Crazy flavorful, supremely moist, and bursting with pure pumpkin flavor in every bite – this cinnamon swirl pumpkin bread is the real deal.

Pumpkin Bread

When it comes to pumpkin, I’m a major fan girl. Pumpkin cake, pumpkin bars, pumpkin donuts, pumpkin ice cream, pumpkin muffins, pumpkin cheesecake, even pumpkin gnocchi (!!!) <—– Sweet or savory, I ♥♥♥ them all. Today I’m sharing with you my latest obsession – Cinnamon swirl pumpkin bread.

Let’s discuss what makes this pumpkin bread a MUST make this season:

• Supremely moist made-from-scratch pumpkin bread
• An extra thick, richly spiced cinnamon swirl (so pretty!)
• Big, buttery crumbs loaded on top of every slice

↑↑↑ Seriously. All three of those in one luscious loaf… hello, dream team!

Alright so let’s get down to business. First up: the pumpkin bread base. I made this pumpkin bread 4 times, adapting little things here and there to get it just right. <<< It was worth all the hard work and dirty dishes because this pumpkin bread is the best I’ve ever made. Why? Incredible pumpkin flavor, perfectly spiced, and a texture so moist each bite almost melts in your mouth.

Oh! And the smell… believe me when I say if heaven had a smell, it would be this pumpkin bread baking up in your kitchen. I recommend parking a chair nearby and just taking it in whiff by whiff.

It’s cinnamon swirl time. I love adding a cinnamon swirl to my quick breads; this one is extra thick and extra cinnamon-y. The ingredients you’ll need to make it are granulated sugar and cinnamon – that’s it! When it comes time to assemble the bread, you’re going to pour half of the batter into the prepared pan, sprinkle on the cinnamon sugar, then top that with the remaining batter. If a cinnamon swirl isn’t your thing (???), you could leave it out and make the pumpkin bread recipe without it.

P.S. Doesn’t that cinnamon swirl look like it’s smiling at you? ↓ Cute and delicious… one of my favorite combos.

The last part of this recipe is the crumb topping. To make these giant buttery crumbs you’ll need flour, sugar, salt, and butter. Once you combine the first three ingredients, you’ll simply work the butter into the mixture. You can use your fingers to do this, two forks, or even a pastry cutter. You’ll want to work the butter in until the mixture resembles a coarse meal. For really big crumbs pinch the mixture together firmly (kind of packing it together) before sprinkling it on top of the bread. As mentioned in the previous step, if you’d prefer a crumb-less pumpkin bread, you can leave this off and bake the bread without it. Up to you…

This pumpkin bread is amazing with a cup of coffee (or tea) and is perfect for a girls brunch, family get-together, or just a lazy weekend breakfast in your jammies. After one taste I have a feeling you’ll want to make this every chance you get.

Cinnamon Swirl Pumpkin Bread

Ashley Manila

Moist and richly spiced pumpkin bread is dressed up with a cinnamon swirl and a buttery crumb topping! A must bake for any pumpkin lover.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Breakfast

Cuisine American

Servings 1 - 9" Loaf

Ingredients

 

For the Pumpkin Bread:

• 1/2 cup granulated sugar
• 1 cup light brown sugar, packed
• 1 and 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 3/4 cup pumpkin puree
• 2 large eggs + 1 egg yolk, at room temperature
• 1/2 cup canola oil OR melted coconut oil
• 1/3 cup orange juice
• 2 teaspoons vanilla extract

For the Cinnamon Swirl:

• 1/3 cup granulated sugar
• 1 and 1/2 teaspoons ground cinnamon

For the Crumb Topping:

• 1/4 cup light brown sugar, packed
• 1/2 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon finely ground sea salt or table salt
• 3 and 1/2 tablespoons unsalted butter, very cold

Instructions

 

For the Pumpkin Bread:

• Preheat oven to 350 (F). Line a 9x5" loaf pan with parchment paper, spray generously with non-stick baking spray, and set aside.
• In a large bowl combine the sugars, flour, baking soda, salt, and spices; whisk well to combine. In a separate bowl combine the pumpkin, eggs, yolk, oil, orange juice and vanilla; whisk well until the mixture is completely smooth.
• Slowly add the dry ingredients into the wet ingredients, gently folding them together with a rubber spatula until combined and any large lumps have disappeared. Do not over-mix; the batter will be slightly lumpy.
• Pour half of the batter into the prepared loaf pan, sprinkle on the cinnamon sugar, then add remaining batter; smooth the top with a spatula. Sprinkle on the crumb topping - dispersing it evenly - and bake for one hour, or until a toothpick inserted in the center comes out clean. Allow loaf to cool in the pan for 30 minutes, then carefully transfer the loaf to a cooling rack. Cool until it reaches room temperature. Store in a sealed container until ready to slice and serve; bread will stay fresh up to 4 days.

For the Cinnamon Swirl:

• In a small bowl combine the sugar and cinnamon; set aside until needed.

For the Crumb Topping:

• In medium-sized bowl combine brown sugar, flour, cinnamon, and salt; mix until well combined. Quickly work in the butter using a pastry cutter, fork, or your fingers until well combined; stop when the butter reaches the size of tiny peas. Place in freezer until needed.

Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature