Cinnamon Swirl Pumpkin Bread
OMG this bread is SOOO good!! Super moist and FULL of cinnamon & pumpkin flavor!
This is a MUST make for the Fall season!! Pair with your favorite protein for a yummy Breakfast!
Full recipe in video below!
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/2 cup granulated sugar substitute- I used Lakanto (to order: https://bit.ly/3cRLTbg
15% off with the code- JENNSWWJOURNEY
1/4 cup light brown sugar substitute
1 large egg
1/2 cup pure canned pumpkin
1 teaspoon vanilla extract
1/4 cup unsweetened applesauce
2-3 tablespoons Cinnamon Sugar - 3/4 teaspoon ground Cinnamon for every 1 tablespoon of sugar
Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Lightly grease the baking pan(s) and line with parchment paper – long enough to hang over the sides to use as a sling to lift the bread out of the pans. If using the brownie pan, line 5 of the wells with 1-inch strips of parchment that hang over the sides.
In a medium mixing bowl, add the egg, granulated sugar, brown sugar, pumpkin, vanilla extract, and applesauce. Whisk together until smooth.
Sift or sprinkle the flour, baking powder, baking soda, pumpkin pie spice, and salt over the top of the wet ingredients. Whisk until no dry streaks remain. Tip – To sift the dry ingredients into the wet – Set a fine mesh strainer over the bowl with the wet ingredients, add the dry ingredients into the strainer and sprinkle over the batter.
Scoop even amounts of batter into the prepared baking pan(s). Spoon a generous amount of cinnamon sugar over the batter. Gently swirl it just on the top of the batter with a knife.
Baking: 20-22 minutes; or until a toothpick inserted in the middle comes out mostly clean. Cool the pumpkin bread in the pan set on a wire cooling rack for 10-15 minutes. Invert (or lift) the bread out of the baking pans to cool on the wire rack completely. Enjoy!
2 points (all plans)
Recipe from butterandbliss.com