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To make this delicious bread, gather these key items: - 1 cup canned pumpkin puree - 1/2 cup vegetable oil - 1 cup granulated sugar - 1/2 cup brown sugar, packed tightly - 3 large eggs, at room temperature - 1 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground cloves - 1/2 teaspoon vanilla extract - 1 tablespoon cinnamon sugar (1 tablespoon granulated sugar and 1 teaspoon ground cinnamon) You can enhance your bread with these choices: - 1/2 cup chopped nuts (like walnuts or pecans) These add texture and a nice crunch. You can swap some items if needed: - Use applesauce instead of vegetable oil for a lighter option. - Try brown sugar instead of granulated sugar for a richer taste. - If you want a nut-free bread, leave out the chopped nuts. These substitutions keep the flavors nice while meeting your needs. Start by preheating your oven to 350°F (175°C). This ensures even baking. Grab a 9x5-inch loaf pan. Lightly grease it or line it with parchment paper. This step helps the bread come out easily later. In a large bowl, mix the canned pumpkin puree and vegetable oil. Add granulated sugar and brown sugar next. Crack in three large eggs. Use a whisk or hand mixer to blend. Mix until everything is smooth and combined. This will give your bread moisture and flavor. Take a separate medium bowl. Whisk together all-purpose flour, baking soda, and baking powder. Add salt, ground cinnamon, nutmeg, and cloves. Mix until there are no lumps. This step is key for a light, fluffy bread. Now, fold the dry mix into the wet mix. Do this gently. Stir until just combined, leaving some small lumps. If you like nuts, fold in some chopped walnuts or pecans. This adds a nice crunch. Pour half of the batter into the prepared pan. Spread it evenly. Sprinkle the cinnamon sugar on top. Pour the rest of the batter over this layer. Use a knife to gently swirl the two layers together. Avoid over-swirl to keep those pretty layers. Place the pan in the oven and bake for 55 to 65 minutes. Check for doneness by inserting a toothpick. It should come out clean or with a few moist crumbs. Once done, let the bread cool in the pan for 10 minutes. Then, move it to a wire rack to cool fully before slicing. To create a lovely swirl in your pumpkin bread, layer the batter wisely. Start by pouring half of the batter into your loaf pan. Then, sprinkle the cinnamon sugar mix evenly over that layer. Next, pour the remaining batter on top. Use a knife to gently swirl the layers together. Avoid over-mixing; you want distinct layers for a great look. Baking can be tricky. Here are some simple tips to help. First, always measure your ingredients accurately. Use a kitchen scale for precision. Second, don’t skip the preheating step. A hot oven makes your bread rise well. Lastly, check for doneness with a toothpick. It should come out clean or with a few moist crumbs. Want to boost the flavor of your pumpkin bread? Try adding spices like ginger or allspice. A pinch of cardamom can also add warmth. If you like nuts, walnuts or pecans enhance both taste and texture. You can also fold in some chocolate chips for a sweet surprise. Adjust the spices based on your taste for a personal touch. {{image_4}} You can make this bread gluten-free. Use a gluten-free flour blend instead of all-purpose flour. Look for blends that work well in baking. It helps keep the texture light and moist. You may also want to add a bit of xanthan gum, about 1/4 teaspoon, for better structure. This way, everyone can enjoy a slice! To make this bread vegan, swap the eggs for flax eggs. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg. Let it sit until it thickens. Use a plant-based oil like coconut or olive oil instead of vegetable oil. Lastly, replace the granulated sugar with coconut sugar. These swaps work great and keep the flavor intact. Get creative with nuts and fruits! You can add 1/2 cup of chopped walnuts or pecans for a crunchy bite. Dried fruits like cranberries or raisins also add sweetness. For a twist, try adding dark chocolate chips for a rich flavor. These small changes can make each loaf unique and fun to share. Enjoy experimenting with your favorite mix-ins! To keep your cinnamon swirl pumpkin bread fresh, store it right. First, let it cool completely. Wrap the bread tightly in plastic wrap or foil. This helps keep moisture in and air out. Then, place it in an airtight container or a resealable bag. Store it at room temperature for up to 3 days. For longer storage, keep it in the fridge for up to a week. Freezing your pumpkin bread is simple. After cooling, slice the bread into pieces. Wrap each slice in plastic wrap. Then, place the wrapped slices in a freezer bag. Squeeze out as much air as possible before sealing. You can freeze the slices for up to 3 months. When you want to enjoy it, just thaw a slice at room temperature or pop it in the microwave for a few seconds. Reheating brings back the bread’s warmth and flavor. You can use an oven or a microwave. For the oven, preheat it to 350°F. Place the slices on a baking sheet and heat for about 10 minutes. In the microwave, heat a slice for about 15 to 20 seconds. Serve the warm bread fresh, maybe with butter or cream cheese. It makes a lovely snack or breakfast treat. Enjoy the warm, sweet, and spicy goodness! Cinnamon Swirl Pumpkin Bread lasts about 4 to 5 days at room temperature. Store it in an airtight container to keep it fresh. For longer storage, place it in the fridge, where it can last up to a week. Yes, you can use fresh pumpkin! Cook and puree it until smooth. Measure out 1 cup of the fresh puree to match the canned pumpkin amount. This swap adds a fresh flavor to your bread. This bread pairs well with many toppings. Try cream cheese for a rich blend or butter for a classic touch. You can also enjoy it with a cup of coffee or tea for a cozy treat. Check your bread with a toothpick. Insert it into the center. If it comes out clean or with a few moist crumbs, your bread is done. Baking usually takes 55 to 65 minutes at 350°F. Absolutely! To make mini loaves, divide the batter into smaller pans. Bake them for about 25 to 30 minutes. Always test with a toothpick to ensure they are fully baked. Cinnamon swirl pumpkin bread combines rich flavors and warm spices. You learned essential and optional ingredients, along with helpful substitutions. I provided easy steps to mix, bake, and perfect your bread. Tips helped avoid common mistakes while exploring tasty variations catered to special diets. Remember to store and freeze your bread for freshness. Enjoying this treat will add joy to your meals and gatherings. Happy baking!

