Pumpkin Cinnamon Swirl Loaf (Print version)
Pumpkin puree gives this loaf a soft orange crumb, while cinnamon sugar makes a gentle swirl through the middle.
# Ingredients:
Ingredients
01 -
220 g all-purpose flour
02 -
250 g plain pumpkin puree
03 -
150 g sugar
04 -
2 large eggs
05 -
100 ml neutral oil
06 -
60 ml milk
07 -
2 tsp baking powder
08 -
2 tsp ground cinnamon
09 -
¼ tsp salt
10 -
40 g brown sugar
# Instructions:
01 -
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.
02 -
Whisk flour, baking powder, salt and the remaining 1 teaspoon cinnamon in a large bowl.
03 -
In another bowl, whisk pumpkin puree, sugar, eggs, oil and milk until smooth. Fold into the flour mixture just until combined.
04 -
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.
05 -
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.
06 -
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.
07 -
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.
# Good to know:
01 -
Includes 60 minutes resting or cooling time.