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Close-up of a moist slice of pumpkin bread with a visible cinnamon swirl, warm golden crumb, and cozy fall tones.

Easy Pumpkin Bread with Cinnamon Swirl — Ultra Soft & Fragrant

Ultra-soft, fragrant pumpkin bread for 4. One bowl, no mixer. Real pumpkin purée keeps it moist; a cinnamon–brown sugar layer creates a cozy swirl. Bake at 350°F (175°C) until a toothpick shows a few moist crumbs (about 40–45 min for a small loaf). Cool, slice, and enjoy. Stays fresh 3 days; freezes well.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Breakfast, brunch
Cuisine: American
Calories: 250
Ingredients Method

Ingredients
  

For the pumpkin bread:
  • ¾ cup all-purpose flour
  • ½ cup pumpkin purée not pie filling
  • ¼ cup brown sugar
  • 3 tbsp white sugar
  • 1 egg
  • 3 tbsp oil vegetable or melted butter
  • 2 tbsp Greek yogurt or buttermilk
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • ¼ tsp pumpkin pie spice or a mix of nutmeg and ginger
  • Pinch of salt
  • ½ tsp vanilla extract
For the cinnamon swirl:
  • 2 tbsp brown sugar
  • ½ tsp ground cinnamon

Method
 

  1. Preheat oven to 350°F (175°C). Line a small loaf pan (6×3-inch) with parchment paper.
  2. Mix wet ingredients: Whisk together pumpkin purée, egg, oil, yogurt, sugars, and vanilla.
  3. Add dry ingredients: Stir in flour, baking soda, salt, and spices. Mix gently until just combined.
  4. Make the swirl: In a small bowl, combine brown sugar and cinnamon.
  5. Assemble: Pour half the batter into the pan, sprinkle the cinnamon sugar, then add the remaining batter. Gently swirl with a knife in a figure-8 motion.
  6. Bake: 40–45 minutes, or until a toothpick comes out clean.
  7. Cool: Let rest 15 minutes in the pan, then move to a wire rack. Slice and enjoy warm.