Name: Cinnamon Swirled Pumpkin Bread
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 1 cup (2 sticks) unsalted butter, melted; 1/2 cup granulated sugar; 1/2 cup light brown sugar; 2 large eggs; 1 teaspoon vanilla; 2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon pumpkin pie spice; 1/2 teaspoon kosher salt; 1 (15 ounce) can pure pumpkin (about 1 and 3/4 cups); 3 tablespoons unsalted butter, melted; 3 tablespoons granulated sugar; 3 tablespoons dark brown sugar; 1 tablespoon ground cinnamon

This Cinnamon Swirled Pumpkin Bread features a ribbon of cinnamon sugar running through tender, sweet pumpkin bread. You won’t be able to resist it!

Sliced cinnamon swirled pumpkin bread on a parchment lined, gold tone cooling rack.

The Best Pumpkin Bread Recipe

No matter where you fall on the pumpkin spice spectrum (it’s in my coffee, my candles, and my candy corn), this dressed-up, indulgent take on a fall favorite is sure to please. Cinnamon Swirled Pumpkin Bread is tender, sweet and has the most irresistible ribbon of cinnamon sugar running throughout.

Three slices of cinnamon swirled pumpkin bread on a parchment lined cooling rack.

Pumpkin is Perfect for Baking

We were already head over heels in love with my Cinnamon Swirled Banana Bread and these Cinnamon Swirled Banana Muffins, but I believe this one might be the best yet! Pumpkin is earthy and mellow and just about anything you bake with it comes out perfectly moist. You really can’t go wrong.

And when a basic pumpkin bread meets a delectable ribbon of brown sugar and cinnamon, the result is a mouth-watering treat the whole family will love.

I literally have a shelf stocked with pumpkin and pumpkin spice so I can bake all things pumpkin over the season. From Pumpkin Spice Cake Balls to this gorgeous Dark Chocolate Pumpkin Tart, these Baked Pumpkin Fritter Bites and now we’ll add this one to the list. It’s a keeper!

A loaf of cinnamon swirled pumpkin bread on a parchment lined cooling rack. A bread knife sits next to the bread.

A Crowd-Pleasing Holiday Treat

This crowd favorite cinnamon pumpkin bread would be perfect for your Thanksgiving spread or to take to the neighbors during the holiday season. This is one of my absolute favorite treats to share all through the fall and winter. You’re sure to get rave reviews!

A piece of cinnamon swirled pumpkin bread on a small white rimmed plate.

Ingredients and Supplies for Cinnamon Swirled Pumpkin Bread

(see recipe card at the bottom of this post for measurements and details)

Ingredients:

Unsalted butter, melted
Granulated sugar
Light brown sugar
Dark brown sugar
Large eggs
Pure vanilla extract
All-purpose flour
Baking soda
Pumpkin pie spice
Ground cinnamon
Kosher salt
Canned pure pumpkin

Supplies:

Ingredients to make cinnamon swirled pumpkin bread in small glass dishes on a white marble counter.

How to Make Pumpkin Pie Spice

When I don’t have already mixed pumpkin pie spice on hand, I will quickly mix together 1/2 teaspoon ground cinnamon with 1/8 teaspoon each of nutmeg, ginger, cloves and allspice. This will make 1 teaspoon of pumpkin pie spice.

How to Make Cinnamon Swirled Pumpkin Bread

Preheat oven to 350°F. Lightly grease and flour a 9×5-inch loaf pan and set aside.
In a large bowl, melt the butter and let cool slightly. Whisk in the granulated sugar and brown sugar. Add the eggs, one at a time, and whisk until well combined. Whisk in the vanilla.
Add the flour, baking soda, pumpkin pie spice and salt.

Steps to make Cinnamon Swirled Pumpkin Bread.

Stir until well incorporated.
Fold in the pure pumpkin until just combined.
In a small bowl, add the cinnamon sugar swirl ingredients. until thick and well combined.

Use a fork to stir together until thick and well combined.
Spread 1/4 of the batter evenly into the bottom of the prepared pan.
Dollop 1/4 of the cinnamon-sugar mixture over the batter in the pan and then make a nice thick swirl through the batter with a table knife or bottom of a wooden spoon.
Place 1/3 of the remaining batter evenly over the first layer and swirl with 1/3 of the remaining cinnamon-sugar mixture.
Place 1/2 of the remaining batter evenly over the second layer and swirl with 1/2 of the remaining cinnamon-sugar mixture.

Steps to make cinnamon swirled pumpkin bread batter.

Spread the remaining batter evenly over the top.

Pumpkin bread batter in an aluminum loaf pan on a white marble counter.

Dollop with the remaining cinnamon-sugar mixture. Make large swirls throughout the entire loaf.

Cinnamon swirl on pumpkin bread batter in an aluminum loaf pan.

Place the loaf pan on a baking sheet and bake for 60-70 minutes or until golden brown and a toothpick inserted in the center comes out clean. If the top of the loaf is golden brown, but the center is not cooked all the way through yet, tint the loaf with foil and let it continue to bake until cooked all the way through.
Let the bread cool in the pan for at least 30 minutes before removing to a wire rack to cool completely.

A loaf of cinnamon swirled pumpkin bread in an aluminum loaf pan on a rimmed baking sheet.

Notes

Layers: The trick to this treat is in the layering. I’d recommend reading through the instructions before you begin so you don’t end up with too much or too little in the end.
Tenting with foil: If your bread is browning too quickly while the inside is still undercooked, create a tent with aluminum foil to place over the top while the inside finishes baking all the way through.
Let it rest: Pumpkin bread keeps cooking for a little while after it comes out of the oven. A toothpick inserted in the center should come out with moist crumbs.

How to Store Cinnamon Swirled Pumpkin Bread

Store any leftovers in an airtight container at room temperature for up to three days or in the refrigerator for up to five days.

To freeze, cover in a layer of plastic wrap and then in a layer of foil or place in a freezer-safe plastic bag to keep in the freezer for up to two months. When ready to enjoy, defrost the frozen pumpkin bread in the refrigerator or loosely wrapped at room temperature.

If you make this Cinnamon Swirled Pumpkin Bread, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,