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Pumpkin Bread with Cinnamon Swirl Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://todayquickmeals.com/pumpkin-bread-with-cinnamon-swirl-recipe/