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- 1 ¾ cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon baking powder - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 cup canned pumpkin puree - ½ cup buttermilk - 1 teaspoon vanilla extract - ½ cup packed brown sugar - 1 tablespoon ground cinnamon When I make this cinnamon sugar swirl pumpkin bread, I start with the dry ingredients. Mixing these well is key. You need flour, baking soda, baking powder, salt, and spices. The spices give the bread warmth and flavor. I use ground cinnamon, nutmeg, and ginger. These spices blend perfectly with pumpkin. Next, I focus on the wet ingredients. I use softened unsalted butter and granulated sugar, which I mix until fluffy. This makes the bread light. Then, I add eggs, pumpkin puree, buttermilk, and vanilla extract. Each of these adds moisture and richness. The pumpkin puree gives it a lovely color and taste. Finally, I make the cinnamon sugar mixture. This is simple: just brown sugar and ground cinnamon. It’s what makes the swirl so delightful. When you layer this mixture in the batter, it creates sweet pockets of cinnamon goodness. With all these ingredients prepped, you’re ready to bake a delicious loaf of cinnamon sugar swirl pumpkin bread! First, set your oven to 350°F (175°C). This helps the bread bake evenly. Next, take a 9x5-inch loaf pan. You can grease it with butter or line it with parchment paper. Lining the pan makes it easy to remove the bread later. In a medium bowl, mix the dry ingredients. Combine the flour, baking soda, baking powder, salt, and spices. Use a whisk for even mixing. In another large bowl, cream together the softened butter and granulated sugar. Use an electric mixer for about 2-3 minutes. It should be light and fluffy. Add the eggs one at a time, mixing well after each. Then, add the pumpkin puree, buttermilk, and vanilla extract. Mix until smooth. Gradually add the dry mixture into the wet mixture. Stir gently until just combined. Be careful not to overmix; this keeps the bread soft. In a small bowl, mix the brown sugar and cinnamon. This makes the cinnamon sugar mixture for swirling. Pour half of the pumpkin batter into the loaf pan. Next, sprinkle half of the cinnamon sugar on top. Pour the remaining batter over this layer. Finally, add the rest of the cinnamon sugar on top. To create the swirl, use a knife or toothpick. Gently move it through the batter and cinnamon sugar. This will give a nice marbled effect. Now, place the loaf pan in the preheated oven. Bake for 60-70 minutes. To check if it's done, insert a toothpick into the center. If it comes out clean, your bread is ready. Once baked, take it out of the oven. Let it cool in the pan for about 10-15 minutes. After that, move it to a wire rack to cool completely. Measuring ingredients is key. Use dry measuring cups for flour and sugar. Spoon flour into the cup, then level it off with a knife. This gives you the right amount. If your batter is too thick, add a splash more buttermilk. If it’s too thin, add a bit more flour. Overmixing can ruin your bread. Mix just until the dry and wet ingredients blend. Also, don’t rush the cooling process. Letting the bread cool in the pan helps it set. If you skip this step, it may fall apart when you slice it. Want to change the flavor? Add nuts like walnuts or pecans. Chopped chocolate chips can also make it sweeter. Just fold them into the batter before baking. You can also change the spices. Add more cinnamon or a pinch of cloves for a warm kick. Adjust the spices to fit your taste. {{image_2}} You can change your pumpkin bread to suit your taste. Here are two fun ideas: - Adding nuts: Chopped walnuts or pecans add a nice crunch. Just fold in about half a cup. This adds texture and flavor. You can toast the nuts first for a deeper taste. - Making it gluten-free: Use gluten-free flour blends instead of all-purpose flour. Look for blends that contain xanthan gum. This helps the bread rise and hold its shape. You can enjoy your pumpkin bread in different ways: - Warm or cold: Serve it warm right out of the oven. It’s also great cold for breakfast or a snack. - With spreads: Spread butter or cream cheese on a slice for richness. You can also try jam for a fruity twist. Each spread adds its own flavor, so mix and match! To keep your pumpkin bread fresh, store it at room temperature. Place it in an airtight container. This will help it stay moist for up to four days. If you notice it getting stale, you can slice it up. This makes it easy to grab a piece whenever you want. For longer storage, you can refrigerate it. Wrap the bread tightly in plastic wrap and then foil. This helps prevent fridge odors from getting in. It will last about a week this way. Freezing is a great way to save any leftover slices. Start by letting the bread cool completely. Then, slice it into pieces. Wrap each slice in plastic wrap. Then place them in a freezer bag. Make sure to remove as much air as possible. This helps to keep the bread fresh. When you want to enjoy a slice, take it out of the freezer. You can thaw it in the fridge overnight or at room temperature for a few hours. If you want it warm, pop it in the microwave for a few seconds. This keeps the bread soft and tasty. Yes, you can use fresh pumpkin! To do this, pick a small sugar pumpkin. Cut it in half and scoop out the seeds. Roast the halves cut-side down on a baking sheet at 350°F (175°C) for about 45 minutes. Once soft, scoop the flesh and mash it. You need about one cup of mashed pumpkin for this recipe. Fresh pumpkin has a different texture. It might be a bit wetter, so adjust your flour by a tablespoon if needed. Look for a few signs. First, the bread should rise and turn a golden brown. You can also gently press the top; it should spring back. If you insert a toothpick, it should come out clean or with a few crumbs. Another great sign is the aroma. If your kitchen smells amazing, your bread is likely done! Absolutely! Replace the eggs with flax eggs. Just mix one tablespoon of ground flaxseed with three tablespoons of water for each egg. Let it sit for five minutes to thicken. For the buttermilk, use plant-based milk with a splash of vinegar or lemon juice. You can also use vegan butter instead of regular butter. These swaps will keep your bread moist and tasty! You now have all the tools to create delicious pumpkin bread. We reviewed key ingredients, from dry spices to wet elements. I shared step-by-step instructions to mix and bake your bread perfectly. You learned baking tips to avoid common mistakes, and we explored fun variations. Finally, I offered storage info to keep your bread fresh. With these insights, you can bake with confidence and enjoy every slice.

