Easy Cinnamon Swirl Pumpkin Bread
- Cook Time: 75 minutes
- Total Time: 1 hour 15 minutes
- Diet: Vegetarian, Dairy-Free
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup vegetable oil or melted coconut oil
- 2 large eggs
- 15 ounces pumpkin puree (one standard can)
- 1 teaspoon vanilla extract
- For the Swirl: 1/4 cup granulated sugar mixed with 1 tablespoon ground cinnamon
Instructions
- Step 1: Preparation – Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or non-stick cooking spray. You can also line the pan with parchment paper, leaving an overhang on the sides for easy removal later.
- Step 2: Mix Dry Ingredients – In a medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice until well combined. Ensure there are no large clumps of baking soda in the mixture.
- Step 3: Combine Wet Ingredients – In a large mixing bowl, beat the eggs, granulated sugar, brown sugar, oil, pumpkin puree, and vanilla extract. Whisk until the mixture is smooth and the sugars have begun to dissolve into the pumpkin.
- Step 4: Create the Batter – Slowly add the dry flour mixture into the wet pumpkin mixture. Use a spatula to fold the ingredients together gently. Mix just until no streaks of flour remain; overmixing can lead to a tough loaf.
- Step 5: Layer and Swirl – Pour half of the pumpkin batter into the prepared loaf pan. Sprinkle half of the cinnamon-sugar mixture evenly over the batter. Pour the remaining batter on top. Finish by sprinkling the rest of the cinnamon sugar over the top. Use a knife to gently swirl the layers together in a zig-zag motion.
- Step 6: Baking – Place the pan in the center rack of the oven and bake for 55 to 65 minutes. To check for doneness, insert a toothpick into the center; it should come out clean or with just a few moist crumbs attached.
- Step 7: Cooling – Let the bread cool in the pan for about 10 minutes. This helps the structure set. Then, transfer the loaf to a wire rack to cool completely before slicing. This prevents the bread from crumbling when you cut into it.