Pumpkin Cinnamon Swirl Loaf

Pumpkin puree gives this loaf a soft orange crumb, while cinnamon sugar makes a gentle swirl through the middle. It slices more neatly after cooling, making it useful for a make-ahead coffee break.

Ingredients

• 220 g all-purpose flour
• 250 g plain pumpkin puree
• 150 g sugar
• 2 large eggs
• 100 ml neutral oil
• 60 ml milk
• 2 tsp baking powder
• 2 tsp ground cinnamon
• ¼ tsp salt
• 40 g brown sugar

Method

1. Heat the oven to 175°C / 350°F. Grease and line a 23 × 13 cm / 9 × 5-inch loaf pan, leaving parchment handles. Mix brown sugar with 1 teaspoon cinnamon in a small bowl.
2. Whisk flour, baking powder, salt and the remaining 1 teaspoon cinnamon in a large bowl.
3. In another bowl, whisk pumpkin puree, sugar, eggs, oil and milk until smooth. Fold into the flour mixture just until combined.
4. Spread half the batter in the pan. Sprinkle over half the cinnamon brown sugar. Add the remaining batter and then the remaining cinnamon sugar. Draw a knife through the batter in two gentle S-shaped passes.
5. Bake for 50–60 minutes until a skewer inserted into the center comes out without wet batter. If the top browns early, cover loosely with foil for the remaining time.
6. Cool in the pan for 15 minutes, then lift onto a rack and cool for at least 45 minutes before slicing. Cutting while very hot can compress the soft crumb.
7. Wrap cooled loaf and keep in a cool room for up to two days or refrigerate up to five days. Freeze individual slices, well wrapped, for longer storage.

Use plain pumpkin puree

Choose plain puree rather than sweetened pumpkin pie filling. If using homemade puree, drain off visible excess water before measuring.

Swirl lightly

Two passes of the knife are enough. Repeated stirring mixes the cinnamon sugar fully into the batter and removes the ribbon.

Give it cooling time

This moist loaf continues setting as it cools. A patient rest gives a cleaner slice and a less gummy texture.

FAQs

How many servings does this make?

Makes 10 servings using the pan or equipment listed.

What should I check before serving?

Cool in the pan for 15 minutes, then lift onto a rack and cool for at least 45 minutes before slicing. Cutting while very hot can compress the soft crumb.

How should I store leftovers?

Wrap cooled loaf and keep in a cool room for up to two days or refrigerate up to five days. Freeze individual slices, well wrapped, for longer storage.