Cinnamon Roll Pumpkin Bread is the perfect combination of two favorite homemade treats: soft pumpkin bread and sweet cinnamon rolls. This delicious quick bread is moist, tender, and filled with warm pumpkin spice flavor, with a rich cinnamon-sugar swirl running through every slice.
Made with pumpkin puree, brown sugar, cinnamon, and simple pantry ingredients, this easy pumpkin bread delivers all the cozy flavors of fall without the work of preparing yeast dough. A sweet vanilla glaze drizzled over the top makes every slice taste like a freshly baked cinnamon roll.
Whether you’re serving it for breakfast, enjoying it with afternoon coffee, or preparing something special for a fall gathering, this Cinnamon Roll Pumpkin Bread is a comforting treat everyone will love.
Why You’ll Love This Cinnamon Roll Pumpkin Bread
- Two favorites in one: Combines classic pumpkin bread with the sweet flavor of cinnamon rolls.
- Moist and tender: Pumpkin puree keeps the bread soft and flavorful.
- Beautiful cinnamon swirl: A brown sugar and cinnamon filling creates delicious layers throughout the loaf.
- Easy to prepare: No yeast, kneading, or complicated techniques required.
- Perfect for fall: Warm spices and pumpkin make it ideal for autumn breakfasts and holiday baking.
- Sweet vanilla glaze: Adds the finishing touch of classic cinnamon roll flavor.
Ingredients You’ll Need
| Ingredient | Amount | Purpose |
|---|---|---|
| All-purpose flour | 1¾ cups | Provides structure |
| Pumpkin puree | 1 cup | Adds moisture and pumpkin flavor |
| Granulated sugar | ½ cup | Sweetens the bread |
| Brown sugar | ¼ cup | Adds moisture and caramel notes |
| Vegetable oil | ½ cup | Keeps the loaf tender |
| Eggs | 2 large | Bind the ingredients |
| Milk | ¼ cup | Helps create a smooth batter |
| Vanilla extract | 1 teaspoon | Enhances flavor |
| Baking powder | 1 teaspoon | Helps the bread rise |
| Baking soda | ½ teaspoon | Supports leavening |
| Ground cinnamon | 1 teaspoon | Adds warm spice |
| Pumpkin pie spice | 1 teaspoon | Gives classic pumpkin flavor |
| Salt | ¼ teaspoon | Balances sweetness |
For the Cinnamon Swirl
| Ingredient | Amount |
|---|---|
| Brown sugar | ⅓ cup |
| Ground cinnamon | 1½ teaspoons |
| Melted butter | 2 tablespoons |
| All-purpose flour | 1 tablespoon |
For the Vanilla Glaze
| Ingredient | Amount |
|---|---|
| Powdered sugar | ½ cup |
| Milk | 1–2 tablespoons |
| Vanilla extract | ¼ teaspoon |
How to Make Cinnamon Roll Pumpkin Bread
Step 1: Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Grease a 9 × 5-inch loaf pan and line it with parchment paper, leaving a little overhang on the sides for easy removal.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
Set aside while you prepare the wet ingredients.
Step 3: Combine the Wet Ingredients
In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, milk, and vanilla extract until smooth and well combined.
Make sure you’re using plain pumpkin puree rather than pumpkin pie filling.
Step 4: Make the Pumpkin Bread Batter
Gradually add the dry ingredients to the wet ingredients.
Gently fold everything together with a spatula until just combined. Avoid overmixing, as this can make the finished bread dense.
Step 5: Prepare the Cinnamon Filling
In a small bowl, combine the brown sugar, cinnamon, melted butter, and flour.
Mix until the ingredients form a thick, crumbly paste that is easy to spread or sprinkle.
Step 6: Create the Cinnamon Swirl
Pour half of the pumpkin batter into the prepared loaf pan and spread it evenly.
Add half of the cinnamon mixture over the batter. Use a knife or toothpick to gently swirl it.
Spread the remaining pumpkin batter over the top, followed by the remaining cinnamon mixture. Gently swirl again, being careful not to overmix the layers.
Step 7: Bake the Bread
Place the loaf pan in the preheated oven and bake for 50–60 minutes.
Check the center with a toothpick. It should come out clean or with a few moist crumbs, although you may see some cinnamon filling.
If the top begins browning too quickly, loosely cover it with aluminum foil during the final part of baking.
Step 8: Cool the Loaf
Remove the bread from the oven and let it rest in the pan for 10–15 minutes.
