Description
This soft and flavorful Cinnamon Pumpkin Swirl Bread blends pumpkin and warm spices with a sweet cinnamon swirl for a cozy fall treat. Perfect for breakfast, dessert, or an afternoon snack, it’s easy to make and sure to impress with its beautiful marbled layers.
Ingredients
Scale
- 1 ½ cups pumpkin puree
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup sugar (for swirl)
- 1 tablespoon ground cinnamon (for swirl)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- In another bowl, mix sugars, eggs, pumpkin puree, vegetable oil, and vanilla until smooth.
- Gradually add dry ingredients to the wet mixture and stir until just combined.
- In a small bowl, combine sugar and cinnamon for the swirl.
- Pour half of the batter into the loaf pan, sprinkle with half of the cinnamon sugar mixture, add the remaining batter, and top with the rest of the cinnamon sugar.
- Swirl the batter with a knife and bake for 50–60 minutes, or until a toothpick comes out clean.
- Let cool in the pan for 10–15 minutes, then transfer to a wire rack to finish cooling.
Notes
- For a richer flavor, substitute melted butter for vegetable oil.
- Store at room temperature for 3 days, or freeze for up to 3 months.
- If the top browns too quickly, cover with foil in the last 10-15 minutes.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 280
- Sugar: 28g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
