Cinnamon Swirl Pumpkin Bread

It's no secret that there are a lot of Pumpkin Bread recipes out there but my Cinnamon Swirl Pumpkin Bread is the BEST! It is so moist and soft with big pumpkin flavor and it is not too sweet. There is a thick cinnamon swirl right through the loaf and an irresistible buttery brown sugar crumb topping with whole toasted pecans. I'm telling you - this is the ULTIMATE pumpkin bread recipe! It's inspired by my delicious fluffy Pumpkin Pecan Streusel Muffins except taken up a notch with a two ribbons of spicy cinnamon swirl. It will also make your home smell amazing! If you're looking for a more basic pumpkin bread recipe that take no time to make, try my classic Pumpkin Bread recipe.

WHY THIS RECIPE WORKS

• Easy to make - all you need is a whisk, a bowl and a spatula to make this recipe. It is super simple. It's a one bowl recipe!
• Moist pumpkin bread - this pumpkin bread is SO moist without using a ton of oil or butter. The recipe is perfectly designed to make a loaf that is soft and moist without being gummy or pastyt.
• Soft texture - my pumpkin bread bakes up with a perfect even crumb texture and it's so fluffy and light yet moist and substantial.
• Pumpkin spice loaf - what's pumpkin bread without pumpkin spice? The fragrant spices are so cozy and warming, and they pair with pumpkin so well. You can use your favorite pumpkin spice blend, your make your own with a combination of cinnamon, ginger, clove, nutmeg and allspice using my homemade pumpkin pie spice recipe.
• Cinnamon swirl - there are two thick flavorful swirls of cinnamon through the bread and this is my favorite part!
• Pecan crumb topping - a buttery brown sugar crumb topping with toasted pecans poking through takes this loaf to the next level and adds such a rich flavor.
• Maple glaze - it's optional, but you can make a quick maple glaze to drizzle over the crumb topping which takes it over the top!

INGREDIENTS FOR PUMPKIN BREAD

• Unsalted butter - melted butter adds richness and tenderness and it carries the spice flavors well. For this recipe you can use unsalted or salted butter. If you use salted butter, then reduce the added salt by half.
• Brown sugar - brown sugar adds caramel-like flavor due to the molasses content and it really complements the pumpkin and the spices.
• Granulated sugar - simple white sugar will add the right amount of sweetness and also keep this loaf moist.
• Pure pumpkin puree - canned pumpkin is easily accessible and inexpensive. You can also make it yourself, but it is important to reduce it down so it is very thick otherwise the moisture balance will be off in the recipe. Make sure you use pure pumpkin and NOT pumpkin pie filling which has sugar and spices already added.
• Eggs - two large eggs will add nice structure and help with the moist spongy texture.

• Pure vanilla extract - vanilla will add rich undertones. I like this Madagascar Bourbon Vanilla extract.
• Milk - I recommend using whole milk or 2% milk for this recipe and it helps if it is at room temperature.
• All purpose flour - regular unbleached all-purpose flour works great for loaf recipes.
• Pumpkin pie spice - use your favorite brand, or make your own homemade pumpkin pie spice.
• Cinnamon swirl - you just need sugar, cinnamon and bit of flour to make the swirl mixture. The flour is the secret because it helps the swirl set into a distinct line instead of just baking right into the batter.
• Pecans - mixing a few pecans with the crumb topping adds great texture and taste. The whole pecans will toast as the loaf is baking and they will add such a wonderful nuttiness!

STEP BY STEP INSTRUCTIONS

• STEP 1). Make the crumb topping. Combine flour, brown sugar, white sugar, cinnamon and salt in a bowl and blend well. Add the butter in pieces and rub it in well with your fingertips until it is evenly incorporated and the mixture forms clumps and crumbles. Set aside.
• STEP 2). Combine wet ingredients. Add pumpkin puree, sugars, eggs, melted butter, and vanilla to a large bowl and whisk until evenly combined.
• STEP 3). Combine dry ingredients. Combine flour, baking powder, baking soda, spice and salt in a medium bowl and whisk to combine.
• STEP 4). Add dry ingredients to wet ingredients. Sprinkle flour mixture over the pumpkin mixture and start to fold it in gently. Before it is all combined, add the milk and fold it in until the batter is smooth, but do not over-mix.
• STEP 5). Make the swirls. Spoon about one-third of the batter into your prepared loaf pan and spread it out evenly. Sprinkle half of the cinnamon sugar on top. Dollop half of the remaining batter (another third of the batter) over the cinnamon sugar and gently nudge the dollops together first using the small offset spatula, then spread it out right to the edges. The batter will want to stick to the cinnamon sugar and lift it up as you lift the spatula, so try to just drag the batter out to the edges. Repeat this process and sprinkle the rest of the cinnamon sugar over this pumpkin batter layer, then spoon the rest of the batter over the cinnamon sugar and spread it out evenly.
• STEP 6). Add the crumb topping. Sprinkle the crumbs over the batter alternating with pecans.
• STEP 7). Bake. Bake for 50-60 minutes until golden brown and the loaf feels firm in the middle. A skewer inserted into the center should come out clean. After 45 minutes, you can tent the top with foil to prevent it from getting too dark.

EXPERT BAKING TIPS FOR CINNAMON SWIRL PUMPKIN BREAD

• Melted butter brings the flavor. Butter creates a firmer texture than oil once the loaf is cooled, but there's no comparison when it comes to flavor. I use oil in this pumpkin bread recipe for extra softness, and I like to use melted butter for this recipe to make a sturdier batter that holds up the cinnamon swirls and all of that delicious crumb topping. Also, butter adds rich undertones that carry the spices well so they taste more balanced rather than sharp and astringent.
• Do not over-mix the batter. Once the flour is mostly combined (with a few light streaks), then the batter is ready for baking. Since loaf batter is more lean with less sugar than cake batter, it is more likely to develop gluten and result in a tougher texture. Having said that, this recipe is almost fool proof! Even if you did over-mix it will likely turn out fine, but it may develop a dense gummy layer near the bottom.
• Make sure you use all of the cinnamon sugar mixture. This is key to getting those nice defined swirls and that little bit of flour will hold it in place.
• Top generously with crumbs. As the loaf rises and puffs up during baking, the topping will spread out so it may look like a lot at the beginning, but it will be just right when it is baked.
• Cover the top of the loaf with foil if it browns too quickly. I usually place a sheet of foil loosely over the loaf (like a tent) after the first 30 minutes of baking if it is getting too dark on top.

RECIPE FAQ

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