Cinnamon Swirl Pumpkin Bread
Moist and richly spiced pumpkin bread is dressed up with a cinnamon swirl and a buttery crumb topping! A must bake for any pumpkin lover.
Ingredients
For the Pumpkin Bread:
- 1/2 cup granulated sugar
- 1 cup light brown sugar, packed
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3/4 cup pumpkin puree
- 2 large eggs + 1 egg yolk, at room temperature
- 1/2 cup canola oil OR melted coconut oil
- 1/3 cup orange juice
- 2 teaspoons vanilla extract
For the Cinnamon Swirl:
- 1/3 cup granulated sugar
- 1 and 1/2 teaspoons ground cinnamon
For the Crumb Topping:
- 1/4 cup light brown sugar, packed
- 1/2 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon finely ground sea salt or table salt
- 3 and 1/2 tablespoons unsalted butter, very cold
Instructions
For the Pumpkin Bread:
- Preheat oven to 350 (F). Line a 9x5" loaf pan with parchment paper, spray generously with non-stick baking spray, and set aside.
- In a large bowl combine the sugars, flour, baking soda, salt, and spices; whisk well to combine. In a separate bowl combine the pumpkin, eggs, yolk, oil, orange juice and vanilla; whisk well until the mixture is completely smooth.
- Slowly add the dry ingredients into the wet ingredients, gently folding them together with a rubber spatula until combined and any large lumps have disappeared. Do not over-mix; the batter will be slightly lumpy.
- Pour half of the batter into the prepared loaf pan, sprinkle on the cinnamon sugar, then add remaining batter; smooth the top with a spatula. Sprinkle on the crumb topping - dispersing it evenly - and bake for one hour, or until a toothpick inserted in the center comes out clean. Allow loaf to cool in the pan for 30 minutes, then carefully transfer the loaf to a cooling rack. Cool until it reaches room temperature. Store in a sealed container until ready to slice and serve; bread will stay fresh up to 4 days.
For the Cinnamon Swirl:
- In a small bowl combine the sugar and cinnamon; set aside until needed.
For the Crumb Topping:
- In medium-sized bowl combine brown sugar, flour, cinnamon, and salt; mix until well combined. Quickly work in the butter using a pastry cutter, fork, or your fingers until well combined; stop when the butter reaches the size of tiny peas. Place in freezer until needed.
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