Cinnamon Swirl Pumpkin Bread

Ingredients

Pumpkin Bread

• 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)

• 1 teaspoon baking soda

• 2 teaspoons ground cinnamon

• 1/4 teaspoon ground nutmeg*

• 1/4 teaspoon ground cloves*

• 1/4 teaspoon ground ginger*

• 3/4 teaspoon salt

• 2 large eggs, at room temperature

• 1/4 cup (50g) granulated sugar

• 1/2 cup (100g) packed light or dark brown sugar

• 1 and 1/2 cups (340g) pumpkin puree (canned or fresh)

• 1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil

• 1/4 cup (60ml) milk

Cinnamon Swirl

• 1/4 cup (50g) granulated sugar

• 1 and 1/2 teaspoons ground cinnamon

Instructions

1. Adjust oven rack to the lower third position and preheat the oven to 350F (177C). Lowering the rack prevents the top of the bread from browning too much. Grease a 9x5-inch loaf pan with non-stick spray. Set aside.

2. In a large bowl, whisk the flour, baking soda, salt, and spices. Set aside. In a medium bowl, whisk the eggs and both sugar until combined. Whisk in the pumpkin, oil, and milk. Pour the wet ingredients into the dry ingredients and gently mix using a wooden spoon or rubber spatula.

3. Cinnamon Sugar Swirl: Mix the sugar and cinnamon together. Spoon half of the batter into pan. Sprinkle with cinnamon-sugar mixture. Pour and spread remaining batter on top. Using a knife, swirl the batter down the center of the loaf pan. Avoid over-swirling, which will mix the layers together too much.

4. Bake for 60-65 minutes. Halfway through baking, cover the bread loosely with aluminum foil to prevent the top from browning too much. The bread is done when a toothpick inserted in the center comes out clean.

5. Allow the bread to cool completely in the pan on a wire wrack before removing and serving.

Notes:

• Pumpkin Pie Spice: You can use 1 teaspoon store-bought or homemade pumpkin pie spice instead of nutmeg, cloves, and ginger. Be sure to still add 2 teaspoons of cinnamon to the batter.