A moist, tender pumpkin bread with a beautiful cinnamon spice swirl running through each slice, creating the perfect balance of warm autumn flavors in every bite.
Recipe Details
Ingredients
- 375g all-purpose flour
- 2 tsp baking soda
- 1 tsp fine sea salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 300g granulated sugar
- 100g packed brown sugar
- 240ml neutral vegetable oil
- 4 large large eggs, room temperature
- 425g (1 can) pumpkin puree
- 160ml water
- 60g unsalted butter, softened
- 75g packed brown sugar (for swirl)
- 1 tbsp ground cinnamon (for swirl)
- 2 tsp pure vanilla extract
Instructions
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Preheat oven to 175°C (350°F). Grease two 23x13cm (9x5 inch) loaf pans and line with parchment paper, leaving overhang for easy removal.
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In a large bowl, whisk together 375g all-purpose flour, 2 tsp baking soda, 1 tsp fine sea salt, 2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/2 tsp ground ginger, and 1/4 tsp ground cloves.
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In a separate large bowl, whisk together 300g granulated sugar, 100g packed brown sugar, 240ml neutral vegetable oil, 4 large large eggs, 425g (1 can) pumpkin puree, 160ml water, and 2 tsp pure vanilla extract until smooth and well combined.
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Add the dry ingredients to the wet ingredients and stir just until combined. Don't overmix - a few streaks of flour are fine.
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For the swirl, mix together {softened_butter}, 75g packed brown sugar (for swirl), and 1 tbsp ground cinnamon (for swirl) until it forms a paste.
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Divide half the batter between the prepared loaf pans. Drop spoonfuls of the cinnamon mixture over the batter, then swirl gently with a knife to create a marbled pattern.
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Top with the remaining batter and smooth the surface. Add a few more small dollops of the cinnamon mixture on top and swirl again lightly.
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Bake for 60-65 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. The tops should be golden brown and spring back lightly when touched.
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Cool in the pans for 10 minutes, then use the parchment overhang to lift the loaves onto wire racks to cool completely before slicing.
Tips
Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling. Make sure it's well-drained - if it seems watery, spread on paper towels for 10 minutes before using.
Swirl Technique: Don't overswirl or you'll muddy the pattern. A few gentle figure-8 motions with a knife create the best marbled effect.
Doneness Test: The bread is done when a toothpick inserted in the center comes out with a few moist crumbs. Overbaking will result in dry bread.
Room Temperature Ingredients: Eggs at room temperature incorporate better into the batter. Place them in warm water for 10 minutes if you forgot to take them out early.
Storage: Wrap cooled loaves tightly in plastic wrap and store at room temperature for up to 4 days, or freeze for up to 3 months.
Slice and Serve: For the cleanest slices, use a sharp serrated knife and wipe between cuts. Serve with butter, cream cheese, or enjoyed plain with coffee.
Gift-Giving: This bread makes wonderful gifts when wrapped in cellophane with a ribbon. The recipe makes two loaves - perfect for keeping one and giving one away.