Honestly, there are few things that bring me more joy than the smell of warm spices wafting through my kitchen, especially when it’s this Cinnamon Swirl Pumpkin Bread baking in the oven. It’s like a warm hug in bread form, and it instantly makes the house feel cozy and inviting. I remember the first time I attempted this Cinnamon Swirl Pumpkin Bread. It was a complete disaster! I forgot the baking soda, and the poor thing came out flat as a pancake. But, hey, we’ve all been there, right? I learned from that epic fail, and now, it’s one of my go-to recipes, especially when the leaves start to change.
This Cinnamon Swirl Pumpkin Bread recipe has become a beloved tradition in our house. The kids absolutely adore it. I’ll never forget one particular fall morning. I woke up early to bake a loaf before they woke up, and the second they came downstairs, their faces lit up like Christmas trees. The sweet scent of cinnamon and pumpkin had already filled the air. It’s those little moments that make all the kitchen mishaps and flour-covered counters completely worth it. In the midst of homework, sports practices, and everything else life throws our way, this Cinnamon Swirl Pumpkin Bread offers a comforting pause, a little slice of happiness that we can all share.
I think I first started experimenting with it about ten years ago, tweaking a basic pumpkin bread recipe I found in an old cookbook. I knew it needed something extra, and the cinnamon swirl was the perfect touch. It not only adds a delicious layer of flavor but also makes the bread look absolutely gorgeous. Plus, it uses ingredients I usually have on hand, which is always a win in my book! I have to give PUMPKIN BREAD WITH TOASTED WALNUT CINNAMON SWIRL credit for the inspiration, after seeing their version I had to make my own.
Now, don’t be intimidated by the swirl. It’s much easier than it looks, I promise! And trust me, the delighted faces around your table will make you feel like a baking rockstar. Let’s get started, shall we? I’m excited to share this family favorite with you, and I hope it becomes a cherished tradition in your home as well. If you like this recipe, you should check out my easy cinnamon donut bread recipe for an even sweeter treat.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 cup pumpkin puree (not pumpkin pie filling!)
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cinnamon Swirl:
- 1/4 cup granulated sugar
- 2 tablespoons ground cinnamon
- 2 tablespoons melted butter
When I’m making Cinnamon Swirl Pumpkin Bread, I always use real pumpkin puree, not the pumpkin pie filling. There is a huge flavor difference, and the pie filling has a bunch of other ingredients that we just don’t need. And honestly, I always splurge on good quality cinnamon. It makes a world of difference in the depth of flavor. I find my favorite brand at a local spice shop, but you can find good ones at most grocery stores too. When shopping for the Cinnamon Swirl Pumpkin Bread, you can find pumpkin puree in the baking aisle of most grocery stores, especially during the fall season.
Here’s a little trick I learned from my mom: Warm the pumpkin puree slightly before adding it to the batter. It helps to bring out its natural sweetness. This is really important if you want your Cinnamon Swirl Pumpkin Bread to turn out great. For a quick and easy shortcut, I sometimes mix the dry ingredients the night before. That way, when I’m ready to bake, I just have to add the wet ingredients. It’s a real time-saver when you have a busy schedule.
To save a few bucks, especially if you bake often, consider buying spices in bulk. It’s much cheaper than buying those little jars every time, and they stay fresh for quite a while if stored properly in an airtight container. Speaking of storage, if you end up with leftover pumpkin puree (which you probably will), you can freeze it in ice cube trays. Then, just pop out a cube or two whenever you need it for a recipe. Now that you are all prepared, lets learn how to make this recipe, I also recommend this Cinnamon Swirl Pumpkin Bread Mini Loaves for a slightly different take on this bread.
How To Make – Step-By-Step
Preheat and Prep
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. This is super important so the Cinnamon Swirl Pumpkin Bread doesn’t stick! I learned the hard way with Cinnamon Swirl Pumpkin Bread that parchment paper is your friend. Sometimes I even line the pan with parchment paper for extra insurance.
