Pumpkin cinnamon swirl bread is moist and delicious with swirls of cinnamon sugar in every bite! It’s made with simple ingredients, sweetened naturally with maple syrup and perfect for pumpkin season! This pumpkin bread recipe can also be made gluten free.
Nothing says fall more than a fresh loaf of pumpkin swirl bread right out of the oven! Swirls of cinnamon sugar in each bite take this super moist and fluffy pumpkin bread up a notch!
This pumpkin bread recipe is made with simple ingredients, sweetened naturally with maple syrup, and filled with pumpkin and fall spices! This pumpkin loaf is dairy free, with an option to make it gluten free as well. I just love the way the whole house smells delicious when a loaf is in the oven. Fall baking is my favorite!
If you follow me on Instagram then you know my love for all things pumpkin runs deep! I’ve made it my mission to put pumpkin into just about everything, sweet, savory and even dog treats (pumpkin is great for dogs too!)!
If you could bottle the taste of fall it would be this pumpkin bread with cinnamon swirl. It tastes extra delicious with nut butter and more pumpkin pie spice on top.
Who’s ready to get baking?!
ingredients for pumpkin bread
- pumpkin puree
- all-purpose flour – can sub both of the flours used in this recipe for 1:1 gluten free flour
- whole wheat pastry flour
- eggs
- maple syrup
- coconut sugar
- pumpkin pie spice
- cinnamon
- unsweetened almond or oat milk
- vanilla extract
- baking soda
- baking powder
- salt
equipment/utensils:
- mixing bowls
- bread pan
- hand or stand mixer
how to make cinnamon swirl bread
- Preheat & Prepare. Preheat the oven to 350 degrees F, and grease a bread pan.
- Mix together. In a mixing bowl using a hand mixer, beat eggs. Next, add the rest of the wet ingredients and beat together on low until just combined.
- Whisk together. Whisk together the flours, pumpkin spice, cinnamon, nutmeg, and baking soda and baking powder.
- Combine. Then add the dry ingredients to the mixing bowls a little at a time until the batter is just combined.
- Make the cinnamon sugar mixture. In a small bowl mix the coconut sugar and cinnamon.
- Pour into Loaf Pan. Pour half the batter into a loaf pan and sprinkle half the cinnamon sugar mixture on top, mostly covering the batter. Pour the rest of the batter on top and use a spatula to spread over the top.
- Sprinkle & Swirl. Then, sprinkle the rest of the cinnamon sugar on top and drag a butter knife in circles on the top creating a swirl.
- Bake and Enjoy! Bake for 45 to 50 minutes until a toothpick comes out with just a few crumbs clinging to it. Remove from oven, let cool, cut and enjoy!
can you freeze pumpkin bread
This pumpkin bread recipe is perfect for freezing if you don’t want to enjoy the whole load at once! I recommend wrapping the load in plastic wrap and then in tin foil before placing in the freezer. Reheat slices in the microwave.
Cinnamon Swirl Pumpkin Bread
Ingredients
- 2 eggs
- 1 cup pumpkin puree
- 3/4 cup maple syrup
- 1/3 cup melted butter or coconut oil
- 1/3 cup unsweetened almond or oat milk
- 1 tsp. vanilla extract
- 1 cup white whole-wheat flour
- 1/2 cup whole-wheat pastry flour
- 2 tsp. pumpkin pie spice
- 1 tsp. cinnamon
- pinch of nutmeg
- 1 tsp. baking soda
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- for cinnamon swirl:
- 1/3 cup coconut sugar
- 2 tsp. cinnamon or pumpkin pie spice
Instructions
- Preheat the oven to 350 degrees and grease a loaf pan with cooking spray or coconut oil.
- In a mixing bowl or in the bowl of a mixer, beat the eggs on low. Add the rest of the wet ingredients and beat on low until just combined.
- In a separate bowl whisk together the flours, pumpkin pie spice, cinnamon, baking soda, baking powder and salt.
- Next, add the dry ingredients to the bowl with the wet a little at a time, beating until just combined.
- In a small bowl combine the coconut sugar and cinnamon.
- Pour half the batter in the loaf pan and sprinkle half of the cinnamon sugar mixture on top. Pour the remaining batter on top and sprinkle with remaining cinnamon sugar.
- Use a butter knife to create swirls on the top of the batter.
- Bake for approximately 45-50 minutes until a toothpick comes out with just a few crumbs attached.
- Remove from the oven and let cool before slicing.
more pumpkin recipes you’ll fall in love with
- pumpkin cheesecake bars {GF}
- pumpkin s’mores cookies {GF & DF}
- healthy pumpkin muffins with spiced maple glaze {DF}
COOKBOOK
Love everything and anything pumpkin like I do?! Keep up with all things pumpkin this fall with me on Instagram and be sure to check out my new pumpkin cookbook, The Great Big Pumpkin Cookbook available now on Amazon and Target.com with over 50 pumpkin recipes, including gluten free, dairy free, and paleo friendly recipes!
pin this recipe for later!
