Description
A moist, tender pumpkin bread with a sweet cinnamon swirl running through the middle. Perfectly spiced, freezer-friendly, and the ultimate fall bake for cozy mornings or holiday gatherings.
Ingredients
Units
Scale
- 3/4 cup pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons milk (any kind)
- 1 large egg
- 3 tablespoons melted butter (or neutral oil)
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
For the Swirl:
- 2 tablespoons brown sugar
- 1/4 teaspoon cinnamon
Instructions
- Preheat oven to 350°F. Grease and line a mini loaf pan or 9×5 loaf pan.
- In a bowl, whisk together pumpkin, sugars, milk, egg, butter, and vanilla until smooth.
- Sift in flour, baking soda, baking powder, pumpkin spice, cinnamon, and salt. Stir just until combined.
- Pour half the batter into the pan. Sprinkle with half the swirl mixture. Repeat with remaining batter and swirl with a knife.
- Bake 25–28 minutes for mini loaves, or 45–50 minutes for a full loaf, until a toothpick inserted comes out clean or with moist crumbs.
- Cool 10 minutes in the pan, then transfer to a wire rack to cool fully.
Notes
- For extra drama in the swirl, drag a knife in a figure-eight pattern.
- Store at room temperature for 3 days, or freeze slices for up to 3 months.
- Easily adaptable to be gluten-free or vegan with swaps.
Nutrition
- Calories: 185
