There’s something magical about the smell of cinnamon and pumpkin wafting from the oven during the fall season. Today, I’m thrilled to share with you my secret recipe for Cinnamon Swirl Pumpkin Bread that’s not only moist and flavorful but also incredibly easy to make. Perfect for cozy mornings, afternoons with friends, or even as a gift for your neighbors, this bread is sure to become a family favorite. Let’s dive in and make this deliciousness happen!
Why You’ll Love This Recipe
- Moist and flavorful with the perfect balance of pumpkin and cinnamon
- Easy to make with simple ingredients
- Perfect for fall treats or quick family dinners
- Can be baked in mini loaf pans or a brownie pan for convenience
- Ready in under 30 minutes for a quick weeknight dinner idea
Ingredients
Here’s what you’ll need to make this Cinnamon Swirl Pumpkin Bread:
- 1/4 cup canola oil (or neutral oil)
- 1 teaspoon pumpkin pie spice
- 1/4 cup brown sugar (light or dark)
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/8 teaspoon baking soda
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup pure canned pumpkin
- 2 to 3 tablespoons cinnamon sugar (3/4 teaspoon cinnamon per tablespoon of sugar)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s walk through the steps together:
- Preheat the oven to 350°F and set the oven rack to the middle position. For mini loaf pans, lightly grease them and line with parchment paper, allowing some to overhang the sides to help remove the bread. If using a brownie pan, line 5 of the wells with parchment strips that extend over the sides.
- In a medium-sized mixing bowl, whisk together the egg, granulated sugar, brown sugar, pumpkin, oil, and vanilla extract until the mixture is smooth and well combined.
- Sift the flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet ingredients. Whisk the mixture gently until no streaks of dry ingredients remain.
- Evenly divide the batter into the prepared pans. Generously sprinkle cinnamon sugar over the top of the batter. Using a toothpick or knife, lightly swirl the cinnamon sugar into the top layer of the batter.
- Bake according to the pan size: for brownie pans, bake for 20 to 23 minutes; for mini loaf pans, bake for 28 to 30 minutes. The bread is done when a toothpick inserted into the center comes out mostly clean.
- Allow the bread to cool in the pan on a wire rack for 10 to 15 minutes. Then, carefully lift the bread out using the parchment sling and let it cool completely on the rack.
Pro Tips for Making the Recipe
Here are some tips to ensure your Cinnamon Swirl Pumpkin Bread turns out perfectly:
- Use pure canned pumpkin for the best pumpkin flavor.
- Don’t overmix the batter to keep the bread moist.
- Generously sprinkle the cinnamon sugar for that beautiful swirl effect.
- Let the bread cool completely before slicing for the cleanest cuts.
How to Serve
This Cinnamon Swirl Pumpkin Bread is delicious on its own, but here are a few ways to elevate it:
- Serve warm with a pat of butter or a drizzle of honey.
- Pair with a cup of coffee or tea for a cozy breakfast or afternoon treat.
- Top with a cream cheese frosting for an extra indulgent touch.
Make Ahead and Storage
One of the best things about this recipe is how well it stores:
- Bread can be stored at room temperature for up to 3 days.
- Wrap tightly and freeze for up to 2 months.
- Perfect for making ahead for fall treats or holiday gifts.
And there you have it—my secret recipe for Cinnamon Swirl Pumpkin Bread! It’s the perfect addition to your fall baking repertoire. If you love this recipe, be sure to check out my other delicious pumpkin recipes like Incredibly Moist Pumpkin Bread and Pumpkin Banana Bread. Happy baking!
Cinnamon Swirl Pumpkin Bread Recipe
Ingredients
Method
- Preheat the oven to 350°F. Prepare mini loaf pans or a brownie pan with parchment paper.
- Whisk together egg, sugars, pumpkin, oil, and vanilla extract until smooth.
- Sift flour, baking powder, baking soda, pumpkin pie spice, and salt over wet ingredients. Mix gently.
- Divide batter into prepared pans. Sprinkle with cinnamon sugar and swirl with a toothpick or knife.
- Bake for 20-23 minutes for brownie pans or 28-30 minutes for mini loaf pans. Let cool in pan for 10-15 minutes, then transfer to a wire rack to cool completely.