Perfect Pumpkin Bread Recipe with Cinnamon Swirl & Glaze

Picture this: the aroma of warm cinnamon and spiced pumpkin filling your kitchen, the kind of scent that instantly wraps you in cozy autumn vibes. The first time I pulled this cinnamon swirl pumpkin bread out of the oven, I couldn’t believe how perfectly moist, fluffy, and downright irresistible it turned out. It’s the kind of recipe that makes you pause, take a deep breath, and smile because you know you’ve just created something truly special. My family didn’t even wait for it to cool; slices disappeared faster than I could blink!

This bread has become a staple in my home during pumpkin season. Whether it’s for breakfast, a mid-afternoon treat, or a dessert paired with coffee, it checks all the boxes. Honestly, I wish I’d discovered this recipe years ago—it’s dangerously easy to make and tastes like pure comfort. You’re going to want to bookmark this one because it’s perfect for gifting, holiday gatherings, or just treating yourself to a little slice of fall magic.

Why You’ll Love This Recipe

• Quick & Easy: Comes together in under an hour, including bake time, making it perfect for busy days.
• Simple Ingredients: Everything you need is likely already in your pantry or fridge—no special grocery runs required.
• Perfect for Any Occasion: Great for brunch, cozy family dinners, or holiday mornings.
• Crowd-Pleaser: Kids, adults, picky eaters—everyone loves this bread.
• Irresistibly Delicious: The cinnamon swirl brings a delightful surprise in every bite, and the brown sugar glaze takes it over the top.

What sets this recipe apart is the balance of flavors. The pumpkin adds moistness and depth without being overwhelming, while the cinnamon swirl gives you a little extra sweetness and spice. And don’t even get me started on the glaze—it’s the kind of finishing touch that makes you close your eyes after the first bite. This isn’t just pumpkin bread; it’s a memory-making experience.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Here’s what you’ll need:

• For the bread:
• 1 ¾ cups (220 g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• 1 cup (200 g) granulated sugar
• ½ cup (120 ml) vegetable oil
• 2 large eggs, room temperature
• 1 cup (240 g) canned pumpkin puree (not pumpkin pie filling)
• 1 teaspoon vanilla extract
• For the cinnamon swirl:
• ⅓ cup (65 g) brown sugar
• 1 tablespoon ground cinnamon
• For the brown sugar glaze:
• ⅓ cup (65 g) brown sugar
• 2 tablespoons milk (or dairy-free alternative)
• ½ teaspoon vanilla extract

Feel free to use almond flour for a gluten-free option or swap out the milk in the glaze for a plant-based alternative. And if you don’t have canned pumpkin puree, roasted and mashed fresh pumpkin works just as well!

Equipment Needed

• Mixing bowls for dry and wet ingredients
• Hand mixer or whisk (I prefer using a hand whisk for easy cleanup)
• 8×4-inch loaf pan (A 9×5 pan works too; just adjust the baking time slightly.)
• Rubber spatula for scraping down the bowl
• Small saucepan for the glaze

If you don’t have a loaf pan, you can use a muffin tin for individual servings (just reduce the baking time to about 20–25 minutes). I’ve also tried baking this in a round cake pan—works like a charm!

Preparation Method

1. Preheat your oven: Set your oven to 350°F (175°C). Grease your loaf pan with non-stick spray or line it with parchment paper.
2. Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
3. Combine wet ingredients: In a separate bowl, whisk together the sugar, oil, eggs, pumpkin puree, and vanilla extract until smooth and well combined.
4. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing—your batter should be smooth but still slightly lumpy.
5. Make the cinnamon swirl: In a small bowl, mix together the brown sugar and cinnamon.
6. Layer the batter: Pour half of the pumpkin bread batter into the prepared loaf pan. Sprinkle the cinnamon sugar mixture evenly over the top. Add the remaining batter and smooth it out with a spatula.
7. Bake: Place the pan in the oven and bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring to a wire rack.
8. Prepare the glaze: In a small saucepan, combine brown sugar, milk, and vanilla. Heat over medium-low until the sugar dissolves, stirring frequently. Remove from heat and let cool slightly.
9. Glaze the bread: Once the bread is cool, drizzle the glaze over the top. Let it set for a few minutes before slicing.

And there you have it—your perfect cinnamon swirl pumpkin bread is ready to be enjoyed!

Cooking Tips & Techniques

Here are some tips to make sure your pumpkin bread turns out perfectly every single time:

• Don’t Overmix: Overmixing the batter can lead to a dense loaf. Stir gently until all the ingredients are just combined.
• Room Temperature Ingredients: Using room temperature eggs helps the batter mix more evenly.
• Cinnamon Swirl Technique: To get that perfect swirl, you can use a knife to gently drag through the batter once after layering the cinnamon sugar.
• Cooling is Key: Let the bread cool completely before slicing to prevent it from crumbling.
• Make Ahead: This bread actually tastes even better the next day as the flavors meld together!

Variations & Adaptations

• Gluten-Free Version: Swap the all-purpose flour for almond flour or a 1:1 gluten-free baking blend.
• Seasonal Twist: Add chopped pecans or walnuts to the batter for a nutty crunch.
• Dietary Adaptations: Use coconut sugar or maple syrup instead of granulated sugar for a refined sugar-free option.
• Spiced Up: Amp up the autumn flavors by adding a dash of cardamom or allspice to the batter.

One of my favorite tweaks is adding a handful of mini chocolate chips to the cinnamon swirl layer. It’s like a little surprise gift in each slice!

Serving & Storage Suggestions

This bread is best served slightly warm, with the glaze just set. Pair it with a hot cup of coffee or tea for the ultimate cozy experience.

• Storage: Wrap the loaf tightly in plastic wrap or store in an airtight container. It will stay fresh at room temperature for up to 3 days or in the fridge for up to a week.
• Freezing: Wrap slices individually and freeze for up to 3 months. Thaw at room temperature or microwave for a quick warm-up.
• Reheating: Warm slices in the microwave for 10–15 seconds or in a toaster oven for a few minutes.

Pro tip: The flavors deepen and develop over time, so don’t hesitate to make this ahead if you’re planning for a special occasion!

Nutritional Information & Benefits

Estimated Nutrition Per Slice:

• Calories: 210
• Fat: 8g
• Carbohydrates: 30g
• Protein: 3g

Key ingredients like pumpkin puree are rich in vitamin A and antioxidants, which are great for your skin and immune system. Plus, cinnamon has known anti-inflammatory properties. If you use almond flour or coconut sugar, you can make this recipe even more nutrient-dense!

Conclusion

There’s just something magical about this cinnamon swirl pumpkin bread with brown sugar glaze—it’s the kind of recipe you’ll come back to year after year. Whether you’re making it for your family, sharing it at a party, or enjoying a quiet moment with a slice and a cup of tea, it’s bound to bring joy to your table.

I hope you love this recipe as much as I do! Let me know in the comments if you try it or make any fun variations. Share it with friends or pin it to your recipe board so you never lose it. Happy baking!

FAQs

Can I use fresh pumpkin puree?

Yes, fresh pumpkin puree works wonderfully. Just make sure it’s smooth and not too watery.

Can I skip the glaze?

Absolutely! The bread is delicious on its own, but the glaze adds extra sweetness and flavor.

Can I make this bread vegan?

Yes, use flax eggs and a dairy-free milk for the glaze to make it vegan-friendly.

How do I prevent the loaf from sticking to the pan?

Grease the pan well with non-stick spray or line it with parchment paper for easy removal.

What’s the best way to store leftovers?

Wrap tightly or store in an airtight container at room temperature for up to 3 days or freeze for longer storage.

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