Home bakers will appreciate that this pumpkin cinnamon swirl bread uses pantry staples and one bowl for wet ingredients and one for dry. The swirl never sinks because the batter has the perfect thickness to cradle it, and we use oil plus a touch of butter for a moist crumb with rich flavor. Serve it warm with butter, toast slices for crunch, or enjoy it plain—either way, you’ll have a picture-perfect loaf that tastes even better the next day. If you’ve been looking for a reliable fall recipe to anchor your content or your weekend baking, this loaf earns a permanent place in rotation.
Quick Recipe Introduction
This pumpkin cinnamon swirl bread delivers a tender crumb, bold autumn spices, and an eye-catching ribbon of cinnamon sugar through the middle. The batter mixes by hand in minutes, bakes up with a crackly top, and stays moist for days thanks to real pumpkin purée. Perfect for breakfasts, snacks, and gifting, this flexible loaf welcomes add-ins like nuts or chocolate chips and freezes beautifully. If you love cozy flavors and low-effort bakes, make this once and it will become your go-to fall staple.
Summary
Yield: 1 standard loaf (8–10 slices) • Pan: 9×5-inch loaf pan • Prep: 15 minutes • Bake: 55–65 minutes • Level: Easy
Equipment
- 9×5-inch loaf pan
- Two mixing bowls (one large, one medium)
- Whisk and rubber spatula
- Measuring cups and spoons (or scale)
- Cooling rack and parchment paper
- Toothpick or skewer for testing doneness
Ingredients
For the Batter
- 1 3/4 cups (220 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1/3 cup (70 g) light brown sugar, packed
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp fine salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves (optional)
- 2 large eggs, room temperature
- 1 cup (240 g) pumpkin purée (not pie filling)
- 1/2 cup (120 ml) neutral oil (canola or vegetable)
- 2 tbsp (28 g) melted unsalted butter, slightly cooled
- 1/4 cup (60 ml) milk (dairy or unsweetened almond)
- 2 tsp pure vanilla extract
For the Cinnamon Swirl
- 1/3 cup (65 g) granulated sugar
- 2 tbsp (25 g) light brown sugar
- 1 1/2 tsp ground cinnamon
- 1 tbsp all-purpose flour (helps keep the swirl from sinking)
- Pinch of salt
Optional Add-Ins
- 1/2 cup chopped toasted walnuts or pecans
- 1/2 cup mini chocolate chips
Instructions
- Prep. Heat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment, leaving overhang for easy lift; lightly grease.
- Mix the swirl. In a small bowl, combine granulated sugar, brown sugar, cinnamon, flour, and a pinch of salt. Set aside.
- Dry ingredients. In a medium bowl whisk flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
- Wet ingredients. In a large bowl whisk eggs, pumpkin purée, oil, melted butter, milk, and vanilla until smooth.
- Combine. Add dry ingredients to wet and fold with a spatula just until no dry streaks remain. If using nuts or chips, fold in now. Do not overmix.
- Layer & swirl. Spread half the batter into the pan. Sprinkle half the cinnamon swirl mixture evenly over the batter. Add the remaining batter and smooth. Top with the remaining swirl mixture. Use a butter knife to make 3–4 gentle S-shaped passes through the loaf (don’t over-swirl).
- Bake. Bake 55–65 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs (no wet batter). If the top is browning too quickly at 45–50 minutes, tent loosely with foil.
- Cool. Cool in pan 15 minutes, then lift out to a rack and cool at least 1 hour before slicing for clean swirls.
Notes
- Pumpkin: Use canned pumpkin purée, not pumpkin pie mix. If using homemade purée, drain excess liquid for a thicker consistency.
- Spice balance: For a milder profile, reduce ginger and cloves by half; for bolder spice, add 1/4 tsp allspice.
- Pan size: For an 8×4-inch pan, bake 60–70 minutes and expect a slightly taller dome.
- Altitude: At high altitude, reduce baking soda to 3/4 tsp and bake a few minutes longer as needed.
Tips for Success
- Room-temp eggs incorporate more evenly and help the loaf rise.
- Don’t overmix. Fold just until combined for a soft, tender crumb in your pumpkin cinnamon swirl bread.
- Flour in the swirl keeps the sugar ribbon from sinking and minimizes gaps.
- Correct doneness: Look for a set center and a toothpick with a few moist crumbs.
- Full cool-down: Slicing too warm can smear the swirl; let it set for picture-perfect slices.
Additional Tips and Variations
- Cream-cheese swirl: Beat 6 oz (170 g) cream cheese with 3 tbsp sugar and 1 egg; dollop over the first half of batter, then proceed with cinnamon layer.
- Maple glaze: Whisk 1/2 cup powdered sugar with 1–2 tbsp maple syrup and a splash of milk; drizzle over cooled loaf.
- Whole-wheat twist: Swap 1/2 cup flour for white whole wheat; add 1 tbsp milk if batter seems thick.
- Dairy-free: Use all oil (omit butter) and plant milk; the loaf stays wonderfully moist.
- Muffins: Divide among 12 lined wells, layer mini swirls, and bake 20–24 minutes.
Storage Options
- Room temperature: Wrap tightly or store in an airtight container for 2–3 days.
- Refrigerator: Up to 5 days; bring slices to room temp or toast lightly to revive texture.
- Freezer: Wrap the whole loaf or individual slices in plastic, then foil; freeze up to 2 months. Thaw overnight in the fridge.
- Reheat: Warm slices in a 300°F (150°C) oven for 8–10 minutes or toast briefly to re-crisp the cinnamon top on your pumpkin cinnamon swirl bread.
Frequently Asked Questions (FAQ)
Can I use pumpkin pie filling?
No—use plain pumpkin purée. Pie filling contains sugar and spices that will throw off the balance of this pumpkin cinnamon swirl bread.
Why did my swirl sink?
The batter may have been too thin or over-swirled. Measure flour accurately, add the tablespoon of flour to the swirl mix, and make only a few gentle passes.
Can I make it gluten-free?
Yes—use a 1:1 gluten-free all-purpose blend with xanthan gum. Check doneness a few minutes early.
How do I prevent a gummy center?
Weigh ingredients if possible, avoid overmixing, and bake until the center reads 200–205°F (93–96°C) on an instant-read thermometer.
What oil works best?
Neutral oils like canola or vegetable keep flavors clean while letting the cinnamon swirl stand out.
Conclusion
From its striking sugar ribbon to its ultra-moist crumb, this pumpkin cinnamon swirl bread delivers café-quality results with weeknight-easy effort. Keep it classic, add nuts or chocolate, or finish with a maple glaze—no matter how you slice it, this loaf brings cozy fall flavor to breakfasts, snacks, and gatherings all season long.
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