Cinnamon Roll Pumpkin Bread is your new go-to for a truly decadent yet incredibly easy fall treat. This recipe seamlessly blends the comforting spice of pumpkin bread with the irresistible swirls of cinnamon roll goodness, making it perfect for cozy mornings or sweet afternoon delights.
Key Ingredients for Cinnamon Roll Pumpkin Bread
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons ground cinnamon, divided
- ½ teaspoon ground nutmeg
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar, divided
- ½ cup unsalted butter, softened, divided
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- ¼ cup milk
- 1 teaspoon vanilla extract
For the Cinnamon Swirl:
- ¼ cup packed light brown sugar
- 2 tablespoons unsalted butter, softened
- 1 tablespoon ground cinnamon
For the Cream Cheese Glaze:
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 1-2 tablespoons milk
- ½ teaspoon vanilla extract
How to Make Cinnamon Roll Pumpkin Bread
Get ready to whip up a dessert that’s both stunning and simple! This Cinnamon Roll Pumpkin Bread takes about 15 minutes of active prep time and 50-60 minutes of baking, offering a moist, flavorful loaf with delightful cinnamon swirls and a lusciously creamy glaze. It’s an impressive treat that tastes even better than it looks, embodying the cozy essence of fall in every bite.
Step-by-Step Instructions
Preheat and Prepare: 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.
Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, 1 teaspoon of ground cinnamon, nutmeg, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a separate large bowl, cream together ½ cup of the granulated sugar and ¼ cup of the softened unsalted butter until light and fluffy.
Add Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the pumpkin puree, milk, and vanilla extract until just combined.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix.
Prepare the Cinnamon Swirl: In a small bowl, combine the packed light brown sugar, the remaining ¼ cup of granulated sugar, 2 tablespoons of softened unsalted butter, and the remaining ½ teaspoon of ground cinnamon. Mix with a fork until it resembles coarse crumbs.
Assemble the Swirls: Pour half of the pumpkin bread batter into the prepared loaf pan. Sprinkle half of the cinnamon swirl mixture evenly over the batter. Gently spread the remaining pumpkin bread batter on top. Finally, sprinkle the remaining cinnamon swirl mixture over the second layer of batter.
Create the Swirls (Optional but Recommended): For more defined swirls, you can use a knife or skewer to gently marble the cinnamon mixture into the batter. Insert the tip into the batter and drag it through in a zig-zag pattern. Be careful not to over-swirl, as this can cause the colors to blend too much.
Bake the Bread: Bake in the preheated oven for 50-60 minutes, or until a wooden skewer inserted into the center of the loaf comes out clean. If the top of the bread starts to brown too quickly, you can loosely tent it with aluminum foil during the last 15-20 minutes of baking.
Cool the Bread: Once baked, let the Cinnamon Roll Pumpkin Bread cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This is crucial before glazing to prevent the glaze from melting off.
Make the Cream Cheese Glaze: While the bread is cooling, prepare the glaze. In a medium bowl, beat together the softened cream cheese and softened butter until smooth and creamy. Gradually add the powdered sugar, mixing until well combined. Stir in 1 tablespoon of milk and the vanilla extract. Add more milk, a teaspoon at a time, if needed to reach your desired drizzling consistency.
Glaze and Serve: Once the Cinnamon Roll Pumpkin Bread is completely cool, drizzle the cream cheese glaze generously over the top. Allow the glaze to set slightly before slicing and serving.
Why You’ll Love This Cinnamon Roll Pumpkin Bread
You’ll absolutely adore this Cinnamon Roll Pumpkin Bread for a multitude of reasons! Its crowning glory is the stunning marbled swirl of cinnamon and brown sugar that bakes right into the tender pumpkin loaf, offering a delightful surprise in every slice. This isn’t just about taste; it’s a fantastic cost-saver too, transforming pantry staples into a gourmet treat that rivals expensive bakery versions. The fragrant spices, combined with the moist pumpkin texture and finished with a tangy cream cheese glaze, make this an unforgettable indulgence.
Forget the fuss of traditional cinnamon rolls; this bread delivers all that comforting flavor in a much simpler, sliceable format. It’s perfect for weekend brunches, festive holiday gatherings, or simply as a sweet pick-me-up during those crisp autumn days. Get ready to impress your friends and family with this effortlessly elegant and incredibly delicious Cinnamon Roll Pumpkin Bread – you might just find it becomes a new family favorite!
Storing and Reheating Tips
To enjoy your delicious Cinnamon Roll Pumpkin Bread for days to come, proper storage is key to maintaining its freshness and flavor.
