Description
Moist, cozy pumpkin bread with a dramatic cinnamon-sugar swirl and crackly top. Made in one bowl with pumpkin purée, warm spices, and a buttery cinnamon layer that ribbons through every slice—perfect for fall breakfasts, snacks, or gifting.
Ingredients
PUMPKIN BATTER
1 3/4 cups (220g) all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp fine salt
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
2 large eggs (room temperature)
1 cup (200g) brown sugar, packed
1/3 cup (65g) granulated sugar
1 cup (240g) pumpkin purée (not pie filling)
1/2 cup (120ml) neutral oil (or melted butter)
1/3 cup (80ml) milk (dairy or plant-based)
1 tsp vanilla extract
CINNAMON SWIRL + TOP
1/3 cup (65g) granulated sugar
1 1/2 tsp ground cinnamon
1 tbsp melted butter (for topping, optional)
Instructions
1. Preheat oven to 350°F (175°C). Line a 9×5 in (23×13 cm) loaf pan with parchment and lightly grease.
2. Whisk dry ingredients: flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, cloves.
3. In a large bowl, whisk eggs, brown sugar, granulated sugar, pumpkin purée, oil, milk, and vanilla until smooth.
4. Fold dry into wet with a spatula just until no dry streaks remain (do not overmix).
5. Mix the cinnamon swirl sugar in a small bowl (sugar + cinnamon).
6. Assemble: Spread half the batter into the pan. Sprinkle half the cinnamon-sugar evenly. Add remaining batter and gently swirl with a knife. Sprinkle the rest of the cinnamon-sugar on top; drizzle melted butter on top if using.
7. Bake 50–60 minutes until a tester comes out clean or with a few moist crumbs (tent with foil last 10–15 minutes if over-browning).
8. Cool 10 minutes in pan, then lift out to a rack to cool completely before slicing for clean swirls.
Notes
Make it extra tender: swap half the oil for sour cream or Greek yogurt (1/4 cup).
Add-ins: fold in 1/2 cup chopped pecans or chocolate chips with the batter.
Storage: keep airtight 3 days at room temp or 5 days refrigerated; freeze slices up to 2 months.
Mini loaves: divide between two 8×4 in pans; bake ~38–45 minutes.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Fall Baking, Breads & Loaves, Breakfast & Brunch
- Method: Baked, Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 22g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: cinnamon swirl pumpkin bread, pumpkin bread with cinnamon sugar, easy fall loaf, moist pumpkin bread