Pumpkin Pecan Cinnamon Swirl Bread

Bree, Baked Bree

Pumpkin bread is always delicious, but this Pumpkin Pecan Cinnamon Swirl Bread takes it to a whole other level. Hints of citrus and warm spice and a generous cinnamon swirl runs through this gorgeous bread. Your house is going to smell incredible when this bakes. It’s perfect with a hot cup of tea and maybe just an extra slather of butter for good measure. It is a perfect make ahead bread, as it tastes even better the day after baking. Wrap tightly in plastic wrap to store.
1 hr 15 min Prep Time
1 hr 15 min Cook Time
  • Prep Time: 1 hr 15 min
  • Cook Time: 1 hr 15 min
  • Servings: 2 9x5 loaves

Servings: 2 9x5 loaves


  • For the Bread:

  • 3 1/2 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon allspice
  • 1 teaspoon salt
  • 3 cups sugar
  • 1 cup (2 sticks) melted butter
  • 4 eggs
  • 2 teaspoons orange zest
  • 1 teaspoon lemon zest
  • 1 15-ounce can pumpkin puree
  • 1/2 cup water
  • 1 cup pecans, chopped
  • For the Cinnamon Swirl:

  • 3/4 cup sugar
  • 1 1/2 tablespoons cinnamon


Step 1

Preheat oven to 350°F. Butter two 9x5 inch loaf pans.

Step 2

Whisk together flour, baking soda, baking powder, cinnamon, nutmeg, allspice and salt.

Step 3

In another bowl, whisk sugar, melted butter, eggs, orange and lemon zests, pumpkin and water until combined.

Step 4

Add the wet ingredients to the dry. Mix until just combined. Stir in pecans.

Step 5

In small bowl, mix together sugar and cinnamon.

Step 6

Add a quarter of the batter to each loaf pan. Sprinkle with half of the cinnamon sugar. Add remaining batter to the loaf pans. Sprinkle with remaining cinnamon sugar.

Step 7

Bake for 60 to 70 minutes, or until toothpick comes out clean. Let cool in pan for 15 minutes, then remove from pans and let cool completely on a wire rack.