Pumpkin Cinnamon Swirl Bread is the kind of cozy, aromatic loaf that makes your entire home smell like fall. With a tender, moist crumb and a ribbon of sweet cinnamon sugar running through the center, this bread captures everything people love about autumn baking. The pumpkin purée keeps the loaf soft and flavorful, while the cinnamon swirl adds just the right touch of sweetness and spice.
Whether served for breakfast, as an afternoon treat with tea, or as a light dessert, this bread is comforting and versatile. It’s also a perfect bake-ahead option — the flavors deepen after a day, making every slice even better. You can enjoy it plain, lightly toasted with butter, or topped with a drizzle of glaze for an extra indulgent touch.
This recipe is easy enough for beginners yet yields bakery-quality results. It’s ideal for gifting, holiday brunches, or simply enjoying with a hot cup of coffee on a crisp morning.
Why You’ll Love This Pumpkin Cinnamon Swirl Bread
- The flavor is rich, warm, and perfectly balanced — not overly sweet.
- The cinnamon swirl creates a beautiful marbled pattern in every slice.
- Stays moist for days thanks to pumpkin purée and oil.
- Easy to make in one bowl with no mixer required.
- Freezes beautifully, making it perfect for meal prep or gifts.
Ingredients You’ll Need
For the pumpkin batter:
- 1 3/4 cups (220 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup (200 g) granulated sugar
- 1/2 cup (110 g) light brown sugar, packed
- 1 cup (240 g) pumpkin purée (not pumpkin pie filling)
- 2 large eggs
- 1/2 cup (120 ml) vegetable oil or melted butter
- 1/4 cup (60 ml) milk or buttermilk
- 1 teaspoon vanilla extract
For the cinnamon swirl:
- 1/3 cup (65 g) brown sugar
- 1 1/2 teaspoons ground cinnamon
Optional glaze:
- 1/2 cup powdered sugar
- 1 tablespoon milk or cream
- 1/4 teaspoon vanilla extract
How to Make Pumpkin Cinnamon Swirl Bread
Step 1: Prepare the oven and pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper, leaving extra paper over the sides for easy removal later.
Step 2: Mix the dry ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
Step 3: Combine wet ingredients
In a large mixing bowl, whisk together granulated sugar, brown sugar, pumpkin purée, eggs, oil, milk, and vanilla extract until smooth and well combined. You don’t need an electric mixer — a hand whisk works perfectly.
Step 4: Combine wet and dry
Add the dry ingredients to the wet mixture in two additions, gently stirring with a spatula until just combined. Do not overmix; the batter should be thick and smooth.
Step 5: Prepare the cinnamon swirl
In a small bowl, mix the brown sugar and cinnamon together until evenly blended.
Step 6: Assemble the loaf
Pour half of the pumpkin batter into the prepared loaf pan. Sprinkle the cinnamon-sugar mixture evenly over the top, then pour the remaining batter over it. Use a knife or skewer to gently swirl the layers — one or two figure-eight motions are enough to create the marbled effect.
Step 7: Bake the bread
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean or with only a few moist crumbs. If the top browns too quickly, loosely cover it with foil during the last 10 minutes of baking.
Step 8: Cool and glaze (optional)
Let the bread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. For a glaze, whisk together powdered sugar, milk, and vanilla, then drizzle over the cooled loaf.
Tips for the Best Results of Pumpkin Cinnamon Swirl Bread
- Use pure pumpkin purée, not pumpkin pie mix — it contains added sugar and spices.
- For the best texture, don’t overmix once you add the dry ingredients.
- Check doneness around 55 minutes; baking times can vary by oven.
- Let the bread cool completely before slicing to avoid crumbling.
- Store wrapped in plastic wrap or foil to keep moisture locked in.
- If you like nuts, fold in 1/2 cup chopped pecans or walnuts for extra crunch.
Variations & Substitutions
- Add chocolate chips for a dessert-style version.
- Top with streusel made from flour, butter, sugar, and cinnamon for a bakery-style touch.
- Substitute whole wheat flour for half the all-purpose flour for a heartier texture.
- Use coconut oil or melted butter for different flavor notes.
- Add a pinch of espresso powder to enhance the pumpkin spice flavor.
What to Serve With This Pumpkin Cinnamon Swirl Bread
Pumpkin Cinnamon Swirl Bread is delightful on its own, but it pairs beautifully with coffee, tea, or chai. For breakfast, serve it with butter or cream cheese. For dessert, toast a slice lightly and top it with whipped cream or a scoop of vanilla ice cream.
Storage & Reheating Tips
- Room temperature: Store the cooled loaf tightly wrapped for up to 4 days.
- Refrigerator: Keeps well for up to a week if wrapped securely.
- Freezer: Freeze slices individually for up to 3 months; thaw at room temperature or toast briefly before serving.
- Reheating: Warm a slice in the microwave for 10–15 seconds or toast lightly to bring back its fresh-baked aroma.
Recipe FAQs
Can I make this recipe in mini loaves?
Yes, divide the batter evenly into smaller pans and bake for about 25–30 minutes. Perfect for gifting.
Can I use fresh pumpkin purée?
Absolutely. Make sure to drain excess moisture so the bread isn’t too wet.
How do I keep my cinnamon swirl from sinking?
Avoid overmixing the swirl. Sprinkle the cinnamon mixture evenly and swirl gently with a knife just once or twice.
Can I turn this into muffins?
Yes, the batter works beautifully for muffins. Bake at 350°F (175°C) for 20–22 minutes, or until a toothpick comes out clean.
Can I add glaze without making it too sweet?
Use a thin drizzle rather than a full coating, or skip the glaze entirely if you prefer a more breakfast-style loaf.