1. {
“title”: “Soft Pumpkin Cinnamon Swirl Bread”,
“summary”: “A tender, warmly spiced pumpkin loaf with a ribbon of cinnamon sugar—cozy, moist, and perfect for fall breakfasts or dessert.”,
“yields”: “1 loaf (10-12 slices)”,
“prep_time”: “15 minutes”,
“cook_time”: “60 minutes”,
“total_time”: “1 hour 15 minutes”,
“ingredients”: [
“1 3/4 cups (220 g) all-purpose flour”,
“1 tsp baking soda”,
“1/2 tsp baking powder”,
“1/2 tsp fine salt”,
“1 tsp ground cinnamon”,
“1/2 tsp ground nutmeg”,
“1/2 tsp ground ginger”,
“1 cup (240 g) pumpkin puree”,
“2 large eggs, room temperature”,
“1/2 cup (120 ml) vegetable oil or melted butter”,
“1 cup (200 g) granulated sugar”,
“1/4 cup (50 g) packed brown sugar”,
“1 tsp vanilla extract”,
“Cinnamon Swirl: 1/3 cup (65 g) granulated sugar”,
“Cinnamon Swirl: 2 tsp ground cinnamon”,
“Cinnamon Swirl: 1 tbsp melted butter (optional)”,
“Optional topping: 1/2 cup chopped pecans or walnuts”
],
“instructions”: [
“Preheat oven to 350°F (175°C). Grease a 9×5-in loaf pan and line with a parchment sling.”,
“Whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger in a bowl.”,
“In a large bowl whisk pumpkin, eggs, oil (or butter), granulated sugar, brown sugar, and vanilla until smooth.”,
“Add dry ingredients to wet and fold just until combined; do not overmix.”,
“Stir cinnamon, sugar, and melted butter (if using) for the swirl in a small bowl.”,
“Spread half the batter in the pan. Sprinkle half the swirl over. Add remaining batter, then the rest of the swirl.”,
“Drag a knife in gentle S-shapes through the loaf to marble. Sprinkle nuts on top if using.”,
“Bake 55–65 minutes, until a toothpick in the center comes out clean; tent with foil if browning early.”,
“Cool 10 minutes in pan, then lift out to a rack to cool completely before slicing.”
],
“nutrition”: {
“calories”: