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Pumpkin Cinnamon Swirl Bread

Pumpkin Cinnamon Swirl Bread with a ribbon of cinnamon sugar swirled through the loaf for deep amber marbled pockets. Bake until a toothpick comes out clean, then finish with a bright orange glaze for a cozy fall slice.
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Prep Time 1 hour 15 minutes
Cook Time 1 hour
Total Time 2 hours 15 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.75 cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 0.5 tsp salt
Wet ingredients & batter
  • 1 cup pumpkin puree
  • 0.5 cup vegetable oil
  • 2 eggs Use large eggs.
  • 1 cup granulated sugar
Cinnamon swirl
  • 0.33 cup brown sugar
  • 2 tbsp cinnamon For swirl.
Orange glaze
  • 1 cup powdered sugar
  • 2 tbsp orange juice For glaze.

Equipment

  • 1 sheet pan
  • 1 loaf pan

Method
 

Prep
  1. Preheat the oven to 350°F and grease a loaf pan for easy release after baking.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, pumpkin pie spice, and salt together until evenly combined.
Mix wet ingredients
  1. Beat pumpkin puree, vegetable oil, eggs, and granulated sugar until smooth, then fold into the dry ingredients just until no dry streaks remain.
Make cinnamon swirl
  1. Stir brown sugar and cinnamon together until the mixture looks uniform.
Assemble and swirl
  1. Pour half the batter into the loaf pan and sprinkle the cinnamon sugar over the top.
Layer remaining batter and swirl
  1. Top with the remaining batter and swirl with a knife to create visible cinnamon ribbons through the loaf.
Bake
  1. Bake at 350°F for 55-60 minutes until a toothpick comes out clean.
Glaze
  1. Whisk powdered sugar with orange juice and drizzle over the cooled loaf so the glaze sets without melting.

Notes

Pro tip: swirl gently with a knife so you keep clear cinnamon ribbons instead of fully blending them. Cool the loaf completely before glazing for a clean, set finish. Store airtight in the refrigerator for up to 5 days (reheat briefly if desired). Freezing is yes—wrap slices well and freeze up to 2 months. For a lower-sugar option, swap half the granulated sugar and brown sugar for an equal amount of a 1:1 sugar substitute that measures like sugar.