5 Foolproof Pumpkin Cinnamon Swirl Bread Tips
A moist pumpkin bread with a cinnamon swirl. Perfect for fall mornings.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (10 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree
- 1/3 cup water
- For the swirl: 1/4 cup granulated sugar, 1 tablespoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-by-5-inch loaf pan.
- In a bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In a large bowl, mix granulated sugar, brown sugar, and oil. Beat in eggs one at a time. Stir in pumpkin puree and water.
- Add dry ingredients to wet ingredients. Stir until just combined. Do not overmix.
- In a small bowl, mix swirl ingredients: 1/4 cup sugar and 1 tablespoon cinnamon.
- Pour half the batter into the pan. Sprinkle half the swirl mixture over it. Add remaining batter, then top with remaining swirl. Use a knife to swirl gently.
- Bake for 55 to 65 minutes, until a toothpick inserted in center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Store in an airtight container at room temperature for up to 3 days.
- You can substitute pumpkin pie spice for the individual spices.
- For a richer flavor, use melted butter instead of oil.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 26g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg