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Pumpkin Cinnamon Swirl Bread

Pumpkin cinnamon swirl bread makes a marbled loaf with spiced orange pumpkin batter and a brown sugar-cinnamon ribbon swirled through. Bake until golden and tender, with a caramelized cinnamon-sugar swirl in every slice.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

all-purpose flour
  • 1.75 cup all-purpose flour
baking soda
  • 1 tsp baking soda
salt
  • 0.5 tsp salt
cinnamon
  • 1 tsp cinnamon
  • 0.75 tbsp cinnamon For the swirl: cinnamon sugar filling and topping
nutmeg
  • 0.25 tsp nutmeg
ginger
  • 0.25 tsp ginger
cloves
  • 0.125 tsp cloves
sugar
  • 0.5 cup sugar
  • 0.333 cup sugar For the swirl
brown sugar
  • 0.5 cup brown sugar
vegetable oil
  • 0.333 cup vegetable oil
buttermilk
  • 0.25 cup buttermilk
eggs
  • 2 eggs large eggs
vanilla extract
  • 1 tsp vanilla extract
pumpkin puree
  • 1 cup pumpkin puree

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350F and grease a 9x5-inch loaf pan.
Mix the dry ingredients
  1. Whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until evenly combined.
Mix the pumpkin batter
  1. In a large bowl, whisk the sugars, oil, buttermilk, eggs, and vanilla extract until smooth.
  2. Whisk in the pumpkin puree until smooth and fully incorporated.
Combine batter and make swirl
  1. Stir the dry ingredients into the wet ingredients with a spatula until just combined, keeping the batter thick.
  2. Stir together the swirl sugar and cinnamon in a small bowl until you get a cohesive cinnamon-sugar mixture.
Layer and swirl
  1. Pour half the batter into the prepared pan and sprinkle with the cinnamon sugar mixture, reserving 2 tablespoons for the top.
  2. Pour in the remaining batter, then swirl gently with a knife to create marbled ribbons.
  3. Sprinkle the remaining cinnamon sugar over the top so the loaf bakes with a caramelized surface.
Bake and cool
  1. Bake at 350F for 60-65 minutes, until a toothpick inserted in the center comes out clean.
  2. Cool the loaf in the pan for 15-20 minutes, then turn out to finish cooling.

Notes

For clean slicing, let the loaf cool until warm or room temperature so the cinnamon-sugar ribbon sets. Store airtight at room temperature for up to 2 days or in the fridge for up to 5 days; freeze sliced portions for up to 2 months. For a dairy-free option, use a plant-based buttermilk substitute (with similar thickness) to keep the batter tender.