Cinnamon Swirl Pumpkin Loaf
My cinnamon swirl pumpkin loaf is the ultimate fall treat. Moist and tender, with a ton of pumpkin flavor and a sweet, buttery cinnamon swirl throughout, this delicious quick bread is ready in under an hour and perfect for any time of day.
Servings: 12 Slices
Calories: 345kcal
Ingredients
Pumpkin Loaf
- 2 cups all purpose flour
- 1 ¼ teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon nutmeg
- ½ teaspoon cloves
- ¼ teaspoon ginger
- 1 teaspoon pumpkin pie spice
- 4 large eggs
- 15 ounces pumpkin puree
- 1 cup sugar
- ½ cup light brown sugar, packed
- 1 teaspoon vanilla extract
- ⅔ cup vegetable oil
Cinnamon Swirl
- ⅓ cup light brown sugar packed
- ¼ cup butter melted
- 2 tablespoons ground cinnamon
Instructions
- Preheat the oven to 350 degrees and spray (2) 8x4 loaf pans with non-stick cooking spray.
Pumpkin Loaf
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, nutmeg, cloves, ginger, and pumpkin pie spice.
- In a large bowl, beat eggs, pumpkin puree, sugar, brown sugar, vanilla extract, and vegetable oil, until well combined.
- Gradually add the dry ingredients into the wet ingredients and beat until well combined.
Cinnamon Swirl
- In a small bowl, stir brown sugar, melted butter, and cinnamon together.
Assembling the Loaves
- Pour equally ¼ of the batter into the bottom of each prepared loaf pan.
- Next, take a quarter of the cinnamon swirl mixture and put on top of the batter in each pan. Using a toothpick, swirl it into the batter.
- Then divide the remaining batter in half, and top each with the remaining cinnamon swirl mixture. Use the toothpick to swirl the cinnamon mixture on top.
- Bake uncovered, in the preheated oven, for 45 minutes, then lightly cover each loaf pan with aluminum foil and bake for an additional 10 minutes or until a toothpick inserted comes out clean.
Notes
Tips
- Be sure you buy pumpkin puree and not pumpkin pie filling. They are generally sold next to or near one another, and it can be easy to grab the wrong one.
- Be sure your baking soda and powder are fresh. Expired leaveners don't work as well or at all, resulting in dense loaves that don't rise.
- Bring your eggs to room temperature for easier and more complete mixing.
- Mix your loaf batter until the ingredients are just combined, meaning everything is moistened. Overmixing will result in dense, tough bread.
- Swirl your bread with just a few large, sweeping, circular motions. Don't overdo it, or you'll end up with a muddy look rather than swirls.
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
Nutrition
Calories: 345kcal | Carbohydrates: 52g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Cholesterol: 55mg | Sodium: 171mg | Potassium: 188mg | Fiber: 2g | Sugar: 33g | Vitamin A: 5600IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 2mg