Cinnamon Swirl Pumpkin Bread

I don't now about you guys but I go almost all year without eating pumpkin until mid-September hits and I want pumpkin everything.  Cookies, scones, muffins, bread, seeds, lasagna, hummus, even candles.   Pumpkin.Pumpkin.Pumpkin.

I go through crazy amounts of pumpkin for two months and then December hits and I stop.  I guess I get my fill throughout October and November :).

I whipped this bread up last week and it's so good.  Not too sugary and dense enough to fill you up but still really moist.  And who doesn't love a cinnamon swirl?

Cinnamon Swirl Pumpkin Bread {makes one loaf of bread}
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup sugar 
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 cup canned pumpkin 
2 large eggs
1/2 cup low fat sour cream
1/4 cup vegetable oil 
1/4 cup honey 
1 teaspoon vanilla extract


Cinnamon Swirl 
2 tablespoons brown sugar and a teaspoon of cinnamon

1. Set your oven at 350 degrees to pre-heat.
2. In a large bowl, add the dry ingredients {flour through nutmeg} and whisk together. 
3. In a different bowl, mix together the wet ingredients {pumpkin through vanilla}.
4. Add the wet to the dry and fold together until just combined.
5. Spray a standard sized loaf pan with non-stick spray and spoon in half the batter.  Top that half with the brown sugar and cinnamon.  Spoon the rest of the batter on top of the cinnamon and brown sugar.
6. Bake at 350 degrees for about an hour.