Best Cinnamon Roll Pumpkin Bread Recipe
Introduction
This Best Cinnamon Roll Pumpkin Bread is the perfect cozy treat for fall. Moist pumpkin bread swirled with a cinnamon sugar filling and topped with a creamy glaze makes it an irresistible breakfast or snack. Easy to bake and packed with warm spices, it will quickly become your seasonal favorite.
Ingredients
- 1 cup pumpkin purée
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup brown sugar, packed (for swirl)
- 1 tablespoon ground cinnamon (for swirl)
- 2 tablespoons unsalted butter, melted (for swirl)
- 2 ounces cream cheese, softened (for glaze)
- 2 cups powdered sugar (for glaze)
- 1 teaspoon vanilla extract (for glaze)
- 2-3 tablespoons milk (for glaze)
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper. In a large bowl, whisk together 1 ½ cups flour, baking soda, pumpkin pie spice, cinnamon, and salt.
- Step 2: In a separate large bowl, beat the eggs, granulated sugar, and ½ cup brown sugar for 2-3 minutes until light and creamy. On low speed, mix in pumpkin purée, vegetable oil, and vanilla extract until just combined.
- Step 3: Gently fold the dry ingredients into the wet mixture in two additions until just combined. Be careful not to overmix; a few small lumps are fine.
- Step 4: In a small bowl, combine ¼ cup brown sugar and 1 tablespoon cinnamon. Stir in melted butter until crumbly to create the cinnamon swirl mixture.
- Step 5: Spoon half of the pumpkin batter into the prepared pan. Sprinkle two-thirds of the cinnamon swirl evenly over the batter. Add the remaining batter on top, then sprinkle the rest of the swirl mixture. Use a knife or skewer to gently swirl the layers for a marbled effect.
- Step 6: Bake for 60-75 minutes, or until a skewer inserted in the center comes out clean. If the top browns too quickly, tent with foil. Cool in the pan for 15-20 minutes, then transfer to a wire rack to cool completely.
- Step 7: To make the glaze, beat softened cream cheese, powdered sugar, vanilla, and milk in a bowl until smooth and pourable.
- Step 8: Once the bread is fully cool, drizzle the cream cheese glaze over the top. Let it set slightly before slicing. Serve and enjoy!
Tips & Variations
- For extra pumpkin flavor, add a pinch of nutmeg or cloves to the dry ingredients.
- If you prefer a dairy-free glaze, substitute cream cheese with coconut cream and use a plant-based milk.
- Use a serrated knife to slice the bread cleanly after glazing.
- To make it extra festive, sprinkle chopped pecans over the glaze before it sets.
Storage
Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days. If your kitchen is warm, refrigerate to keep the cream cheese glaze fresh. Reheat slices gently in the microwave for 10-15 seconds before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin instead of fresh purée?
Yes, canned pumpkin purée works perfectly in this recipe. Just be sure it’s plain pumpkin and not pumpkin pie filling, which contains added spices and sugars.
How do I know when the bread is fully baked?
Insert a wooden skewer or toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, the bread is done. If wet batter clings, bake for a few more minutes and test again.
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Best Cinnamon Roll Pumpkin Bread Recipe
- Total Time: 1 hour 25 minutes
- Yield: 1 loaf (10-12 servings) 1x
- Diet: Vegetarian
Description
This Best Cinnamon Roll Pumpkin Bread combines the rich, spiced flavors of pumpkin and cinnamon in a moist, tender loaf. Swirled with a cinnamon sugar mixture and topped with a luscious cream cheese glaze, it’s the perfect comforting treat to embrace the fall season.
Ingredients
Scale
Wet Ingredients
- 1 cup pumpkin purée
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup granulated sugar
- ½ cup brown sugar, packed
Cinnamon Swirl
- ¼ cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, melted
Cream Cheese Glaze
- 2 ounces cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk
Instructions
- Prepare Pan & Dry Ingredients: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal. In a large bowl, whisk together the flour, baking soda, pumpkin pie spice, ground cinnamon, and salt to ensure they are evenly distributed.
- Combine Wet Ingredients: In another large bowl, beat the eggs, granulated sugar, and light brown sugar together for 2 to 3 minutes until the mixture is light and creamy. Slowly mix in the pumpkin purée, vegetable oil, and vanilla extract on low speed until just incorporated without overmixing.
- Combine Wet & Dry Batter: Gently fold the dry ingredients into the wet mixture in two additions, mixing just until combined. It’s okay if the batter has a few small lumps; overmixing can make the bread tough.
- Prepare Cinnamon Swirl: In a small bowl, combine the packed brown sugar and cinnamon. Stir in the melted butter until the mixture becomes crumbly. This will create the delicious cinnamon swirl that gives the bread its signature flavor.
- Assemble Loaf: Spoon half of the pumpkin batter into the prepared loaf pan. Sprinkle about two-thirds of the cinnamon swirl mixture evenly over the batter. Spread the remaining batter on top, then sprinkle the rest of the cinnamon swirl mixture over the top. Using a knife or skewer, gently swirl through the batter to create a marbled effect.
- Bake & Cool: Bake for 60 to 75 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too fast, tent the loaf loosely with aluminum foil partway through baking. Allow the bread to cool in the pan for 15-20 minutes, then transfer it to a wire rack to cool completely before glazing.
- Prepare Cream Cheese Glaze: While the bread cools, prepare the glaze by beating softened cream cheese, powdered sugar, vanilla extract, and 2 to 3 tablespoons of milk until smooth. Adjust milk quantity to achieve a drizzling consistency perfect for glazing.
- Glaze & Serve: Once the bread is fully cooled, drizzle or spread the cream cheese glaze generously over the top. Let the glaze set a bit before slicing thick pieces. Enjoy this delicious seasonal bread fresh, and store leftovers in an airtight container, refrigerating if your kitchen is warm.
Notes
- Be careful not to overmix the batter to keep the bread tender and moist.
- If you don’t have pumpkin pie spice, you can substitute with a mix of ground cinnamon, nutmeg, ginger, and cloves.
- For easier slicing, chill the bread slightly after glazing to let the glaze firm up.
- Store leftovers wrapped tightly at room temperature for up to 2 days, or refrigerate for up to a week.
- Make sure the bread is completely cooled before adding the glaze to prevent it from melting off.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: Pumpkin bread, cinnamon swirl, cream cheese glaze, fall baking, pumpkin dessert
