Description
Moist and warmly spiced pumpkin bread with a sweet cinnamon swirl, perfect for fall breakfasts or gifting in mini loaf pans.
Ingredients
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
1 cup canned pumpkin puree
½ cup vegetable oil
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
⅓ cup milk
Cinnamon Swirl:
½ cup brown sugar
1 tablespoon cinnamon
Instructions
1. Preheat oven to 350°F and grease loaf pan or mini loaf pans.
2. Whisk flour, baking soda, salt, cinnamon, nutmeg, and cloves.
3. Mix pumpkin puree, oil, sugar, eggs, vanilla, and milk until smooth.
4. Stir in dry ingredients until just combined.
5. Pour half the batter into pan, sprinkle half the swirl, add remaining batter, top with remaining swirl.
6. Bake 50–60 minutes (25–30 for mini loaves) until toothpick comes out clean.
7. Cool before slicing.
Notes
Wrap tightly to keep moist.
Swap half the oil for applesauce if desired.
Freezer friendly for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 190mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Cinnamon Swirl Pumpkin Bread, moist pumpkin bread, mini loaf pan, fall breakfast, freezer friendly