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Cinnamon Swirl Pumpkin Bread

A heartwarming and nostalgic bread filled with rich pumpkin flavor, warm spices, and a delightful cinnamon sugar swirl, perfect for the autumn season.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 mini loaves
Course: Breakfast, Dessert
Cuisine: American, Fall
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Bread
  • 2 cups All-Purpose Flour Using high-quality brand flour will yield the best results.
  • 1 cup Pumpkin Puree Ensure you’re using real pumpkin puree for that true pumpkin flavor.
  • 1 large Egg Use large eggs at room temperature for optimal mixing.
  • 1 cup Granulated Sugar Adds sweetness and creates that delightful crust on the bread.
  • 1/2 cup Light Brown Sugar Adds depth and moisture, enhancing the overall flavor.
  • 1/2 cup Neutral Oil (canola or coconut) Canola oil or coconut oil can impart a nice richness.
  • 1 teaspoon Vanilla Extract Enhances sweetness and fragrance.
  • 1 teaspoon Baking Powder Essential for the perfect rise.
  • 1 teaspoon Baking Soda Essential for the perfect rise.
  • 2 teaspoons Pumpkin Pie Spice Adds that quintessential fall flavor.
  • 1/2 teaspoon Salt Just a pinch will elevate the flavors.
For the Cinnamon Sugar Swirl
  • 1 tablespoon Cinnamon Sugar Combine 1 part cinnamon to 4 parts sugar.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease or line your mini loaf pans with parchment paper.
  2. In a mixing bowl, whisk together the pumpkin puree, granulated sugar, light brown sugar, neutral oil, egg, and vanilla extract until smooth and creamy.
  3. In a separate bowl, sift together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
  4. Gradually add the dry ingredients into the wet mixture, stirring gently until no streaks remain. Don’t overmix!
  5. Pour half of the batter into the prepared mini loaf pans. Sprinkle generously with cinnamon sugar.
  6. Pour the remaining batter and top with more cinnamon sugar. Use a toothpick or knife to lightly swirl the cinnamon sugar into the batter.
Baking
  1. Place the pans in the oven and bake for 28-30 minutes, or until a toothpick inserted comes out clean.
  2. Let the loaves cool in the pans for about 10 minutes, then transfer them to a wire rack.
Storage
  1. Store at room temperature for up to 7 days or freeze for three months in wrapped, airtight packaging.

Notes

Make batter ahead of time and refrigerate. Wrap loaves in plastic wrap or foil for longer storage.