Spiced Pumpkin Cinnamon Swirl Bread

Ingredients

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 cup canned pumpkin puree
• 1/4 cup buttermilk
• 1 teaspoon vanilla extract
• For the cinnamon swirl: 1/3 cup brown sugar, packed
• 1 tablespoon ground cinnamon
• 1 tablespoon melted butter

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, or line it with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until well combined.
3. In a large bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy, about 3-4 minutes.
4. Add eggs one at a time, mixing well after each addition. Beat in the pumpkin puree, buttermilk, and vanilla extract until smooth.
5. Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Avoid overmixing to keep the bread tender.
6. In a small bowl, mix the brown sugar, ground cinnamon, and melted butter for the swirl.
7. Pour half the batter into the prepared pan. Sprinkle half of the cinnamon sugar mixture over the batter. Add the remaining batter on top, then sprinkle the remaining cinnamon sugar. Using a butter knife or skewer, gently swirl the cinnamon sugar through the batter to create a marbled effect.
8. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Chef tips

• If you don't have buttermilk, mix 1/4 cup milk with 1 teaspoon lemon juice or white vinegar, let it sit for 5 minutes before using.
• Be careful not to overmix the batter once dry ingredients are added; overmixing can make the bread dense.
• Use canned pumpkin puree, not pumpkin pie filling which contains added sugar and spices.
• Store the bread wrapped tightly at room temperature for up to 3 days or freeze slices for longer storage.