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pumpkin gingerbread swirl bread

Pumpkin Gingerbread Swirl Bread

Maggie Michalczyk, RDN
A festive spin on pumpkin bread, you will love the taste of this pumpkin ginger bread swirl bread! 
Prep Time 10 mins
Cook Time 55 mins
Servings 1 loaf


Wet ingredients:

  • 1 15 ounce can Libby’s 100% Pure Pumpkin Puree
  • 1/2 cup pure maple syrup
  • cup butter or coconut oil melted
  • 2 eggs
  • 1 tsp. vanilla extract
  • ¼ cup molasses

Dry ingredients:

  • 1 ¾ cup whole wheat pastry flour
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 1 ½ tsp. pumpkin pie spice
  • ½ tsp. nutmeg
  • ½ tsp. ground ginger
  • ½ tsp. allspice


  • Preheat oven to 350 and grease a bread pan with cooking spray or butter to prevent bread from sticking. 
  • Add pumpkin puree, maple syrup, melted butter, eggs and vanilla to a large bowl. Whisk together until smooth.
  • In a separate large bowl, whisk together flour, baking soda, salt, pumpkin pie spice, nutmeg, ginger and allspice until well combined. Add dry ingredients to wet ingredients and mix until just combined.
  • Divide the batter in half and add molasses to one of the mixtures. Mix it into the batter until well combined. The color will get a bit darker. 
  • Alternate scooping the batter from each bowl so that you have batter of different colors next to each other. For the top layer, use mostly the molasses batter to cover the last layer, then dollop spoonfuls of regular pumpkin bread on top. 
  • Use a knife to swirl the batters together ever so slight. Over swirling will start to look messy when it bakes!
  • Bake in preheated oven for approximately 55 minutes or until toothpick inserted comes out clean. Let cool in pan for about 10 minutes before removing and cutting into slices! 
  • Store bread covered on the counter for a couple of days or covered in the fridge for up to a week.