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The Ultimate Moist Cinnamon Swirl Pumpkin Bread

A thick slice of Cinnamon Swirl Pumpkin Bread showing vibrant orange pumpkin batter swirled with dark cinnamon filling, served on a white plate.
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Bake this moist pumpkin bread featuring a rich brown sugar and cinnamon swirl. This recipe provides clear steps for achieving a perfect, beautiful swirl in your quick bread.

Ingredients

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  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup pumpkin puree (not pie filling)
  • 1 teaspoon vanilla extract
  • 1/2 cup milk (any kind)
  • 1/2 cup chopped pecans or walnuts (optional)
  • For the Swirl:
  • 1/2 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1/4 cup (1/2 stick) unsalted butter, melted

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan, or line it with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
  3. In a separate medium bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until combined.
  4. Beat in the eggs one at a time. Stir in the pumpkin puree and vanilla extract until smooth.
  5. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix. Stir in the milk and any optional nuts.
  6. Prepare the swirl mixture: In a small bowl, combine the 1/2 cup brown sugar, 2 tablespoons flour, and 1 tablespoon cinnamon. Pour in the melted butter and mix until the mixture resembles coarse, wet sand.
  7. Assemble the bread: Pour half of the pumpkin batter into the prepared loaf pan. Sprinkle half of the cinnamon swirl mixture evenly over the batter.
  8. Gently pour the remaining pumpkin batter over the first layer. Sprinkle the remaining cinnamon swirl mixture on top.
  9. Create the swirl: Use a butter knife or a thin offset spatula to gently cut through the layers in an S-shape or figure-eight pattern, going down about 1 to 1.5 inches deep. Do not over-swirl, or the layers will blend.
  10. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean or with moist crumbs attached.
  11. Let the bread cool in the pan for 15 minutes before carefully removing it to a wire rack to cool completely before slicing.

Notes

  • For the moist pumpkin bread crumb, do not substitute the oil for butter in the main batter; the oil keeps the bread softer longer.
  • If your swirl mixture seems too dry, add 1 teaspoon more melted butter until it clumps slightly.
  • To prevent the swirl from sinking completely, ensure you pour the batter in distinct layers and only swirl gently, not deeply mixing the layers together.
  • For a glaze, whisk 1 cup powdered sugar with 2 tablespoons milk and 1/4 teaspoon vanilla; drizzle over cooled bread.

Nutrition

Find it online: https://rosatasty.com/cinnamon-swirl-pumpkin-bread-recipe/