Cinnamon Swirl Pumpkin Bread

Indulge in the warm flavors of fall with our delicious Cinnamon Swirl Pumpkin Bread! This easy recipe combines pumpkin puree, spices, and a delightful cinnamon sugar swirl for the perfect cozy treat. Perfect for breakfast or an afternoon snack, it's sure to impress your family and friends. Click through to discover how to make this comforting dish and elevate your baking game with our simple steps and tips! Enjoy every slice!
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Ingredients
  

1 cup canned pumpkin puree

1/2 cup vegetable oil

1 cup granulated sugar

1/2 cup brown sugar, packed tightly

3 large eggs, at room temperature

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon vanilla extract

1/2 cup chopped nuts (optional, such as walnuts or pecans)

1 tablespoon cinnamon sugar (a blend of 1 tablespoon granulated sugar and 1 teaspoon ground cinnamon)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a 9x5-inch loaf pan by greasing it lightly or lining it with parchment paper for effortless removal later.

    Mix Wet Ingredients: In a large mixing bowl, combine the canned pumpkin puree, vegetable oil, granulated sugar, brown sugar, and eggs. Use a whisk or a hand mixer to blend these ingredients together until the mixture is smooth and fully incorporated.

      Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, and cloves until they are well mixed and free of lumps.

        Incorporate Dry into Wet Ingredients: Gradually fold the dry mixture into the wet ingredients, stirring gently until just combined. It’s important not to overmix; a few small lumps are perfectly fine. If desired, gently fold in the optional chopped nuts for added texture.

          Layer the Batter: Pour half of the batter into the prepared loaf pan, spreading it evenly. Sprinkle the cinnamon sugar mixture uniformly over this layer of batter.

            Create the Swirl: Carefully pour the remaining batter on top of the cinnamon sugar layer. Use a knife or spatula to gently swirl the tops together, creating a marbled effect. Avoid excessive swirling to maintain distinct layers.

              Bake: Transfer the loaf pan to the preheated oven and bake for 55 to 65 minutes. It’s done when a toothpick inserted into the center comes out clean or with only a few moist crumbs attached.

                Cool the Bread: When baking is complete, remove the bread from the oven, letting it cool in the pan for about 10 minutes. Afterward, carefully transfer the bread to a wire rack to cool completely before slicing.

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

                    - Presentation Tips: For an inviting presentation, slice the pumpkin bread and arrange it on a rustic wooden board. Dust the top with a light sprinkle of powdered sugar, and consider garnishing with a few cinnamon sticks and a miniature pumpkin nearby for an autumnal touch. Enjoy your delightful Cinnamon Swirl Pumpkin Bread!