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!
HOW TO MAKE PUMPKIN PIE SPICE
To make pumpkin pie spice at home, blend certain proportions of ground cinnamon, ginger, nutmeg, allspice and clove. Here is my recipe for homemade pumpkin pie spice that yields about 3 tablespoons of total spice.
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
Can I make this pumpkin loaf with oil?
Yes, you can replace butter with oil at a 1:1 ratio to make this recipe. The texture will be softer and the batter will be slightly thinner. You'll miss some of the flavor from butter, but it will still be delicious.
How to make homemade pumpkin pie spice?
Pumpkin pie spice is easy to make at home! Just blend ground cinnamon, ground ginger, nutmeg, allspice and clove. I have a recipe for homemade pumpkin pie spice here.
Can I use fresh pumpkin for this recipe?
I use canned pumpkin puree for baking for two main reasons: 1). Consistency. If you buy the same brand all the time then you are guaranteed to have the same results. Homemade pumpkin puree will vary in moisture content depending on how long you cook it; and 2). Ease! It's so much easier to use canned pumpkin and the quality is just as good.
Can I freeze extra pumpkin puree?
Since you don't need a whole can of pumpkin puree for this recipe, I always freeze the rest and use it for another recipe later on - it works so great! You can freeze it in an ice cube tray or just spoon portions of it into a ziptop bag and freeze. You can also stir it into soup, which is so delicious!
If you love baking with pumpkin and making quick breads, check out these recipes!
PECAN PUMPKIN STREUSEL MUFFINS THE BEST CHEWY PUMPKIN COOKIES CHEWY PUMPKIN CHOCOLATE CHIP COOKIES PUMPKIN CHEESECAKE BARS WITH PECAN PRALINE PUMPKIN CAKE WITH CREAM CHEESE FROSTING CHOCOLATE MARBLE PUMPKIN CHEESECAKE SQUARES DOUBLE CHOCOLATE ZUCCHINI BREAD CLASSIC BANANA BREAD RECIPE MAPLE PECAN BANANA BREAD WITH DARK CHOCOLATE DOUBLE CHOCOLATE BANANA BREADCraving more pumpkin?
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Cinnamon Swirl Pumpkin Bread
This perfect Pumpkin Bread tastes just like Fall! It's the first thing I make when the weather gets cooler. It is so moist and soft with two thick cinnamon swirls through the batter, a buttery brown sugar streusel topping and toasted pecans. The topping is do delicious, that you will find yourself picking it all off before you even slice the loaf. Your family will love it!
Ingredients
Streusel topping:
- ⅓ cup (50g) all-purpose flour
- ¼ cup (55g) packed dark brown sugar
- ¼ teaspoon cinnamon
- 3 tablespoon (42g) cold unsalted butter
- ½ cup (65g) pecan halves
Cinnamon swirl:
- ¼ cup (50g) granulated sugar
- 2 ½ teaspoons ground cinnamon
- 1 tablespoon (9g) flour
Pumpkin batter:
- 1 ¼ cup (300ml) pure pumpkin puree
- ½ cup (110g) packed dark brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs at room temperature
- ⅓ cup (75g) unsalted butter, melted
- 1 teaspoon (5ml) pure vanilla extract
- 1 ¾ cups (250g) all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoon pumpkin pie spice (or make your own homemade pumpkin pie spice)
- ⅔ cup (160ml) whole milk
Maple glaze (optional):
- 1 tablespoon (15ml) pure maple syrup
- 1 tablespoon (15ml) whole milk
- ¼ teaspoon pure vanilla extract
- ½ cup (60g) powdered sugar
- pinch salt
Instructions
- Make the streusel topping. Combine flour, brown sugar, cinnamon and butter in a medium bowl and blend together well with your fingertips until evenly combined and it looks like damp crumbs. Reserve the pecans for later and set aside.
- Make the cinnamon swirl. Combine all ingredients until evenly blended.
- Preheat your oven to 350 degrees F. Line a 9x5-inch loaf pan with parchment paper.
- Make the pumpkin batter. Combine pumpkin puree, melted butter, both sugars, vanilla and eggs in a large bowl and whisk to blend well.
- Sift together flour, baking powder, baking soda, pumpkin spice and salt and whisk to blend evenly. Add it to the wet mixture and fold it in gently. Before all of the flour is incorporated, add the milk and continue to fold gently until evenly combined.
- Scrape one-third of the batter into prepared pan and spread it out evenly using a small offset spatula. Sprinkle half of the cinnamon sugar mixture (about 2 ½ tbsp) evenly over the surface. 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.
- Sprinkle half of the crumble over the surface then scatter the pecans over top. Finally, sprinkle on the rest of the crumble.
- Bake for 50-60 minutes until it feels firm in the middle and skewer inserted into the center comes out clean. Let the loaf cool for 20 minutes in the pan and then use the over-hanging parchment paper to lift it out onto a wire rack and let it finish cooling.
- Make the maple glaze. Combine all ingredients in a small bowl and whisk until smooth. Drizzle it over the cooled loaf and let set for a few minutes before slicing.
