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    Home » Recipes » Recipe Archive

    Published: Sep 12, 2021 · Modified: Jan 23, 2022 by Sloane · This post may contain affiliate links · 1 Comment

    Cinnamon Swirl Pumpkin Bread

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    5 from 1 vote

    This cinnamon swirl pumpkin bread is just what you need this fall season! It's perfectly moist, full of pumpkin flavor, and is taken up a notch with the cinnamon swirl.

    cinnamon swirl pumpkin bread sliced on wood cutting board.

    If you're in the mood for a more low maintenance pumpkin bread, you could absolutely leave out the cinnamon swirl, and you would still have an amazing pumpkin bread recipe. This bread stays soft and moist for dayyyys, which makes it perfect for making ahead of time & gifting. Or just keep it all to yourself and enjoy your morning coffee with a warm slice of this pumpkin bread every day of the week!

    For more fall loaf recipes, try Brown Butter Banana Bread, Pumpkin Bread with Cream Cheese Frosting, and Apple Spice Loaf Cake with Brown Butter Cream Cheese Frosting.

    Jump to:
    • Ingredient Notes
    • Step by Step Instructions
    • Expert Baking Tips
    • Recipe FAQs
    • Baking in Grams
    • Other fall recipes you'll love
    • 📖 Recipe
    • 💬 Reviews

    Ingredient Notes

    ingredients for cinnamon swirl pumpkin bread.
    • All-Purpose Flour: You'll need a little more than two cups of all-purpose flour. 
    • Baking Powder: You'll need 2 ½ teaspoon of baking powder for the perfect amount of rise.
    • Fall Spices: I used pumpkin pie spice in the pumpkin bread batter, and cinnamon and nutmeg in the cinnamon swirl. You could also use pumpkin pie spice in the cinnamon swirl if you'd like.
    • Canned Pumpkin: Libby's canned pumpkin is my favorite! Be sure to use pumpkin puree NOT pumpkin pie filling. 
    • Dark Brown Sugar: I used dark brown sugar in this recipe for a deeper flavor of molasses, but you can use whichever brown sugar you have on hand. 
    • Granulated Sugar: You only need about ¼ cup of granulated sugar.
    • Neutral Oil: You could use canola, vegetable, or a light tasting olive oil for this recipe. 
    • Eggs: You'll need 2 eggs at room temperature. 
    • Vanilla Extract: Warm fall baked goods MUST have some good quality vanilla extract.
    • Unsalted Butter: You'll need just one tablespoon of cold unsalted butter for the cinnamon swirl.

    See recipe card for full information on ingredients and individual quantities.

    Step by Step Instructions

    Here are step by step photos and instructions on how to make this cinnamon swirl pumpkin bread recipe! For the full ingredient list and method, see the recipe card at the end of this post.

    cinnamon swirl for pumpkin bread in white bowl.
    STEP 1
    dry and wet ingredients being mixed together with rubber spatula.
    STEP 2

    STEP 1: Make the cinnamon swirl. In a small bowl, combine the brown sugar, cinnamon, and nutmeg. Cut the butter into small pieces and add to the mixture. Using your fingers, cut the butter into the spiced sugar until it is evenly combined. Place in the fridge until ready to use.

    STEP 2: Mix dry and wet ingredients. In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt. Set aside. In a medium bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, oil, eggs, and vanilla. Fold the wet ingredients into the dry ingredients until fully combined. Be sure to get out all of the pockets of dry ingredients at the bottom of the bowl. 

    cinnamon swirl mixture on top of first layer of pumpkin bread batter in loaf pan.
    STEP 3
    pumpkin bread batter with turbinado sugar on top in metal loaf pan.
    STEP 4

    STEP 3: Prepare the pan. Pour half of the batter into the loaf pan, then sprinkle the cinnamon swirl mixture evenly on top. Pour the rest of the batter into the loaf pan and smooth out the top as well as you can. 

    STEP 4: Top and bake. Generously sprinkle turbinado sugar on top of the batter. Bake the pumpkin bread for about 65 minutes or until a toothpick inserted comes out clean. Allow to cool a few minutes in the pan before removing. Cool completely before slicing.

    sliced cinnamon swirl pumpkin bread on cutting board.

    Expert Baking Tips

    • Make the cinnamon swirl before the pumpkin bread batter, so it's ready to go when you need it. 
    • You may need to tent the bread with foil about half way through the bake time to ensure it doesn't get too brown on top.
    • After 1 hour of baking check the bread for doneness every couple minutes. 
    cinnamon swirl pumpkin bread on parchment paper.
    whole pumpkin bread loaf on cutting board.

