Oh, you know that feeling when the air turns crisp and suddenly all you want to do is cozy up with something warm and spiced? That’s when I break out the pumpkin puree! Forget those dry, sad loaves you sometimes find; this recipe for Pumpkin Spice Cinnamon Swirl Bread is the real deal. I’m telling you, it’s my absolute go-to for chilly weekend mornings or when company pops over unexpectedly. The secret is the balance—we get that deeply flavorful pumpkin base loaded with warmth, but the star is definitely that thick, sweet, buttery cinnamon ribbon running right through the center. Trust me, this bread is incredibly moist, almost like a cake almost, and it smells like pure autumn magic while it bakes. You simply have to try this one; it’s a hug in bread form!

Why You Need This Pumpkin Spice Cinnamon Swirl Bread Recipe Today

Seriously, if you’re looking for a fall baking win, stop scrolling right now. This bread checks every single box. It’s so much better than just a regular loaf!

Perfectly Moist Texture Every Time

Thanks to the perfect partnership between that deep orange pumpkin puree and the vegetable oil, this loaf stays tender and never dries out. It’s dense in the best way, never crumbly!
The Ultimate Cinnamon Swirl for Your Pumpkin Spice Cinnamon Swirl Bread

That swirl isn’t just decoration, you guys. We use real butter and dark brown sugar down there, making a layer way richer than just sprinkling spice on top. It melts into this gooey, caramel-y ribbon!

Simple Mixing Method for Great Results

Even if your baking skills are minimal, you can nail this. It’s just two bowls mixed gently. Just remember my biggest warning: don’t even think about overmixing once the flour goes in, or we’ll lose that lovely texture!

Essential Ingredients for Perfect Pumpkin Spice Cinnamon Swirl Bread

Getting the right ingredients is half the battle won with this bread. You can’t skimp on the spice front, and we need real pumpkin to get that beautiful color and texture. I’ve even linked my favorite carrot cupcake recipe because, honestly, good moist baking always starts with quality components!

For the Pumpkin Spice Cinnamon Swirl Bread Batter

This is where we build the base! Make sure you measure that pumpkin puree accurately; it’s essential for preventing a gummy texture.

1 cup pumpkin puree (the good, 100% stuff!)
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon (for the batter spice kick)
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger

For the Rich Cinnamon Swirl Filling

This little mix is pure gold. It needs to be crumbly, not wet, so it lays nicely on top of the first batter layer before we bake it all together.

1/2 cup brown sugar
2 tablespoons softened butter (make sure it’s soft!)
1 tablespoon ground cinnamon (for the swirl, trust me, this amount is perfect)

Ingredient Notes and Substitutions for Your Pumpkin Spice Cinnamon Swirl Bread

Choosing the right stuff makes all the difference between good pumpkin bread and *amazing* pumpkin bread. Don’t just grab the first can you see! I’ve learned a few things over the years that keep my loaves tender and perfectly spiced.

Pumpkin Puree vs. Pumpkin Pie Filling

This is crucial, so listen up! You absolutely must use plain, 100% pumpkin puree here. If you grab the can labeled “Pumpkin Pie Filling,” you’re going to end up with a sugary, under-spiced mess because it already has all the sugar and spices mixed in. We keep our spices separate so we can control that powerful pumpkin spice flavor!

Oil Substitution Tip for Healthier Pumpkin Spice Cinnamon Swirl Bread

If I’m making this for breakfast and I want it to feel just a little less rich, I’ve had great success swapping out half the vegetable oil for applesauce. It sounds odd, but trust me, it keeps the bread incredibly moist—maybe even a touch springier—while knocking down some of the fat content. It’s a simple swap that still delivers that satisfying texture!

Step-by-Step Instructions to Bake Pumpkin Spice Cinnamon Swirl Bread

Now for the fun part—making the magic happen! Don’t let the layers scare you; this is actually super straightforward. We’re following the standard quick bread method, which means mixing wet and dry separately, which keeps that crumb so tender. If you’ve mastered my easy zucchini bread, you’ve got this in the bag! Just focus on that swirl application.

