Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil or melted coconut oil
- 2 large eggs
- 1/4 cup milk (any kind)
- 1 teaspoon vanilla extract
- For the Swirl: 1/4 cup granulated sugar mixed with 1 tablespoon ground cinnamon
Instructions
- Step 1: Preparation Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or non-stick cooking spray. You can also line the bottom with parchment paper for even easier removal.
- Step 2: Mix Dry Ingredients In a medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Ensure there are no large clumps of flour or spices left in the mixture.
- Step 3: Mix Wet Ingredients In a large bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, oil, eggs, milk, and vanilla extract until the mixture is completely smooth and well combined.
- Step 4: Combine the Batter Slowly fold the dry ingredients into the wet ingredients using a spatula. Mix just until no streaks of flour remain. Be careful not to overmix, as this can make the bread tough.
- Step 5: Layer and Swirl Pour about half of the pumpkin batter into the prepared loaf pan. Sprinkle about two-thirds of the cinnamon-sugar mixture evenly over the batter. Top with the remaining batter. Sprinkle the rest of the cinnamon sugar on top. Use a butter knife to gently swirl the layers together in a zig-zag motion.
- Step 6: Baking Place the pan in the oven and bake for 55 to 65 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Step 7: Cooling Let the bread cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing. This helps the structure set so you get clean slices.
- Cook Time: 75 minutes
- Diet: Vegetarian