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To make Pumpkin Cinnamon Swirl Bread, you will need: - 2 cups all-purpose flour - 1 cup pumpkin puree (canned or fresh) - 1/2 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup unsalted butter, softened - 2 large eggs - 1/2 cup whole milk - 1 teaspoon vanilla extract - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/2 teaspoon salt - 1/4 cup granulated sugar (for cinnamon swirl) - 1 tablespoon ground cinnamon (for cinnamon swirl) Measuring ingredients correctly is key for great bread. Here’s how to measure: - Cups: Use a dry measuring cup for flour and sugar. Scoop and level off. - Teaspoons and Tablespoons: Use measuring spoons for small amounts. - Weight: If you have a kitchen scale, use it for better accuracy. Choosing the right ingredients makes a big difference. Here are some tips: - Flour: Use all-purpose flour for the best texture. Brands may vary, so try a few to find your favorite. - Pumpkin: Fresh pumpkin gives great flavor, but canned is easy and works well. - Butter: Always use unsalted butter. It controls the salt in your recipe. - Spices: Fresh spices enhance the taste. Check their dates; old spices lose flavor. - Sugars: Use packed brown sugar for richness. Granulated sugar adds sweetness. These tips help create a soft, moist loaf with a lovely swirl. Enjoy every bite of this fall treat! First, preheat your oven to 350°F (175°C). This step warms the oven for even baking. Next, take a 9x5 inch loaf pan and grease it. You can use non-stick spray or butter. This helps the bread come out easily after baking. In a large bowl, gather your dry ingredients. Combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Whisk them together until well mixed. This step is key for even flavor and texture. In a separate bowl, cream the softened butter with granulated and brown sugar. Use a mixer for about 2-3 minutes. The mixture should look light and fluffy. This adds air and helps the bread rise. Now it's time to add the wet ingredients. Beat in the eggs one at a time. Then, mix in the pumpkin puree, whole milk, and vanilla extract. Stir until the mixture is smooth. This will make your bread moist and flavorful. In a small bowl, mix together the 1/4 cup of granulated sugar and 1 tablespoon of ground cinnamon. Set this mixture aside. It will create that delicious, sweet swirl in the bread. Pour half of the pumpkin batter into the greased loaf pan. Sprinkle half of the cinnamon sugar mixture evenly over the batter. Next, pour the rest of the batter on top. Finally, sprinkle the remaining cinnamon sugar on the top layer. Use a knife or skewer to swirl the mixture gently. Make sure not to overmix; you want those beautiful swirls! Now, place the loaf pan in the preheated oven. Bake for 55-65 minutes. Check it by inserting a toothpick into the center. If it comes out clean, your bread is ready. After baking, take the bread out of the oven. Let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Once cool, slice it up. Enjoy your Pumpkin Cinnamon Swirl Bread warm or at room temperature! To get a soft bread, use room temperature butter and eggs. This helps mix better. Be careful not to overmix the batter. Mix just until you see no dry flour. Overmixing makes the bread tough. A light hand gives you that perfect, fluffy texture. If you have extra bread, let it cool completely first. Wrap it tightly in plastic wrap. This keeps it fresh and soft. You can also store it in an airtight container. It stays good at room temperature for about three days. For longer storage, freeze it. Slice it before freezing for easy snacks later. Want to change it up? Try adding chopped nuts or chocolate chips to the batter. Walnuts or pecans add nice crunch. For more spice, swap in different spices like allspice or cardamom. You can also reduce the sugar for a less sweet bread. Each change offers a new twist on this classic treat. {{image_2}} You can make this bread gluten-free. Use a gluten-free flour blend instead of all-purpose flour. Look for blends that contain xanthan gum. This will help the bread rise and hold its shape. Follow the same steps in the recipe, and you’ll enjoy a tasty gluten-free treat. Want to make your bread fun? Add nuts or chocolate chips! Chopped pecans or walnuts add crunch and flavor. You can also sprinkle in chocolate chips for a sweet twist. Mix them in when you combine the wet and dry ingredients. This adds texture and makes each slice extra special. Feel free to play with spices! Instead of just cinnamon, try adding allspice or cardamom. You can also use pumpkin pie spice for a warm flavor. Change the nutmeg or ginger amounts to match your taste. This lets you create a unique bread that suits your mood! To keep your pumpkin cinnamon swirl bread fresh, store it in an airtight container. This helps keep moisture in and prevents it from drying out. You can also wrap the loaf in plastic wrap or aluminum foil. For best results, place it in a cool, dry place. If you want it to last longer, the fridge is a good option. Just remember to let it cool completely before storing to avoid sogginess. Freezing is an excellent way to save leftover bread. To freeze, first, slice the bread. Then, wrap each slice tightly in plastic wrap. After that, place the slices in a freezer bag. Remove as much air from the bag as possible. You can freeze the bread for up to three months. When you're ready to eat, simply thaw it in the fridge overnight or at room temperature for a few hours. To enjoy that fresh-baked taste again, reheat your slices. You can use a toaster, oven, or microwave. For the toaster, just pop in a slice and toast until warm. If you use the oven, preheat it to 350°F (175°C) and heat the slices for about 10 minutes. For the microwave, heat for 15-20 seconds. Add a pat of butter for extra flavor and warmth! Yes, you can use fresh pumpkin. First, cook the pumpkin until soft. Then, mash it well. You need about one cup of puree. It adds a bright flavor. Just make sure it's smooth. To make it dairy-free, swap the butter with coconut oil or a dairy-free spread. Use almond milk or oat milk instead of whole milk. These swaps keep the bread moist and tasty. You can use flaxseed meal or chia seeds as an egg substitute. Mix one tablespoon of flaxseed or chia with three tablespoons of water. Let it sit for five minutes to thicken. This will act like one egg. The bread lasts about four to five days at room temperature. Store it in an airtight container. You can also keep it in the fridge for up to a week. Yes, you can make the bread in advance. Bake it and let it cool completely. Wrap it tightly and store it at room temperature. You can also freeze it for up to three months. Just thaw it overnight in the fridge before serving. You learned about the key ingredients and steps to make delicious pumpkin cinnamon swirl bread. With tips for texture, storage, and variations, you can enjoy this treat in many ways. Remember, you can personalize it by adding nuts or using gluten-free options. Keep these methods in mind for the best results. Now, get baking, and enjoy every slice of your tasty creation!

