Ingredients
Scale
For the bread:
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1⅓ cups granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- ⅓ cup water
For the cinnamon sugar swirl:
- ¼ cup granulated sugar
- 1½ teaspoons ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
- In another bowl, combine the sugar, oil, eggs, pumpkin puree, and water. Mix until well combined.
- Pour the wet ingredients into the dry ingredients. Stir just until combined – don’t overmix or your bread will be tough.
- For the swirl, mix together the ¼ cup sugar and 1½ teaspoons cinnamon in a small bowl.
- Pour half of the batter into your prepared loaf pan. Sprinkle half of the cinnamon sugar mixture over the batter.
- Add the remaining batter on top, then sprinkle with the rest of the cinnamon sugar mixture. Use a knife to gently swirl the mixture through the batter.
- Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
