Cinnamon Swirl Pumpkin Bread with Crumble Topping

Moist pumpkin bread swirled with sweet cinnamon sugar and topped with a buttery crumble. Perfect for all of the autumn weekends ahead.

Pumpkin bread is a staple at our house all year long, the spicy scent wafting through the house warms my heart and my belly. Frankly, you can never have enough pumpkin recipes in my opinion, sweet or savory. Last week I shared pumpkin bread with maple glaze this week I am sharing cinnamon swirl pumpkin bread with crumble topping. If it is too soon for your pumpkin fix bookmark or pin this post, if you don’t like pumpkin bread you better skip this post altogether.

Cinnamon Swirl Pumpkin Bread

At the first hint of fall my brain immediately kicks into cozy mode. Warm throws, simmering stews, days by the fire with a stack of Fall books and the scent pumpkin spice wafting from the oven. I love anything pumpkin, sweet or savory. Pumpkin scones, pumpkin soup, and pumpkin hot chocolate are just a few of the fall favorites on my pumpkin diet along with this flavorful pumpkin bread.

Why You Should Make Cinnamon Swirl Pumpkin Bread

My classic pumpkin bread recipe is delicious but this is the best pumpkin bread is my latest obsession.

• It has all of the flavors of fall in one loaf
• ribbons of cinnamon and sugar swirl in the middle
• buttery cinnamon crumbs on every slice
• last but not least a powdered sugar glaze drizzled on top

This moist pumpkin bread is a quick bread and comes together easily using pantry staples. You can have this bread mixed and ready to bake in less than 10 minutes.

Cinnamon swirl pumpkin bread is perfect with coffee and tea for a snack, eaten for breakfast and to give away to family and friends. I made an extra loaf and gave it to my neighbors and will be making many more over the holidays for gift baskets.

Pumpkin Bread Ingredients

• 1 1/2 cups all purpose white flour
• 1 cup sugar
• 3/4 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cardamom
• 1/2 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon cloves
• 2 eggs, beaten
• 1 cup pumpkin puree NOT pumpkin pie filling
• 1/2 cup vegetable oil or canola oil
• 1/2 teaspoon vanilla extract

Cinnamon Swirl

• 1/3 cup granulated sugar
• 11/2 teaspoon ground cinnamon

Crumb Topping

• 1/2 cup light brown sugar packed
• 1/2 cup of all purpose flour
• 1/2 teaspoon cinnamon
• 1/2 teaspoon sea salt
• 31/2 tablespoons unsalted butter, cold

Powdered Sugar Glaze

• 3 tablespoons powdered sugar
• dash of milk

Directions for Pumpkin Cinnamon Swirl Bread

• Preheat oven to 350 degrees. Spray a 9 x 5 bread pan cooking spray, line with parchment paper and set aside.
• In a large mixing bowl add the flour, sugar, salt, baking soda, all spices, whisk together. Set aside.
• In medium bowl mix the 2 eggs, the oil, and the vanilla then pour the wet ingredients over the dry ingredients and mix well. DO NOT OVER MIX.
• Pour half of the batter into prepared loaf pan and sprinkle with the cinnamon swirl mixture, top with remaining batter. Using a knife or a skewer make a swirl.
• Then top the batter with the crumble topping.
• Bake for 50-60 minutes or until a toothpick comes out clean when inserted into the center. Cool for 5 minutes in the pan and then cool on a wire rack.
• Once the bread is cool, mix the powdered sugar and a dash of milk in a small bowl, stir until smooth, then drizzle on top of the bread.

Pumpkin Bread Additions & Variations

Cinnamon Swirl pumpkin bread is a recipe that can be adapted to suit your taste. You can add and subtract additions depending upon what you have in the pantry or how much time you have.

• Add your favorite nuts, walnuts or pecans
• Dried cranberries
• Chocolate chips
• Substitute pumpkin pie spice for the other spices listed in the recipe card.
• Maple Syrup added into the frosting
• Make mini loaves

If you are not a baker or want to whip this together a little faster simply use a boxed mix or your favorite pumpkin bread mix from Williams Sonoma, then add the cinnamon sugar mixture. Don’t skimp on the crumble topping, those buttery crumbles are the best part!

How to Store Pumpkin Bread and Pumpkin Loaf

Store pumpkin bread win an airtight container or wrapped in plastic wrap for up to 3 days. You can wrap in plastic wrap and then foil and store th bread in the freezer for 3 months.

For more pumpkin recipes visit my Fall Baking Pinterest board.  You might also enjoy this cookbook, or this one.

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THAT’S ALL FOR NOW

Pour yourself a cup of tea, slice a piece of pumpkin swirl bread and pick a cozy book from my Fall list. It is the perfect way to slow down, relax and practice a little self care in the midst of your busy life.

Do you have an easy recipe for Fall that you can share with us?

What is your favorite Fall recipe savory or sweet?

Have a great day friends thank you for spending part of it with me.

You can also keep up with me on Pinterest, Instagram, and Facebook. And last but not least, if you like Pinecones & Acorns share it with a friend!

This post contains affiliate links, if you make a purchase I will earn a small commission at no extra cost to you. As an Amazon Associate, I earn from qualifying purchases. If you choose to purchase after clicking a link, I may receive a commission at no extra cost to you.

Cinnamon Swirl Pumpkin Bread with Crumble Topping

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A moist and delicious pumpkin bread swirled with sweet cinnamon and sugar, topped with a buttery crumble. This quick bread is perfect for all of the autumn weekend ahead.

• Total Time: 0 hours
• Yield: 1 loaf 1x

Ingredients

Scale 1x2x3x

Pumpkin Bread

1 1/2 cups flour

1 cup sugar

3/4 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon nutmeg

1/4 teaspoon cardamom

1/2 teaspoon cinnamon

1/4 teaspoon allspice

1/4 teaspoon cloves

2 eggs, beaten

1 cup pumpkin puree

1/2 cup vegetable oil or canola oil

1/2 teaspoon vanilla

Cinnamon Swirl

1/3 cup granulated sugar

11/2 teaspoon ground cinnamon

Crumb Topping

1/2 cup light brown sugar packed

1/2 cup of all purpose flour

1/2 teaspoon cinnamon

1/2 teaspoon sea salt

31/2 tablespoons unsalted butter, cold

Powdered Sugar Glaze

3 tablespoons powdered sugar

dash of milk

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Instructions

Preheat oven to 350 degrees. Prepare a 9×5 loaf pan, line with parchment paper and then spray with cooking spray, set aside.

In a large bowl add the flour, sugar, salt, baking soda, all spices, whisk together.

In another bowl mix the 2 eggs, the oil, and the vanilla then pour the wet ingredients over the dry ingredients and mix well. DO NOT OVER MIX.

Pour half of the batter into prepared pan and sprinkle with the cinnamon sugar mixture, top with the rest of the batter. Using a knife or a skewer make a swirl. Then top the batter with the crumble topping.

Bake for 50-60 minutes or until a toothpick comes out clean when inserted into the center. Cool for 5 minutes in the pan and then cool on a rack.

Once the bread is cool, mix the powdered sugar and a dash of milk in a bowl, stir until smooth, then drizzle on top of the bread.

• Author: Elizabeth
• Prep Time: 10
• Cook Time: 50-60
• Category: dessert
• Cuisine: america