A delicious taste of fall and an easy bread that does not require a mixer. The pumpkin is so great at creating a moist delicious bread. I love the extra swirl of cinnamon which is perfect for fall baking.

Love this easy bread with all the cinnamon and pumpkin spice!

Yield: 1 9 x 5 inch loaf

for bread:

  • 1 15-ounce can pumpkin puree
  • 3 large eggs,ideally room temperature
  • 1/2 cup vegetable oil
  • 1 2/3 cups granulated sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 teaspoons pumpkin spice
  • 2 1/4 cups all-purpose flour

for swirl:

  • 1/3 cup brown sugar
  • 1 teaspoon cinnamon

for glaze:

  • 1/2 cup confectioners sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon milk


Heat oven to 350 degrees. Spray loaf pan with nonstick spray.

In a large bowl, whisk together pumpkin, oil, eggs and sugar until smooth. Combine flour and remaining dry ingredients in a separate bowl and whisk together. Add dry ingredients to pumpkin mixture until incorporated and just mixed. Spread half of bread into loaf pan. Combine brown sugar and cinnamon together take 2/3 of the mixture and spread on loaf. Using a toothpick or knife, swirl the mixture into bread. Place remaining batter on top and then sprinkle remaining brown sugar and cinnamon evenly on top of the loaf.

Bake bread in the middle rack of oven for 55 to 65 minutes until a tester comes out clean. Remove loaf from pan after 10 minutes and invert on a board. Once it is completely cooled, mix the ingredients for glaze and drizzle over bread. Slice and enjoy!