Cinnamon Swirl Pumpkin Bread

⏱️ Time Breakdown

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Servings: 10 slices

📝 Ingredients List

• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs
• For the Swirl:
• 1/4 cup granulated sugar
• 1 tbsp ground cinnamon

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• 9×5 inch loaf pan
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Rubber spatula
• Toothpick or cake tester
• Wire cooling rack

Step-by-Step Beginner-Friendly Instructions

1. Preheat your oven to 350°F (175°C) and grease your loaf pan thoroughly with butter or non-stick spray.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
3. In a large bowl, whisk the pumpkin puree, oil, sugar, and eggs until the mixture is smooth and combined. 🎃
4. Slowly fold the dry ingredients into the wet ingredients using a spatula until just combined. Do not overmix!
5. In a small bowl, mix the 1/4 cup sugar and 1 tablespoon cinnamon for the swirl.
6. Pour half the batter into the prepared loaf pan. Sprinkle the cinnamon-sugar mixture evenly over the top.
7. Pour the remaining batter over the cinnamon layer and use a knife to gently swirl the mixture in a zigzag motion.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let it cool for 10 minutes before removing from the pan. ☕

💡 Pro Tips Section

• Storage: Keep the loaf in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
• Moisture Hack: If you prefer an extra moist bread, wrap the loaf tightly in plastic wrap while it is still slightly warm.
• Swirl Success: Don’t over-swirl! Just 2-3 passes with a knife is enough to create that beautiful marbled look without mixing the batter entirely.

Variations

• Nutty Crunch: Fold in 1/2 cup of chopped walnuts or pecans for added texture.
• Glaze It: Mix 1/2 cup powdered sugar with 1 tablespoon milk for a simple drizzle to serve over the top.

FAQ

Can I use fresh pumpkin instead of canned? Yes, just ensure you roast and puree it until very smooth and strain any excess water so the bread isn’t soggy.

Is this recipe vegan? You can substitute the eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg) for a plant-based version.