Pumpkin season is calling and this pumpkin bread answers with the softest, most cinnamon-swirled slices you’ll ever bake. It’s the kind of treat that wraps you up in fall coziness with every bite. Whether you’re gifting mini loaves or slicing into one big golden loaf, this recipe is here to comfort. And if you’re baking for a chilly night, try serving it with a warm mug of homemade mulled cider for the coziest combo.
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Why You’ll Love This Pumpkin Bread
If you’re craving something warm, sweet, and a little spicy in the best pumpkin spice way, you’re in the right kitchen. This pumpkin bread has the softest crumb thanks to real pumpkin puree and a swirl of sweet cinnamon throughout. There’s no need for a mixer, just a bowl, a whisk, and a little autumn magic. It’s perfect for breakfast, gifting, or sneaking a slice while standing barefoot in your kitchen. Honestly, pair it with this creamy white lasagna soup and you’ve got yourself a perfect fall day.
Ingredients You’ll Need
Wet Ingredients:
¾ cup pumpkin puree (not pie filling)
½ cup brown sugar
¼ cup granulated sugar
2 tablespoons milk (any kind)
1 large egg
3 tablespoons melted butter or oil
½ teaspoon vanilla extract
Dry Ingredients:
1 cup all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon pumpkin pie spice
¼ teaspoon cinnamon
¼ teaspoon salt
Cinnamon Swirl:
2 tablespoons brown sugar
¼ teaspoon cinnamon
Want a gluten free version? Just swap in a 1:1 gluten free flour blend. Dairy free? Use plant based milk and coconut oil. It’s that easy.
How to Make Pumpkin Bread (Step by Step)
Prep Your Pan
Grab a mini loaf pan or a standard 9×5 loaf pan. If you’re making muffins, a 12 cup tin works great too. Line them with parchment or grease well. A parchment sling makes it easy to lift the loaf out in one cozy piece.
Mix the Batter
In one big bowl, whisk together pumpkin puree, both sugars, milk, egg, melted butter, and vanilla until smooth and blended. Then sift the flour, baking soda, baking powder, spices, and salt right over the top. Stir gently until there are no streaks of flour left, but don’t overmix. Think soft, lazy swirls.
Add the Cinnamon Swirl
Mix your swirl ingredients in a small bowl. Pour half the batter into your prepared pan, sprinkle on half the swirl, then layer in the rest of the batter and top with the rest of the cinnamon sugar. Use a butter knife to swirl through the layers gently. Don’t stress if it looks messy. It’ll bake up beautifully.
Bake and Cool
For mini loaves, bake 25 to 28 minutes. Muffins will be done in about 18 to 22 minutes. If you’re making a full loaf, plan for 45 to 50 minutes. Use a toothpick to test the center. It should come out with moist crumbs, not wet batter. Let it cool in the pan for 10 minutes, then lift it out and finish cooling on a rack.
Craving more pumpkin treats while you wait? You’ll love these pumpkin spice sugar cookies. They’re soft, buttery, and full of fall flavor.
Pumpkin Bread Baking Tips
Fresh pumpkin spice is key. It brings warmth and boldness to every bite. Don’t overmix the batter once the flour goes in or your bread might turn dense. Let the bread rest and cool before slicing so the crumb sets up nicely. And yes, the toothpick test really works, especially near the center.
Storage + Freezing
Let your loaf cool completely before storing. Keep it in an airtight container at room temp for up to 5 days. If you want it to last longer, wrap it well and pop it in the freezer. It’ll stay good for up to 3 months. To reheat, a quick zap in the microwave or a warm up in the oven brings back that just baked magic.
Recipe Variations
Feeling creative? Add mini chocolate chips for a dessert like twist or stir in chopped pecans for cozy crunch. Skip the swirl and top with cinnamon sugar for a crisp lid. You can even make this recipe into muffins or a full size loaf with no fuss. And if you’re already in the fall baking mood, our creamy chicken lasagna soup is the perfect savory companion.
FAQs
Can I double the recipe for a full loaf?
Totally. Just double all the ingredients and bake in a 9×5 loaf pan for about 45 to 50 minutes. Don’t forget to swirl in the cinnamon layer for that cozy marbled look.
How do I keep the bread moist for days?
The pumpkin helps a lot, but airtight storage is key. Keep the loaf sealed up tight and don’t refrigerate unless you need to store it for longer than a week.
Can I use fresh pumpkin instead of canned?
You can. Just make sure it’s roasted and well mashed. If it’s very watery, blot or strain it a bit before adding to your batter. The texture should match that of canned puree.
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Moist Cinnamon Swirl Pumpkin Bread (Mini Loaves or One Big Treat!)
Description
Moist, sweet, and warmly spiced, this cinnamon swirl pumpkin bread bakes up beautifully in mini loaves or one big cozy treat. Perfect for fall breakfasts or giftable goodies.
Ingredients
¾ cup pumpkin puree
½ cup brown sugar
¼ cup granulated sugar
2 tablespoons milk (any kind)
1 large egg
3 tablespoons melted butter or oil
½ teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon pumpkin pie spice
¼ teaspoon cinnamon
¼ teaspoon salt
2 tablespoons brown sugar (for swirl)
¼ teaspoon cinnamon (for swirl)
Instructions
1. Preheat oven to 350°F and grease your mini loaf or 9×5 pan. Line with parchment if desired.
2. In a large bowl, whisk pumpkin, sugars, milk, egg, melted butter, and vanilla until smooth.
3. Sift in flour, baking soda, baking powder, pumpkin spice, cinnamon, and salt. Stir until no flour streaks remain.
4. Pour half the batter into the prepared pan, then sprinkle with half the cinnamon swirl mixture.
5. Add remaining batter and top with the rest of the swirl. Use a knife to gently swirl.
6. Bake 25–28 minutes for mini loaves, or 45–50 minutes for full loaf. Check doneness with a toothpick.
7. Cool in pan 10 minutes, then remove and cool completely on a wire rack.
Notes
Use canned pumpkin puree, not pie filling.
Double the recipe for a 9×5 loaf.
Store covered at room temp for 5 days or freeze up to 3 months.
For gluten-free, swap with a 1:1 gluten-free flour blend.