Pumpkin Cinnamon Swirl Bread

Indulge in the warm, delightful flavors of Pumpkin Cinnamon Swirl Bread with this easy recipe! Perfect for fall baking, this bread is moist, flavorful, and swirled with a delicious cinnamon sugar topping. From gathering ingredients to the final bake, you'll be guided every step of the way. Click through to explore the full recipe and enjoy a slice of this autumn treat warm from the oven!
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Ingredients
  

2 cups all-purpose flour

1 cup pumpkin puree (canned or fresh)

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup unsalted butter, softened

2 large eggs

1/2 cup whole milk

1 teaspoon vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon salt

1/4 cup granulated sugar (for cinnamon swirl)

1 tablespoon ground cinnamon (for cinnamon swirl)

Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with non-stick spray or butter.

    Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until combined.

      Cream Butter and Sugars: In another bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.

        Add Eggs and Milk: Beat in the eggs one at a time, followed by the pumpkin puree, whole milk, and vanilla extract until smooth.

          Combine Mixtures: Gradually mix the dry ingredient mixture into the pumpkin mixture until just combined; do not overmix.

            Prepare Cinnamon Swirl: In a small bowl, combine the 1/4 cup of granulated sugar and 1 tablespoon of ground cinnamon. Set aside.

              Layer the Batter: Pour half of the pumpkin batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture evenly over the batter. Pour the remaining batter on top, then sprinkle the rest of the cinnamon sugar on top of the bread.

                Swirl the Mixture: Use a knife or skewer to lightly swirl the cinnamon sugar into the batter using a gentle zigzag motion—be careful not to overmix.

                  Bake: Place the loaf pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

                    Cool and Slice: Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Transfer to a wire rack to cool completely before slicing.

                      Prep Time: 15 mins | Total Time: 1 hr 15 mins | Servings: 10 slices

                        - Presentation Tips: Serve slices warm with a pat of butter on top or drizzle with a light glaze made from powdered sugar and milk for added sweetness. Enjoy!