Cinnamon Swirl Pumpkin Bread Recipe
- Cook Time: 75 minutes
- Total Time: 1 hour 15 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup canned pumpkin puree (not pie filling)
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1/4 cup water
- 1/4 cup granulated sugar (for the swirl)
- 2 teaspoons ground cinnamon (for the swirl)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan thoroughly with butter or non-stick cooking spray to ensure the bread releases easily after baking.
- In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice until well combined. Set this mixture aside for later.
- In a large bowl, whisk together the pumpkin puree, 1 cup of sugar, vegetable oil, eggs, and water. Stir until the mixture is smooth and the eggs are fully incorporated into the pumpkin base.
- Gradually add the dry flour mixture into the wet pumpkin mixture. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can make the bread dense.
- In a small separate bowl, mix the 1/4 cup of sugar and 2 teaspoons of cinnamon together until evenly blended. This will create the sweet ribbon inside the loaf.
- Pour about half of the pumpkin batter into the prepared loaf pan. Sprinkle about two-thirds of the cinnamon-sugar mixture evenly over the batter. Top with the remaining pumpkin batter. Finally, sprinkle the rest of the cinnamon-sugar on top and use a knife to gently swirl the layers together in a figure-eight motion.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.