why make this recipe
Cinnamon Roll Pumpkin Bread with Cream Cheese Glaze is perfect for fall and any time you want a sweet treat. The combination of pumpkin and cinnamon creates a warm flavor that’s comforting and delicious. This recipe is also easy to make, and the cream cheese glaze adds a delightful touch. It’s great for breakfast, snack time, or even dessert. Everyone will love this tasty bread!
how to make Cinnamon Roll Pumpkin Bread
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)
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter (melted)
- 2 ounces cream cheese (softened)
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 1-2 tablespoons milk (as needed for consistency)
Directions :
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a loaf pan.
- Mix the Wet Ingredients: In a large bowl, mix the pumpkin purée, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Combine the Dry Ingredients: In another bowl, whisk together the flour, baking soda, pumpkin pie spice, ground cinnamon, and salt.
- Make the Batter: Gradually add the dry ingredients to the wet mixture. Stir until just combined.
- Prepare the Cinnamon Swirl: In a small bowl, mix together the packed brown sugar and ground cinnamon.
- Layer the Batter and Swirl: Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon mixture on top. Add the remaining batter and then sprinkle the rest of the cinnamon mixture on top. Use a butter knife to swirl the mixture gently.
- Bake the Bread: Bake in the preheated oven for about 55-65 minutes or until a toothpick inserted in the center comes out clean.
- Make the Cream Cheese Glaze: In a bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and enough milk to reach your desired consistency.
- Glaze and Serve: Once the bread has cooled, drizzle the cream cheese glaze on top and enjoy!
how to serve Cinnamon Roll Pumpkin Bread
You can serve this delicious bread warm or at room temperature. It’s lovely on its own or with a cup of coffee or tea. Slices make a great addition to brunch or a cozy gathering.
how to store Cinnamon Roll Pumpkin Bread
To store any leftovers, place the bread in an airtight container. You can keep it at room temperature for a few days or refrigerate it for up to a week. If you want to keep it longer, you can freeze the bread wrapped tightly in plastic wrap and aluminum foil for up to three months.
tips to make Cinnamon Roll Pumpkin Bread
- Use fresh pumpkin puree for the best flavor, or canned pumpkin works well too.
- Make sure to not overmix the batter to keep the bread soft and moist.
- Adjust the sugar in the glaze to suit your taste!
variation
You can add nuts, such as walnuts or pecans, for a crunchy texture. Dried fruits like cranberries or chocolate chips can also be mixed into the batter for extra flavor.
FAQs
Q: Can I use pumpkin pie filling instead of pumpkin puree?
A: It’s best to use plain pumpkin puree for this recipe. Pumpkin pie filling has added spices and sugar that will change the taste.
Q: How can I tell if the bread is done?
A: Insert a toothpick in the center of the bread. If it comes out clean or with a few moist crumbs, it is ready.
Q: Can I make this bread in mini loaf pans?
A: Yes, you can! Just adjust the baking time to about 30-35 minutes, checking for doneness with a toothpick.
Cinnamon Roll Pumpkin Bread with Cream Cheese Glaze
- Total Time: 80 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful blend of pumpkin and cinnamon, this bread is perfect for fall and can be enjoyed as breakfast, a snack, or dessert.
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)
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter (melted)
- 2 ounces cream cheese (softened)
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 1–2 tablespoons milk (as needed for consistency)
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mix the pumpkin purée, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- In another bowl, whisk together the flour, baking soda, pumpkin pie spice, ground cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture. Stir until just combined.
- In a small bowl, mix together the packed brown sugar and ground cinnamon.
- Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon mixture on top. Add the remaining batter and then sprinkle the rest of the cinnamon mixture on top. Use a butter knife to swirl the mixture gently.
- Bake in the preheated oven for about 55-65 minutes or until a toothpick inserted in the center comes out clean.
- In a bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and enough milk to reach your desired consistency.
- Once the bread has cooled, drizzle the cream cheese glaze on top and enjoy!
Notes
Use fresh pumpkin puree for best flavor. Store leftovers in an airtight container at room temperature for a few days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 24g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: pumpkin bread, cinnamon roll, fall recipe, cream cheese glaze, dessert
