Description
A warm loaf of pumpkin cinnamon swirl bread, fresh out of the oven, with a perfect cinnamon swirl in each slice. A cozy fall favorite.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground clove
- 1 cup pumpkin puree
- 2 large eggs
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon vanilla extract
For the Cinnamon Swirl:
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Prepare the Batter:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and clove. - Mix Wet Ingredients:
In another bowl, whisk together the pumpkin puree, eggs, oil, granulated sugar, brown sugar, and vanilla extract until well combined. - Combine Ingredients:
Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix. - Prepare the Cinnamon Swirl:
In a small bowl, combine the sugar and cinnamon. Pour half of the batter into the prepared loaf pan, then sprinkle half of the cinnamon-sugar mixture over it. Pour the remaining batter on top, and finish by sprinkling the rest of the cinnamon-sugar mixture. - Bake the Bread:
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.