Pumpkin Swirl Bread
This is a recipe you'll make over and over again.
Servings: 1 Loaf
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick butter or 8 tablespoons or 1/2 cup melted
- 1/2 cup white granulated sugar
- 1 cup 100% pumpkin
- 2 eggs
- 1 teaspoon vanilla extract
- 2/3 cup buttermilk
Swirl for Batter
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup chopped nuts (pecans or walnuts), Optional
Topping for Cooked Pumpkin Bread
- 3/4 cup powdered sugar
- 3 tablespoons milk more or less
- 1/2 teaspoon vanilla extract
Instructions
- Whisk together flour, baking soda and salt in a large bowl and set aside. Combine melted butter, sugar, pumpkin, eggs and vanilla extract. Stir together with a spoon. Add to flour mixture and mix well with spoon. Stir in buttermilk. Spray a 9 x 5 loaf pan with cooking spray and add batter to pan.
Swirl for Batter
- Combine and spread on top of the pumpkin batter. Take a knife and swirl into batter. Bake in preheated 350 degree oven 60 minutes checking until center is done as ovens vary. Remove from oven and let cool. Drizzle on topping.
Topping for Cooked Pumpkin Bread
- Whisk together and drizzle over cooled pumpkin bread.
Notes
You can freeze this bread or reheat. It keeps well for several days in a cool, dry place. You can also refrigerate.