Cinnamon swirl pumpkin bread brings together the best of fall flavors in a soft, tender loaf with a swirl of warm spices. This recipe balances the earthiness of pumpkin with a touch of cinnamon sweetness, making it a delightful autumn treat. Perfect for breakfast, dessert, or an afternoon snack, this bread offers a comforting bite that captures the essence of the season.

Infused with pumpkin pie spice and topped with a beautiful cinnamon sugar swirl, this bread is irresistibly moist and flavorful. The rich pumpkin and sugar create a perfect harmony of flavors, making every bite a cozy indulgence. Whether you’re a fan of classic fall flavors or simply looking for an easy baking project, this pumpkin bread delivers every time.

Best of all, it’s a versatile recipe that works for various pan sizes, so you can enjoy it in mini loaf pans, muffin tins, or even a brownie pan. This cinnamon swirl pumpkin bread is a wonderful way to embrace fall baking with simplicity and deliciousness.

Main Ingredients You’ll Need

Pure canned pumpkin – Brings a rich pumpkin flavor and keeps the bread moist and tender.
Pumpkin pie spice – A cozy blend of cinnamon, nutmeg, and cloves for that warm, classic fall taste.
Brown sugar – Adds depth of flavor and a hint of molasses, enhancing the pumpkin and cinnamon.
Cinnamon sugar – Swirled on top for a sweet, crunchy texture that complements the soft bread.
Canola oil – Ensures a moist crumb while allowing the pumpkin and spices to shine.

Quick Steps for Cinnamon Swirl Pumpkin Bread

Creating this cinnamon swirl pumpkin bread is as simple as mixing wet and dry ingredients together, swirling in cinnamon sugar, and baking to perfection. Begin by whisking together the pumpkin, sugars, oil, and vanilla until smooth. Then sift the dry ingredients over the mixture and gently combine.

After dividing the batter into your chosen pans, sprinkle a generous amount of cinnamon sugar over the top. Swirl the cinnamon sugar into the batter with a toothpick to create a beautiful, marbled effect. Pop it into the oven and bake until golden and fragrant.

Recipe Tips for Success

For the perfect swirl effect, make sure to generously top the batter with cinnamon sugar before swirling. This ensures that the cinnamon flavor is evenly distributed throughout the bread. If you want an even richer flavor, try adding a sprinkle of chopped nuts to the cinnamon sugar for a bit of crunch.

Also, if you’re making mini loaves or muffins, be sure to adjust the baking time. Keep a close eye on them in the final minutes and check for doneness with a toothpick to avoid overbaking. This recipe is quite forgiving, so feel free to experiment with spices or add-ins like chocolate chips for extra indulgence.

How to Store Your Cinnamon Swirl Pumpkin Bread

To keep your cinnamon swirl pumpkin bread fresh, store it in an airtight container at room temperature for up to three days. For longer storage, wrap the bread tightly in plastic wrap and foil, then freeze it for up to three months. When ready to enjoy, thaw it in the fridge overnight and gently reheat it in the oven or microwave for that freshly-baked warmth.

Cinnamon Swirl Pumpkin Bread Recipe

This delightful cinnamon swirl pumpkin bread recipe yields a tender, moist loaf full of pumpkin flavor and cozy spices. Topped with a cinnamon-sugar crunch, it’s perfect for fall baking and can be adapted for different pan sizes.

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Rezept drucken Merken

Gericht: Bread

Land: American

Keyword: Cinnamon Swirl Pumpkin Bread Recipe

Vorbereitung: 10

Zubereitung: 20

Gesamtzeit: 30

Portionen:

Zutaten

1/4 cup canola oil or neutral oil
1 teaspoon pumpkin pie spice
1/4 cup brown sugar light or dark
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/8 teaspoon baking soda
1/2 cup granulated sugar
1 large egg
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup pure canned pumpkin
2 to 3 tablespoons cinnamon sugar 3/4 teaspoon cinnamon per tablespoon of sugar

Anleitungen

Preheat the oven to 350°F and set the oven rack to the middle position. For mini loaf pans, lightly grease them and line with parchment paper, allowing some to overhang the sides to help remove the bread. If using a brownie pan, line 5 of the wells with parchment strips that extend over the sides.
In a medium-sized mixing bowl, whisk together the egg, granulated sugar, brown sugar, pumpkin, oil, and vanilla extract until the mixture is smooth and well combined.
Sift the flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet ingredients. Whisk the mixture gently until no streaks of dry ingredients remain.
Evenly divide the batter into the prepared pans. Generously sprinkle cinnamon sugar over the top of the batter. Using a toothpick or knife, lightly swirl the cinnamon sugar into the top layer of the batter.
Bake according to the pan size: for brownie pans, bake for 20 to 23 minutes; for mini loaf pans, bake for 28 to 30 minutes. The bread is done when a toothpick inserted into the center comes out mostly clean.
Allow the bread to cool in the pan on a wire rack for 10 to 15 minutes. Then, carefully lift the bread out using the parchment sling and let it cool completely on the rack.

Notes

This recipe can be adapted for muffin or cupcake pans if desired. Adjust the baking time accordingly and check for doneness with a toothpick.