Cinnamon Swirl Pumpkin Bread

Name: Cinnamon Swirl Pumpkin Bread
Total time: 70 min
Yield: 2 servings per loaf (3 loaves total)
Ingredients: 1 (15 oz) can pumpkin puree; 2 cups white sugar; 1 cup vegetable oil; 0.75 cup water; 4 eggs; 1 tsp vanilla extract; 3.5 cups all-purpose flour; 2 tsp baking soda; 1 tbsp ground cinnamon; 1.5 tsp salt; 1 tsp ground nutmeg; 0.25 tsp ground ginger; For the cinnamon swirl:; 0.25 cup brown sugar; 1 tbsp ground cinnamon

A moist and flavorful pumpkin bread with a delightful cinnamon swirl, perfect for fall brunches or snack time.

Recipe Info

Prep Time

70 min

Difficulty

Easy

Servings

2 servings per loaf (3 loaves total)

Nutrition

calories232calories

carbohydrates32g

fat10g

protein3g

Brunch Snack American

Ingredients

1 (15 oz) can pumpkin puree

2 cups white sugar

1 cup vegetable oil

0.75 cup water

4 eggs

1 tsp vanilla extract

3.5 cups all-purpose flour

2 tsp baking soda

1 tbsp ground cinnamon

1.5 tsp salt

1 tsp ground nutmeg

0.25 tsp ground ginger

For the cinnamon swirl:

0.25 cup brown sugar

1 tbsp ground cinnamon

Directions

Preheat your oven to 350°F (175°C) and grease and flour three 7x3-inch loaf pans.

In a large bowl, mix together the pumpkin puree, sugar, oil, water, eggs, and vanilla extract until well blended.

In a separate bowl, whisk together the flour, baking soda, cinnamon, salt, nutmeg, and ginger. Sift this flour mixture over the pumpkin mixture and fold in using a spatula until just combined.

For the cinnamon swirl, mix the brown sugar and cinnamon together in a small bowl.

Divide the batter evenly among the prepared loaf pans and then sprinkle the cinnamon swirl mixture on top of each one.

Bake for about 50 minutes, or until the tops are nicely browned and a toothpick inserted in the center comes out clean.

Let cool for at least 10 minutes before slicing and serving.