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Pumpkin Cinnamon Swirl Bread
4.6 from 21 votes

Pumpkin Cinnamon Swirl Bread

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

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

Ingredients

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 cloves ground
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup neutral cooking oil vegetable, canola, or melted coconut oil, generic cooking oil
  • 1/3 cup buttermilk
  • 2 egg large
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin not pumpkin pie filling, puree
For the Cinnamon Sugar Mixture:
  • 1/3 cup granulated sugar
  • 2 teaspoons ground cinnamon

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F. Grease a 9x5 loaf pan with cooking spray and set aside.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  3. In a large bowl, whisk together sugars, oil, buttermilk, eggs, and vanilla. Whisk in the pumpkin until mixture is smooth.
  4. Stir in the dry ingredients and mix with a spatula until just combined. Don't over mix.
  5. In a small bowl, stir together the sugar and cinnamon.
  6. 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.
  7. 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!
  8. 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.