1. Can I make Pumpkin Cinnamon Swirl Bread gluten-free?

Yes, you can! To make this recipe gluten-free, simply swap the all-purpose flour with a gluten-free flour blend. Be sure to check if the blend contains xanthan gum or another binder to ensure the bread holds together. Also, consider adding a little extra moisture, such as a tablespoon of milk or water, to maintain the right texture.

2. How do I store leftover Pumpkin Cinnamon Swirl Bread?

To store leftover Pumpkin Cinnamon Swirl Bread, keep it in an airtight container at room temperature for up to 3 days. If you’d like to store it for a longer period, you can freeze it. Wrap the bread tightly in plastic wrap or foil and place it in a freezer-safe bag for up to 3 months. Simply thaw it at room temperature when you're ready to enjoy it again.

3. Can I make this recipe without the glaze?

Yes, you can absolutely make Pumpkin Cinnamon Swirl Bread without the glaze. The bread is delicious on its own, with the cinnamon swirl adding plenty of flavor and sweetness. If you prefer a lighter version, feel free to skip the glaze or even top the bread with a dollop of butter or cream cheese instead.

4. Can I use canned pumpkin instead of fresh pumpkin puree?

Yes, canned pumpkin puree works perfectly in this recipe and is a great time-saver. Just make sure to use plain pumpkin puree and not pumpkin pie filling, as the latter contains added spices and sugar that could alter the flavor of the bread

Pumpkin Cinnamon Swirl Bread: Easy Fall Recipe (No Fail)

Name: Pumpkin Cinnamon Swirl Bread
Prep time: 20 min
Cook time: PT-495999H45M2S
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1/2 cup granulated sugar; 1/2 cup brown sugar, packed; 1 cup pumpkin puree; 1/2 cup vegetable oil or melted coconut oil; 2 large eggs; 1 teaspoon vanilla extract; 1/4 cup granulated sugar (for cinnamon swirl); 1 tablespoon ground cinnamon (for cinnamon swirl); 1/2 cup powdered sugar (for glaze, optional); 1-2 tablespoons milk (for glaze, optional); 1/2 teaspoon vanilla extract (for glaze, optional)

Description

Pumpkin Cinnamon Swirl Bread is a warm, flavorful bread perfect for the fall season. Combining the spiced flavors of cinnamon, nutmeg, and ginger with the natural sweetness and moisture of pumpkin puree, this bread is a delightful treat for breakfast or dessert.

Ingredients

Scale

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 cup pumpkin puree
1/2 cup vegetable oil or melted coconut oil
2 large eggs
1 teaspoon vanilla extract
1/4 cup granulated sugar (for cinnamon swirl)
1 tablespoon ground cinnamon (for cinnamon swirl)
1/2 cup powdered sugar (for glaze, optional)
1-2 tablespoons milk (for glaze, optional)
1/2 teaspoon vanilla extract (for glaze, optional)

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Instructions

Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
In another bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, oil, eggs, and vanilla extract until smooth and well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix the batter.
In a small bowl, mix together the granulated sugar and ground cinnamon for the swirl.
Pour half of the batter into the prepared loaf pan and spread it evenly. Sprinkle the cinnamon sugar mixture evenly over the batter.
Pour the remaining batter on top and spread it out evenly. Use a knife to gently swirl the batter by making a few figure-eight motions through the loaf.
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean. If the top of the bread starts to brown too quickly, cover it loosely with aluminum foil during the last 15 minutes of baking.
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
If desired, prepare the glaze by mixing the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled bread.
Slice and enjoy!

Notes

Avoid overmixing the batter to keep the bread light and fluffy.
If the bread starts browning too quickly, cover with aluminum foil during the last 15 minutes of baking.
Feel free to skip the glaze for a lighter version of the bread.
This bread can be made ahead and stored at room temperature for up to 3 days, or frozen for up to 3 months.

Prep Time: 20 minutes
Cook Time: 60-70 minutes
Category: Baking
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280 kcal
Sugar: 23g
Sodium: 180mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 2g
Protein: 4g
Cholesterol: 30mg