Preparing the Pan and Mixing the Batter

First things first, get that heat going! Preheat your oven exactly to 350°F (175°C). You need to properly grease and flour that 9×5 inch loaf pan—don’t skip this, or pulling this gorgeous bread out will be a battle! In your big bowl, whisk together all your wet things: the pumpkin puree, granulated sugar, oil, eggs, and vanilla. Get that nice and smooth. In a separate bowl, whisk together all your flours, baking soda, salt, and all those lovely pumpkin spices.

Creating and Layering the Cinnamon Swirl

While the oven is warming up, let’s make the swirl, which is my favorite part! In a tiny bowl, smash together that brown sugar, the slightly softened butter, and the swirl cinnamon until it looks wonderfully crumbly. Now for the layering: Pour exactly half of your pumpkin batter into that prepared pan. Sprinkle that crumbly cinnamon mix evenly right on top—try to cover the surface, but don’t press it down! Then, gently pour the rest of the batter over the top.

Baking and Cooling Your Pumpkin Spice Cinnamon Swirl Bread

Take a butter knife, or maybe even a skewer if you don’t want to risk messing up the swirl too much, and just gently cut down and up a couple of times on the surface to create that beautiful marbled effect. Slide it into the oven and let it bake for 50 to 60 minutes. You know it’s done when a wooden skewer stuck right into the middle comes out totally clean! It’s super important that you let it rest in the pan for 10 minutes before carefully flipping it out onto a wire rack to finish cooling completely. Patience pays off here!

Expert Tips for a Flawless Pumpkin Spice Cinnamon Swirl Bread Bake

We’ve made the batter, we’ve swirled it, and now we need to make sure it comes out looking perfect. Honestly, baking is mostly practice, but a few little tricks can save you from disappointment! If you’ve already checked out my recipe for the best homemade banana bread, you know I live by these small details. These tips are what take your loaf from good to absolutely show-stopping.

Preventing Overmixing the Pumpkin Spice Cinnamon Swirl Bread Batter

I cannot stress this enough: when you add those dry ingredients to the wet, you must stop mixing the second you don’t see white streaks of flour anymore. Seriously, you can finish the mixing by hand folding it a few times. Overmixing develops gluten, and gluten means tough, chewy quick bread. We want tender, light, cake-like tenderness, not rubber!

Managing Top Browning During Baking

Sometimes those wonderful spices on top—especially with all that lovely brown sugar!—can start to look a little dark before the center of the bread is fully cooked. If you notice the top of your Pumpkin Spice Cinnamon Swirl Bread is getting too deeply browned around the 40-minute mark, just take a piece of aluminum foil, loosely tent it over the top of the loaf, and let it finish baking underneath. It protects that beautiful crown while the inside finishes setting up perfectly.

Storage and Reheating Instructions for Pumpkin Spice Cinnamon Swirl Bread

This bread is just as good, if not better, the next day, but keeping it fresh is key because it’s so moist! You really need to let it cool completely before you wrap it up, otherwise, you’ll steam it in the container and get a soggy exterior—nobody wants that after all that work!

Once cooled, wrap the loaf tightly in plastic wrap or place it in an airtight container. It keeps wonderfully on the counter for about three or four days. If you want to refresh it later, just pop a slice in the microwave for about 15 to 20 seconds. That heat softens the butter in the swirl again perfectly. If you’re serving a crowd, a quick five minutes in a 300°F oven works wonders too! Don’t forget to always wrap up leftovers; I based my whole philosophy on keeping quick breads fresh after learning from my zucchini bread mistakes!

Serving Suggestions for Your Homemade Pumpkin Spice Cinnamon Swirl Bread

This bread is delicious standing completely alone, but why stop there? It pairs beautifully with just about anything cozy. When I cut the first slice, the smell just makes me want to grab the coffee and settle down. It’s perfect for sharing during a holiday brunch or cutting up for an afternoon snack.

Simple Spreads and Toppings

If you want to dress this loaf up, you don’t need anything complicated. A thin layer of softened, salted butter melting into that warm bread is pure heaven. If you’re feeling fancy, a homemade cream cheese frosting—just a thin drizzle—is incredible. Or, keep it classic: a simple dusting of powdered sugar right before serving lets that swirl pattern really shine through!