Room Temperature Storage: Once completely cooled and the glaze has set, store the bread in an airtight container or wrap it tightly in plastic wrap. It will stay fresh at room temperature for up to 2-3 days.
Refrigeration: For longer storage, wrap the cooled bread tightly in plastic wrap and then in aluminum foil, or place it in an airtight container and refrigerate. It will remain fresh in the refrigerator for up to 5-7 days. The cream cheese glaze may harden slightly in the fridge.
Freezing: This Cinnamon Roll Pumpkin Bread freezes beautifully! To freeze, wrap the completely cooled loaf (without glaze, if possible, for best results as glaze can become watery upon thawing) tightly in plastic wrap, followed by a layer of aluminum foil. You can also freeze individual slices. Place frozen bread in an airtight container or freezer bag. It can be kept frozen for up to 2-3 months.
Reheating:
- Room Temperature: If bringing from the refrigerator, allow the bread to sit at room temperature for about 30 minutes to soften the glaze and bread.
- Oven/Toaster Oven: For a warm, bakery-fresh experience, reheat individual slices in a toaster oven or oven at 300°F (150°C) for 5-10 minutes, or until warmed through.
- Microwave (with caution): You can microwave slices for 15-30 seconds, but be aware that this can sometimes make the bread a bit chewier.
- Defrosting from Frozen: Allow frozen bread to thaw overnight in the refrigerator, then bring to room temperature or reheat as described above.
Final Thoughts
This Cinnamon Roll Pumpkin Bread truly captures the essence of cozy fall baking with minimal effort. Its delightful swirls and moist texture make it an irresistible treat for any occasion, so gather your ingredients and give this wonderfully comforting recipe a try!
Cinnamon Roll Pumpkin Bread
Ingredients
Equipment
Method
- 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 all-purpose flour, 1 teaspoon of ground cinnamon, nutmeg, baking soda, and salt. Set aside.1.75 cups all-purpose flour, 1.5 teaspoons ground cinnamon, divided, 0.5 teaspoons ground nutmeg, 0.5 teaspoons baking soda, 0.25 teaspoons salt
- In a separate large bowl, cream together ½ cup of the granulated sugar and ¼ cup of the softened unsalted butter until light and fluffy.1 cup granulated sugar, divided, 0.5 cup unsalted butter, softened, divided
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the pumpkin puree, milk, and vanilla extract until just combined.2 large eggs, 1 cup pumpkin puree (not pumpkin pie filling), 0.25 cup milk, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix.
- In a small bowl, combine the packed light brown sugar, the remaining ¼ cup of granulated sugar, 2 tablespoons of softened unsalted butter, and the remaining ½ teaspoon of ground cinnamon. Mix with a fork until it resembles coarse crumbs.0.25 cup packed light brown sugar, 1 cup granulated sugar, divided, 2 tablespoons unsalted butter, softened, 1.5 teaspoons ground cinnamon, divided
- Pour half of the pumpkin bread batter into the prepared loaf pan. Sprinkle half of the cinnamon swirl mixture evenly over the batter. Gently spread the remaining pumpkin bread batter on top. Finally, sprinkle the remaining cinnamon swirl mixture over the second layer of batter.0.25 cup packed light brown sugar, 2 tablespoons unsalted butter, softened, 1 tablespoon ground cinnamon
- For more defined swirls, you can use a knife or skewer to gently marble the cinnamon mixture into the batter. Insert the tip into the batter and drag it through in a zig-zag pattern. Be careful not to over-swirl, as this can cause the colors to blend too much.
- Bake in the preheated oven for 50-60 minutes, or until a wooden skewer inserted into the center of the loaf comes out clean. If the top of the bread starts to brown too quickly, you can loosely tent it with aluminum foil during the last 15-20 minutes of baking.
- Once baked, let the Cinnamon Roll Pumpkin Bread cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This is crucial before glazing to prevent the glaze from melting off.
- While the bread is cooling, prepare the glaze. In a medium bowl, beat together the softened cream cheese and softened butter until smooth and creamy. Gradually add the powdered sugar, mixing until well combined. Stir in 1 tablespoon of milk and the vanilla extract. Add more milk, a teaspoon at a time, if needed to reach your desired drizzling consistency.4 ounces cream cheese, softened, 0.25 cup unsalted butter, softened, 1.5 cups powdered sugar, 1-2 tablespoons milk, 0.5 teaspoons vanilla extract
- Once the Cinnamon Roll Pumpkin Bread is completely cool, drizzle the cream cheese glaze generously over the top. Allow the glaze to set slightly before slicing and serving.