Cinnamon Swirl Pumpkin Bread Recipe

So you’re craving something cozy, sweet, and basically perfect for autumn—but don’t want to spend hours wrestling with complicated recipes? Same. Enter cinnamon swirl pumpkin bread: fluffy, spiced, swirly goodness that smells like fall in every bite. Trust me, your kitchen (and your taste buds) will thank you.

Why This Recipe is Awesome

Let’s be real—some recipes look easy but end up in the trash. Not this one.

• It’s idiot-proof. Even if your baking skills are questionable, this bread won’t betray you.
• Swirls for days. Cinnamon meets pumpkin in a dramatic love affair.
• One-bowl magic. Who has time for dishes, anyway?
• Perfect for breakfast, snacks, or just eating straight from the pan. No judgment here.

Basically, it’s fall, comfort, and sugar all rolled into one glorious loaf. You’re welcome.

Ingredients You’ll Need

• 1¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon (obviously)
• ½ tsp nutmeg (optional, but yum)
• 1 cup sugar
• ½ cup unsalted butter, melted (or don’t melt it—your choice)
• 2 large eggs
• 1 cup pumpkin puree (canned or fresh—your call)
• ½ tsp vanilla extract
• ¼ cup brown sugar (for the cinnamon swirl)
• 1 tsp cinnamon (again, for swirl)

Pro tip: Measure your pumpkin puree with love. Or a slightly judgmental eye. Either works.

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Step-by-Step Instructions

1. Preheat & prep: Heat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan. Simple.
2. Mix dry stuff: In a bowl, whisk flour, baking soda, salt, cinnamon, and nutmeg. Keep it neat—no one likes clumps.
3. Mix wet stuff: In another bowl, beat sugar, melted butter, eggs, pumpkin, and vanilla until smooth. Yes, it smells amazing already.
4. Combine: Gradually stir dry into wet until just mixed. Don’t overthink it; some lumps are fine.
5. Swirl magic: Pour half the batter into the pan. Mix brown sugar and cinnamon for the swirl. Sprinkle over the batter, then gently pour the rest of the batter on top. Swirl with a knife—fancy!
6. Bake: 50–60 minutes, until a toothpick comes out clean. Or slightly sticky—don’t worry, it’s still good.
7. Cool & devour: Let it cool at least 15 minutes (if you can resist). Slice thick or thin, just don’t tell anyone how much you ate in one sitting.

Common Mistakes to Avoid

• Skipping the preheat: Rookie mistake. Don’t.
• Overmixing the batter: You want bread, not a rock.
• Swirling like a tornado: Gentle swirls only—this isn’t a pottery class.
• Using expired pumpkin: It’s not Halloween-themed science; freshness matters.
• Ignoring cooling time: Yes, I know it smells insane. Wait a bit.

Alternatives & Substitutions

• Butter? Swap with coconut oil or vegan butter—still delish.
• Sugar-free? Maple syrup or honey works; reduce oven temp slightly.
• No pumpkin? Sweet potato puree is a great stand-in.
• Gluten-free? Use a 1:1 GF flour blend, but add an extra egg if it feels dry.
• Want extra oomph? Throw in chocolate chips, nuts, or a drizzle of caramel. You’re welcome.

FAQs

Can I make this bread vegan?

Yep! Swap butter with coconut oil and eggs with flax eggs. Still fantastic.

Can I freeze it?

Absolutely. Slice first, wrap, and freeze. Toast slices when needed. Genius.

Do I have to swirl the cinnamon?

Technically no, but where’s the fun (and Instagram-worthy look) in that?

Can I use pumpkin pie spice instead of individual spices?

For sure! One-and-done spice mix—perfect if you’re lazy like me.

How long does it stay fresh?

Covered at room temp: 3–4 days. Fridge: up to a week. If it disappears faster, blame the smell.

Can I bake mini loaves or muffins?

Yep. Adjust baking time to 20–30 mins for muffins or 40–50 mins for mini loaves.

Will this work with canned pumpkin?

Yes! Actually, canned is my lazy-girl favorite. Smooth, consistent, zero chopping required.

Final Thoughts

Look at you, master of cinnamon swirl pumpkin bread! Whether you’re munching at breakfast, gifting a loaf, or hoarding it in your pantry, you just made something awesome. Seriously, take a moment to admire your swirly creation—then maybe cut yourself another slice. You’ve earned it.