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+ servings

Pumpkin Cinnamon Swirl Bread

A sweet pumpkin bread with a cinnamon swirl center and cinnamon sugary top.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Sweet Breads
Servings: 4 -6


  • Bread:
  • 1 3/4 cups all-purpose flour
  • 1 t baking soda
  • 3/4 t salt
  • 2 t ground cinnamon
  • 1/4 t ground nutmeg
  • 1/4 t ground ginger
  • 1/4 t ground cloves
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/2 cup vegetable oil
  • 1/3 cup buttermilk
  • 2 eggs
  • 1 t vanilla extract
  • 1 cup pumpkin puree not pumpkin pie filing

  • Cinnamon Sugar Mixture:
  • 1/3 cup granulated sugar
  • 2 t ground cinnamon


  • Preheat oven to 350 degrees. Grease a 9x5 loaf pan.
  • In a medium bowl, add the flour, baking soda, salt, cinnamon, nutmeg, ginger and cloves. Stir with a whisk until fully combined. Set aside.
  • In a large bowl, add the granulated sugar, brown sugar, oil, buttermilk, eggs and vanilla. Stir with a whisk. Now add the pumpkin puree and stir until smooth.
  • Slowly add the dry ingredients to the large bowl. Stir with a spatula just until combined. Do not over mix.
  • In a small bowl, stir the 1/3 cup granulated sugar and 2 t cinnamon.
  • Pour half of the batter into the loaf pan. Smooth the top of the batter. Sprinkle the batter with the cinnamon sugar mixture, reserving 2 T to sprinkle for the top. Pour the rest of the batter over the cinnamon sugar layer. Smooth the top of the batter with a spatula. Use a knife to swirl the batter, but do not over swirl. Sprinkle the remaining cinnamon sugar mixture over the top.
  • Bake in the oven for 60 to 65 minutes, or until a toothpick comes out clean. Cool in the pan for about 15 to 20 minutes. Carefully, remove the loaf from the pan and place on a cooling rack to cool to room temperature.
  • Slice and enjoy!
  • Store leftovers in a sealed container in the refrigerator.


Recipe Source: Two Peas and Their Pod