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Cinnamon Roll Pumpkin Bread

Cinnamon Roll Pumpkin Bread

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.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 1
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • 1 cup granulated sugar, divided
  • 0.5 cup unsalted butter, softened, divided
  • 2 large eggs
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 0.25 cup milk
  • 1 teaspoon vanilla extract
For the Cinnamon Swirl
  • 0.25 cup packed light brown sugar
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon ground cinnamon
For the Cream Cheese Glaze
  • 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

Equipment

  • 9x5 inch loaf pan
  • Large Bowl
  • Small bowl
  • Wire rack
  • Medium Bowl
  • Knife or skewer

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line it with parchment paper for easy removal.
  2. 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
  3. 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
  4. 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
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix.
  6. 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
  7. 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
  8. 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.
  9. 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.
  10. 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.
  11. 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
  12. 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.

Notes

Store at room temperature for up to 2-3 days. Refrigerate for up to 5-7 days. Can be frozen for up to 2-3 months.