Pro-tip! Tuck yourself away in the pantry and nosh this Cinnamon Swirled Pumpkin Bread in stealth mode. It’s so scrumptious, you won’t want to share.
We might be a little late into decorative gourd season, y’all, but this is the perfect reason to pull out that canned pumpkin left over from Thanksgiving! Because 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.
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.
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.
First, spread 1/4 of your prepared batter evenly in the bottom of your (greased and floured!) bread pan. Then take 1/4 of your cinnamon sugar mixture and make a nice, thick swirl with a butter knife or the bottom of a wooden spoon. Easy, right?
Now do it again! For layer two, repeat using 1/3 of the remainig batter and swirl withh 1/3 of the remaining cinnamon mixture. For layer three, repeat with 1/2 of the remaining batter, and swirl with 1/2 of the cinnamon. For the final layer, take what’s left of the batter, spread it evenly over the top and swirl with the remainder of the cinnamon sugar mix.
Voila! Now put that baby in to bake!
Fair warning! This bread smells ah-mazing in the oven, and with the cooling time, it takes a bit of patience, especially for little kitchen helpers with hungry tummies. But I promise, the payoff is so worth it: a moist, perfectly pumpkin-y bread with a cinnamon-sugar candy swirl.
You know I love a show-off! If you do make this amazing bread, don’t forget to tag @thebakermama when you post your pics to social. I love seeing what you do with my recipes!
Craving even more pumpkin? Try my Pumpkin Pineapple Cake for an Insta-worthy fall treat. And this Pumpkin Waffle Board might look too pretty to eat, but I promise you’ll get over that real quick! No pumpkin? If you’ve got ripe bananas hanging around, try this Cinnamon Swirled Banana Bread instead. It’s so tasty!
Tuck yourself away in the pantry and nosh this Cinnamon Swirled Pumpkin Bread in stealth mode. It’s so scrumptious, you won’t want to share.
CAKE BATTER 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 2 cups)
CINNAMON-SUGAR SWIRL INGREDIENTS:
- 3 tablespoons unsalted butter, melted
- 3 tablespoons granulated sugar
- 3 tablespoons dark brown sugar
- 1 tablespoon ground cinnamon
- 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. Stir until well incorporated. Fold in the pure pumpkin until just combined.
- In a small bowl, use a fork to stir together the cinnamon sugar swirl ingredients 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. Spread the remaining batter evenly over the top and dollop with the remaining cinnamon-sugar mixture. Make large swirls throughout the entire loaf.
- 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.