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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.
