This Cinnamon Swirl Pumpkin Bread is filled with a cinnamon sugar swirl and topped with more cinnamon and sugar. It’s the perfect Fall dessert!
Quick Tips
- Use room temperature ingredients (butter, eggs, pumpkin puree)
- Line your loaf pan with parchment paper for easy removal (but wait until your loaf is cool to remove it from the pan!)
- Bake until a toothpick inserted into the center of the loaf comes out clean (that’s the last part to finish baking)
Equipment
- Hand or stand mixer
- Measuring cups and spoons
- 1 large mixing bowl
- 2 small-medium mixing bowls
- Silicone spatula
- 9x5x3-inch loaf pan
- Parchment paper (recommended)
Ingredient Notes
- All-purpose flour
- Butter: salted or unsalted is OK, this is used in the pumpkin bread and for the topping
- Granulated sugar: this is used in the pumpkin bread and for the topping
- Pumpkin puree: make sure it is 100% pure pumpkin puree
- Eggs: room temperature
- Pumpkin pie spice: make your own if you don’t have any!
- Cinnamon: for the filling and topping
- Baking soda
- Baking powder
- Salt: omit if using salted butter
- Light brown sugar: dark brown sugar is OK too, for the cinnamon swirl filling
Love this cinnamon swirl pumpkin bread? Try these other dessert loafs!
- Chocolate Chip Pumpkin Bread
- Cinnamon Swirl Banana Bread
- Cream Cheese Swirl Banana Bread
- Cinnamon Roll Loaf Cake
How to make Cinnamon Swirl Pumpkin Bread
This Cinnamon Swirl Pumpkin Bread is super easy to assemble and bake! Just follow the instructions below.
Preheat the oven to 350 degrees, then spray a loaf pan with nonstick baking spray and line it with parchment paper and set it aside.
In a large mixing bowl use a hand or stand mixer, cream the softened butter and sugar until it’s light and smooth.
Add room temperature the eggs and pumpkin puree. Mix until combined and then scrape down the bowl once complete.
Next, in a separate bowl, whisk together the dry ingredients (flour, pumpkin pie spice, baking soda, baking powder, salt).
Add the dry ingredients to the wet ingredients in 2-3 portions, mixing after each addition. Scrape down the bowl once complete.
To assemble the pumpkin loaf, evenly spread half of the batter throughout the prepared loaf pan.
In a small bowl, mix the cinnamon and brown sugar filling together. Sprinkle all of it evenly over the batter.
Carefully spoon the rest of the batter throughout the loaf pan, over the cinnamon sugar filling. Try to spread the batter as little as possible in order to keep the filling undisturbed.
Bake the cinnamon swirl pumpkin bread for 50-60 minutes or until a toothpick comes out clean from the center of the loaf.
Remove the pan from the oven and spoon or brush the melted butter over the top of the loaf then immediately sprinkle the cinnamon and sugar over the top.
Allow the loaf to cool for 20-30 minutes before removing it from the pan. Store at room temperature and enjoy!
Ingredients
For the pumpkin bread
- 1 cup butter (softened)
- ¾ cup granulated sugar
- 1 cup pumpkin puree (room temperature)
- 2 eggs (room temperature)
- 1⅔ cup all-purpose flour
- 2 tablespoons pumpkin pie spice
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
For the cinnamon swirl filling
- ½ cup light brown sugar (packed)
- 1 tablespoon cinnamon
For the cinnamon sugar topping
- 1 tablespoon butter (melted)
- 2 tablespoons granulated sugar
- ¼ teaspoon cinnamon
Instructions
- Preheat the oven to 350 degrees, then spray a loaf pan with nonstick baking spray and line it with parchment paper and set it aside.
- In a large mixing bowl use a hand or stand mixer, cream the softened butter and sugar until it’s light and smooth (1-2 minutes).
- Add the eggs and pumpkin puree. Mix until combined and then scrape down the bowl once complete.
- In a separate bowl, whisk together the dry ingredients (flour, pumpkin pie spice, baking soda, baking powder, salt).
- Add the dry ingredients to the wet ingredients in 2-3 portions, mixing after each addition. Scrape down the bowl once complete.
- Evenly spread half of the batter throughout the prepared loaf pan.
- In a small bowl, mix the cinnamon and brown sugar filling together. Sprinkle all of it evenly over the batter.
- Carefully spoon the rest of the batter throughout the loaf pan, over the cinnamon sugar filling. Try to spread the batter as little as possible in order to keep the filling undisturbed.
- Bake the cinnamon swirl pumpkin bread for 50-60 minutes or until a toothpick comes out clean from the center of the loaf.
- Remove the pan from the oven and spoon or brush the melted butter over the top of the loaf then immediately sprinkle the cinnamon and sugar over the top.
- Allow the loaf to cool for 20-30 minutes before removing it from the pan. Store at room temperature and enjoy!
