Pumpkin Cinnamon Swirl Bread-pumpkin bread with a sweet cinnamon sugar swirl! This easy pumpkin bread is a fall favorite.
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!
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!
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
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
- Preheat oven to 350 degrees F. Grease a 9x5 loaf pan with cooking spray and set aside.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
- In a large bowl, whisk together sugars, oil, buttermilk, eggs, and vanilla. Whisk in the pumpkin until mixture is smooth.
- Stir in the dry ingredients and mix with a spatula until just combined. Don't over mix.
- In a small bowl, stir together the sugar and cinnamon.
- 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.
- 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!
- 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.
Have you tried this recipe?
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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.
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.
Hi Maria, I think I have bit of different cup than US could you favor grams measurement?
Clearly I need to take a class in swirling! The loaf is delicious, but the swirling not so pretty
I make this pumpkin bread every year for my neighbors and friends and I the feedback is it’s the best pumpkin bread they’ve ever tasted!! I do use fresh pumpkin rather than canned which I believe adds to the amazing flavor.
My pumpkin bread was a success. Here’s how I adjusted the recipe: used 1\2 cup white sugar, 1\4 cup oil, 1-1\4 cup pumpkin, 1 egg + 1\3 cup egg whites, and used the suggestion of using 1 tablespoon pumpkin pie spice. I have hi cholesterol so my intent was to slightly reduce the sugar, oil, and eggs. I love cinnamon so this was a must try for me and it was excellent. Next time I will further reduce the sugar.
I absolutely love this recipe but recently had to go gluten-free for health reasons. Can I substitute gluten-free flour in the recipe or do I need to make other changes as well?
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