Cinnamon Swirl Pumpkin Bread

Name: Cinnamon Swirl Pumpkin Bread
Cook time: 55 min
Yield: 12 servings
Ingredients: 10 g unsalted butter melted, for greasing the pan if needed; 250 g all-purpose flour spooned and leveled; 5 g baking soda; 4 g baking powder; 4 g fine salt; 6 g ground cinnamon divided between the batter and swirl; 1 g ground nutmeg; 1 g ground ginger; 150 g granulated sugar; 100 g light brown sugar packed, divided between the batter and swirl; 120 ml neutral oil; 2 count large eggs room temperature; 240 g pumpkin puree; 60 ml milk room temperature; 5 ml vanilla extract; 50 g light brown sugar packed, divided between the batter and swirl; 3 g ground cinnamon divided between the batter and swirl; 10 g all-purpose flour for the cinnamon swirl, to help the ribbon hold together

This quick bread uses pumpkin puree for moisture and color, then layers in a cinnamon-sugar swirl so each slice has a defined spiced ribbon. It bakes in a standard loaf pan and is best cooled fully before slicing so the crumb sets cleanly.

By Julienne

Cook time: 55 minutes

Servings: 12

Ingredients

10 g unsalted butter melted, for greasing the pan if needed
250 g all-purpose flour spooned and leveled
5 g baking soda
4 g baking powder
4 g fine salt
6 g ground cinnamon divided between the batter and swirl
1 g ground nutmeg
1 g ground ginger
150 g granulated sugar
100 g light brown sugar packed, divided between the batter and swirl
120 ml neutral oil
2 count large eggs room temperature
240 g pumpkin puree
60 ml milk room temperature
5 ml vanilla extract
50 g light brown sugar packed, divided between the batter and swirl
3 g ground cinnamon divided between the batter and swirl
10 g all-purpose flour for the cinnamon swirl, to help the ribbon hold together

Instructions

Heat the oven to 175°C. Line a 23 x 13 cm loaf pan with parchment, leaving overhang on the long sides, and lightly grease any exposed areas with the optional melted butter. The oven is fully preheated and the pan is lined and ready.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, 6 g of the cinnamon, the nutmeg, and the ginger until evenly combined. No streaks of spice or leavener remain in the dry mix.
In a medium bowl, whisk the granulated sugar, 100 g of the brown sugar, oil, eggs, pumpkin puree, milk, and vanilla until smooth and glossy. The mixture looks uniform and slightly thickened.
Add the wet mixture to the dry mixture and fold just until no dry flour remains. Do not overmix; a few small lumps are fine. The batter is evenly moistened and still looks tender, not elastic.
Stir the remaining 50 g brown sugar, the remaining 3 g cinnamon, and the 10 g flour in a small bowl to make the swirl mixture. The swirl mixture is sandy and evenly spiced.
Spoon about half of the batter into the prepared pan, sprinkle all of the swirl mixture over the batter, then top with the remaining batter. Run a knife through the batter once or twice in a loose zigzag to create the swirl without fully mixing it in. A visible cinnamon ribbon is exposed on the surface.
Bake for 50 to 55 minutes, until the top is browned, the center springs back lightly, and a tester inserted into the center comes out with a few moist crumbs but no wet batter. The loaf is risen, set in the center, and the edges are pulling slightly from the pan.
Cool in the pan for 15 minutes, then lift out using the parchment and cool completely on a wire rack before slicing. The loaf is fully cooled and slices cleanly.