Save A moist, spiced pumpkin bread swirled with cinnamon sugar, inspired by churros and classic snickerdoodle cookies. Perfect for autumn breakfasts or cozy desserts.
The first time I made this bread, my kitchen filled with the warm aroma of cinnamon and pumpkin. Each slice was a hit with friends and family, especially when served fresh from the oven.
Ingredients
- Granulated sugar: 1/2 cup (100 g) for cinnamon sugar, 1 cup (200 g) for bread
- Ground cinnamon: 1 1/2 tsp for cinnamon sugar, 1 1/2 tsp for bread, 1 1/2 tsp for snickerdoodle swirl
- All-purpose flour: 1 3/4 cups (220 g)
- Baking soda: 1 tsp
- Baking powder: 1/2 tsp
- Salt: 1/2 tsp
- Ground nutmeg: 1/2 tsp
- Ground ginger: 1/4 tsp
- Ground cloves: 1/4 tsp
- Light brown sugar: 1/2 cup (100 g), packed
- Unsalted butter: 1/2 cup (115 g), melted and cooled
- Eggs: 2 large
- Canned pumpkin puree: 1 cup (240 g)
- Whole milk: 1/4 cup (60 ml)
- Pure vanilla extract: 2 tsp
- Snickerdoodle swirl sugar: 1/4 cup (50 g) granulated sugar
Instructions
- Prepare the pan:
- Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch (23x13 cm) loaf pan or line with parchment paper.
- Mix cinnamon sugar:
- In a small bowl, mix together cinnamon sugar ingredients. Reserve 2 tablespoons for topping. Set aside the rest.
- Prepare snickerdoodle swirl:
- In another small bowl, mix snickerdoodle swirl sugar and cinnamon.
- Dry ingredients:
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Wet ingredients:
- In a large bowl, whisk together both sugars and melted butter until combined. Add eggs, pumpkin puree, milk, and vanilla. Whisk until smooth.
- Combine batter:
- Add dry ingredients to wet mixture and stir just until combined. Do not overmix.
- Layer batter:
- Pour half the batter into prepared loaf pan. Sprinkle evenly with snickerdoodle swirl mixture. Top with remaining batter and smooth the surface.
- Add topping:
- Sprinkle reserved cinnamon sugar evenly over the top.
- Bake:
- Bake for 50–60 minutes, until a toothpick inserted into center comes out clean.
- Cool and serve:
- Let cool in the pan for 15 minutes, then transfer to wire rack to cool completely before slicing.
Save My kids love this bread as an after-school treat, especially when the weather turns cool. It never lasts long in our house!
Required Tools
Mixing bowls, whisk, spatula, 9x5-inch loaf pan, measuring cups and spoons, cooling rack.
Allergen Information
Contains wheat (gluten), eggs, milk (dairy), butter. May contain traces of nuts if added. Always check ingredient labels for cross-contamination if you have severe allergies.
Nutritional Information
Per serving (10 slices): 280 calories, 9 g total fat, 47 g carbohydrates, 3 g protein.
Save Enjoy this pumpkin bread as part of your fall traditions or when you crave a sweet and spiced treat. Each bite brings cozy comfort to any occasion.
Common Questions
- → What gives this bread its churro-like flavor?
The cinnamon sugar swirl and topping evoke the classic churro taste, paired with warm spices throughout the loaf.
- → Can I use fresh pumpkin instead of canned puree?
Yes, fresh pumpkin puree can be substituted for canned. Ensure it's smooth and not too watery for best texture.
- → Is there a way to add crunch to the loaf?
Stir in 1/2 cup chopped pecans or walnuts for added crunch, or sprinkle nuts on top before baking.
- → How do I know when it's baked through?
Test with a toothpick; it should come out clean from the center. The top should feel set and slightly springy.
- → What can I serve with this bread?
This loaf pairs well with chai, coffee, or hot chocolate, and makes a cozy autumn snack or breakfast.
- → Can I substitute the pumpkin with another ingredient?
Sweet potato puree can replace pumpkin with similar moisture and flavor, providing a fun twist.