Recipe Background
Swirl Crunch Pumpkin Bread: deliciously spiced, with a crisp cinnamon-sugar topping.
I vividly remember the first autumn after moving into my cozy townhouse, a time marked by a whirlwind of pumpkin-spiced everything. My friends teased that I was embracing fall like a true cliché, but I didn’t mind. One breezy afternoon, I decided it was time to perfect a warm, spiced bread to fill my little kitchen with that comforting, nostalgic aroma. I settled on pumpkin not just for the season but because I always keep a can tucked away in the pantry, ready for quick inspiration to strike.
Those early days in my new home were all about creating memories and solidifying traditions, so I wanted a dish that felt welcoming and personal. I remember carefully whisking together the egg, sugars, and pumpkin, watching the mixture turn a glorious shade of orange. My secret touch was swirling a cinnamon-sugar mixture on top—carefully done with a knife to ensure each bite would have a delightful crunch without overwhelming the softness of the bread. A practical tip is to line the pans with parchment paper so you can easily lift the bread out, keeping it perfectly intact.
As the bread baked, the air filled with a scent that warmed the heart, making me feel like I was right where I belonged. Sharing slices with neighbors and realizing how this simple creation could bring us closer felt like a rite of passage into a new phase of life. To this day, it remains my go-to for welcoming autumn and new acquaintances alike.
Ingredients
- 1 large egg
- 1/2 cup plus 2 tablespoons granulated sugar divided
- 1/4 cup light brown sugar
- 1/2 cup pure canned pumpkin
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
Directions
- Adjust the oven rack to the middle position.
- Preheat the oven to 350 degrees F.
- Lightly grease one (12-cavity) brownie pan or two (6x3 1/2-inch) mini loaf pans and line them with parchment paper so there is overhang on the sides. If using the brownie pan, grease all of the wells and line five of them with 1-inch strips of the parchment paper to ensure you have overhang on the sides.
- In a medium mixing bowl, add the egg, 1/2 cup of the granulated sugar, the brown sugar, the pumpkin, the canola oil, and the vanilla and whisk until smooth.
- Over the top of the wet ingredient mixture, sift or sprinkle the flour, the baking powder, the baking soda, the pumpkin pie spice, and the salt and whisk until no dry streaks remain.
- Scoop equal amounts of the batter into the prepared baking pans.
- In a small bowl, combine the remaining sugar and the cinnamon together.
- Generously sprinkle the cinnamon-sugar over the batter in the pans and gently swirl it into the top of the batter with a knife.
- Bake until a toothpick inserted into the center comes out mostly clean, about 20-22 minutes if using the brownie pan and about 28-30 minutes if using the mini loaf pans.
- Transfer the pans to a wire rack to cool for 10-15 minutes.
- Lift the bread out of the baking pans using the parchment paper overhang and allow it to cool completely on the wire racks.
- Serve.
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