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. 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!
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Ingredients
- 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.
FAQ
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.
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!
Other fall recipes you'll love
A few extra 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.
How to accurately measure ingredients for baking
All of the recipes on this blog are carefully developed to create incredibly delicious baked goods that you can easily recreate in your own kitchen with success. The only way this is possible is to standardize the way ingredients are measured - by weight. 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), I can ensure that you can make the recipe accurately and with less cleanup! All you need is this kitchen scale.
If you would like to convert the recipe to volume measurements, this is the best conversion chart. If you chose to do this, I cannot promise a good result as I do not test my recipes with this method.
Trust me, once you try baking in grams you'll never turn back!
Happy baking! x
Print📖 Recipe
Cinnamon Swirl Pumpkin Bread
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 1 9x5 loaf 1x
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Description
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.
Ingredients
For the Cinnamon Swirl:
- 14g unsalted butter (cold)
- 52g dark brown sugar
- 1 tbsp cinnamon
- ¼ tsp nutmeg
For the Pumpkin Bread:
- 280g all-purpose flour
- 2 ½ tsp baking powder
- 1 ½ tsp pumpkin pie spice
- ½ tsp salt
- 400g canned pumpkin puree
- 213g dark brown sugar
- 50g granulated sugar
- 100g neutral oil
- 2 eggs
- ½ tsp 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
- Serving Size: 1 slice
- Calories: 433
- Sugar: 41.8 g
- Sodium: 169.7 mg
- Fat: 14.8 g
- Carbohydrates: 73.3 g
- Protein: 5.8 g
- Cholesterol: 50.3 mg
Keywords: cinnamon swirl pumpkin bread, moist pumpkin bread, best pumpkin bread recipe
Becca says
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!!