Pumpkin Cinnamon Swirl Bread

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Pumpkin Cinnamon Swirl Bread-pumpkin bread with a sweet cinnamon sugar swirl! This easy pumpkin bread is a fall favorite. 

Pumpkin Cinnamon Swirl Bread Recipe

I know it isn’t officially fall yet, we have a few days, but I couldn’t wait any longer to bust out the pumpkin. Over the weekend, I made the most delicious Pumpkin Cinnamon Swirl Bread. Our house smelled amazing while it was baking and the loaf didn’t even last a day. Yep, it’s a winner!

Pumpkin Cinnamon Swirl Bread Recipe

I love making quick breads because they are super easy, hence the name quick:) This pumpkin bread is no exception, you don’t even need a mixer!

The bread is moist, perfectly spiced, and the cinnamon swirl through the center is to die for! I also add a sprinkle of cinnamon sugar to the top of the loaf to make it pretty and you can never have too much cinnamon or sugar:)

The pumpkin bread is great for breakfast, snack time, or dessert. We ate it all day long until it was gone. Oops!

Pumpkin Cinnamon Swirl Bread Recipe

This Pumpkin Cinnamon Swirl Bread is a must make for fall. I am making another loaf this week and chances are it won’t last long either! I might have to hide it from my boys:)

Looking for more pumpkin recipes? Check out our favorite pumpkin recipes! You will want to make them all:) Yay for fall!

Pumpkin Cinnamon Swirl Bread Recipe

Pumpkin Cinnamon Swirl Bread

This easy pumpkin bread with a sweet cinnamon sugar swirl is a fall favorite!
4 from 2 votes
Prep Time
15 minutes
Total Time
1 hour 20 minutes
Servings
1 loaf

Ingredients

For the Bread:

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup oil vegetable, canola, or melted coconut oil
  • 1/3 cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree not pumpkin pie filling

For the Cinnamon Sugar Mixture:

  • 1/3 cup granulated sugar
  • 2 teaspoons ground cinnamon

Instructions

  1. Preheat oven to 350 degrees F. Grease a 9x5 loaf pan with cooking spray and set aside.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  3. In a large bowl, whisk together sugars, oil, buttermilk, eggs, and vanilla. Whisk in the pumpkin until mixture is smooth.
  4. Stir in the dry ingredients and mix with a spatula until just combined. Don't over mix.
  5. In a small bowl, stir together the sugar and cinnamon.
  6. Pour half of the batter into the prepared loaf pan, and smooth the top with a spatula. Sprinkle the batter with the cinnamon sugar mixture, reserving about 2 tablespoons for the top. Pour the remaining batter over the cinnamon sugar mixture and smooth with the spatula. Take a knife and swirl the batter. Sprinkle remaining cinnamon sugar mixture over the top.
  7. Bake the bread for 60-65 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 15-20 minutes, then carefully invert the loaf and cool on a rack until it reaches room temperature. Slice and enjoy!
  8. Note-Bread will keep wrapped in plastic wrap or stored in a sealed container for up to 4 days. You can use 1 tablespoon of pumpkin pie spice to replace all of the spices if you wish.

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Maria

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. just made this…another great recipe from your site…thank you! only my sugar topping didn’t work as well as yours…it formed a crust that did not bake into the top of the bread. But still very delicious. My kids gobbled up a piece and begged for more.

  2. What a magnificent loaf! I make loads of pumpkin bread all year round, but have never added a cinnamon swirl! What a fun idea—my next batch will be just like yours 🙂

  3. I have made a few of your recipes and loved them! Is there any way you can start including nutritional information for them? It would be a huge help when planning meals and snacks. Thanks! and Happy Fall!

  4. My first pumpkin recipe of the season — I just made this and it is so delicious! I used sugar substitute, because hubby and I are watching our sugar. Very tasty and moist. And the whole house smells fantastic!

  5. Makes a delicious, moist loaf, but mine didn’t come out of the pan very well. Next time I would grease and flour the pan. It’s very, very sweet, so a healthier (less sugar) version would be a good idea.

  6. This looks amazing! I have never made a swirl bread before, I was just wondering exactly how you used the knife to get the cinnamon sugar to look like that in the middle…

  7. I made the pumpkin cinnamon swirl bread and it was fabulous. Looked just like the picture and was the best pumpkin bread I have ever made. I did use a little less of the cinnamon and sugar mixture to swirl and top the bread. It is a true keeper.

  8. Oh this is heaven!! Moist, yet perfect, crunchy good! I love so many of your recipes. I always look forward to seeing them and making them. Yay!!

  9. I made this today–it is wonderful! Question though…the swirl was non-existent in mine :-(. I did make it in 3 mini loaf pans instead of one larger but I wouldn’t think that should matter. Still tasted great but would have liked the swirl.

  10. This looked so good, I made it for my coworkers, and they loved it. My swirling technique needs a little practice (I had more of a wave than a swirl), but overall, this was a success. I especially liked the crunchiness of the cinnamon sugar topping paired with the moistness of the bread. Yum. Thank you!

  11. Coming back here to say I found my swirl! :-). I had not cut deep enough into the loaf yet. Regardless of if I had found it or not-the bread was already on my repeat list as it is delicious! Making it again to day as one of my submissions for the pumpkin baking contest at work.

  12. I made this bread and for reasons unknown to me, one side rose up higher than the other while it was baking. After cooling, it pretty much settled back down. My topping created a little crust on top but my swirl was perfect. Everyone who ate this (including myself), loved it. I will bake this again. I especially liked that I mixed it all with a spoon / spatula and didn’t have to break out the mixer. Easy, peasy. Thanks Maria.

  13. This is officially my new favorite food. Mine didn’t look like the picture, and I worried it would be too sweet, but it’s perfect. I served it this morning with Christmas breakfast and will definitely make again!

  14. This bread has such a perfect flavour and the best soft texture. I substituted 1 cup of mashed sweet potato and didn’t notice a difference. Thanks for a great recipe!

  15. Can this recipe be easily doubled or tripled? Or is it best to make the batches in separate bowls? When I make quickbreads I like to make extra for friends or to stash in the freezer so it’s ready whenever the family craves a slice. 🙂

  16. It’s in the oven at this very moment. If it tastes anywhere near how it is making the kitchen smell, I’ll be quite happy.

    One thing I like to do is instead of sprinkling the top with cinnamon sugar before baking, I brush some melted butter on the top after I take it out of the oven, then sprinkle the sugar mix and let it dry. I like the crackly crispiness I end up with.


  17. Made this yesterday. The taste is okay but the cinnamon swirl thing just did not work and the cinnamon sugar on top was too dry and never really cooked in. Oh and it baked lopsided and did this souffle top thing that was kind of weird.

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