Description
Capture the essence of a crisp autumn morning with this Cinnamon Swirl Pumpkin Bread. Featuring a moist, tender pumpkin base infused with aromatic spices and a decadent, crunchy ribbon of cinnamon sugar, this recipe is the ultimate comfort food. Perfect for festive brunches or a simple afternoon treat, it is an easy, one-bowl bake that delivers professional, bakery-style results every time.
Ingredients
1 large egg
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 cup pure canned pumpkin puree
1/4 cup canola oil
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
2 to 3 tablespoons cinnamon sugar
Instructions
Preheat your oven to 350F and grease two mini loaf pans or a brownie pan.
In a large bowl, whisk together the egg, granulated sugar, brown sugar, pumpkin puree, canola oil, and vanilla extract until smooth.
Add the flour, baking powder, baking soda, pumpkin pie spice, and salt to the wet ingredients.
Stir until just combined, being careful not to overmix.
Pour half of the batter into the prepared pans.
Sprinkle a generous layer of cinnamon sugar over the batter.
Top with the remaining batter and use a knife to gently swirl the mixture.
Finish with a final dusting of cinnamon sugar on top.
Bake for 28 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pans for 10 minutes before transferring to a wire rack.
Notes
Ensure you use 100% pumpkin puree and not canned pumpkin pie filling, as the filling contains added sugars and spices that will alter the recipe ratios. This bread stores well in an airtight container at room temperature for up to 3 days. It is also freezer-friendly if wrapped tightly in plastic wrap.
- Prep Time: 10
- Cook Time: 28
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American