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.
Table of Contents
- Why You’ll Love this Cinnamon Pumpkin Bread
- Ingredients You Need
- How To Make Cinnamon Pumpkin Bread
- Make Them Into Muffins
- Mix-Ins and Variations
- How to Store
- More Quick Bread Recipes
- Feels like Breakfast on the Beach!
- Why You’ll Love This Smoothie Bowl
- Ingredients You’ll Need
- How to Make a Coconut Smoothie Bowl
- How to Get the Texture Right
- Coconut Smoothie Bowl Toppings
- FAQS
- Coconut Smoothie Bowl Recipe
- Tips for Thick Smoothie Bowls
- Prep and Storage Tips
- More Smoothie Recipes
- Cinnamon Pumpkin Bread Recipe
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.
Feels like Breakfast on the Beach!
- Thick and delicious with tons of coconut flavor
- Takes 5 minutes to make
- Easy to customize with your favorite toppings
- Full of healthy fats
- Add protein powder for a complete breakfast
- Sweet tropical flavors
Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!
Why You’ll Love This Smoothie Bowl
- Thick enough to scoop with a spoon. Not a drink.
- 5 minutes from freezer to bowl.
- One blender, no extra dishes.
- Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
- Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
- Pre-portion the fruit ahead so weekday mornings are zero decisions.
Ingredients You’ll Need
- Frozen banana. One whole. Banana is the texture anchor; don’t skip.
- Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
- Frozen mango. ½ cup. Same rule.
- Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
- Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
- Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
- Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.
How to Make a Coconut Smoothie Bowl
- Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.
- Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.
- Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.
Coconut Smoothie Bowl Toppings
The toppings are where you make it yours. A few that work:
- Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
- Granola: crunch. Use one with chunky clusters.
- Shredded coconut or coconut flakes: doubles down on the coconut.
- Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
- Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
- Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.
Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.
FAQS
Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.
Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.
Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.
Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.
Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.
Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.
Coconut Smoothie Bowl
Save this Recipe!
Ingredients
- 1 frozen banana
- 3/4 cup frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup full fat coconut milk shaken
- 1/4 teaspoon coconut extract optional
- 1 scoop (25g) vanilla protein powder optional
- Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Instructions
- Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
- Pour into a bowl and top with your favorite toppingsToppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Notes
- Use frozen fruit as the base.
- Start with less liquid and add more as needed to get the desired texture.
- Use a high-speed blender for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Thick Smoothie Bowls
- Use frozen fruit as the base.
- Start with less liquid and add more as needed.
- Use a high-speed blender for best results.
Prep and Storage Tips
Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.
Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.
Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.
More Smoothie Recipes
Cinnamon Pumpkin Bread
Save this Recipe!
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.
This post may contain affiliate links. Read our disclosure policy.
