Cinnamon Swirl Pumpkin Bread
- Cook Time: 75 minutes
- Total Time: 1 hour 15 minutes
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup vegetable oil or melted coconut oil
- 2 large eggs
- 1/4 cup milk (dairy or non-dairy)
- For the Swirl: 1/4 cup granulated sugar mixed with 1 tablespoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan thoroughly with butter or non-stick spray. You can also line it with parchment paper for even easier removal later.
- In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Ensure there are no large lumps so the bread rises evenly.
- In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and milk until the mixture is smooth and well combined.
- Slowly add the dry ingredients into the wet ingredients. Use a spatula to fold everything together gently until just combined. Be careful not to overmix, as this can make the bread tough.
- In a small bowl, mix the 1/4 cup of sugar and 1 tablespoon of cinnamon until they are evenly blended. This will create that delicious “crunch” and flavor ribbon inside the bread.
- Pour about half of the pumpkin batter into the prepared loaf pan. Sprinkle about two-thirds of the cinnamon sugar mixture over the batter. Top with the remaining batter. Sprinkle the rest of the cinnamon sugar on top, then use a knife to gently swirl the layers together in a zig-zag motion.
- Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.