Pumpkin Cinnamon Swirl Bread . . . moist and tender pumpkin bread with a ribbon of melty cinnamon sugar in the middle. You will love it!
I love baking with cinnamon sugar this time of year, it makes the house smell SO good. Cinnamon swirl apple bread, cinnamon roll cake, and cinnamon swirl yeast bread are a few more standbys at our house.
Here is the recipe for pumpkin bread that I promised you yesterday. Trust me people, you are going to want to try this one!
It has a crunchy layer of cinnamon sugar on top, and another layer in the middle. It is moist, delicious, and packed with cinnamon flavor. And of course it will make your house smell utterly fabulous while it is baking. I intended to share a loaf with a friend, but my boys devoured it so quickly that there was none left!
See that yummy layer of cinnamon sugar in the middle? It melts into the bread adding ooey gooey cinnamon flavor to every bite. If you love pumpkin, you are sure to fall in love with this bread after just one bite!
How to make Pumpkin Cinnamon Swirl Bread:
Whisk together the wet ingredients in a large mixing bowl. In another bowl, whisk or sift together the dry ingredients. Add to the pumpkin mixture and stir till well combined. Then quickly stir together the cinnamon and sugar.
Divide half of the batter between four well greased mini loaf pans. Sprinkle about a tablespoon of cinnamon sugar into each pan. Spread the remaining batter evenly between the four pans. Top with the remaining cinnamon sugar.
Bake the loaves at 325° for about 40 minutes.
Your house will smell absolutely wonderful as they are baking!
This Pumpkin Cinnamon Swirl Bread makes great neighbor gifts!
In case you missed it yesterday, I shared a free printable Christmas Bread Wrapper. Just print it out, wrap it around a loaf of this pumpkin cinnamon swirl bread, and you have a cute and yummy Christmas gift that is perfect for neighbors, teachers, co-workers. Just about anyone, really!
If you’re looking for a quick and easy fall bread that everyone will love, give this cinnamon swirl pumpkin bread a try. You won’t be disappointed!
More pumpkin bread recipes you don’t want to miss:
- Pumpkin Cream Cheese Bread
- Butterscotch Pumpkin Bread
- Pumpkin Cranberry Nut Bread
- Healthy Pumpkin Muffins
Cinnamon Swirl Pumpkin Bread Recipe
Pumpkin Cinnamon Swirl Bread
Equipment
Ingredients
- 2 eggs
- 1 ⅓ cups canned pumpkin*
- 1 ½ cups sugar
- ½ cup oil
- 2 cups flour
- 2 tsp cinnamon
- 2 tsp baking powder
- ½ tsp salt
- ⅓ cup sugar + 1 Tbsp cinnamon
Instructions
- Whisk together eggs, pumpkin, sugar, and oil in a mixing bowl.
- Stir together flour, cinnamon baking powder, and salt. Add to wet ingredients and whisk till thoroughly combined.
- Divide half of the batter between four mini loaf pans that have been well greased.
- Mix together the 1/3 cup sugar and 1 Tbsp cinnamon in a small bowl. Sprinkle a heaping tablespoon over each of the loaves.
- Spread the remaining batter evenly between the four pans, then top with the remaining cinnamon sugar mixture.
- Bake at 325° for about 40 minutes, or until a toothpick inserted in the center comes out clean.
Can I just make this in a regular loaf tin?
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If you have a large 9×5″ loaf pan, it should work. You’d need to increase the baking time. If your loaf pan is smaller, it would overflow in the oven.
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Has anyone tried to mix the sugar and Cinnamon in with everything else instead of doing the swirl and topping?
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This sweet bread is so good- I’ve made it twice in the past 3 days. I really need to stop! I don’t have mini loaf pans so I made 1 large loaf and baked at 350 degrees for about 1 hr, 10 mins. The pumpkin taste is awesome, perfectly sweet and really moist. It’s like a pumpkin coffee cake. My favorite pumpkin bread recipe- I’ll try theses as muffins next,
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I say if you love it, why stop? Haha. So glad that you love it so much. I have actually also thought of making it into muffins but just haven’t gotten around to it yet. I bet they will be amazing, and since they bake so fast you can have the yumminess in your mouth even faster. 🙂
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What are the ingredients for this recipe? On mobile, in between all the ads, it describes how good it is- then goes to,
“ Whisk together the wet ingredients…”
A friend gave me a loaf for Christmas… and she sent me this link when I asked for the recipe…
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I am having a problem with my site, but I contacted my host and it should be corrected in the next few hours. I can’t access the recipes either. So sorry! 🙁
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You can also add all of the spices in pumpkin pie spice to your taste on top of the cinnamon. I love spice cake, so I put tons of spice when I made this. The 2 tsp of cinnamon (which I over poured…on purpose), 1/2 tsp ginger, 1/2 tsp clove, 1 tsp all spice and 1/2 nutmeg. I say “do you” on the spices! I also added about 1 tsp vanilla, subbed 1/4 cup flour for a plant based (no sugar added) protein, and subbed 1/2 cup sugar for coconut sugar (I do a lot of paleo baking as well). I did 1 loaf on 350 degrees as suggested above for 50-55 min. It’s super yummy and moist and has all the spice that a spice gal like me needs!
