Description
Cinnamon Roll Pumpkin Bread with Cream Cheese Glaze is a soft, moist autumn-inspired treat that perfectly balances warm cinnamon spice with the natural sweetness of pumpkin. Swirled with cinnamon sugar and topped with a luscious cream cheese glaze, this bread is ideal for breakfast, dessert, or any cozy fall occasion.
Ingredients
Scale
Main Ingredients
- 1 cup pumpkin puree
- 1 cup all-purpose flour (or gluten-free blend for gluten free option)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup vegetable oil or melted butter (or dairy-free alternative)
- 2 large eggs
- 1 tsp vanilla extract
Cinnamon Sugar Swirl
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
Cream Cheese Glaze
- 4 oz cream cheese, softened (or dairy-free cream cheese)
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- 1–2 tbsp milk or heavy cream (adjust for desired consistency)
Instructions
- Prepare Your Pan and Ingredients: Preheat the oven to 350°F (175°C). Grease a loaf pan with butter or nonstick spray. Gather and measure all your ingredients to streamline the baking process.
- Make the Cinnamon Sugar Swirl: In a small bowl, mix together cinnamon and brown sugar until well combined. Set aside for layering.
- Mix Wet Ingredients: In a large bowl, beat together pumpkin puree, brown sugar, granulated sugar, eggs, vanilla extract, and vegetable oil or melted butter until smooth and well combined.
- Combine Dry Ingredients: In another bowl, whisk together flour (or gluten-free blend), baking powder, baking soda, salt, and cinnamon to evenly distribute leavening agents and spices.
- Blend Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the bread tender.
- Layer the Batter and Cinnamon Sugar: Pour half the batter into the prepared loaf pan. Evenly sprinkle the cinnamon sugar mixture over this layer. Pour the remaining batter on top. Use a knife or skewer to gently swirl the cinnamon sugar into the batter to create the cinnamon roll effect.
- Bake Until Golden: Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
- Prepare the Cream Cheese Glaze: While the bread cools, beat together softened cream cheese, powdered sugar, vanilla extract, and a splash of milk or cream until smooth and pourable. Adjust thickness as needed by adding more milk.
- Glaze and Serve: When the bread is slightly cooled but still warm, drizzle the cream cheese glaze generously over the top. Serve warm or at room temperature.
Notes
- Use room temperature eggs and cream cheese for smoother mixing and better glaze texture.
- Mix batter just until combined to avoid a tough bread.
- Use an oven thermometer if possible to ensure accurate baking temperature.
- Swirl the cinnamon sugar gently to keep layers distinct yet blended.
- Let the bread cool about 15 minutes before glazing to prevent the glaze from melting off.
- For gluten-free option, substitute all-purpose flour with an appropriate gluten-free flour blend.
- You can add spices like nutmeg, cloves, or ginger for a deeper spice profile.
- Fold in chopped pecans or walnuts for added texture and flavor.
- Use dairy-free substitutes for a dairy-free version of the recipe.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: pumpkin bread, cinnamon roll bread, cream cheese glaze, autumn dessert, fall baking, gluten free pumpkin bread, cinnamon sugar swirl
