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–+ servings

Cinnamon Swirl Pumpkin Bread

A moist pumpkin bread with a ribbon of cinnamon-cardamom sugar running through the middle, just like a snickerdoodle.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 1
Course: Baking, Desserts
Cuisine: American
Calories: 270
Ingredients Method Nutrition Notes

Ingredients
  

Pumpkin Loaf
  • 1 3/4 cups all-purpose flour spooned and leveled
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 2 large eggs at room temperature
  • 1 1/2 cups pumpkin puree not pumpkin pie filling
  • 1/2 cup canola oil or vegetable oil
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 1/2 teaspoons vanilla extract
Snickerdoodle Layer
  • 1/3 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/4 teaspoons ground cardamom
Assembly

Method
 

Pumpkin Loaf
  1. Preheat the oven to 350°F and lightly grease a 9x5 inch loaf pan with butter or nonstick spray.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, cardamom, and cloves.
  3. In a large bowl, whisk the eggs, then stir in the pumpkin puree, oil, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth.
  4. Fold the dry ingredients into the wet ingredients with a spatula, stopping as soon as no dry streaks remain.
Snickerdoodle Layer
  1. In a small bowl, stir together the sugar, cinnamon, and cardamom until well blended.
Assembly
  1. Spread half of the batter into the prepared pan. Sprinkle the snickerdoodle sugar mixture evenly over the batter, then carefully spread the remaining batter on top and smooth it with a spatula.
  2. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean and the top feels firm.
  3. Let the loaf cool completely in the pan on a wire rack. Once cool, run a butter knife around the edges and lift the loaf out of the pan to slice and serve.

Nutrition

Calories: 270kcalCarbohydrates: 43gProtein: 3gFat: 10gSaturated Fat: 1gCholesterol: 30mgSodium: 260mgFiber: 1gSugar: 28g

Notes

1. For the best texture, use canned pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
2. If the top of the loaf browns too quickly, tent it lightly with foil after 45 minutes of baking.
3. Store the bread in an airtight container at room temperature for up to 4 days.
4. This loaf freezes well: wrap it tightly in plastic wrap and foil, then freeze for up to 3 months.
5. Try adding 1/2 cup of toasted walnuts or pecans to the batter for extra crunch.
6. The swirl is subtle, so you can increase the cardamom or cinnamon for a bolder middle layer.

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