Cinnamon Swirl Pumpkin Bread

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.

Ingredient Notes

• 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.

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. 

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.

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. 

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