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Pumpkin Cinnamon Swirl Bread

Pumpkin cinnamon swirl bread with ribbons of cinnamon-sugar through a tender pumpkin loaf, finished with a quick powdered sugar glaze drizzle. Each slice shows a spiral of cinnamon sugar against a deep orange crumb for a soft, spiced bake.
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Prep Time 1 hour 20 minutes
Cook Time 1 hour
Total Time 2 hours 20 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.75 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
Pumpkin batter
  • 1 cup pumpkin puree
  • 0.5 cup vegetable oil
  • 2 eggs
  • 1 cup granulated sugar
Cinnamon sugar swirl
  • 0.33 cup brown sugar
  • 1 tbsp cinnamon
Glaze
  • 1 cup powdered sugar
  • 2 tbsp milk

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Make the spiced batter
  1. Whisk all-purpose flour, baking soda, and cinnamon together until evenly combined and no streaks remain.
  2. Beat pumpkin puree, vegetable oil, eggs, and granulated sugar until smooth, then fold the wet mixture into the dry ingredients until just combined.
Prepare the swirl
  1. Mix brown sugar and cinnamon together in a small bowl so the mixture is evenly speckled.
Layer and swirl the loaf
  1. Pour half the batter into a greased loaf pan, sprinkle with half the cinnamon sugar mixture, then swirl with a knife to form ribbons.
  2. Pour the remaining batter over the first layer, sprinkle with the remaining cinnamon sugar mixture, then swirl again with a knife.
Bake and glaze
  1. Bake at 350°F for 55-60 minutes, until a toothpick comes out mostly clean and the top looks set.
  2. Whisk powdered sugar with milk until smooth, then drizzle over the cooled loaf so the glaze holds its sheen.

Notes

Let the loaf cool completely before glazing so the glaze doesn’t melt off. Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days; freeze slices for up to 2 months and thaw overnight in the fridge. For a dairy-free option, use a non-dairy milk in the glaze while keeping the rest the same.