Combine Dry Ingredients
In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Make sure there are no lumps! This helps everything distribute evenly in your Cinnamon Swirl Pumpkin Bread.
Combine Wet Ingredients
In a separate bowl, whisk together the sugar, pumpkin puree, oil, eggs, and vanilla extract until well combined. I like to use a hand mixer for this step, but a whisk works just fine too.
Combine Wet and Dry
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing can lead to a tough Cinnamon Swirl Pumpkin Bread.
Prepare Cinnamon Swirl
In a small bowl, combine the sugar and cinnamon for the swirl. I sometimes add a pinch of nutmeg to the swirl for an extra layer of flavor.
Layer the Batter
Pour half of the pumpkin batter into the prepared loaf pan. Sprinkle the cinnamon sugar mixture evenly over the batter. Pour the remaining pumpkin batter over the cinnamon sugar mixture.
Create the Swirl
Use a knife or skewer to swirl the cinnamon sugar mixture into the batter. Don’t overdo it – just a few swirls will do the trick. This is where the magic happens, and your Cinnamon Swirl Pumpkin Bread gets its signature look.
Bake
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. In my kitchen, Cinnamon Swirl Pumpkin Bread usually takes about 55 minutes. Keep an eye on it, though, because ovens can vary.
Cool
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the bread from getting soggy.
While the Cinnamon Swirl Pumpkin Bread is cooking, I usually tidy up the kitchen or brew a cup of tea. The aroma is so intoxicating that it fills the entire house with warmth and happiness. Your Cinnamon Swirl Pumpkin Bread should smell like a cozy autumn day. The cinnamon and pumpkin create such a comforting scent. One tip that I have is if you notice the top of your Cinnamon Swirl Pumpkin Bread browning too quickly, tent it loosely with aluminum foil during the last 15-20 minutes of baking. This will help prevent it from burning. This recipe is very similar to this cinnamon rhubarb bread recipe so if you like this one try that one too!
Serving
My family loves our Cinnamon Swirl Pumpkin Bread when I slice it up and serve it with a dollop of whipped cream or a scoop of vanilla ice cream. It’s also delicious with a simple cup of coffee or tea. The kids love it for breakfast, toasted with a little butter.
This Cinnamon Swirl Pumpkin Bread is perfect for so many occasions. It’s great for fall gatherings, Thanksgiving dessert, or even just a cozy weekend brunch. I often make it to bring to potlucks or as a gift for friends and neighbors. I have also made it for baking sales and it goes like hot cakes, it is an Rich cinnamon swirl pumpkin brioche bread after all.
For presentation, I like to dust the top of the bread with a little powdered sugar for an extra touch of elegance. You can also drizzle it with a simple glaze made from powdered sugar and milk.
If you have extra Cinnamon Swirl Pumpkin Bread (which is rare in my house!), you can wrap it tightly in plastic wrap and store it at room temperature for up to 3 days. You can also freeze it for longer storage. Just slice it before freezing so you can easily grab a piece whenever you want.
I’ve tried a few seasonal variations, like adding chopped pecans or walnuts to the batter for extra crunch. I’ve also experimented with adding a cream cheese swirl instead of the cinnamon sugar swirl. It’s all about having fun and experimenting with different flavors!
My friends always ask for this Cinnamon Swirl Pumpkin Bread recipe. It’s become a bit of a signature dish for me, and I’m always happy to share it. It’s a simple recipe, but it’s packed with flavor and warmth.
FAQs
Q: Can I use canned pumpkin pie filling instead of pumpkin puree?
A: I really don’t recommend it. Pumpkin pie filling has added spices and sweeteners that will alter the taste and texture of the bread. It’s always best to use plain pumpkin puree for the best results in this Cinnamon Swirl Pumpkin Bread.
Q: My bread is sinking in the middle. What did I do wrong?
