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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 Gathering the right ingredients is key to making the best cinnamon sugar swirl pumpkin bread. Start with dry ingredients. You will need flour, baking soda, baking powder, salt, and spices. Each spice adds a unique touch. Ground cinnamon brings warmth, nutmeg adds sweetness, and ginger gives it a kick. Next, focus on wet ingredients. The butter should be soft to mix easily. Sugar adds sweetness and helps with texture. Eggs provide moisture and lift. Pumpkin puree is the star, giving flavor and color. Buttermilk adds tang and keeps the bread moist. Don’t forget the vanilla extract, which enhances all the flavors. Finally, the cinnamon sugar swirl mixture is what makes this bread special. Brown sugar adds depth, while ground cinnamon gives that sweet, warm taste. The swirl adds a beautiful look and a burst of flavor in each slice. With all these ingredients ready, you can create a loaf that smells and tastes amazing. Enjoy every step of the process! Preheat your oven to 350°F (175°C). This step is key for even baking. Grease a 9x5-inch loaf pan using butter or cooking spray. You can also line it with parchment paper for easy removal later. In a medium bowl, combine 1 ¾ cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, ½ teaspoon of salt, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ½ teaspoon of ground ginger. Whisk these ingredients until they blend well. Set this dry mixture aside for later. In a large bowl, cream ½ cup of softened unsalted butter with 1 cup of granulated sugar using an electric mixer. Mix for about 2-3 minutes until it becomes light and fluffy. Add in 2 large eggs, one at a time. Mix well after each egg. Then, add 1 cup of canned pumpkin puree, ½ cup of buttermilk, and 1 teaspoon of vanilla extract. Stir until the mixture is smooth. Gradually add the dry ingredient mixture to the wet mixture. Use a spatula or wooden spoon to mix gently. Be careful not to overmix; this keeps the bread light and fluffy. In a small bowl, combine ½ cup of packed brown sugar with 1 tablespoon of ground cinnamon. This mixture will create the sweet swirl that makes the bread special. Pour half of the pumpkin bread batter into the greased loaf pan. Spread it evenly. Next, sprinkle half of the cinnamon sugar mixture over this layer. Pour the rest of the pumpkin batter on top, followed by the remaining cinnamon sugar. Use a knife to swirl the batter and cinnamon sugar together. This creates a lovely marbled effect. Now it’s time to bake this delightful loaf. Place it in the oven and bake for 60-70 minutes. To check if it’s done, insert a toothpick in the center. If it comes out clean, the bread is ready. After baking, cool it in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely. Enjoy every slice! - Use room temperature ingredients. This helps them mix better. - Do not overmix the batter. This keeps your bread soft and light. - Serve the bread warm. Add a pat of butter or cream cheese. - Sprinkle some cinnamon sugar on top. It adds a sweet crunch. - If your bread is dense or crumbly, check your mixing. You may have overmixed. - Make sure to measure your flour correctly. Too much flour can cause density. {{image_4}} You can make this bread gluten-free. Just swap the all-purpose flour with a gluten-free blend. Look for a mix that has xanthan gum. This helps the bread rise and stay soft. Follow the same steps, and enjoy a tasty gluten-free treat. Add chocolate chips or nuts to boost flavor. Use about ½ cup of semi-sweet chocolate chips for a rich taste. If you prefer nuts, try ½ cup of chopped walnuts or pecans. Fold them into the batter before pouring it into the pan. This adds nice texture and flavor. For a festive touch, add cranberries or maple syrup. Toss in about ½ cup of fresh or dried cranberries to brighten the bread. If you want a sweeter twist, replace some sugar with maple syrup. Use ½ cup of maple syrup instead of half the granulated sugar. These options make the bread perfect for fall gatherings. To keep your bread fresh, wrap it well. Use plastic wrap or aluminum foil. This traps moisture and prevents the bread from drying out. Store it at room temperature for up to three days. If you want it to last longer, place it in an airtight container. You can freeze this bread for later. Slice the bread for easy thawing. Wrap each slice in plastic wrap. Then, place the slices in a freezer bag. Squeeze out any air before sealing. This way, you can enjoy a slice anytime you want! To reheat, you have a few options. You can use the microwave for quick warming. Heat it for about 15-20 seconds per slice. If you prefer a crispy crust, try the oven. Preheat it to 350°F (175°C). Place the bread in for about 10 minutes. This keeps the flavor and texture just right! To make cinnamon sugar, mix ½ cup of packed brown sugar with 1 tablespoon of ground cinnamon. This blend gives your pumpkin bread a sweet and spicy swirl. Just combine these two ingredients in a small bowl. Stir well to ensure it’s evenly mixed. You can adjust the ratio if you want it sweeter or spicier. Yes, you can use fresh pumpkin! To make fresh pumpkin puree, start with a small pumpkin. Cook it by roasting or steaming until soft. Then, scoop out the flesh and blend it until smooth. Use about 1 cup of this puree in your bread. It will add a wonderful, fresh flavor to your loaf. Pumpkin bread lasts about 3 to 5 days at room temperature. Store it in an airtight container to keep it fresh. You can also refrigerate it to extend its shelf life. If you notice any signs of spoilage, like mold or an off smell, it’s best to toss it out. Yes! You can make this bread vegan by using applesauce instead of eggs. Swap out the buttermilk for almond milk mixed with lemon juice. For a dairy-free option, use coconut oil instead of butter. These swaps will help you enjoy this treat while meeting your dietary needs. Now you have a complete guide to making delicious pumpkin bread. We covered the key ingredients, mixing methods, and even tips to avoid common issues. Remember, good baking starts with quality ingredients and the right technique. Experiment with variations to make this recipe your own. Store or freeze any leftovers for later enjoyment. With these steps, you’ll create a warm, tasty treat that everyone will love. Enjoy your baking journey!

