Cinnamon Swirl Pumpkin Bread Recipe- Step By Step Guide:-Many pumpkin bread recipes exist, but my Cinnamon Swirl is the best! Moist, soft, pumpkin-y without sugar. A thick cinnamon swirl and buttery brown sugar crumb topping with whole toasted pecans top the loaf. Top pumpkin bread recipe! My fluffy Pumpkin Pecan Streusel Muffins with a bold cinnamon swirl. Your home smells great!
Cinnamon Swirl Pumpkin Bread Recipe- Step By Step Guide
With a thick cinnamon swirl, buttery brown sugar streusel, and toasted pecans, this perfect Pumpkin Bread is so moist and soft that it is almost impossible to resist eating it. Without a doubt, this is the most delicious pumpkin bread I’ve ever had!
INGREDIENTS
Streusel topping:
- ⅓ cup 48g all-purpose flour
- ¼ cup 55g packed dark brown sugar
- ¼ teaspoon cinnamon
- 3 tablespoon 42g cold unsalted butter
- ½ cup 65g pecan halves
Cinnamon swirl:
- ¼ cup 50g granulated sugar
- 2 ½ teaspoons ground cinnamon
- 1 tablespoon 9g flour
Pumpkin batter:
- 1 ¼ cup 300ml pure pumpkin puree
- ½ cup 110g packed dark brown sugar
- ½ cup 100g granulated sugar
- 2Â large eggs at room temperature
- ⅓ cup 75g unsalted butter melted
- 1 teaspoon 5ml pure vanilla extract
- 1 ¾ cups 250g all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoon pumpkin pie spice
- ⅔ cup 160ml whole milk
Also Read:-Caramelized Onion and Cream Cheese Stuffed Peppers Recipe
INSTRUCTIONS
- Put together the topping of streusel. You should combine all of the ingredients and thoroughly blend them together using your fingertips until the mixture is uniformly combined and resembles wet crumbs. Put aside for later.
- Create a swirl with the cinnamon. Make sure that all of the ingredients are thoroughly combined.
- Prepare your oven by preheating it to 350 degrees Fahrenheit. Put parchment paper in a loaf pan that is 9 inches by 5 inches.
- Create the batter for the pumpkin. In a large bowl, pour the pumpkin puree, melted butter, both sugars, vanilla extract, and eggs, and whisk them together until they are thoroughly combined.
- The flour, baking powder, baking soda, pumpkin spice, and salt should be sifted together and then whisked together to ensure an even mixture.
- Put it in the wet mixture and gently fold it in after you’ve done so.
- Adding the milk and continuing to fold gently until it is evenly combined is the next step to take before the flour is completely incorporated.
- Transfer one-third of the batter to the pan that has been prepared and spread it out in an even layer.
- Distribute approximately two and a half tablespoons of the cinnamon sugar mixture in an even manner across the surface.
- Half of the remaining batter, which is another third of the batter, should be spooned over the cinnamon sugar, and then it should be spread out gently while applying a little bit of pressure to ensure that it adheres to the sugar rather than lifting it up.
- Spread the remaining batter using a spoon over the cinnamon sugar and make sure it is distributed evenly.
- Half of the crumble should be sprinkled over the surface, and then the pecans should be scattered on top of that. The final step is to sprinkle the remaining crumble on top.
- Baking time should be between fifty and sixty minutes, or until the centre of the cake is firm and a skewer inserted into the centre comes out clean.
- Allow the loaf to cool for twenty minutes in the pan, and then lift it out onto a wire rack using the parchment paper that is hanging over the edge of the pan.
- Allow it to cool for the remaining twenty minutes.
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