Pumpkin Cinnamon Swirl Bread is a deliciously moist and spiced loaf, perfect for fall.
The combination of pumpkin and a sweet cinnamon swirl makes each slice a delightful treat.
Whether enjoyed with your morning coffee or served as a dessert, this bread brings warmth and comfort with every bite.
The rich flavor of pumpkin and the aromatic cinnamon swirl come together beautifully, making this a must-bake recipe for the season.
Pumpkin Cinnamon Swirl Bread
Warm, spiced, and swirled with cinnamon goodness—Pumpkin Cinnamon Swirl Bread is your new favorite fall treat!
Ingredients
- 1 cup (2 sticks) unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon kosher salt
- 1 (15-ounce) can pure pumpkin (about 2 cups)
- 3 tablespoons unsalted butter, melted
- 3 tablespoons granulated sugar
- 3 tablespoons dark brown sugar, packed
- 1 tablespoon ground cinnamon
Instructions:
Step 1: Preheat the Oven and Prepare the Pan
Begin by preheating your oven to 350°F (175°C). While the oven heats up, prepare a 9×5-inch loaf pan by lightly greasing it with butter or non-stick spray, then dust it with flour. Make sure to coat the entire surface, including the corners, to prevent sticking. Set the pan aside until you’re ready to use it.
Step 2: Make the Cake Batter
In a large mixing bowl, melt the unsalted butter over low heat or in a microwave. Allow the melted butter to cool slightly to avoid scrambling the eggs when added. Once the butter is cooled, whisk in the granulated sugar and light brown sugar. Mix thoroughly until the sugars are fully dissolved, and the mixture becomes smooth and glossy.
Next, add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Whisk the batter until it is smooth and uniform in texture. Stir in the vanilla extract, making sure it is evenly distributed throughout the batter.
In a separate bowl, sift together the all-purpose flour, baking soda, pumpkin pie spice, and kosher salt. This step helps to evenly distribute the leavening agents and spices, ensuring the bread rises evenly. Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing to keep the bread tender. Lastly, fold in the pure pumpkin until the batter is smooth and all ingredients are fully incorporated.
Step 3: Prepare the Cinnamon-Sugar Swirl
In a small bowl, combine the melted unsalted butter, granulated sugar, dark brown sugar, and ground cinnamon. Use a fork to thoroughly mix the ingredients until they form a thick, smooth paste. This cinnamon-sugar mixture will create the beautiful swirls and add a rich flavor to your bread.
Step 4: Layer the Batter and Create the Swirl
Start by spreading 1/4 of the pumpkin batter evenly into the bottom of your prepared loaf pan. The batter should cover the base of the pan without any gaps. Next, dollop 1/4 of the cinnamon-sugar mixture over the batter. To create the swirl, use a table knife or the bottom of a wooden spoon to make deep, sweeping motions through the batter, ensuring the cinnamon-sugar mixture is evenly distributed.
Repeat this layering process with the remaining batter and cinnamon-sugar mixture. For the second layer, use 1/3 of the remaining batter and swirl with 1/3 of the cinnamon-sugar mixture. The third layer should consist of 1/2 of the remaining batter and 1/2 of the remaining cinnamon-sugar mixture. Finally, spread the last portion of batter evenly over the top and finish with the remaining cinnamon-sugar mixture, swirling it generously throughout the entire loaf to create a striking pattern.
Step 5: Bake the Bread
Place the loaf pan on a baking sheet to catch any potential drips and carefully transfer it to the preheated oven. Bake the bread for 60-70 minutes, monitoring its progress as it bakes. The bread is done when the top is a deep golden brown and a toothpick inserted into the center of the loaf comes out clean. If the top of the bread browns too quickly before the center is fully baked, cover it loosely with aluminum foil to prevent over-browning and allow the bread to bake thoroughly.
Step 6: Cool and Serve
Once the bread is fully baked, remove it from the oven and allow it to cool in the pan for at least 30 minutes. This cooling period helps the bread to set and makes it easier to remove from the pan. After 30 minutes, carefully lift the bread out of the pan and place it on a wire rack to cool completely before slicing. This ensures the bread slices cleanly and maintains its structure.
Enjoy your Pumpkin Cinnamon Swirl Bread warm, at room temperature, or toasted. Each slice offers a perfect blend of moist pumpkin bread and sweet, spiced cinnamon swirls.
FAQs
Q1: Can I use pumpkin pie filling instead of pure pumpkin?
No, it’s best to use pure pumpkin for this recipe. Pumpkin pie filling is pre-sweetened and spiced, which could alter the taste and texture of the bread.
Q2: How should I store the Pumpkin Cinnamon Swirl Bread?
Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and freeze it for up to 2 months. Thaw at room temperature before serving.
Q3: Can I add nuts or chocolate chips to this recipe?
Yes, you can add up to 1/2 cup of chopped nuts or chocolate chips to the batter for added texture and flavor. Fold them into the batter after mixing in the pumpkin.
Q4: Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter, but reduce the amount of kosher salt in the recipe by half to avoid an overly salty taste.
Q5: What if I don’t have pumpkin pie spice?
If you don’t have pumpkin pie spice, you can make your own by combining ground cinnamon, nutmeg, ginger, and cloves. Use about 1/2 teaspoon of cinnamon and 1/4 teaspoon each of nutmeg, ginger, and cloves.
