Pumpkin Cinnamon Swirl Bread

Name: Pumpkin Cinnamon Swirl Bread
Prep time: 15 min
Total time: 1 h 20 min
Yield: 1 loaf
Ingredients: 1 3/4 cups all-purpose flour; 1 teaspoon baking soda; 3/4 teaspoon salt; 2 teaspoons ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1 cup granulated sugar; 1/2 cup brown sugar; 1/2 cup oil; 1/3 cup buttermilk; 2 large eggs; 1 teaspoon vanilla extract; 1 cup pumpkin puree; 1/3 cup granulated sugar; 2 teaspoons ground cinnamon

User Reviews

4.6

21 reviews

Excellent

Prep Time
15 mins
Total Time
1 hr 20 mins
Servings
1 loaf
Course
Breakfast, Bread
Cuisine
American, Vegetarian

Pumpkin Cinnamon Swirl Bread

Iris Warren

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This easy pumpkin bread with a sweet cinnamon sugar swirl is a fall favorite!

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Ingredients

Servings

For the Bread:

1 3/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup oil vegetable, canola, or melted coconut oil
1/3 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
1 cup pumpkin puree not pumpkin pie filling

For the Cinnamon Sugar Mixture:

1/3 cup granulated sugar
2 teaspoons ground cinnamon

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Instructions

Preheat oven to 350 degrees F. Grease a 9x5 loaf pan with cooking spray and set aside.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
In a large bowl, whisk together sugars, oil, buttermilk, eggs, and vanilla. Whisk in the pumpkin until mixture is smooth.
Stir in the dry ingredients and mix with a spatula until just combined. Don't over mix.
In a small bowl, stir together the sugar and cinnamon.
Pour half of the batter into the prepared loaf pan, and smooth the top with a spatula. Sprinkle the batter with the cinnamon sugar mixture, reserving about 2 tablespoons for the top. Pour the remaining batter over the cinnamon sugar mixture and smooth with the spatula. Take a knife and swirl the batter. Sprinkle remaining cinnamon sugar mixture over the top.
Bake the bread for 60-65 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 15-20 minutes, then carefully invert the loaf and cool on a rack until it reaches room temperature. Slice and enjoy!
Note-Bread will keep wrapped in plastic wrap or stored in a sealed container for up to 4 days. You can use 1 tablespoon of pumpkin pie spice to replace all of the spices if you wish.