Description
A delightful twist on traditional pumpkin bread, combining pumpkin and warm spices with a cinnamon-sugar swirl.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup sugar (for cinnamon-sugar swirl)
- 1 tablespoon ground cinnamon (for cinnamon-sugar swirl)
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mix the pumpkin puree, vegetable oil, sugar, eggs, and vanilla until the mixture is smooth.
- In another bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- Gradually combine the dry ingredients with the wet mixture until just combined. Be careful not to overmix.
- In a small bowl, mix the cinnamon and sugar for the swirl.
- Pour half of the batter into the prepared loaf pan and sprinkle with half of the cinnamon-sugar mix.
- Pour the remaining batter into the pan and top with the rest of the cinnamon-sugar.
- Use a knife to gently swirl the batter.
- Bake for 50-60 minutes or until a toothpick comes out clean when inserted in the center.
- Let it cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Serve with a pat of butter or sprinkle of powdered sugar. Can be stored at room temperature for up to 3 days or in the fridge for up to a week.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin bread, snickerdoodle, fall recipes, baked goods, dessert