla extract until well combined.
  4. Add the wet ingredients to the dry ingredients. Mix until just combined; do not overmix. Stir in the 1/2 cup of water until the batter is smooth.
  5. Prepare the swirl mixture by combining the swirl sugar, swirl cinnamon, and swirl flour in a small bowl. Mix well.
  6. Pour half of the pumpkin batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture evenly over the batter.
  7. Pour the remaining pumpkin batter over the cinnamon layer. Sprinkle the remaining cinnamon sugar mixture over the top.
  8. Use a knife or skewer to gently cut through the batter in a zigzag motion to create the swirl pattern. Do not over-swirl.
  9. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Notes

  • For the moistest pumpkin loaf, avoid overmixing the batter once the wet and dry ingredients are combined.
  • If you prefer a thicker swirl, slightly increase the amount of cinnamon sugar mixture used.
  • This bread is excellent served plain or topped with a simple vanilla glaze after cooling.

Nutrition

Find it online: https://mayaplate.com/cinnamon-swirl-pumpkin-bread-recipe/