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cinnamon swirl pumpkin bread

Cinnamon Swirl Pumpkin Bread

Maggie Michalczyk, RDN
Prep Time 10 mins
Cook Time 8 hrs 9 mins
Servings 9 -12 slices


  • 2 eggs
  • 1 cup pumpkin puree
  • 3/4 cup maple syrup
  • 1/3 cup melted butter or coconut oil
  • 1/3 cup unsweetened almond or oat milk
  • 1 tsp. vanilla extract
  • 1 cup white whole-wheat flour
  • 1/2 cup whole-wheat pastry flour
  • 2 tsp. pumpkin pie spice
  • 1 tsp. cinnamon
  • pinch of nutmeg
  • 1 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • for cinnamon swirl:
  • 1/3 cup coconut sugar
  • 2 tsp. cinnamon or pumpkin pie spice


  • Preheat the oven to 350 degrees and grease a loaf pan with cooking spray or coconut oil.
  • In a mixing bowl or in the bowl of a mixer, beat the eggs on low. Add the rest of the wet ingredients and beat on low until just combined. 
  • In a separate bowl whisk together the flours, pumpkin pie spice, cinnamon, baking soda, baking powder and salt.
  • Next, add the dry ingredients to the bowl with the wet a little at a time, beating until just combined. 
  • In a small bowl combine the coconut sugar and cinnamon.
  • Pour half the batter in the loaf pan and sprinkle half of the cinnamon sugar mixture on top. Pour the remaining batter on top and sprinkle with remaining cinnamon sugar.
  • Use a butter knife to create swirls on the top of the batter.
  • Bake for approximately 45-50 minutes until a toothpick comes out with just a few crumbs attached. 
  • Remove from the oven and let cool before slicing.
Keyword pumpkin cinnamon bread; pumpkin bread; pumpkin cinnamon swirl bread