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!
This recipe was originally published in October 2020 – I’ve since updated the photos and added additional helpful blog content! Enjoy 🙂
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.
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 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 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.
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.
Oh and did I mention it uses an ENTIRE can of pumpkin puree?! No more wasting half of a can for a recipe, y’all!
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!
So, let’s get into what you need to make it!
Ingredients You Need:
- All purpose flour – a classic and needed staple!
- Pumpkin puree – use the PURE pumpkin puree, not pumpkin pie mix!
- Salted butter – used to make the cake delicious and moist, can also sub unsalted butter if you desire.
- Greek yogurt – adds additional moisture to the bread!
- Eggs – used to bind it all together!
- Vanilla extract – flavor town!
- Cinnamon – a must have warm cozy spice for this recipe!
- Pumpkin pie spice – see above! 😉
- Light brown sugar – for sweetness!
- Turbinado sugar – for additional sweetness/crunch/texture!
- Powdered sugar – the glazeeee!
- Pecans – a MUST. So crunchy and delicious.
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.
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!
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:
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.
Drizzle generously all over top of the bread. Slice + enjoy!
How to Store Leftovers:
Store leftovers in a tightly sealed container (or simply put saran wrap on top of the skillet) and store at either room temperature or in the fridge. To warm, place in the microwave until you have reached your desired temperature.
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
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
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!
Ingredients
- 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
- One 14 oz. CAN pure 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
Instructions
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Preheat oven to 350. Grease your 10 inch cast iron skillet and lightly coat with a sprinkle of flour.
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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.
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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.
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Next, add in the pumpkin puree, greek yogurt and vanilla extract. Mix to combine.
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Lastly, using a wooden spoon, add the dry ingredients into the wet ingredients and mix until just combined. Add to the greased skillet.
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In the bowl that you mixed the flour in, add in turbinado sugar, chopped pecans and 1 tsp of cinnamon. Mix together.
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Sprinkle on top of the mixture. Using a butter knife, carefully “swirl” the pecan streusel mixture into the batter.
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Bake for 55-60 minutes or until a toothpick comes out of the center clean.
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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.
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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.
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Generously drizzle the spiced glaze over top of the cake. Enjoy!
Recipe Notes
I used a 10 inch Lodge Cast Iron Skillet for this recipe. I would recommend making this recipe with the 10 inch skillet. I personally have never tried to use a bigger skillet, but if you do, but I would be sure and reduce the time cooked because the batter will be more thinly spread out.
Your image of baking in the fall gives me all of the dreamy fall feels!! Your skillet bread also gives me some fall feels 🙂 Looks so delicious!!
You’re so sweet! Thank you for reading the post, Katherine!! 🙂 Happy Fall!!
This was so easy to make & tasted amazing! I added about a cup of semi-sweet chocolate chips to mine.
Yay! So glad you enjoyed, Crystal – love the addition of the chocolate chips!!!