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This is the cinnamon pumpkin bread is ultra moist and tender with big swirls of cinnamon sugar throughout and a slightly crunchy cinnamon sugar topping. It takes classic pumpkin bread to the next level with tons of fall flavors!
Need another fall breakfast? Try pumpkin cinnamon rolls, healthy pumpkin coffee cake, or maple pecan sticky buns next.
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Moist and delicious pumpkin bread is a must-make fall treat along with pumpkin cookies and pumpkin cinnamon rolls. A slice of warm cinnamon pumpkin bread with butter and a cup of coffee (or iced pumpkin spice latte) is the perfect start to a day.
This sweet and fall-spiced bread has the most tender crumb and a thick cinnamon swirl throughout. Just like banana nutella muffins, top it off with cinnamon sugar for the perfect sweet and cozy crunch.
This easy pumpkin bread will always be a hit. Whether you’re making it for out of town Thanksgiving guests or a casual fall breakfast, everyone loves the cozy spices.
Looking for another pumpkin recipe? Try healthy pumpkin muffins, pumpkin banana bread, or healthy pumpkin pancakes next.
Ingredients You Need
Here are the simple steps to make this cinnamon swirl pumpkin bread. Jump to the recipe card for exact measurements.
- Flour: regular or 1:1 gluten-free flour works great too.
- Pumpkin pie spice: homemade or store bought!
- Leavens: baking powder and baking soda help it rise.
- Eggs: use room temperature if possible.
- Butter: I like quality unsalted butter! I’ve also made this with plant-based butter for a dairy-free option.
- Vanilla: for flavor.
- Pumpkin puree: for real pumpkin flavor and color, just like in these pumpkin streusel muffins.
- Brown sugar: the molasses in brown sugar adds richness and texture.
- Cinnamon and white sugar: for the cinnamon swirl!
Have more pumpkin pie spice? Use it in gluten-free pumpkin muffins, turkey pumpkin chili or pumpkin pie oatmeal next!
How To Make Cinnamon Pumpkin Bread
Here are the simple steps to make this pumpkin cinnamon bread. Jump to the recipe card for full instructions.
- Make the batter: whisk together the wet ingredients then add the dry ingredients and mix well until just combined.
- Swirl: Pour half of the batter evenly into the bottom of a greased loaf pan. Add a thick layer of cinnamon sugar then finish with the rest of the batter. Use a knife to swirl the batter back and forth a few times. Top with additional cinnamon sugar.
- Bake: bake for about an hour at 350°F until a toothpick comes out clean.
- Serve: Allow them to cool slightly then slice into thick pieces and top with the salted maple butter if desired.
Make Them Into Muffins
Line a 12 count muffin tin with paper liners and spray with non stick spray. Follow the same instructions, filling them and swirling the middle. Bake at 425 for 7 minutes then reduce the heat to 350°F and continue baking for 12-14 minutes, or until a toothpick inserted in the center comes out clean.
Mix-Ins and Variations
- Chocolate: mix in mini chocolate chips, regular chocolate chips, or chopped dark chocolate into the batter.
- Cinnamon chips: mix cinnamon chips into the batter for more cinnamon flavor.
- Nuts: chopped nuts like pecans or walnuts would add a delicious crunch.
- Dried fruit: use dried cranberries for more fall flavor.
- Coconut sugar: I’ve swapped in coconut sugar for the batter and cinnamon swirl and it worked well.
How to Store
Allow the bread to cool completely. You can cut the loaf into slices or leave it whole. Tightly wrap it in plastic wrap, foil or a beeswax wrap. Place in an air tight container for up to 2 months. Thaw overnight in the fridge and warm up in the microwave when you’re ready to serve.
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Cinnamon Pumpkin Bread
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Ingredients
Pumpkin Bread
- 1 1/2 cups pumpkin puree
- 1/2 cup unsalted butter melted
- 1 cup light brown sugar packed
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 1 3/4 cup all-purpose flour gluten-free if needed
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon kosher salt
Cinnamon Swirl
- 3 teaspoons cinnamon
- 1/2 cup granulated sugar
Instructions
- Preheat the oven to 350°F and grease a loaf pan with nonstick cooking spray and line the long edge with parchment paper, leaving some overhang on the sides.
- Whisk the together the pumpkin puree, melted butter, brown sugar, eggs, and vanilla in a large bowl.1 1/2 cups pumpkin puree, 1/2 cup unsalted butter, 1 cup light brown sugar, 2 large eggs, 1 teaspoon pure vanilla extract
- Add the flour, baking powder, baking soda, pumpkin pie spice and salt, and mix until just combined.1 3/4 cup all-purpose flour, 1/2 tsp baking powder, 1 tsp baking soda, 1 1/2 teaspoons pumpkin pie spice, 1/2 teaspoon kosher salt
- In a separate small bowl, mix together the cinnamon and granulated sugar to make the cinnamon swirl.3 teaspoons cinnamon, 1/2 cup granulated sugar
- Spoon half the pumpkin bread batter into the prepared loaf pan. Sprinkle generously with the cinnamon sugar, reserving 2 tablespoons for topping the loaf. Add the remaining batter over the sugar. Run a knife down the center of the loaf 1-2 times to gently swirl the sugar. Sprinkle the remaining cinnamon sugar over top of the batter.
- Bake in the preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean. Begin checking it at 50 minutes and tent the bread with foil if the top is starting to look too brown.
- Remove from the oven and allow it to cool in the pan for 15 minutes then use the parchment overhang to remove it from the pan and finish cooling on a wire rack.
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
