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- Canned pumpkin puree: This adds moisture and flavor. It gives the bread a rich, pumpkin taste. Use pure pumpkin, not pumpkin pie filling. - Vegetable oil: This keeps the bread moist. It also helps with the texture, making it soft and fluffy. - Granulated sugar: This sweetens the bread. It helps balance the spices and pumpkin flavor. - Brown sugar: Brown sugar adds depth. It gives a hint of caramel flavor due to the molasses. - Eggs: Eggs bind the ingredients. They also help the bread rise. - Vanilla extract: This adds warmth and enhances other flavors. It makes the bread smell great while baking. - All-purpose flour: This is the main structure of the bread. It holds everything together. - Baking soda and baking powder: These are leavening agents. They help the bread rise and become fluffy. - Ground cinnamon, nutmeg, and ginger: These spices add warmth and flavor. They make the bread taste like fall. - Salt: Salt enhances flavors. It balances the sweetness of the sugars. - Chopped walnuts or pecans (optional): These add a nice crunch. They also bring a nutty flavor to the bread. - Cinnamon sugar swirl: This is made with extra granulated sugar and ground cinnamon. It creates a delicious layer in the bread. - Gluten-free flour: You can use a gluten-free blend if needed. Ensure it is suitable for baking. - Sugar alternatives: You can use honey or maple syrup instead of granulated sugar. Adjust the liquid in the recipe if you do. This list of ingredients provides a strong foundation for your cinnamon swirl pumpkin bread. Each element plays a key role in making this treat delicious and memorable. 1. Preheat your oven. Set it to 350°F (175°C). Grease a 9x5 inch loaf pan. You can also line it with parchment paper. This makes it easy to remove the bread later. 2. Mix the wet ingredients. In a large bowl, add 1 cup of canned pumpkin puree, ½ cup of vegetable oil, 1 cup of granulated sugar, ½ cup of packed brown sugar, 3 large eggs, and 1 teaspoon of vanilla extract. Whisk everything until it is smooth and blended well. 3. Combine the dry ingredients. In another bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, ½ teaspoon of ground ginger, and ¼ teaspoon of salt. 4. Make the batter. Gradually add the dry mixture to the pumpkin mixture. Stir gently until just mixed. Be careful not to overmix. If you want nuts, fold in ½ cup of chopped walnuts or pecans at this stage. 5. Create the cinnamon swirl mixture. In a small bowl, mix ¼ cup of granulated sugar with 1 tablespoon of ground cinnamon. This will be your swirl. 1. Layer the batter. Pour half of the pumpkin batter into your loaf pan. Spread it evenly. Then, sprinkle half of the cinnamon sugar mixture on top. 2. Add the second layer. Pour the rest of the pumpkin batter over the cinnamon layer. Sprinkle the remaining cinnamon sugar mixture on top. 3. Swirl the mixture. Take a butter knife or skewer and gently swirl through the batter. Be careful not to overdo it. You want to see nice, defined swirls. 4. Bake the bread. Place the loaf pan in the preheated oven. Bake for 60 to 70 minutes. Use a toothpick to check if it’s done. It should come out clean or with a few moist crumbs. 5. Cool the bread. After baking, allow it to cool in the pan for about 10 minutes. Then, move it to a wire rack to cool completely. How to avoid overmixing To avoid overmixing, stir gently when combining wet and dry ingredients. Mix until you no longer see dry flour. The batter should be lumpy. Overmixing can make your bread tough. Achieving the perfect swirl effect To create a perfect swirl, pour half of the batter into the pan first. Then, sprinkle half of the cinnamon-sugar mixture on top. Add the rest of the batter, and sprinkle with the remaining sugar. Use a knife to swirl gently. Don’t overdo it; you want distinct swirls. Ensuring even baking For even baking, place your loaf pan in the center of the oven. Preheat the oven for at least 15 minutes before baking. Avoid opening the oven door too often while baking. This helps the bread rise evenly. Best ways to serve Serve your pumpkin bread warm or at room temperature. It pairs well with coffee or tea. A dollop of whipped cream adds a nice touch. You can also enjoy it with a side of butter. Presentation ideas Slice the pumpkin bread into thick pieces for serving. Dust with powdered sugar for a lovely finish. You can also garnish with a sprinkle of cinnamon. Arrange slices on a pretty plate for a nice presentation. {{image_2}} You can make this bread even more fun by adding chocolate chips or dried fruits. Chocolate chips give a sweet taste. Dried fruits, like raisins or cranberries, add a chewy bite. You can mix them in when you fold in the nuts. You might also try different spices instead of just cinnamon. Cloves and allspice can give your bread a warm flavor. Just use a half teaspoon of each to start. Adjust to your taste for a unique twist. If you want a vegan or eggless version, swap the eggs for flax eggs. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for five minutes until it thickens. This works well in the recipe. For a low-sugar option, you can reduce the sugar by half or use a sugar substitute. Try using applesauce instead of some sugar. It keeps the bread moist and adds flavor. Adjusting these ingredients allows everyone to enjoy this treat! To keep your cinnamon swirl pumpkin bread fresh, use airtight containers. You can also wrap it tightly in plastic wrap. This helps to lock in moisture and flavor. Store it at room temperature for up to four days. If you want to keep it longer, the fridge can help, but it may dry out. To freeze cinnamon swirl pumpkin bread, first wrap it well in plastic wrap. Then, place it in a freezer bag or airtight container. This method prevents freezer burn. You can freeze it for up to three months. When you're ready to eat, take it out and thaw it in the fridge overnight. For a quick warm-up, slice a piece and pop it in the microwave for about 15 seconds. Enjoy it warm! Can I use fresh pumpkin instead of canned? Yes, you can use fresh pumpkin. Just cook and mash it well. Make sure it is dry so your bread does not get soggy. This gives a great taste and texture. What if I don’t have a loaf pan? If you don’t have a loaf pan, use a round cake pan. You can also use muffin tins for fun pumpkin muffins. Adjust baking time, as smaller sizes cook faster. How do I know when the bread is done baking? To check if the bread is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, your bread is ready. It should feel firm but springy. Is it necessary to use nuts? No, nuts are optional. You can leave them out if you prefer a nut-free bread. The bread will still be moist and tasty without them. Can I add frosting or glaze on top? Yes, you can add frosting or glaze. A cream cheese frosting pairs well with the flavors. Just wait until the bread cools before adding any topping. This blog post covers all you need to know about making cinnamon swirl pumpkin bread. We talked about key ingredients like canned pumpkin puree and spices. I shared step-by-step instructions for mixing and baking. You also learned helpful tips for serving and storing leftovers. In closing, this recipe is not just tasty but versatile. Enjoy the process and make it your own. Happy baking!

