Pumpkin Swirl Skillet Bread

glazed bread on a round white board with a slice cut

This Pumpkin Swirl Skillet Bread is SO delicious! Made in a skillet, this is a one bowl baking recipe that yields a wonderfully sweet, moist and dense bread! And don’t forget the cinnamon pecan topping. YUM!

Happy Friday, you guys! So excited to be sharing another pumpkin recipe with y’all today. 

I was baking last weekend and I swear, it brought me SO much joy. I had on a lovely soundtrack in the background of Fall music, my windows were open, I could hear the leaves blowing around as I kneaded dough. It was lovely. Highly recommend baking in the Fall, y’all. 

side view of glazed bread on the white board with white pumpkin and 2 wooden bowls in the background.

And speaking of baking, I don’t know about you guys – but I just can’t get enough of the sweet pumpkin or apple recipes this year! So I was super excited to start developing this Skillet bread because hello! It’s made in ONE SKILLET! It’s super simple, so delicious and I can’t wait to tell you all about it! 

Why this Skillet Bread is Amazing: 

Well first, like I said above, the fact that it’s made in one skillet (and mixed together in only two bowls), makes me incredibly happy. Raise your hand if you’re all about less dishes to wash (*every person in the world raises hands*)

This Pumpkin Swirl Skillet bread is SO SOFT, y’all. Seriously – it’s soft and moist and everything that you hope your pumpkin bread is. 

straight on view of the glaze running down the bread on top of the white board.

I honestly hesitated on whether to call it bread or cake. But overall, I decided with bread. The moistness of the bread overrides the fluffiness of a normal cake!  

I also love that it’s not overly sweet. It has an intense pumpkin flavor which helps naturally sweeten it but the bread itself isn’t like, *sugar crash* sweet. For this bread, I used pumpkin puree (not pumpkin pie mix!) which helps give it the natural pumpkin taste without the extra sugar involved. 

inside look at the orange bread on top of the white board.

My favorite part of the bread though? The crunchy cinnamon pecan topping! The crunch of the pecans adds SO much to the bread, as well as the spicy cinnamon glaze. It gives the bread almost like a glazed donut type of feel. 

The bread itself is spiced perfectly with all of your favorite cozy Fall spices – it’s warm and makes you want to curl up under a blanket with all of the cinnamon + pumpkin pie spice flavors!

You could definitely eat this bread for dessert, a mid-say snack or hey, even breakfast with a hot cup of coffee! 

sliced piece of cake on a cream colored plate with a fork beside it.

So, let’s get into what you need to make it! 

Ingredients You Need: 

  • All purpose flour 
  • Pumpkin puree 
  • Salted butter 
  • Greek yogurt 
  • Eggs
  • Vanilla extract 
  • Cinnamon 
  • Pumpkin pie spice 
  • Light brown sugar 
  • Turbinado sugar 
  • Powdered sugar 
  • Pecans 

Best Baking Tips: 

For this recipe, I used my 10 inch cast iron skillet. I think that is the best size for this particular recipe! Make sure that your skillet is SEASONED/GREASED! I found this article from Lodge to be particularly helpful in deciding how to season your cast iron skillet. 

Next, time to get out your mixing bowls! First off, whisk together your dry ingredients until they’re combined. This will ensure that they are spread evenly throughout when you mix them in with your wet ingredients. 

side view of glazed bread with a white pumpkin beside it

In a larger bowl, add in the butter and melt it. Let it cool for a couple of minutes. Then add in the brown sugar and eggs and whisk together until combined. Lastly, add in the pumpkin puree, the greek yogurt and the vanilla extract. Time to combine the wet with the dry ingredients! Do this carefully – it will be a LOT of batter!

close up of sliced piece of bread from the entire skillet bread

I sprinkled just a dusting of flour on top of my cast iron skillet and then added in the batter and spread it out evenly. 

To reduce dishes, add the pecans + spices + turbinado sugar in the same bowl that you used for your dry ingredients. Mix together until combined! 

Spread the cinnamon sugar pecan mixture overtop of the skillet with the batter evenly and then, using a butter knife, carefully *swirl* the mixture into the bread. It should look something like this: 

a side by side photo collage of the pre-bake of the bread in the skillet and post bake bread in the skillet.

Bake for 55-65 minutes or until a toothpick comes out of the center clean. Let it cool in the pan for a few minutes and then carefully remove to a wire cooling rack to continue to let cool fully. 

Once mostly cooled – whip up the spiced glaze! Simply combine powdered sugar, spices of your choice (can do pumpkin pie spice or cinnamon here) with a splash or two of milk until you reach your desired glaze consistency. 

fork taking a bite of the bread.

Drizzle generously all over top of the bread. 

Slice + enjoy! Cheers to eating more cozy baked goods! XO – Haylie 

Did you like this recipe? Here are a few more pumpkin recipes for you to check out: 

Pumpkin Snickerdoodle Blondies 

Pumpkin Beer Bread 

Pumpkin Spice Whoopie Pies

Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie

5 from 2 votes

Pumpkin Swirl Skillet Bread

This Pumpkin Swirl Skillet Bread is SO delicious! Made in a skillet, this is a one bowl baking recipe that yields a wonderfully sweet, moist and dense bread! And don’t forget the cinnamon pecan topping. YUM!

Course bread, Breakfast, Dessert, Snack
Cuisine American
Keyword easy pumpkin bread, pumpkin skillet bread, pumpkin swirl skillet bread, skillet bread
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 8 people
Author Haylie


  • 3 cups all purpose flour
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1 and 1/2 sticks (12 tbsp) salted butter, melted
  • 1 and 1/2 cups canned pumpkin puree (not the pumpkin pie mix!)
  • 2/3 cup plain greek yogurt
  • 3 large eggs
  • 1/2 cup light brown sugar
  • 1 tsp vanilla extract

Pecan Topping

  • 1/2 cup turbinado sugar
  • 1 cup roughly chopped pecans
  • 1 tsp cinnamon (or can sub pumpkin pie spice)

Spiced Glaze

  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon (or pumpkin pie spice)
  • splash or two of milk to reach desired glaze consistency


  1. Preheat oven to 350. Grease your cast iron skillet and lightly coat with a sprinkle of flour. 

  2. In a medium size mixing bowl, whisk together AP flour, baking soda, 1/2 tsp cinnamon and a pinch of salt (about 1/4 tsp). Set aside. 

  3. In a large mixing bowl, melt 1.5 sticks of butter. Let cool for a couple of minutes. To this, add in the brown sugar and the eggs and whisk to combine.

  4. Next, add in the pumpkin puree, greek yogurt and vanilla extract. Mix to combine.

  5. Lastly, using a wooden spoon, add the dry ingredients into the wet ingredients and mix until just combined. Add to the greased skillet. 

  6. In the bowl that you mixed the flour in, add in turbinado sugar, chopped pecans and 1 tsp of cinnamon. Mix together.

  7. Sprinkle on top of the mixture. Using a butter knife, carefully “swirl” the pecan streusel mixture into the batter.

  8. Bake for 55-60 minutes or until a toothpick comes out of the center clean.

  9. Once done, let cool in the pan for a few minutes and then CAREFULLY remove the bread from the pan to a wire cooling rack. Once almost fully cooled off, whip up the glaze.

  10. To a small bowl, add about 1 cup of powdered sugar, 1/2 tsp vanilla extract and 1/2 tsp of cinnamon. Add a splash of milk and whisk until your desired consistency is reached. Want it thicker? Add less milk. Want it thinner? Add more milk.

  11. Generously drizzle the spiced glaze over top of the cake. Enjoy!

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