Soft, moist, pumpkin bread with sweet cinnamon swirls throughout. This Pumpkin Cinnamon Swirl Quick Bread is made with whole wheat flour, real pumpkin, and sweetened only with coconut sugar.
It's that time again! Autumn has official kicked off and with that copious amounts of pumpkin and pumpkin spice infused treats and eats will be consumed. Our family has already enjoyed several loaves of this Pumpkin Cinnamon Swirl Quick Bread.
ingredients
The quick bread is made with simple pantry staples used for most baked goods.
- white whole wheat, whole wheat or all purpose flour
- baking powder
- baking soda
- salt
- pumpkin puree
- non dairy milk
- flax eggs
- cane sugar or coconut sugar
- cinnamon
See recipe card for quantities.
instructions
This bread might look difficult to make, but it's not at all. You simply layer the batter and cinnamon sugar to create the pattern inside. The cinnamon swirls are really what makes this bread, but don't get too fussy trying to make them perfect. You really don't even need to worry about swirling the batter at all just leave the layers as is for delicious ribbons of cinnamon through the loaf.
Preheat oven to 350 degrees. Lightly oil the inside of a bread pan. Set aside. In a small bowl combine ingredients for cinnamon swirl. Set aside. In a large bowl combine flour, baking powder, baking soda, and salt.
In another bowl combine pumpkin, water or milk, flax eggs, and coconut sugar.
Pour pumpkin mixture into flour mixture and stir just to combine. Don't over mix or bread with have a gummy texture.
Alternate layers of batter and cinnamon sugar starting with batter. After layering gently swirl cinnamon through with a knife. Bake for about 60 minutes. Cool for 10 minutes before removing from pan to continuing cooling on wire rack.
Hint: If canned pumpkin puree isn't available where you live, you can make it yourself and its so easy! Check out this guide for all the info on how to do it.
substitutions
- Cinnamon - You can substitute pumpkin pie spice for the cinnamon.
- Gluten free - Use a gluten free 1:1 all purpose blend to make gluten free.
- Pumpkin puree - Butternut squash can be used instead of pumpkin puree.
variations
- Deluxe - Fold chopped walnuts or pecans into the batter after mixing for a delicious crunch.
equipment
There is no special equipment needed to make this bread.
storage
Store bread in air tight container in the pantry for 1-2 days or in the fridge for 3-4 days.
Top Tip
Metal pans will heat up much faster and also cool down faster while glass pans with take longer to heat, but retain that heat much longer. The edges and bottoms of bread baked in glass tend to brown more quickly. If you use a glass pan reduce heat by 25 degrees to prevent over browning.
If you try this recipe, let me know how it turns out! Leave a comment below or snap a pic and tag it @weelittlevegans on Instagram so I’ll be sure to see it!
Recipe
Vegan Pumpkin Swirl Quick Bread
Ingredients
Bread:
- 2 cup white whole wheat, whole wheat or all purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup pumpkin puree
- 1 ¼ cup non dairy milk
- 2 flax eggs See recipe notes for further instruction
- ½ cup cane sugar or coconut sugar
Cinnamon Swirl:
- ⅓ cup cane sugar or coconut sugar
- 3 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees. Lightly oil the inside of an 8 ½" x 4 ½" bread pan. Set aside.
- In a small bowl combine ingredients for cinnamon swirl. Set aside.
- In a large bowl combine flour, baking powder, baking soda, and salt.
- In another bowl combine pumpkin, milk, flax eggs, and coconut sugar.
- Pour pumpkin mixture into flour mixture and stir just to combine.
- Spoon a third of batter into bread pan and sprinkle half of cinnamon sugar mixture over just the center of batter.
- Spoon half of remaining batter over cinnamon covering completely. Sprinkle remaining cinnamon sugar over the center of batter. You can use a butter knife gently swirl through the layers or leave as is to have layers.
- Spoon remaining batter over the second cinnamon layer. Be sure to cover sugar layer completely so the sugar doesn't burn.
- Bake for 60 minutes or until toothpick inserted comes out clean. Allow to cool for 10 minutes before removing from pan to continuing cooling on wire rack.
Did you make this recipe? Let me know!