Cinnamon Sugar Swirl Pumpkin Bread

Indulge in the cozy flavors of fall with this delicious Cinnamon Sugar Swirl Pumpkin Bread recipe! Made with simple ingredients, this bread is easy to bake and perfect for any occasion. Experience the warm spices and the delightful cinnamon sugar swirl that make each slice a treat. Click through to explore this mouthwatering recipe and elevate your baking game today! Enjoy your homemade pumpkin delight!
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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 at room temperature

1 cup granulated sugar

2 large eggs, at room temperature

1 cup canned pumpkin puree

½ cup buttermilk, at room temperature

1 teaspoon vanilla extract

½ cup packed brown sugar

1 tablespoon ground cinnamon (for the swirl)

Instructions
 

Begin by preheating your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with cooking spray or butter, or line it with parchment paper for easier removal later.

    In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and spices (ground cinnamon, nutmeg, and ginger) until well combined. Set this dry mixture aside for later use.

      In a large mixing bowl, use an electric mixer on medium speed to cream the softened unsalted butter with the granulated sugar. Beat for approximately 2-3 minutes until the mixture is light and fluffy.

        Incorporate the eggs into the mixture, adding them one at a time. Make sure to mix thoroughly after each addition. Then add in the pumpkin puree, buttermilk, and vanilla extract. Continue mixing until the wet ingredients are smooth and well combined.

          Slowly add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this could affect the texture of the bread.

            In a separate small bowl, combine the packed brown sugar with 1 tablespoon of ground cinnamon to create a delicious cinnamon sugar swirl mixture.

              Pour half of the pumpkin bread batter into the prepared loaf pan, ensuring an even layer. Sprinkle half of the prepared cinnamon sugar mixture over this layer of batter. Next, pour the remaining pumpkin batter on top and finish with the rest of the cinnamon sugar mixture.

                Use a knife or a toothpick to carefully swirl the batter and the cinnamon sugar together, creating a stunning marbled effect throughout the loaf.

                  Place the loaf pan in the preheated oven and bake for 60-70 minutes. To check for doneness, insert a toothpick into the center of the bread; it should come out clean when the bread is fully baked.

                    After baking, remove the loaf from the oven and allow it to cool in the pan for about 10-15 minutes. Then, carefully transfer the bread to a wire rack to cool completely.

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

                        - Presentation Tips: For an inviting presentation, slice the bread and serve it warm with a generous pat of butter or a spread of cream cheese. To elevate the experience, consider sprinkling a little extra cinnamon sugar on top just before serving. Enjoy!