Cinnamon Swirl Pumpkin Bread is the ultimate cozy fall treat that brings together the warmth of cinnamon and the earthy sweetness of pumpkin. This moist and flavorful quick bread is perfect for breakfast, dessert, or an afternoon snack with a cup of coffee. With its beautiful cinnamon swirl running through the center, every slice is as visually appealing as it is delicious.

What makes this bread truly special is its simplicity. Using common pantry ingredients, it requires minimal effort but delivers maximum flavor. The blend of pumpkin puree and warm spices creates a tender crumb, while the cinnamon-sugar swirl adds a delightful touch of sweetness. Whether you’re an experienced baker or a beginner, this recipe is straightforward and rewarding.

Perfect for sharing with family during the holidays or enjoying on a cozy night in, this Cinnamon Swirl Pumpkin Bread is bound to become a seasonal favorite.

What Makes This Cinnamon Swirl Pumpkin Bread Special?

Rich Cinnamon Swirl: The signature swirl offers a burst of sweet cinnamon in every bite.
Moist and Tender Texture: Thanks to pumpkin puree and vegetable oil, this bread stays moist for days.
Easy to Make: No fancy equipment needed; a bowl and a whisk will do.
Perfect for Fall: Combines warm spices with the comforting flavor of pumpkin.
Versatile: Great for breakfast, dessert, or gifting.

Ingredient Notes

Pumpkin Puree: Provides moisture and a rich pumpkin flavor. Use pure pumpkin puree, not pumpkin pie filling.
Vegetable Oil: Keeps the bread moist and tender. Can substitute with melted butter or coconut oil.
Granulated Sugar and Brown Sugar: Granulated sugar for sweetness; brown sugar adds moisture and depth of flavor.
All-Purpose Flour: Provides structure. Can replace with whole wheat flour for a denser texture.
Eggs: Bind the ingredients and help with the bread’s rise.
Spices: Cinnamon, nutmeg, and cloves enhance the fall flavor.
Baking Soda and Baking Powder: Ensure the bread rises properly.
Cinnamon Sugar Mixture: A blend of cinnamon and sugar for the signature swirl.

How To Make Cinnamon Swirl Pumpkin Bread

Preheat the Oven: Set oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
Prepare the Batter:
- In a large bowl, whisk together pumpkin puree, vegetable oil, eggs, granulated sugar, and brown sugar.
- In another bowl, mix flour, baking soda, baking powder, salt, and spices.
- Gradually add dry ingredients to wet ingredients until just combined.
Create the Cinnamon Swirl:
- In a small bowl, mix cinnamon and sugar.
- Pour half the batter into the prepared loaf pan.
- Sprinkle half the cinnamon sugar mixture over the batter.
- Add the remaining batter on top and finish with the remaining cinnamon sugar.
Bake:
- Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 15 minutes before transferring to a wire rack.

Storage Options

Room Temperature: Store in an airtight container for up to 3 days.
Refrigeration: Keeps well for up to a week when refrigerated.
Freezing: Wrap slices individually in plastic wrap and store in a freezer-safe bag for up to 3 months.
Reheating: Thaw at room temperature and warm in the microwave for 20 seconds.

Variations and Substitutions

Chocolate Chip Swirl: Add chocolate chips to the cinnamon sugar mixture.
Gluten-Free: Use a 1:1 gluten-free flour blend.
Nutty Twist: Add chopped pecans or walnuts for added crunch.
Healthier Version: Substitute half the flour with whole wheat flour and use maple syrup instead of sugar.
Seasonal Adaptations: Add dried cranberries or raisins for a festive twist.

Frequently Asked Questions

1. Can I use fresh pumpkin instead of canned puree? Yes, just ensure it is well-drained to avoid excess moisture.

2. Why is my bread dense instead of fluffy? Overmixing the batter can lead to density. Mix until just combined.

3. How do I know when my bread is fully baked? Insert a toothpick; if it comes out clean or with a few crumbs, it’s done.

4. Can I make this recipe ahead of time? Absolutely! It tastes even better the next day once the flavors meld.

5. What can I use instead of vegetable oil? Melted butter or coconut oil work well as substitutes.

6. How can I prevent the cinnamon swirl from sinking? Layering the batter properly helps. Start and end with batter, sandwiching the cinnamon sugar in between.

Conclusion

This Cinnamon Swirl Pumpkin Bread is a fall baking essential that combines warm spices, a tender crumb, and an irresistible cinnamon swirl. It’s easy enough for weeknight baking yet impressive enough for holiday gatherings. Give it a try, and don’t forget to share your results!

Cinnamon Swirl Pumpkin Bread – Easy & Delicious

Author: Sofia
Prep Time: 15 minutes
Cook Time: 55-60 minutes
Total Time: 38 minute
Yield: 1 loaf (about 12 servings) 1x

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Description

Ingredients

Scale

- 1 cup pumpkin puree
- 1/2 cup vegetable oil (or melted butter)
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/4 cup cinnamon sugar mixture (for swirl)

Instructions

- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Mix the wet ingredients: In a large bowl, whisk together pumpkin puree, vegetable oil, eggs, granulated sugar, and brown sugar.
- Prepare the dry ingredients: In a separate bowl, whisk flour, baking soda, baking powder, salt, and spices.
- Combine: Gradually add the dry ingredients into the wet ingredients and mix until just combined.
- Create the cinnamon swirl: In a small bowl, mix cinnamon and sugar. Pour half of the batter into the loaf pan, sprinkle half of the cinnamon sugar mixture, and top with the remaining batter. Finish with the remaining cinnamon sugar.
- Bake for 55-60 minutes or until a toothpick comes out clean. Cool in the pan for 15 minutes before transferring to a wire rack.

Notes

For an extra citrusy kick, add an additional teaspoon of lemon zest.
Chill the dough for 30 minutes for thicker cookies.

Nutrition

Calories: 200
Sugar: 15g
Fat: 8g
Carbohydrates: 30g
Fiber: 1g
Protein: 2g