Description
A cozy fall treat that combines the warmth of pumpkin puree with a delightful cinnamon swirl, perfect for indulging without going overboard.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 cup granulated sugar (for topping)
- 1 teaspoon cinnamon (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease a small loaf pan.
- Mix the granulated sugar, brown sugar, and vegetable oil until combined.
- Add the eggs and vanilla extract, whisking until creamy.
- Incorporate the pumpkin puree gently into the mixture.
- Combine the dry ingredients in a separate bowl, then slowly mix them into the wet ingredients.
- Prepare the cinnamon sugar topping by mixing the 1/4 cup sugar and 1 teaspoon cinnamon.
- Layer half the batter into the pan, add half of the cinnamon sugar topping, then pour the remaining batter. Add the rest of the topping.
- Swirl with a knife to create a marbled effect.
- Bake for about 45-50 minutes or until a toothpick comes out clean.
- Cool the bread for 10 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
Serve warm with butter and a sprinkle of cinnamon sugar. This recipe can be adapted for muffins or include nuts for added texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 60mg
Keywords: pumpkin bread, cinnamon swirl, fall baking, small batch baking, comfort food