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