You might want to consider clarifying this recipe. You say to sprinkle 1/2 of the cinnamon sugar over the first layer of batter, but it’s not mentioned again, only the crumble. It’s confusing. Good recipe and I was able to wing it, but maybe an update would be helpful.
Thanks for the feedback Debby! I have updated the recipe to make it more clear as suggested.
Fantastic recipe! So silky smooth and love the thoughtfulness around how much butter is really necessary, lends for a much less heavy feeling treat.
Thank you Stephanie!
Hi! Do you think this would freeze well if I cut it into slices?
Hi Cam! Yes, you can freeze this in an airtight bag or container.
Hi, can't wait to make this recipe!
Question about butter? Batter calls for 1/3 cup melted butter. If I make browned butter (which I haven't tried) - do I need to melt MORE butter than that to end up w 1/3 cup?
Hi Andrea! I haven't tested that but I would recommend adding back some milk to make up for the moisture that was evaporated.
It's definitely delicious and whoever I shared it with loved it even asked for the recipe. Thank you so much for sharing wonderful recipes like this.
You are welcome Talar! I'm so glad you enjoyed the recipe 🙂
I made this today and it turned out perfect! Your instructions are great! Thanks for another amazing recipe!
You are welcome Dani! I'm so glad you enjoyed the recipe 🙂
Great recipe and balances all the different flavors very well, would highly recommend!
Thanks for the feedback Eric!
Definitely should not make altitude adjustments on this recipe. It will ruin it and you will have a gummy uncooked bread. Stick to the recipe. I had this with the maple glaze for the first time, last time I baked it. It was fabulous. I did put it on a warm bread which made it soak into the bread. This time, I will put it on a fully cooled loaf. Please tell me what you recommend? I believe you instruct to glaze it when the loaf is completely cool.
In last post I made here, I told you it seemed cooked and better with adjustments but actually only the end pieces cooked. I tried putting it back in the oven but it never set!
Thanks for sharing your feedback Tulsi Anne Rose! I would recommend to add the glaze once the loaf is fully cooled.
I bought everything to make this for tomorrow's brunch but I forgot about the dark brown sugar.. Can I still make it with granulated brown sugar? And also, if I prepare it tonight, will it be good tomorrow for brunch? Can't wait to make this!!
Hi Linde! It should work ok, but might come across a little sweeter if it has a lower the molasses content.
I made this pumpkin loaf for my family the other day, and everyone loved it! The kids and husband finished it off in only a couple days. It was just the right amount of pumpkin and sweetness. So easy to make and SO delicious. I did have to adjust the baking time to longer than the original 50-60 but it turned out amazing.
Thank you Jodie! I'm so glad you found it easy to make and that your family enjoyed the pumpkin bread!
Great recipe! It turned out perfect. It’s so delicious and moist. I highly recommend this.
Thanks Heidi! I'm so glad you enjoyed the recipe! 🙂
This came out delicious and was a very pretty pumpkin bread! I slightly reduced the sugar in the pumpkin batter (80 grams of each) and it tasted great. I accidentally added the pecans to the streusel itself based on the directions, but it worked out ok! Next time I will separate them as it says in the later step and see if they stick better.
Thank you so much Stephanie! I'm so glad your enjoyed the pumpkin bread. 🙂
This is an exceptional recipe. I don't typically bake things with all purpose flour, real butter, and real sugar. BUT if I am going to do it, then I am going to do it right, and this recipe is RIGHT. I have no notes. Your recipes are dangerously good! I'd love to know what your non-dessert recipes are.
Thank you Cece! Glad you enjoyed the recipe! I would love to share savory recipes but just don't have the time.
Excellent. I love it. I made it several times last year. And , now, this year I made it with altitude adjustments at approximately 8,000 feet in New Mexico. It baked better and faster with the adjustments. I also made the pumpkin pie spice by scratch as I ran out of my last batch. My daughter loves everything pumpkin so this is a nice treat for us. Thank you so much for this fabulous recipe.
You are very welcome Tulsi Anne Rose! 🙂
This is the most delicious pumpkin bread I ever made. I alternate making this as a treat with pumpkin pie. It's the best.
Thank you so much Tulsi Anne Rose!
This gets 5 stars. Followed the instructions to the letter and it couldn’t have came out better.
I did use my own pumpkin puree so it took a little longer to bake but it came out perfect. Moist and delicious.
Can I substitute non dairy milk like almond or oat?
Hi Meaghan, yes that will work!
I make this loaf every week this time of year and it’s just perfect.
Thank you Diane!
I make this almost every week during the Fall and it turns out perfect every time! Sometimes I add pepitas to the top instead of pecans and I love it both ways.
This recipe is absolute perfection!!!! Made this yesterday as part of a buffet brunch and it was the biggest hit! Everyone’s number one favorite item. It is truly the only pumpkin bread recipe you need! MOIST AND DELICIOUS!!!!!!!
WOW! I'm so happy. Thank you Wendy - I'm glad it was a hit!