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cinnamon swirl pumpkin bread sliced on wood cutting board

Cinnamon Swirl Pumpkin Bread

  • Author: Sloane
  • 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


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.



For the Cinnamon Swirl:

  • 14g unsalted butter (cold)
  • 52g dark brown sugar
  • 1 tbsp cinnamon 
  • 1/4 tsp nutmeg

For the Pumpkin Bread:

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


For the Cinnamon Swirl:

  1. In a small bowl, combine the brown sugar, cinnamon, and nutmeg.
  2. 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:

  1. Preheat the oven to 350 degrees F (180 degrees C). Line a 9x5 loaf pan with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt. Set aside.
  3. In a medium bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, oil, eggs, and vanilla. 
  4. 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. 
  5. 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. 
  6. Generously sprinkle turbinado sugar on top of the batter. 
  7. Bake the pumpkin bread for about 65 minutes or until a toothpick inserted comes out clean. 
  8. Allow to cool a few minutes in the pan before removing. Cool completely before slicing. 


  • 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. 


  • 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