Time to Prepare: 20 minutes
Time to Bake: 60 minutes
Overall Time: 1 hour 20 minutes
## Introduction
The beauty of autumn brings with us the indulgence in warm and hearty baked goods and among them, the Pumpkin Cinnamon Swirl Bread stands out. Infused with the flavors of a freshly baked pumpkin pie and a hint of cinnamon, this bread is the perfect embodiment of fall. Its comforting aroma and the delightful blend of spicy cinnamon and rich pumpkin flavors make it an irresistible treat.
## Why Make This Recipe
If you love baking and enjoy the aroma of fresh bread and pumpkin spice lingering in your home, then this is the recipe for you. This easy-to-make Pumpkin Cinnamon Swirl Bread is not just gorgeous to look at, but also divine to eat. Whether you wish to surprise your guests during the fall season, delight your family with breakfast, or treat yourself with a snack, this bread recipe is a must-try.
## How to Make Pumpkin Cinnamon Swirl Bread
## Ingredients:
**For the Bread:**
– 1 3/4 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 2 tsp pumpkin pie spice
– 1 cup canned pumpkin puree
– 1/2 cup vegetable oil
– 1/2 cup granulated sugar
– 1/2 cup brown sugar, packed
– 2 large eggs
– 1 tsp vanilla extract
**For the Cinnamon Swirl:**
– 1/3 cup granulated sugar
– 1 tbsp ground cinnamon
## Directions:
1. Preheat your oven to 350Β°F (175Β°C) and grease a 9×5-inch loaf pan.
2. In a small bowl, mix together the cinnamon and sugar for the cinnamon swirl and set aside.
3. Whisk together the flour, baking soda, salt, and pumpkin pie spice in a medium bowl.
4. Combine the pumpkin puree, vegetable oil, sugar, brown sugar, eggs, and vanilla extract until smooth in a large bowl.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing.
6. Pour half of the batter into the prepared loaf pan, sprinkle it with half of the cinnamon-sugar mixture, and pour the remaining batter followed by the rest of the cinnamon-sugar mix. Swirl through the batter with a knife gently for a marbled effect.
7. Bake the bread in the preheated oven for 55-60 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
## How to Serve Pumpkin Cinnamon Swirl Bread
The Pumpkin Cinnamon Swirl Bread taste best when served warm. You can serve it with your favorite cup of coffee or tea. For dessert, pair a slice with a scoop of vanilla ice cream or a dollop of whipped cream.
## How To Store Pumpkin Cinnamon Swirl Bread
Wrap leftovers in plastic wrap or aluminum foil, or place them in a sealed container. The bread will stay fresh for about two days at room temperature. For longer storage, you can also keep it in the refrigerator for up to a week or in the freezer for up three months.
## Tips to Make Pumpkin Cinnamon Swirl Bread
– Always sift flour before baking to make the bread softer.
– Avoid overmixing the batter as it can make the bread dense.
– Allow the bread to cool completely before slicing to prevent it from falling apart.
## Variation
You can add your own touch to this bread by adding cream cheese frosting on top or stirring in some chopped nuts or chocolate chunks to the batter.
## FAQs
1. **Q:** Can I use fresh pumpkin instead of canned pumpkin puree?
**A:** Yes, you can use fresh pumpkin puree but make sure it is not too watery as it may change the bread’s texture.
2. **Q:** What can I use if I don’t have pumpkin pie spice?
**A:** Pumpkin pie spice is basically a blend of ground cinnamon, nutmeg, ginger, cloves, and sometimes allspice. You can make your own mix at home using these spices.
3. **Q:** Can this bread be made gluten-free?
**A:** Yes, you can use a gluten-free flour blend to make this bread. Make sure to check other ingredients too to ensure they are gluten-free.
4. **Q:** Can I use a bundt pan instead of a loaf pan?
**A:** Yes, you can. However, keep in mind that baking times may vary since a bundt pan might cook the bread more quickly. Check it often to prevent over-baking.