If you’ve ever wondered about pairing contrasting flavors, I have a whole section on tropical drinks, too, though this bread pairs best with something warm, of course! You can check out my tips on making a coconut lime daiquiri, but maybe save that for a summer day!

Frequently Asked Questions About Pumpkin Spice Cinnamon Swirl Bread

I always get questions after I share this recipe because everyone wants that perfect loaf! It’s funny how small worries pop up, but I promise, they are usually easy fixes. If you’ve ever tried baking my Amish Applesauce Cake, you know I love tackling those little uncertainties up front!

Can I use fresh pumpkin instead of canned puree in this pumpkin bread?

You totally can use fresh pumpkin, but you have to treat it differently than the canned stuff. Canned pumpkin puree is thick and consistent, but when you roast and mash your own, you introduce a lot more water. If you go this route, you need to drain the fresh puree overnight in a fine mesh sieve lined with cheesecloth. You want it thick, like paste, otherwise, your wonderful pumpkin bread will turn out a little soupy in the middle because of the extra moisture!

How do I ensure the cinnamon swirl stays centered and doesn’t sink?

This is the biggest fear everyone has, right? We don’t want all that sugary goodness falling straight to the bottom! The trick is making sure your swirl mixture is crumbly, not paste-like, which we did by using softened butter. When you layer it, spread that crumbly mix evenly over the first half of the batter, and then gently pour the second half over it. It should stay right where you put it, suspended perfectly to create that amazing cinnamon swirl when baked.

Can I make this Pumpkin Spice Cinnamon Swirl Bread gluten-free?

Oh, absolutely! I’ve tested this out for friends who are gluten-sensitive. The secret is using a high-quality, reputable 1:1 gluten-free flour blend that already contains xanthan gum. It won’t have the exact same chewiness—it might be a touch softer—but it holds together beautifully throughout the entire loaf because of all that pumpkin and oil content. Just use the GF blend in place of the regular flour, cup for cup!

Nutritional Estimates for Pumpkin Spice Cinnamon Swirl Bread

Okay, let’s talk numbers for a second. I always feel a little guilty eating things that smell this good, so I looked up the estimates for this amazing Pumpkin Spice Cinnamon Swirl Bread. Now, I have to give you the big disclaimer here—these are just general guidelines! My brand of flour, the exact amount of sugar I use when filling my measuring cups, or if you use less oil—it all changes the final count, so take these as a *rough* idea of what you’re digging into.

This calculation is based on slicing the loaf into 12 even servings. It’s sweet, yes, but it packs in some great flavors we talked about!

Serving Size: 1 slice
Calories: 280
Sugar: 25g
Sodium: 200mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 4g
Cholesterol: 35mg

See? Not terrible, especially if you’re getting your Vitamin A from all that pumpkin goodness! Just remember, if you slather a giant chunk of cream cheese frosting on that slice? Well, the numbers go up, haha! Eat it and enjoy it; that’s my main rule.

Pumpkin Spice Cinnamon Swirl Bread

Author: ferecipe.com
Total Time: 75 min
Yield: 1 loaf 1x
Diet: Vegetarian

Print Recipe

Description

A sweet bread featuring a pumpkin spice base with a rich cinnamon swirl throughout.

Ingredients

Scale

1 cup pumpkin puree
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup brown sugar (for swirl)
2 tablespoons softened butter (for swirl)
1 tablespoon ground cinnamon (for swirl)

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a large bowl, whisk together the pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla extract until combined.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
For the swirl, mix the brown sugar, softened butter, and 1 tablespoon of cinnamon in a small bowl until crumbly.
Pour half of the pumpkin batter into the prepared loaf pan.
Sprinkle the cinnamon swirl mixture evenly over the batter.
Pour the remaining pumpkin batter over the swirl mixture.
Use a knife or skewer to gently swirl the top layer of batter a few times.
Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Notes

For a moister bread, you can substitute applesauce for some of the oil.
If the top browns too quickly during baking, loosely cover it with aluminum foil for the last 15 minutes.

Prep Time: 15 min
Cook Time: 60 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 25g
Sodium: 200mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 4g
Cholesterol: 35mg

Keywords: pumpkin bread, cinnamon swirl, pumpkin spice, sweet bread, fall baking