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Thanks for sharing your variations, my paleo readers will appreciate those tips. And it’s good to know it was tasty with the additional spices!
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Love this recipe. My son requested it for his birthday, instead of cake.
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I’m so glad it was such a hit. Hope he has a very happy birthday! 🙂
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Would I be able to use coconut oil instead of vegetable oil?
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I haven’t tried it, but I think it should work just fine. The bread won’t be quite as moist, because coconut oil is a solid instead of a liquid. But it should still be tasty. 🙂
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Can I use brown sugar instead? I don’t have much white sugar left. Also will homemade pumpkin purée work?
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Yes, I think it will be just fine with brown sugar. And homemade pumpkin puree is great!
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Looks delicious! Can I make this in a muffin tin? If yes, how long for? Thanks!
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I haven’t tried it as muffins, but it will probably work. I’d bake for 15-20 minutes, but I’m not sure on the time, so watch them closely.
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Can you ship this bread through the mail and how would you package it so it gets there in one piece and still fresh.
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I’ve never shipped quick bread, but if I was going to, I would wrap it tightly in a few layers of plastic wrap or aluminum foil. I like to pack bags of cookies in air popped popcorn. It’s cheaper than the foam peanuts, and better for the environment. It provides a great cushion so the baked goods don’t get smashed. 🙂
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This is great!
Very moist. I will use brown sugar and walnuts in the topping next time.
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I made this bread and it was delicious. Now I would like to make it into cupcakes. I’m going to give it a try.
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Can I freeze this pumpkin bread?
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Yes, you can freeze it. The top loses the crunchiness, but it’s still acceptable. Just wrap it in two layers of plastic wrap or aluminum foil. I also like to place mine in ziplock bags for extra protection against freezer burn.
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Can you freeze this bread?
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Made the bread
Two mini and 1 a bit larger
Looks like the picture.
Great taste. I increased temp to 350. Next time I’ll double the swirl for the inside.
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I bet it will be extra tasty with extra cinnamon sugar swirl!
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Do you use pure pumpkin or the pie mix kind
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Definitely just the pure pumpkin puree.
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What size mini loaf pan would I need if I bought the throw away aluminum pans?
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My mini loaf pans are 5.75″ by 3.25″. Anything close to that size should work. 🙂
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I usually check out the comments before making. So, I whipped this bread up using 2 tsp cinnamon, 1/4 tsp ginger and nutmeg, and pinch of cloves. I baked it on 350 instead of 325. I used a regular loaf pan for about 55-60 minutes, because I didn’t have small loaf pans. It was awesome! Nice and moist with rich flavor!
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Why don’t you use Pumpkin Pie spice in this?
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Just a matter of preference. You can use pumpkin pie spice in place of the cinnamon if you prefer.
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You can also add all of the spices in pumpkin pie spice to your taste on top of the cinnamon. I love spice cake, so I put tons of spice when I made this. The 2 tsp of cinnamon (which I over poured…on purpose), 1/2 tsp ginger, 1/2 tsp clove, 1 tsp all spice and 1/2 nutmeg. I say “do you” on the spices! I also added about 1 tsp vanilla, subbed 1/4 cup flour for a plant based (no sugar added) protein, and subbed 1/2 cup sugar for coconut sugar (I do a lot of paleo baking as well). I did 1 loaf on 350 degrees as suggested above for 50-55 min. It’s super yummy and moist and has all the spice that a spice gal like me needs!
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Would these ingredients be the same if using a large loaf tin?
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Yes, it will work in a large loaf pan. It will just need longer to bake, probably at least 60 minutes.
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I have never made pumpkin bread and this looks good. I will have to try sometime.
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This looks delicious! I love quick-breads this time of year.
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I’m definitely making this! Yum!
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