Pumpkin Swirl Bread with Cinnamon Glaze


inside pumpkin bread

I had to majorly tweak this recipe, because the original version was a pumpkin banana bread. Despite the assurance that it would only “slightly” taste like banana, that was still too much banana for me. I can only eat bananas that are bright yellow with a tinge of green, let alone the mushy, overly ripe freckled sort that go into banana breads. Yuck.

The best chocolate cake I’ve ever made has shredded zucchini as the secret ingredient. It adds moisture but zero taste, so I figured it would be a perfect replacement for the stale banana.

Disclaimer: I did once eat a slice of banana bread that I absolutely loved, made by a very wonderful and talented Polish lady. It had a drizzle of glazed icing, but I’m betting it was the Kahlua that made it so fabulous.

 

Pumpkin Swirl Bread

  • 1¾ cup flour
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 1 Tbsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground nutmeg
  • ¼ tsp ground cloves
  • 1/8 tsp cardamom
  • 2 eggs, room temperature
  • 1 cup (8 oz) canned pumpkin
  • 1 cup sugar
  • ½ cup packed brown sugar
  • ½ teaspoon vanilla extract
  • ½ cup extra virgin olive oil
  • ⅓ cup water
  • 1 medium zucchini, shredded with skin

Cinnamon Swirl

  • ¼ cup sugar
  • 1½ tsp cinnamon

Glaze Icing

  • ½ cup powdered sugar
  • ¼ tsp cinnamon
  • ¼ tsp vanilla
  • 2 ¼ tsp unsweetened almond milk

Makes 1 loaf.  Adapted from here.

ingredients

Preheat oven to 350°.

In a medium bowl, mix the flour, baking soda, salt. Add cinnamon, ginger, nutmeg, cloves, and cardamom to flour mixture and stir until blended. Set aside.

Find a small bowl, mix cinnamon swirl mixture and set aside.

In large bowl, beat together eggs, pumpkin, and zucchini. (I washed the zucchini and then shredded it, skin and all). Add white and brown sugars and beat until blended. Add vanilla, oil, and water and mix together.

3 mixing bowls

Slowly combine the flour mixture with the pumpkin zucchini mixture, and beat until smooth.

Pour half the batter into the pan. Sprinkle the cinnamon swirl mix over evenly over the top. Pour in the remaining batter, completely covering cinnamon swirl mixture.

half batter in pan

layer of cinnamon swirl

side view of swirl layer

Bake for 70-80 minutes.

While it bakes, whisk together ingredients for glaze and refrigerate to thicken.

Check the bread with a knife inserted into the center. It should come out clean when the bread is ready to come out of the oven. Cool in pan for 15 minutes. Remove from pan and cool completely on a wire rack.

baked pumpkin bread

Drizzle the cinnamon glaze over top of bread.

drizzle glaze on top

slice of bread

RESULTS: Definitely will make this again! It tastes like spiced pumpkin pie bread with a hint of sweetness on top. And it also has the perfect amount of moisture. Thank you, zucchini.

 

Pumpkin Swirl Bread with Cinnamon Glaze
 
Author:
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
 
This dessert bread conjures up the taste of a spiced pumpkin pie, with a hint of cinnamon sweetness on top. Shredded zucchini gives it the perfect amount of moisture.
Ingredients
  • 1¾ cup flour
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 1 Tbsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground nutmeg
  • ¼ tsp ground cloves
  • ⅛ tsp cardamom
  • 2 eggs, room temperature
  • 1 cup (8 oz) canned pumpkin
  • 1 cup sugar
  • ½ cup packed brown sugar
  • ½ teaspoon vanilla extract
  • ½ cup extra virgin olive oil
  • ⅓ cup water
  • 1 medium zucchini, shredded with skin
  • __________
  • ¼ cup sugar
  • 1½ tsp cinnamon
  • __________
  • ½ cup powdered sugar
  • ¼ tsp cinnamon
  • ¼ tsp vanilla
  • 2 ¼ tsp unsweetened almond milk
Instructions
  1. Preheat oven to 350°.
  2. In a medium bowl, mix the flour, baking soda, salt. Add cinnamon, ginger, nutmeg, cloves, and cardamom to flour mixture and stir until blended. Set aside.
  3. In small bowl, mix cinnamon swirl mixture and set aside.
  4. In large bowl, beat together eggs, pumpkin, and zucchini. (I washed the zucchini and then shredded it, skin and all). Add white and brown sugars and beat until blended. Add vanilla, oil, and water and mix together.
  5. Slowly combine the flour mixture with the pumpkin zucchini mixture, and beat until smooth.
  6. Pour half the batter into the pan. Sprinkle the cinnamon swirl mix over evenly over the top. Pour in the remaining batter, completely covering cinnamon swirl mixture.
  7. Bake for 70-80 minutes.
  8. While it bakes, whisk together sugar, cinnamon, vanilla and almond milk for the glaze and refrigerate to thicken.
  9. Check the bread with a knife inserted into the center. It should come out clean when the bread is ready to come out of the oven. Cool in pan for 15 minutes. Remove from pan and cool completely on a wire rack
  10. Drizzle the cinnamon glaze over top of bread.

 

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