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Cinnamon Swirl Pumpkin Bread

A moist, richly spiced quick bread featuring pumpkin and a delightful cinnamon-sugar swirl, perfect for cozy autumn gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 mini loaves
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup Pumpkin puree (not pie filling) Choose pure pumpkin puree to avoid added sugars.
  • 1/2 cup Granulated sugar Adds sweetness to the bread.
  • 1/2 cup Light brown sugar Gives a hint of caramel flavor.
  • 1/3 cup Neutral oil (canola or coconut) Oil keeps the bread moist.
  • 1 large Egg Use at room temperature for better mixing.
  • 1 teaspoon Vanilla extract Enhances overall flavor.
Dry Ingredients
  • 1 1/2 cups All-purpose flour Can substitute with whole wheat flour.
  • 1 teaspoon Baking powder Essential for rise.
  • 1/2 teaspoon Baking soda Essential for rise.
  • 1 teaspoon Pumpkin pie spice Store-bought or homemade.
  • 1/2 teaspoon Salt Balances the sweetness.
Cinnamon Sugar Swirl
  • 1/4 cup Cinnamon sugar (1 part cinnamon to 4 parts sugar) for swirling.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease or line two mini loaf pans with parchment paper.
  2. In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, light brown sugar, neutral oil, egg, and vanilla extract until smooth and combined.
  3. In another bowl, sift together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt.
  4. Gradually add the dry mixture into the wet mixture, stirring gently until just combined.
  5. Divide the batter evenly between the prepared pans. Generously sprinkle with cinnamon sugar and swirl lightly to create a ribbon.
  6. Bake for 28-30 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool the bread in the pans for about 10 minutes before transferring to a cooling rack. Allow to cool completely before slicing.

Notes

For extra flavor, consider adding chopped nuts or chocolate chips before combining the batters. Store wrapped in plastic wrap at room temperature for up to 7 days or freeze for up to 3 months.