Cinnamon Swirl Pumpkin Bread

Warm pumpkin bread with a gooey cinnamon swirl and cream cheese frosting is pure fall. A moist spiced batter (cinnamon, nutmeg, cloves) bakes into a loaf between cake and quick bread. The cinnamon-sugar ribbon adds pockets of gooey sweetness and caramelized crunch. Tangy cream cheese frosting cuts the richness. Serve warm with butter or frosting for an easy, impressive breakfast, coffee treat, or dessert.

Cinnamon Swirl Pumpkin Bread 

1 large egg, at room temp 

3/4 cup brown sugar

1/2 c pumpkin puree, make sure it’s puree and not pie filling

1/4 c vegetable oil

1 tsp vanilla extract 

1 cup all purpose flour 

1/2 tsp baking powder

1/4 tsp baking soda

2 tsp pumpkin pie spice 

1/4 tsp salt

Cinnamon sugar mixture: 1/4 c granulated sugar mixed with 2 tsp cinnamon 

Preheat oven to 350 and line a loaf pan with parchment paper and set aside. 

In a medium bowl add the egg, brown sugar, pumpkin, oil and vanilla and whisk these together until smooth.  

Add in flour, baking powder, baking soda, pumpkin spice and salt and mix to combine.  

Add half the batter to your prepared pan and sprinkle with half the cinnamon and sugar mixture then swirl gently with a toothpick.  Now add the other half of the batter and top with the remaining cinnamon sugar and swirl again.  

Bake 40-45 minutes.  Let cool in the pan about 10-15 minutes then remove to a wire rack to cool completely.  Now for my favorite part, the icing!!

In a large bowl beat together 2 oz softened cream cheese and 2 TBSP softened butter until nice and creamy.  Then add 1/2 tsp vanilla, 1/2 tsp pumpkin spice, and 1/2-1 cup of powdered sugar and beat until smooth.  If it’s too thick, you can add 1-2 tsp milk.  Now just drizzle or spoon this amazing icing all over that pumpkin bread, slice it up and enjoy!!  I would tell you how to store leftovers, but there probably won’t be any.