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Cinnamon Swirl Pumpkin Fritter Bread with Maple Glaze

cinnamon swirl pumpkin fritter bread - featured image
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This ultra-moist pumpkin bread features a gooey cinnamon swirl and a sweet maple glaze, making it the perfect cozy treat for fall or any time of year. Easy to make with pantry staples, it’s a crowd-pleaser for breakfast, brunch, or dessert.

Ingredients

Scale
  • 1 3/4 cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (110g) packed light brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves (optional)
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 1/4 cup (60ml) whole milk (or dairy-free alternative)
  • 1 cup (245g) pure pumpkin puree
  • 1 teaspoon vanilla extract
  • For the Cinnamon Swirl:
  • 1/3 cup (70g) granulated sugar
  • 2 teaspoons ground cinnamon
  • For the Maple Glaze:
  • 3/4 cup (90g) powdered sugar, sifted
  • 2–3 tablespoons pure maple syrup
  • 1 tablespoon milk (any kind)
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
  2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves (if using).
  3. In a separate bowl, whisk eggs, oil, milk, pumpkin puree, and vanilla extract until smooth.
  4. In a small bowl, mix together 1/3 cup sugar and 2 teaspoons cinnamon for the swirl.
  5. Pour wet ingredients into dry ingredients and gently fold together with a spatula until just combined. Do not overmix.
  6. Pour half the batter into the prepared loaf pan. Sprinkle half the cinnamon-sugar swirl evenly on top. Add the remaining batter, then top with the rest of the swirl. Gently swirl with a butter knife 2-3 times.
  7. Bake for 55-65 minutes, checking at 55 minutes. A toothpick inserted in the center should come out mostly clean with a few moist crumbs.
  8. Cool bread in the pan on a wire rack for 15 minutes, then lift out and cool completely before glazing.
  9. For the glaze, whisk powdered sugar, maple syrup, milk, and a pinch of salt until smooth and pourable. Adjust consistency as needed.
  10. Drizzle glaze over cooled bread. Let set for at least 10 minutes before slicing and serving.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based milk in both batter and glaze. Add chopped nuts or diced apple for variations. Don’t overmix the batter for best texture. Let bread cool completely before glazing. Store leftovers tightly wrapped at room temperature for up to 3 days, or freeze slices for longer storage.

Nutrition

Keywords: pumpkin bread, cinnamon swirl, maple glaze, fall dessert, easy pumpkin bread, quick bread, autumn baking, fritter bread, brunch, cozy recipes

Find it online: https://yumnode.com/cinnamon-swirl-pumpkin-fritter-bread-recipe-easy-maple-glaze-dessert/