Description
This recipe yields a simple, moist pumpkin loaf featuring a rich cinnamon swirl throughout. It requires minimal effort for a delicious autumn bake.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup milk
- 1 teaspoon vanilla extract
- For the Swirl: 1/2 cup packed light brown sugar
- For the Swirl: 2 tablespoons all-purpose flour
- For the Swirl: 1 tablespoon ground cinnamon
- For the Swirl: 1/4 cup (1/2 stick) unsalted butter, melted
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a standard 9×5 inch loaf pan.
- In a medium bowl, whisk together the 1 3/4 cups flour, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
- In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until combined.
- Beat in the eggs one at a time. Mix in the pumpkin puree, milk, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
- Prepare the swirl mixture: In a small bowl, combine the 1/2 cup brown sugar, 2 tablespoons flour, 1 tablespoon cinnamon, and melted butter. Mix until crumbly.
- Pour half of the pumpkin batter into the prepared loaf pan.
- Sprinkle half of the cinnamon swirl mixture evenly over the batter layer.
- Pour the remaining pumpkin batter over the swirl layer. Top with the remaining cinnamon swirl mixture.
- Use a knife or skewer to gently swirl the topping into the batter a few times to create ribbons.
- Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the loaf cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
Notes
- For an extra moist loaf, use full-fat canned pumpkin puree.
- If the top begins to brown too quickly during baking, loosely tent the pan with aluminum foil for the last 15 minutes.
- This loaf keeps well stored tightly wrapped at room temperature for up to three days.
- Prep Time: 15 min
- Cook Time: 65 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 35
- Sodium: 180
- Fat: 16
- Saturated Fat: 4
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 44
- Fiber: 2
- Protein: 4
- Cholesterol: 45