Cinnamon Sugar Swirl Pumpkin Bread

Indulge in the delightful flavors of Cinnamon Sugar Swirl Pumpkin Bread! This easy recipe combines the warmth of spices and pumpkin for a cozy treat perfect for fall. With just a few simple ingredients, you can create a moist, sweet bread that's sure to impress. Discover how to swirl cinnamon sugar for that extra touch of sweetness! Click to explore the full recipe and make this seasonal favorite today.
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Ingredients
  

1 ¾ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 cup canned pumpkin puree

½ cup buttermilk

1 teaspoon vanilla extract

½ cup packed brown sugar

1 tablespoon cinnamon (for the swirl)

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.

    In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, and spices (cinnamon, nutmeg, ginger). Set aside.

      In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.

        Add the eggs one at a time, mixing well after each addition, followed by the pumpkin puree, buttermilk, and vanilla extract. Mix until smooth.

          Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Do not overmix.

            In a small bowl, combine the brown sugar and tablespoon of cinnamon to create a cinnamon sugar mixture for swirling.

              Pour half of the pumpkin batter into the prepared loaf pan, then sprinkle half of the cinnamon sugar mixture over it. Pour the remaining batter on top and sprinkle the rest of the cinnamon sugar over that layer.

                Use a knife or toothpick to gently swirl the batter and cinnamon sugar together, creating a marbled effect.

                  Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean.

                    Once baked, remove the bread from the oven and let it cool in the pan for about 10-15 minutes before transferring to a wire rack to cool completely.

                      Prep Time: 15 mins | Total Time: 1 hr 20 mins | Servings: 10 slices

                        - Presentation Tips: Slice the bread and serve warm with a pat of butter or cream cheese. For an added touch, sprinkle some extra cinnamon sugar on top before serving.