Pumpkin Cinnamon Swirl Bread

Pumpkin Cinnamon Swirl Bread
Pumpkin Cinnamon Swirl Bread

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 3/4

    cups all-purpose flour

  • 1

    teaspoon baking soda

  • 3/4

    teaspoon salt

  • 2

    teaspoons ground cinnamon

  • 1/4

    teaspoon ground nutmeg

  • 1/4

    teaspoon ground ginger

  • 1/4

    teaspoon ground cloves

  • 1

    cup granulated sugar

  • 1/2

    cup brown sugar

  • 1/2

    cup oil (vegetable, canola, or melted coconut oil)

  • 1/3

    cup buttermilk

  • 2

    large eggs

  • 1

    teaspoon vanilla extract

  • 1

    cup pumpkin puree (not pumpkin pie filling)

  • For the Cinnamon Sugar Mixture:

  • 1/3

    cup granulated sugar

  • 2

    teaspoons ground cinnamon

Directions

1. Preheat oven to 350 degrees F. Grease a 9x5 loaf pan with cooking spray and set aside. 2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside. 2. In a large bowl, whisk together sugars, oil, buttermilk, eggs, and vanilla. Whisk in the pumpkin until mixture is smooth. 3. Stir in the dry ingredients and mix with a spatula until just combined. Don't over mix. 4. In a small bowl, stir together the sugar and cinnamon. 5. Pour half of the batter into the prepared loaf pan, and smooth the top with a spatula. Sprinkle the batter with the cinnamon sugar mixture, reserving about 2 tablespoons for the top. Pour the remaining batter over the cinnamon sugar mixture and smooth with the spatula. Take a knife and swirl the batter. Sprinkle remaining cinnamon sugar mixture over the top. 6. Bake the bread for 60-65 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 15-20 minutes, then carefully invert the loaf and cool on a rack until it reaches room temperature. Slice and enjoy! Note-Bread will keep wrapped in plastic wrap or stored in a sealed container for up to 4 days. You can use 1 tablespoon of pumpkin pie spice to replace all of the spices if you wish.

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