Description
This pumpkin cinnamon swirl bread is a moist, spiced quick bread with a sweet cinnamon ribbon running through the center. Perfect for fall breakfast or snack.
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
- 1/4 teaspoon ground cloves
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1/4 cup milk
- For swirl: 1/4 cup granulated sugar mixed with 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 350°F. Grease a 9×5 inch loaf pan.
- In a bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In another bowl, mix pumpkin puree, oil, granulated sugar, brown sugar, eggs, and milk until smooth.
- Add dry ingredients to wet ingredients. Stir until just combined. Do not overmix.
- Pour half the batter into the prepared pan. Sprinkle half the cinnamon-sugar swirl mixture over batter.
- Pour remaining batter on top. Sprinkle remaining swirl mixture. Use a knife to gently swirl the top layer.
- Bake for 55-65 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
- You can substitute pumpkin pie spice for the individual spices. Use 2 teaspoons pumpkin pie spice in the batter.
- Store bread in an airtight container at room temperature for up to 3 days.
- For extra moisture, add 1/4 cup sour cream or yogurt to the batter.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 280
- Sugar: 23g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg