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Tuesday, November 10, 2015

Cinnamon Swirl Pumpkin Bread

A succulent pumpkin loaf is swirled with a sinful layer of cinnamon sugar and pecans, for a dessert that screams of Fall.

Cinnamon Swirl Pumpkin Bread


I love pumpkin dessert. Unfortunately I'm the only one in the house who does. So I don't bake with pumpkin as much as I'd like to. The last thing I need it to eat a whole dessert to myself, LOL. But when I made pumpkin pie last month, I froze the leftover pumpkin. I wasn't too sure what I wanted to make with it, but remembered a recipe I had seen for Pumpkin Cinnamon Swirl Bread. I LOVED the Cinnamon Roll Pound Cake I made earlier this year, so decided a pumpkin version would be equally as good, if not better.

This sweet bread is fantastic! I was worried about drying it out, since it didn't want to cook in the center, but after covering it with foil (so the pecans wouldn't burn), it cooked up beautifully and was not dry at all. I love the extra pop of sweet cinnamon goodness, mixed with the earthy flavour of the pecans. Such a great pairing with pumpkin. I brought some in to work to share with the staff, so I wouldn't have to eat it all.


Cinnamon Swirl Pumpkin Bread


Cinnamon Swirl Pumpkin Bread
adapted from Creations by Kara

1 C pure pumpkin puree
2 eggs
1 C sugar
1/2 C canola oil
2 C flour
2 tsp pumpkin pie spice
2 tsp baking powder
1/2 tsp salt

Cinnamon Pecan Swirl
1/3 C sugar
1 tsp cinnamon
1/3 C chopped pecans

Preheat oven to 325 degrees F. Grease a large loaf pan well with shortening, or spray generously with cooking spray.

In a bowl, combine 1/3 C sugar, cinnamon and chopped pecans. Set aside.

In a large mixing bowl, beat together the pumpkin, eggs, oil and sugar; until smooth. In a separate bowl, whisk together the flour, baking powder, salt and pumpkin pie spice.

Add the dry ingredients to the wet ingredients and mix until just combined. Pour half the batter into your prepared loaf pan and sprinkle with two thirds of the cinnamon pecan mixture.

Pour remaining batter into the pan and smooth out the top. Sprinkle with remaining cinnamon pecan mixture; lightly pressing pecans into the top of the loaf.

Bake for 50-60 minutes; or until a toothpick inserted in the center comes out clean. Cover with foil half way through baking if pecans begin to brown too much.

Let cool in pan for 10 minutes, before removing to a wire rack to cool.


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10 comments:

Miz Helen said...

Congratulations!
Your recipe is featured on Full Plate Thursday this week! Wishing you a bountiful Thanksgiving and enjoy your new Red Plate!
Miz Helen

Kristen said...

yum. This looks REALLY good!!!

Kristen said...

yum This looks amazing!!!

Katerina said...

I love, love cinnamon and put it not only in sweets but in savory also! Great bread is packed with flavors!

Elena said...

This looks so yummy, I wish I had a slice for breakfast!

Manila Spoon said...

I can imagine biting into this luscious loaf and being indulged with the yummy taste of the cinnamon pecan swirl! So delish and perfect with a cuppa!

Marlys (ThisandThat) said...

This sounds awesome.. love the cinnamon pecan swirl.. YUM

Homemade Food Junkie said...

This is an awesome version of pumkin bread. The cinnamon swirl has me ready to run to my kichen and start baking! Pinning!

Divya Prakash said...

I would love to have this with tea. Looks yum!!

C. Johnson said...

Ohh I love the cinnamon swirl in your bread! What a perfect flavor to mix with pumpkin.