Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup canned pumpkin puree
- ¾ cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- For the cinnamon swirl: ¼ cup brown sugar + 2 teaspoons ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan and set aside.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt until well combined.
- In a separate bowl, beat the eggs, then add pumpkin puree, granulated sugar, brown sugar, vegetable oil, and vanilla extract. Mix until smooth and creamy.
- Gradually add dry ingredients into the wet mixture, stirring gently until just combined. Do not overmix.
- In a small bowl, combine ¼ cup brown sugar and cinnamon for the swirl. Set aside.
- Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture over the batter.
- Add the remaining batter on top. Sprinkle the rest of the cinnamon sugar mixture, then swirl gently with a knife to create a cinnamon swirl pattern.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For a more intense cinnamon flavor, increase the cinnamon in the swirl.
- Store leftover bread tightly wrapped at room temperature for up to 2 days or refrigerate for up to a week.
- For longer storage, freeze slices and reheat as desired.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 210 Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg