1-First Step: Preheat and Prep Begin by preheating your oven to 350°F. Grease and line a 9×5-inch loaf pan with parchment, leaving overhang for easy removal. Measure all ingredients and set out any substitutes, like flax eggs for a vegan version of this pumpkin cinnamon loaf.

2-Second Step: Combine Dry Ingredients In a large bowl, whisk together 1 3/4 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp salt, and 1 tbsp pumpkin pie spice. For gluten-free options, use a 1:1 gluten-free flour blend to keep the texture light in your cinnamon swirl pumpkin bread.

3-Third Step: Mix Wet Ingredients In another bowl, whisk 1 cup pumpkin puree, 1/2 cup oil or melted butter, 1 cup granulated sugar, 1/2 cup brown sugar, 2 eggs, 1/4 cup milk, and 1 tsp vanilla until smooth. Adapt for lower-calorie needs by swapping part of the oil with applesauce.

4-Fourth Step: Combine Batter Fold the wet ingredients into the dry ones gently until just combined, avoiding overmixing for a tender crumb. If adding extras like nuts, do it now. This step ensures your spiced bread stays moist and flavorful.

5-Fifth Step: Prepare Cinnamon Swirl Mix 1/3 cup brown sugar, 1 2 tbsp cinnamon, and 2 tbsp melted butter in a small bowl for the swirl. For a link to similar flavor ideas, check out our recipe for no-knead cinnamon rolls to inspire your baking.

6-Sixth Step: Layer and Swirl Spoon half the batter into the pan, add half the swirl mixture, then layer the rest and swirl with a knife. This creates those beautiful ribbons in your cinnamon swirl pumpkin bread.

7-Seventh Step: Bake Bake for 55 65 minutes until a skewer comes out clean. If the top browns too fast, cover with foil. Adjust for high-altitude baking as needed.

8-Eighth Step: Cool and Finish Let cool in the pan for 10 15 minutes, then move to a rack. Add the maple glaze once fully cooled for the best results.

9-Final Step: Serve and Store Slice and enjoy warm, or store for later. For more breakfast ideas, explore our blueberry pie overnight oats recipe.