A: A few things could cause this. It could be that your oven temperature is too low, or that you overmixed the batter. Make sure your oven is properly preheated, and be careful not to overmix. Also, check the expiration date on your baking soda to make sure it’s still fresh. You know what I do when my Cinnamon Swirl Pumpkin Bread is sinking in the middle? I just call it “rustic” and serve it with a smile!
Q: Can I make this bread gluten-free?
A: Yes, you can! Just substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to use a blend that contains xanthan gum, as this will help bind the ingredients together. I have found that the texture can be slightly different when using a gluten free option on this Cinnamon Swirl Pumpkin Bread.
Q: How do I prevent the cinnamon swirl from sinking to the bottom of the bread?
A: This can sometimes happen if the swirl mixture is too wet. Make sure to use melted (but not hot) butter and mix the sugar and cinnamon well. Also, try not to overmix the batter, as this can also cause the swirl to sink. One trick that I learned from a blog reader is to lightly toss the cinnamon sugar mixture with a tablespoon of flour before sprinkling it over the batter. I tried that myself with Cinnamon Swirl Pumpkin Bread and it worked well.
Q: Can I freeze this bread?
A: Absolutely! Wrap the bread tightly in plastic wrap and then in aluminum foil. It will keep in the freezer for up to 2-3 months. When you’re ready to eat it, thaw it overnight in the refrigerator or at room temperature.
Q: Can I add chocolate chips to this recipe?
A: Oh, you know I would! Chocolate chips are always a good idea. Just fold in about 1 cup of chocolate chips to the batter before pouring it into the loaf pan. My kids love when I add chocolate chips to our Cinnamon Swirl Pumpkin Bread.
Q: Can I make this into muffins instead of a loaf?
A: Absolutely! Line a muffin tin with paper liners. Fill each liner about 2/3 full with batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. My family thinks that muffins are a great way to portion control this Cinnamon Swirl Pumpkin Bread.
My Final Thoughts
This Cinnamon Swirl Pumpkin Bread is more than just a recipe to me; it’s a collection of memories, a symbol of warmth and comfort, and a reminder of all the little moments we share as a family. I hope this recipe brings as much joy to your home as it has to mine.
My Cinnamon Swirl Pumpkin Bread Pro Tips:
- Don’t overmix the batter! This is the most important tip for a tender and moist bread.
- Use good quality spices. They make a world of difference in the flavor.
- Let the bread cool completely before slicing. It’s hard to resist, but it’s worth the wait!
Some fun variations we’ve tried include adding chopped pecans to the batter, drizzling the bread with a cream cheese glaze, and even adding a handful of dried cranberries. My daughter loves the version with chocolate chips, while my son prefers it plain with a dusting of powdered sugar. Feel free to experiment and make this Cinnamon Swirl Pumpkin Bread your own! I think it would even work great with the addition of a streusel topping, similar to what I use in my chocolate chip pumpkin bread.
Ultimately, my hope is that this Cinnamon Swirl Pumpkin Bread will become a cherished tradition in your home, just as it has in mine. Whether you’re baking it for a special occasion or simply to brighten up a chilly day, I hope it fills your kitchen with warmth and your hearts with happiness. So, go ahead, give it a try! I know you’ll love it. Happy baking!
Cinnamon Swirl Pumpkin Bread
This Cinnamon Swirl Pumpkin Bread is a moist and flavorful treat, perfect for fall. The warm spices and sweet cinnamon swirl make it an irresistible addition to any brunch or snack time.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 1 loaf (12 slices)
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- For the Cinnamon Swirl:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, combine the sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract. Mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- In a small bowl, combine the 1/4 cup sugar and 1 tablespoon cinnamon for the swirl.
- Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture evenly over the batter.
- Pour the remaining batter over the cinnamon sugar layer. Sprinkle the remaining cinnamon sugar mixture over the top.
- Use a knife or skewer to swirl the cinnamon sugar mixture into the batter.
- Bake for 55-65 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.
Notes
Serve warm with a pat of butter or a dollop of whipped cream. For an extra touch, drizzle with a simple glaze made from powdered sugar and milk.