    Recipe FAQs

    Pumpkin puree vs pumpkin pie filling:

    Pumpkin puree is pure pumpkin and the only type of canned pumpkin you should be baking with! Canned pumpkin pie filling has added sugar and other ingredients.

    How to store this cinnamon swirl pumpkin bread:

    This pumpkin bread will last for about 3 days in an air-tight container at room temperature or up to 3 months in the freezer. Similar to most baked goods, it can be revived by warming it up in the microwave for a few seconds!

    sliced pumpkin bread on wood cutting board.

    Baking in Grams

    All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale. 

    If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

    But trust me, once you try baking in grams you'll never turn back!

    Happy baking! x

    three slices of cinnamon swirl pumpkin bread on a white plate.

    Other fall recipes you'll love

    • chocolate chip toffee cookies on baking sheet.
      Brown Butter Milk Chocolate Chip Toffee Cookies
    • old fashioned apple cider donuts piled on baking sheet.
      Old Fashioned Apple Cider Donuts
    • Brown Butter Pumpkin Bread
    • maple chai sticky buns pulled apart on baking sheet.
      Maple Chai Sticky Buns

    If you tried this recipe, I'd love to know how it turned out for you! Leave a star rating & review below and post a picture (or video!) on Instagram and tag me so I can see your bakes! Not ready to make this recipe yet? Click the heart button on the right of your screen to save it for later 🙂

    📖 Recipe

    cinnamon swirl pumpkin bread sliced on wood cutting board
    5 from 1 vote
    Print Recipe Pin Recipe Save for LaterSaved!

    Cinnamon Swirl Pumpkin Bread

    This cinnamon swirl pumpkin bread is just what you need this fall season! It's perfectly moist, full of pumpkin flavor, and is taken up a notch with the cinnamon swirl.
    Prep Time 30 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 30 minutes mins
    Servings8 slices
    Coursequick bread
    CuisineAmerican
    AuthorSloane
    Prevent your screen from going dark

    Equipment

    Kitchen Scale
    Electric Mixer
    Loaf Pan

    Ingredients

    For the Cinnamon Swirl:

    • 14 g unsalted butter, cold
    • 52 g dark brown sugar
    • 1 tablespoon cinnamon
    • ¼ teaspoon nutmeg

    For the Pumpkin Bread:

    • 280 g all-purpose flour
    • 2 ½ teaspoon baking powder
    • 1 ½ teaspoon pumpkin pie spice
    • ½ teaspoon salt
    • 400 g canned pumpkin puree
    • 213 g dark brown sugar
    • 50 g granulated sugar
    • 100 g neutral oil
    • 2 eggs
    • ½ teaspoon vanilla extract
    • turbinado sugar for sprinkling

    Instructions

    For the Cinnamon Swirl:

    • In a small bowl, combine the brown sugar, cinnamon, and nutmeg.
    • Cut the butter into small pieces and add to the mixture. Using your fingers, cut the butter into the spiced sugar until it is evenly combined. Place in the fridge until ready to use.

    For the Pumpkin Bread:

    • Preheat the oven to 350 degrees F (180 degrees C). Line a 9x5 loaf pan with parchment paper.
    • In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt. Set aside.
    • In a medium bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, oil, eggs, and vanilla. 
    • Fold the wet ingredients into the dry ingredients until fully combined. Be sure to get out all of the pockets of dry ingredients at the bottom of the bowl. 
    • Pour half of the batter into the loaf pan, then sprinkle the cinnamon swirl mixture evenly on top. Pour the rest of the batter into the loaf pan and smooth out the top as well as you can. 
    • Generously sprinkle turbinado sugar on top of the batter. 
    • Bake the pumpkin bread for about 65 minutes or until a toothpick inserted comes out clean. 
    • Allow to cool a few minutes in the pan before removing. Cool completely before slicing. 

    Notes

    • Make the cinnamon swirl before the pumpkin bread batter, so it's ready to go when you need it. 
    • You may need to tent the bread with foil about half way through the bake time to ensure it doesn't get too brown on top.
    • After 1 hour of baking check the bread for doneness every couple minutes. 

    Nutrition Facts

    Serving: 1slice | Calories: 439kcal | Carbohydrates: 71g | Protein: 6g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 307mg | Potassium: 208mg | Fiber: 3g | Sugar: 40g | Vitamin A: 7889IU | Vitamin C: 2mg | Calcium: 139mg | Iron: 3mg
    Tried this recipe?Tag @sloanes.table on Instagram and write a star review below!

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    1. Becca says

      October 15, 2022 at 9:17 am

      On Pinterest it looks like this bread has either a caramel or maple icing on top. Where can I find the recipe for the icing? Thanks!!

      Reply

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    Hi, I'm Sloane! Welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries.

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