There’s something magical about cinnamon swirl pumpkin bread that captures the essence of fall in every single bite. The warm spices, tender crumb, and that gorgeous ribbon of cinnamon sugar running through the centre make this loaf irresistible. I’ve been perfecting this cinnamon swirl pumpkin bread recipe for years, and I’m excited to share all my secrets with you!
This isn’t just any ordinary pumpkin bread – the cinnamon swirl takes it to a whole new level. While regular pumpkin bread is wonderful, adding that sweet, spiced layer creates a bakery-quality treat that’ll have your entire house smelling like autumn heaven. Whether you’re hosting a cozy brunch or want to treat your family to something special, this cinnamon swirl pumpkin bread delivers every time.
What makes this recipe truly special is how the cinnamon swirl stays perfectly defined throughout the loaf. No messy mixing or uneven distribution – just beautiful, distinct layers that create the most Instagram-worthy slices. Plus, the bread stays incredibly moist for days, making it perfect for meal prep or gifting to friends and neighbours.
CINNAMON SWIRL PUMPKIN BREAD
- Cuisine: American
- Category: Dessert/Breakfast
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Serves: 10 people
This cinnamon swirl pumpkin bread combines the best of both worlds – classic pumpkin bread with an indulgent cinnamon sugar swirl that makes each slice extra special. The secret to achieving that perfect swirl lies in the technique, which I’ll walk you through step by step.
The base is a rich, moist pumpkin bread made with real pumpkin puree and warming spices. The cinnamon swirl mixture includes just the right amount of butter to create that gooey, sweet layer without making the bread too heavy. When you cut into this loaf, you’ll see beautiful spirals of cinnamon goodness throughout.
INGREDIENTS FOR CINNAMON SWIRL PUMPKIN BREAD
For the Pumpkin Bread:
- 1¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree
- â…“ cup water
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
For the Cinnamon Swirl:
- â…“ cup brown sugar, packed
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
- 2 tablespoons butter, melted
The beauty of this cinnamon swirl pumpkin bread is that most ingredients are pantry staples. I always keep canned pumpkin on hand during fall, and the spice blend creates that signature pumpkin bread flavour we all crave.
PREPARATION FOR CINNAMON SWIRL PUMPKIN BREAD
Step 1: Prep Your Pan and Oven Preheat your oven to 350°F and grease a 9×5-inch loaf pan thoroughly. I like to line mine with parchment paper for easy removal. This cinnamon swirl pumpkin bread can stick if you’re not careful with the prep work.
Step 2: Make the Cinnamon Swirl Mixture. In a small bowl, combine the brown sugar, flour, and cinnamon for the swirl. Stir in the melted butter until the mixture resembles wet sand. This cinnamon swirl mixture should hold together when pinched but still be crumbly.
Step 3: Mix the Wet Ingredients. In a large bowl, whisk together the pumpkin puree, vegetable oil, eggs, and water until smooth. The pumpkin mixture should be completely combined with no streaks. This forms the base of your pumpkin bread.
Step 4: Combine Dry Ingredients. In a separate bowl, whisk together flour, granulated sugar, brown sugar, baking soda, salt, and all the spices. Make sure there are no lumps in your pumpkin bread dry mix.
Step 5: Create the Batter. Gradually fold the dry ingredients into the wet pumpkin mixture. Mix just until combined – overmixing will make your cinnamon swirl pumpkin bread tough. The batter should be thick but pourable.
Step 6: Layer and Swirl Pour half the pumpkin bread batter into your prepared pan. Sprinkle half the cinnamon swirl mixture over the batter. Add the remaining batter, then top with the rest of the cinnamon mixture. Use a knife to gently swirl through the layers, creating that signature cinnamon swirl pattern.
Step 7: Bake to Perfection Bake for 60-65 minutes, or until a toothpick inserted in the centre comes out with just a few moist crumbs. The top of your cinnamon swirl pumpkin bread should be golden brown and spring back when lightly touched.
Step 8: Cool Completely. Let the bread cool in the pan for 10 minutes before turning out onto a wire rack. This pumpkin bread needs to cool completely before slicing to prevent crumbling.
NUTRITION INFORMATION
- 290 calories per serving
- 4g protein per serving
- 45g carbs per serving
- 11g fat per serving
This cinnamon swirl pumpkin bread provides a good source of vitamin A from the pumpkin puree, plus warming spices that offer antioxidant benefits.
CONSEILS/SUGGESTIONS
The key to perfect cinnamon swirl pumpkin bread lies in not overmixing the batter and creating distinct layers. When you add the cinnamon swirl mixture, resist the urge to stir it in completely – you want those beautiful ribbons throughout your pumpkin bread.
For the best texture, make sure your pumpkin puree is at room temperature before mixing. Cold ingredients can cause the batter to seize up, resulting in a dense cinnamon swirl pumpkin bread. If you’re using canned pumpkin straight from the pantry, this usually isn’t an issue.
Storage is simple with this pumpkin bread – wrap it tightly in plastic wrap and store at room temperature for up to 4 days. The cinnamon swirl helps keep the bread moist longer than plain varieties. For longer storage, freeze individual slices wrapped in plastic wrap for up to 3 months.
FREQUENTLY ASKED QUESTIONS
Can I make this recipe ahead of time?
Absolutely! This cinnamon swirl pumpkin bread tastes better the next day as the flavours meld together. Wrap the completely cooled loaf tightly in plastic wrap and store at room temperature. The cinnamon swirl will continue to develop flavour overnight.
Why is my cinnamon swirl not visible in the finished bread?
The most common issue is overmixing after adding the cinnamon swirl layers. When you swirl with the knife, make only 2-3 gentle passes through the batter. Too much mixing will incorporate the cinnamon swirl completely into the pumpkin bread batter.
Can I substitute the vegetable oil with something else?
Yes! You can replace the oil with melted butter (cooled slightly), applesauce, or even Greek yogurt for a lighter version. Keep in mind that butter will give your cinnamon swirl pumpkin bread a richer flavour, while applesauce will make it slightly denser.
How do I know when my pumpkin bread is done baking?
The cinnamon swirl pumpkin bread is done when a toothpick inserted in the centre comes out with just a few moist crumbs attached. The top should be golden brown and spring back when lightly pressed. Don’t overbake, as this will dry out your pumpkin bread.
Can I double this recipe?
Definitely! This cinnamon swirl pumpkin bread recipe doubles beautifully. You can make two loaves using two 9×5-inch pans, or use a larger pan and adjust the baking time accordingly. Just make sure to divide the cinnamon swirl mixture evenly between the loaves.
This cinnamon swirl pumpkin bread has become my go-to recipe for fall gatherings and holiday brunches. The combination of tender pumpkin bread with that gorgeous cinnamon swirl creates something truly special that everyone will remember. I love how the house fills with the most amazing aroma while it bakes – it’s like autumn in bread form!
Share Your Results!
I’d love to see your cinnamon swirl pumpkin bread creations! Please share your photos on my Facebook page and tell me how your loaf turned out. Don’t forget to tag me @OlyviaBestRecipes on Pinterest when you make this recipe – I love seeing all your beautiful baking successes!
Follow me on Facebook for more amazing pumpkin bread variations and seasonal baking recipes that’ll make your kitchen the heart of your home this fall season.
Author: Olyvia T.
