Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup canned pumpkin puree
- ¾ cup granulated sugar
- ⅓ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup brown sugar
- 1 tablespoon ground cinnamon (for swirl)
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan with butter or non-stick spray, then lightly dust with flour or line with parchment paper.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, whisk together the pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually add the wet mixture to the dry ingredients, stirring gently until just combined.
- Combine the brown sugar and ground cinnamon in a small bowl to prepare the cinnamon sugar mixture for the swirl.
- Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture evenly over it. Add the remaining batter and swirl with a knife or skewer to create a marbled effect.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Cover with foil if the top browns too quickly.
- Allow the bread to cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely. Slice and serve warm or at room temperature.
Notes
- For richer flavor, stir in chopped walnuts or pecans into the batter or cinnamon swirl.
- Use high-quality canned pumpkin for best taste and texture.
- Drizzle with powdered sugar glaze for added sweetness.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 210 Kcal
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
