Cinnamon Swirl Bread with Pumpkin Pie Filling

Cinnamon Swirl Bread with Pumpkin Pie Filling


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Enjoy a pumpkin pie filling in this classic cinnamon swirl bread. You can even sprinkle powdered sugar over the bread to serve after dinner!

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Serving Size / Yield

10 servings


  • Bread:
  • 1 (18.25 oz.) box yellow pudding cake mix
  • 1 tsp. vanilla extract
  • 1/2 C. granulated sugar
  • 2 tsp. cinnamon
  • Filling:
  • 1 16-oz. can pumpkin puree
  • 3/4 C. sugar
  • 1 tsp. ground ginger
  • 1 tsp. ground nutmeg
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 3 eggs
  • 2/3 C. evaporated milk
  • 1/2 C. milk

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Prepare cake mix according to box directions. Add in vanilla. Grease and flour 2 loaf pans. Mix sugar and cinnamon in a small bowl. Sprinkle half on bottom of loaf. Pour cake mix. For pumpkin pie filling, combine pumpkin, sugar, ginger, nutmeg, cinnamon and salt in a mixing bowl. Beat eggs into pumpkin mixture. Add milks. Mix well. Pour pumpkin mix over cake mix. Use a knife to make big swirls. Sprinkle remaining sugar mix on top. Look at cake mix to see how long to bake. 


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