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Pumpkin Cinnamon Swirl Bread with Vanilla Glaze

Pumpkin cinnamon swirl bread is a tender, warmly spiced loaf with a brown sugar cinnamon ribbon and a smooth vanilla glaze. Bake it in a 9x5-inch loaf pan, then drizzle the glaze over the cooled bread.
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Prep Time 20 minutes
Cook Time 1 hour
cooling time 15 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the bread
  • 1.75 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.5 tsp salt
  • 0.75 cup granulated sugar
  • 0.25 cup light brown sugar packed
  • 2 eggs large
  • 1 cup pumpkin puree canned
  • 0.5 cup vegetable oil
  • 1 tsp vanilla extract
For the cinnamon swirl
  • 0.25 cup light brown sugar packed
  • 1 tbsp all-purpose flour
  • 1 tsp ground cinnamon
  • 1 tbsp unsalted butter melted
For the vanilla glaze
  • 0.75 cup powdered sugar
  • 1 tbsp milk
  • 0.5 tsp vanilla extract

Equipment

  • 1 9x5-inch loaf pan

Method
 

Make the batter
  1. Heat the oven to 350°F.
  2. Grease a 9x5-inch loaf pan.
  3. Line the pan with parchment paper, leaving an overhang on the long sides.
  4. Whisk the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium bowl.
  5. Whisk the granulated sugar, brown sugar, eggs, pumpkin, oil, and vanilla in a large bowl until smooth.
  6. Add the dry ingredients to the pumpkin mixture and stir just until no dry flour remains.
Make the cinnamon swirl
  1. Stir the brown sugar, flour, cinnamon, and melted butter in a small bowl until evenly combined.
Assemble and bake
  1. Spread half of the batter in the prepared pan.
  2. Sprinkle the cinnamon mixture evenly over the batter.
  3. Spread the remaining batter on top.
  4. Run a butter knife through the batter in a few gentle S-shaped motions to make a swirl.
  5. Bake for 55 to 65 minutes, until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs.
  6. Cool the bread in the pan for 15 minutes.
  7. Use the parchment overhang to lift the bread onto a wire rack.
  8. Cool completely.
Make the vanilla glaze
  1. Whisk the powdered sugar, milk, and vanilla in a small bowl until smooth.
  2. Drizzle the glaze over the cooled bread.

Notes

For a tender loaf, stir the batter only until no dry flour remains. Store covered in the refrigerator for up to 5 days; freeze well wrapped for up to 3 months. For a dairy-free version, use dairy-free butter in the swirl and a non-dairy milk in the glaze.