Cinnamon Swirl Pumpkin Bread
This cinnamon swirl pumpkin bread transforms the traditional recipe with beautiful spirals of concentrated cinnamon sugar that create pockets of flavor in every bite. The striking visual appeal of these swirls doesn't just make this loaf Instagram-perfect; they actually enhance the flavor experience by creating distinct layers of spice that complement the earthy pumpkin base.
Equipment
- 9×5-inch loaf pan
- Parchment Paper
- Mixing Bowls
- Wire Cooling Rack
Ingredients
For the Pumpkin Bread
- 2 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1 cup pure pumpkin puree not pumpkin pie filling
- 1/2 cup vegetable oil or substitute with unsweetened applesauce for lower fat
- 2 large eggs room temperature
- 1 cup granulated sugar or ¾ cup coconut sugar for a lower glycemic option
- 1/4 cup brown sugar packed
- 1/4 cup milk dairy or plant-based
- 1 tsp vanilla extract
For the Cinnamon Swirl
- 1/3 cup granulated sugar
- 1 1/2 tbsp ground cinnamon
- 2 tbsp melted butter or coconut oil for dairy-free
Optional Glaze
- 1/2 cup powdered sugar
- 1-2 tbsp milk
- 1/4 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray, then line with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices (cinnamon, nutmeg, cloves, and ginger).
- In a large bowl, whisk together pumpkin puree, oil, eggs, granulated sugar, brown sugar, milk, and vanilla extract until smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Do not overmix.
- In a small bowl, mix together the granulated sugar and cinnamon for the swirl. Add the melted butter and stir until the mixture resembles wet sand.
- Pour half of the pumpkin batter into the prepared loaf pan. Sprinkle half of the cinnamon-sugar mixture evenly over the batter.
- Pour the remaining batter on top, then sprinkle with the remaining cinnamon-sugar mixture. Using a butter knife or thin spatula, swirl through the batter in a figure-eight motion, going no more than ¾-inch deep to maintain distinct layers.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tent with foil after 40 minutes if the top is browning too quickly.
- Allow the bread to cool in the pan for 15 minutes, then use the parchment paper overhang to lift it out onto a wire rack to cool completely.
- If using the optional glaze, whisk together powdered sugar, milk, and vanilla until smooth, then drizzle over the cooled bread.
Notes
- For a healthier version, you can reduce the sugar by 25%, replace half the all-purpose flour with whole wheat pastry flour, and substitute half the oil with unsweetened applesauce.
- The flavor actually intensifies after 24 hours as the spices meld, making this perfect to prepare ahead.
- Store in an airtight container at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.
- For mini loaves, adjust baking time to 30-35 minutes.
- The flavor actually intensifies after 24 hours as the spices meld, making this perfect to prepare ahead.
- Store in an airtight container at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.
- For mini loaves, adjust baking time to 30-35 minutes.
Nutrition
Calories: 285kcalCarbohydrates: 44gProtein: 3gFat: 11gSaturated Fat: 2gCholesterol: 35mgSodium: 180mgFiber: 1.5gSugar: 27gVitamin A: 45IUIron: 8mg
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