Cinnamon Swirl Pumpkin Bread with Cinnamon Glaze

2 c. wheat flour (I did 1 cup white 1 cup wheat)

3/4 tsp. baking soda

1/2 tsp. salt

1 tsp. ground cinnamon

1/2 c. light brown sugar

4 Tbl. (1/2 stick) unsalted butter, softened

2 large eggs

1 1/2 c. canned pumpkin puree

1/3 c. Greek yogurt (I used sour cream)

1 tsp. vanilla extract


Cinnamon Swirl

1/4 c. sugar

1 tsp. cinnamon


Simple Glaze

1/2 c. powdered sugar

1/2 - 1 Tbl. milk

1/2 tsp. cinnamon, opt.


Preheat oven to 350 degrees.  Combine flour, baking soda, salt and cinnamon; set aside.  In a separate bowl combine brown sugar and butter and beat until fluffy.  Add eggs, one at a time, beating after each.  Add the pumpkin puree, yogurt and vanilla and mix until well blended.  Add the dry ingredients and mix until just combined.  Do not overmix.  Batter will be very thick.  Spoon half the batter into a greased 9x5 inch loaf pan.  Sprinkle with the cinnamon and sugar.  Top with remaining batter and carefully spread out evenly.  Bake for 50-55 minutes or until a toothpick comes out clean.  Cool in pan 15 minutes.  Remove from pan and cool completely on wire rack.  While the bread is cooling, make the glaze.  In a small bowl, stir together the powdered sugar, 1/2 Tablespoon milk and cinnamon.  Add more milk if needed to reach desired thickness.  Drizzle over cooled pumpkin bread.    


Jenn's Notes: I am a huge fan of using non-fat yogurt in place of sour cream in baked goods.  Since, I had to make this recipe as soon as I saw it, I ended up using sour cream as that was all I had, but I know it would be great with the yogurt too. 

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