4.8 from 30 votes
Cinnamon Swirl Pumpkin Bread
A generous thread of cinnamon pumpkin spice swirl weaves throughout this pumpkin loaf and creates a mouth-watering treat! A whole grain pumpkin bread recipe made with oats instead of flour!
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings:
10
Slices (1 loaf)
Calories:
231 kcal
Course:
Breakfast, Bread
Cuisine:
American
Ingredients
- 2 cups rolled oats
- 1/4 cup coconut sugar brown sugar, or white sugar
- 2 tsp baking powder
- 3/4 tsp salt sea salt
- 1 tsp pumpkin spice
- 1 1/3 cup pumpkin puree
- 2 large egg
- 1/2 cup avocado oil
- 1 ½ tsp vanilla extract optional, pure
Cinnamon Swirl:
- ½ cup coconut sugar or cane sugar
- 1 Tbsp ground cinnamon
- 1 Tbsp pumpkin pie spice
- Pinch salt sea salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper.
- Transfer the oats to a high-powered blender and blend on high speed for 30 seconds, or until a flour forms. Add the granulated sweetener, baking powder, sea salt, and pumpkin pie spice and blend for a few more seconds to combine the dry ingredients. Set aside.
- In a large bowl, stir together the pumpkin puree, eggs, avocado oil and vanilla extract until well-combined (wet ingredients).
- Transfer the dry ingredients to the mixing bowl with the wet ingredients and stir well until a thick batter forms.
- In a small bowl, stir together the cinnamon sugar mixture (sugar of choice, pumpkin pie spice, ground cinnamon and a pinch of sea salt) until well-combined.
- Pour half of the batter into the prepared loaf pan and spread it into an even layer.
- Sprinkle the cinnamon swirl mixture over the layer of bread batter, creating an even layer of cinnamon and sugar. This is going to seem like an obnoxious amount of sugar. And that’s because it is.
- Transfer the remaining batter to the bread pan and spread it evenly, covering the cinnamon sugar layer.
- Use a butter knife to draw a large “S” shape into the pumpkin batter mixture. This creates the cinnamon swirl.
- Cover the loaf pan with aluminum foil and bake for 40 minutes. Remove the foil and continue baking for another 10 to 15 minutes, or until the bread is golden brown around the edges and tests clean.
- Quick breads are fully baked once they have reached an internal temperature of 190 to 200 degrees Fahrenheit in the center. If you own a digital thermometer, insert it into the center of the loaf and wait until the numbers stop moving to get an accurate read.
- Allow the pumpkin loaf to cool completely before slicing it into individual slices and serving.
Cup of Yum
Notes
- The cinnamon swirl is entirely optional. If you don’t want to add the cinnamon swirl, make the bread with ½ cup of granulated sweetener and 1 tablespoon of pumpkin pie spice.
- The cinnamon swirl is entirely optional. If you don’t want to add the cinnamon swirl, make the bread with ½ cup of granulated sweetener and 1 tablespoon of pumpkin pie spice.
- Store leftovers in an airtight container or zip lock bag in the refrigerator for up to 5 days. Freeze bread in a freezer bag or large zip lock bag for up to three months.
- Store leftovers in an airtight container or zip lock bag in the refrigerator for up to 5 days. Freeze bread in a freezer bag or large zip lock bag for up to three months.
Nutrition Information
Serving
1Slice (of 10)
Calories
231kcal
(12%)
Carbohydrates
34g
(11%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
6g
(30%)
Cholesterol
37mg
(12%)
Sodium
294mg
(12%)
Fiber
3g
(12%)
Sugar
19g
(38%)
Nutrition Facts
Serving: 10 Slices (1 loaf)
Amount Per Serving
Calories 231
% Daily Value*
| Serving | 1Slice (of 10) | |
| Calories | 231kcal | 12% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 37mg | 12% |
| Sodium | 294mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.