Cinnamon Swirl Pumpkin Bread

Indulge in the flavors of fall with this delicious Cinnamon Swirl Pumpkin Bread! Perfectly spiced and delightfully moist, this recipe combines canned pumpkin puree, warm spices, and a sweet cinnamon swirl that will elevate your baking game. Whether for breakfast, dessert, or a cozy snack, this bread is sure to impress. Click through to discover the full recipe and make this seasonal favorite today!
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Ingredients
  

1 cup canned pumpkin puree

1/2 cup vegetable oil

1 cup granulated sugar

1/2 cup brown sugar, packed

3 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon salt

1/2 cup chopped walnuts or pecans (optional)

1/4 cup granulated sugar (for the swirl)

1 tablespoon ground cinnamon (for the swirl)

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper for easy removal.

    In a large mixing bowl, combine the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk until the mixture is smooth and well combined.

      In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, ginger, and salt.

        Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined. Be careful not to overmix. If you’re using nuts, fold them in at this stage.

          In a small bowl, mix together the 1/4 cup of sugar and 1 tablespoon of cinnamon to create the swirl mixture.

            Pour half of the pumpkin bread batter into the prepared loaf pan and spread it evenly. Sprinkle half of the cinnamon sugar mixture over the top.

              Add the remaining batter on top and then sprinkle the rest of the cinnamon sugar mixture over the top layer.

                Using a butter knife or a skewer, gently swirl the batter to create a marbled effect. Don’t overdo it, as you want to see defined swirls.

                  Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

                    Once done, allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

                      Prep Time, Total Time, Servings: 15 mins | 1 hr 15 mins | 10 servings

                        - Presentation Tips: Slice the pumpkin bread and serve it warm or at room temperature, optionally garnished with a sprinkle of powdered sugar or a dollop of whipped cream for an extra touch. Enjoy with a side of hot coffee or tea!