Name: Cinnamon Swirl Pumpkin Bread
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 slices
Cuisine: American
Ingredients: 14 grams unsalted butter; 52 grams dark brown sugar; 1 tbsp cinnamon; 0.25 tsp nutmeg; 280 grams all-purpose flour; 2.5 teaspoons baking powder; 1.5 teaspoons pumpkin pie spice; 0.5 tsp salt; 400 grams canned pumpkin puree; 213 grams dark brown sugar; 50 grams granulated sugar; 100 grams neutral oil; 2 eggs; 0.5 tsp vanilla extract; turbinado sugar

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Cinnamon Swirl Pumpkin Bread

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Ingredients

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Instructions

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Cinnamon Swirl

In a small bowl, combine the brown sugar, cinnamon, and nutmeg.

Cut the butter into small pieces and add to the mixture. Using your fingers, cut the butter into the spiced sugar until it is evenly combined. Place in the fridge until ready to use.

Pumpkin Bread

Preheat the oven to 350 degrees F (180 degrees C). Line a 9x5 loaf pan with parchment paper.

In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt. Set aside.

In a medium bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, oil, eggs, and vanilla.

Fold the wet ingredients into the dry ingredients until fully combined. Be sure to get out all of the pockets of dry ingredients at the bottom of the bowl.

Pour half of the batter into the loaf pan, then sprinkle the cinnamon swirl mixture evenly on top. Pour the rest of the batter into the loaf pan and smooth out the top as well as you can.

Generously sprinkle turbinado sugar on top of the batter.

Bake the pumpkin bread for about 65 minutes or until a toothpick inserted comes out clean.

Allow to cool a few minutes in the pan before removing. Cool completely before slicing.

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Tips & Tricks (5)

Room Temperature Ingredients for Optimal Moisture 🌡️
Bring eggs and oil to room temperature before mixing to create a smoother batter that fully incorporates, resulting in a more uniformly moist crumb throughout the bread.
Swirl Technique for Even Distribution 🌪️
Fill the pan halfway with batter, add your cinnamon-brown sugar mixture in a thin zigzag pattern, then top with remaining batter and gently fold once or twice—avoid over-swirling, which breaks apart the layers.
Use Pumpkin Puree, Not Pie Filling 🎃
Ensure you're using pure canned pumpkin puree (not sweetened pie filling) to maintain control over sugar content and achieve the authentic dense, moist texture this recipe is known for.
Turbinado Sugar on Top for Textural Contrast ✨
Sprinkle turbinado sugar on the batter before baking to create a delightful crunchy exterior that contrasts beautifully with the soft, moist interior while enhancing visual appeal.
Cool in Pan, Then Wrap for Extended Freshness 📦
Allow the bread to cool completely in the pan, then wrap tightly in plastic wrap and store at room temperature for up to 5 days—this trapping of moisture is what keeps it soft and prevents drying out for gifting.