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
Scale
- 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