Pumpkin Bread with Cinnamon Swirl Recipe

Introduction

This Pumpkin Bread with Cinnamon Swirl is a moist and flavorful treat perfect for autumn or any time you crave warm spices. The tender pumpkin batter combined with a sweet cinnamon swirl creates a delightful texture and taste that’s sure to please.

Ingredients

• 1 large egg
• 1/2 cup white sugar
• 1/4 cup light or dark brown sugar
• 1/2 cup canned pumpkin puree
• 1/4 cup neutral oil (such as canola)
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/8 tsp baking soda
• 1 1/2 tsp pumpkin pie spice
• 1/4 tsp salt
• 2 to 3 tbsp cinnamon-sugar mixture (use 3/4 tsp ground cinnamon per 1 tbsp sugar)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and position the rack in the middle. Lightly grease mini loaf pans and line with parchment paper, leaving an overhang for easy removal. If using a brownie pan, line five wells with 1-inch parchment strips that hang over the sides.
2. Step 2: In a medium bowl, whisk together the egg, white sugar, brown sugar, pumpkin puree, neutral oil, and vanilla extract until smooth and free of lumps.
3. Step 3: Sift the flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet ingredients. Gently whisk until just combined with no dry streaks; avoid overmixing to keep the bread tender.
4. Step 4: Spoon the batter evenly into the prepared pans. Sprinkle the cinnamon-sugar mixture generously over the batter. Use a toothpick or knife to swirl the cinnamon sugar into the surface for a marbled effect.
5. Step 5: Bake for 20 to 23 minutes in a brownie pan or 28 to 30 minutes in mini loaf pans. The bread is done when a toothpick inserted comes out mostly clean.
6. Step 6: Let the bread cool in the pan on a wire rack for 10 to 15 minutes. Use the parchment overhang to lift the loaves out and cool completely before slicing for cleaner cuts and enhanced flavor.

Tips & Variations

• For a richer flavor, substitute half of the oil with melted butter.
• Add chopped nuts or chocolate chips to the batter for extra texture and taste.
• Use homemade pumpkin pie spice or adjust the amount to suit your preference.
• Ensure not to overmix the batter to keep your bread tender and soft.

Storage

Store the pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to a week, or freeze for up to 3 months. When reheating, warm slices briefly in the microwave or toaster oven to restore softness and enhance the cinnamon aroma.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, you can use fresh pumpkin puree made by roasting and mashing pumpkin flesh. Make sure to drain any excess moisture to keep the bread from becoming too wet.

What can I substitute for neutral oil?

You can use melted butter or light olive oil as a substitute for neutral oil. Avoid strongly flavored oils to maintain the delicate taste of the pumpkin bread.

Pumpkin Bread with Cinnamon Swirl Recipe

Print Recipe

★★★★★

4.5 from 103 reviews

This Pumpkin Bread with Cinnamon Swirl is a moist, flavorful treat perfect for autumn or whenever you crave a cozy, spiced baked good. The pumpkin batter is lightly sweetened and fragranced with pumpkin pie spice, then topped with a cinnamon-sugar swirl that creates a beautiful marbled effect and adds a delicious sugary crunch. Baked to perfection in mini loaf pans or a brownie pan, this bread tastes great as a snack or breakfast alongside coffee or tea.

• Author: Sienna
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 mini loaves or 5 brownie pan wells 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the pumpkin batter:

• 1 large egg
• 1/2 cup white sugar
• 1/4 cup light or dark brown sugar
• 1/2 cup canned pumpkin puree
• 1/4 cup neutral oil (such as canola)
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/8 tsp baking soda
• 1 1/2 tsp pumpkin pie spice
• 1/4 tsp salt

For the topping:

• 2 to 3 tbsp cinnamon-sugar mixture (use 3/4 tsp ground cinnamon per 1 tbsp sugar)

Instructions

1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and position the rack in the middle. Lightly grease mini loaf pans and line with parchment paper with overhang for easy removal, or line five wells of a brownie pan with 1-inch parchment strips also with overhang to prevent sticking and help remove the bread later.
2. Mix Wet Ingredients: In a medium bowl, whisk together the egg, white sugar, brown sugar, pumpkin puree, neutral oil, and vanilla extract until smooth and fully combined without lumps from pumpkin or sugars.
3. Sift and Combine Dry Ingredients: Sift the flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet ingredients. Whisk gently until just combined and no dry streaks remain, being careful not to overmix to keep the bread tender.
4. Assemble Batter in Pans: Evenly scoop the prepared batter into your prepared pans. Generously sprinkle the cinnamon-sugar mixture over the top of the batter in each pan.
5. Swirl the Topping: Use a toothpick or knife to gently swirl the cinnamon-sugar into the surface of the batter, creating a marbled effect that will add a sugary crunch when baked.
6. Bake: Place pans in the preheated oven and bake 20 to 23 minutes if using a brownie pan, or 28 to 30 minutes for mini loaf pans. The bread is done when a toothpick inserted into the center comes out mostly clean.
7. Cool and Serve: Let the bread cool in the pan on a wire rack for 10 to 15 minutes. Then use the parchment paper overhangs to carefully lift the bread out and transfer to the wire rack to cool completely before slicing. Cooling fully results in cleaner slices and better flavor development.

Notes

• Use canned pumpkin puree, not pumpkin pie filling, for best results.
• Be careful not to overmix the batter to keep the bread tender and moist.
• The cinnamon-sugar swirl adds both visual appeal and a delicious crunchy topping.
• Allow the bread to cool completely before slicing to ensure clean cuts and improved flavor.
• You can use mini loaf pans or a brownie pan with parchment liners for easy removal.

Keywords: pumpkin bread, cinnamon swirl, pumpkin spice, fall baking, quick bread, autumn recipes