Best Cinnamon Roll Pumpkin Bread Recipe

Introduction

This Best Cinnamon Roll Pumpkin Bread combines the cozy flavors of pumpkin and warm cinnamon swirls in a moist, tender loaf. Topped with a luscious cream cheese glaze, it’s perfect for enjoying throughout the fall season or any time you crave a comforting treat.

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 cinnamon swirl)
• 1 tablespoon ground cinnamon (for cinnamon swirl)
• 2 tablespoons unsalted butter, melted (for cinnamon swirl)
• 2 ounces cream cheese, softened (for glaze)
• 2 cups powdered sugar (for glaze)
• 2-3 tablespoons milk (for glaze)
• 1 teaspoon vanilla extract (for glaze)

Instructions

1. Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line with parchment paper. In a large bowl, whisk together the flour, baking soda, pumpkin pie spice, ground cinnamon, and salt.
2. Step 2: In a separate large bowl, beat the eggs, granulated sugar, and ½ cup packed brown sugar for 2-3 minutes until light and creamy. On low speed, mix in the pumpkin purée, vegetable oil, and vanilla extract until just combined.
3. Step 3: Gently fold the dry ingredients into the wet mixture in two additions until just combined. Do not overmix; a few small lumps are fine.
4. Step 4: In a small bowl, combine ¼ cup packed brown sugar and 1 tablespoon ground cinnamon. Stir in the melted butter until the mixture is crumbly.
5. Step 5: Spoon half of the pumpkin batter into the prepared pan. Sprinkle two-thirds of the cinnamon swirl mixture evenly over the batter. Spoon the remaining batter over the swirl. Sprinkle the remaining cinnamon swirl mixture on top. Gently swirl a knife or skewer through the batter to create a marbled effect.
6. Step 6: Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, tent loosely with aluminum foil. Cool in the pan for 15-20 minutes, then transfer to a wire rack to cool completely before glazing.
7. Step 7: While the bread cools, prepare the glaze. In a medium bowl, combine the softened cream cheese, powdered sugar, vanilla extract, and milk. Beat until smooth and reaches a drizzling consistency.
8. Step 8: Once the bread is completely cool, drizzle or spread the cream cheese glaze generously over the top. Let the glaze set slightly before slicing into thick pieces. Serve and enjoy!

Tips & Variations

• Use parchment paper for easy removal and less mess when baking the loaf.
• For extra texture, add ½ cup chopped nuts or chocolate chips to the batter.
• If you prefer a spicier bread, increase the pumpkin pie spice by ¼ teaspoon.
• Substitute Greek yogurt for half of the oil to make the bread a bit lighter.
• Make the glaze thinner by adding more milk a teaspoon at a time.

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; bring to room temperature before serving. The bread also freezes well—wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin instead of fresh pumpkin purée?

Yes, canned pumpkin purée works perfectly and is actually the most common choice. Just make sure it’s pure pumpkin and not pumpkin pie filling, which contains added sugar and spices.

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 just a few moist crumbs, the bread is done. If it’s wet or has batter clinging, bake for a few more minutes and test again.