Carefully transfer it to a wire rack and allow it to cool completely before adding the glaze.
Step 9: Make the Vanilla Glaze
In a small bowl, whisk together the powdered sugar, vanilla extract, and 1 tablespoon of milk.
Add more milk a little at a time until the glaze reaches a smooth, drizzle-friendly consistency.
Step 10: Glaze and Serve
Drizzle the vanilla glaze over the cooled pumpkin bread.
Allow the glaze to set for a few minutes, then slice and serve. Enjoy with coffee, tea, or a glass of milk!
Tips for the Best Cinnamon Roll Pumpkin Bread
- Use pure pumpkin puree: Pumpkin pie filling contains added sugar and spices, which can change the recipe.
- Measure flour correctly: Spoon flour into your measuring cup and level it rather than packing it down.
- Don’t overmix the batter: Gently fold until the dry ingredients are incorporated.
- Create a visible swirl: Use a knife to make a few gentle figure-eight movements through the cinnamon layer.
- Check for doneness: Start checking around 50 minutes because oven temperatures and loaf pans can vary.
- Cool before glazing: Adding glaze to a hot loaf can cause it to melt and disappear into the bread.
- Protect the top: If the loaf browns too quickly, cover it loosely with foil.
Easy Variations
- Cream Cheese Glaze: Replace the vanilla glaze with a mixture of softened cream cheese, powdered sugar, vanilla, and a little milk.
- Pecan Cinnamon Swirl: Add ¼ cup of finely chopped toasted pecans to the cinnamon filling.
- Chocolate Chip Pumpkin Bread: Fold ½ cup of chocolate chips into the pumpkin batter.
- Maple Glaze: Replace the milk in the glaze with maple syrup for a delicious fall-inspired finish.
- Extra Pumpkin Spice: Add an additional ¼ teaspoon of pumpkin pie spice for a stronger autumn flavor.
What to Serve with Cinnamon Roll Pumpkin Bread
This pumpkin bread is delicious on its own, but it also pairs beautifully with:
- Hot coffee or a pumpkin spice latte
- A cup of chai tea
- Cream cheese spread
- Salted butter
- Greek yogurt and fresh fruit
- A glass of cold milk
For a special breakfast, serve a warm slice with a little butter and fresh coffee.
How to Store Cinnamon Roll Pumpkin Bread
At room temperature: Once completely cooled and glazed, store the bread in an airtight container for up to 2 days in a cool kitchen.
In the refrigerator: Store covered for up to 5 days. Allow slices to come closer to room temperature before serving, or warm briefly in the microwave.
In the freezer: Freeze the unglazed loaf or individual slices, tightly wrapped, for up to 2 months. Thaw overnight in the refrigerator or at room temperature. Prepare fresh glaze before serving.
Frequently Asked Questions
Can I use homemade pumpkin puree?
Yes! Homemade pumpkin puree works well as long as it has a thick consistency. If it contains excess water, drain it before measuring so the bread doesn’t become too wet.
Why is my pumpkin bread dense?
Overmixing the batter or adding too much flour can make pumpkin bread dense. Mix gently and measure your ingredients carefully.
Can I make Cinnamon Roll Pumpkin Bread without the glaze?
Absolutely! The bread is already sweet and flavorful from the cinnamon swirl. The glaze is optional, but it adds a lovely cinnamon-roll-inspired finish.
Can I prepare the batter ahead of time?
It’s best to bake the batter soon after mixing because the baking powder and baking soda begin working once the wet and dry ingredients are combined. You can measure the dry ingredients and prepare the cinnamon filling ahead of time.
How do I keep the cinnamon swirl from disappearing?
Use a thicker cinnamon filling and avoid mixing it too deeply into the pumpkin batter. A few gentle swirls are enough to create beautiful ribbons.
Can I use a different pan?
Yes. A similar-volume baking pan can work, but the baking time will change. Check for doneness with a toothpick and avoid filling the pan more than about two-thirds full.
Cinnamon Roll Pumpkin Bread Nutrition Information
Approximate values per slice, assuming 10 slices:
| Nutrient | Amount |
|---|---|
| Calories | 285 kcal |
| Protein | 4g |
| Carbohydrates | 43g |
| Fat | 11g |
| Saturated Fat | 3g |
| Fiber | 2g |
| Sugar | 25g |
| Sodium | 190mg |
Nutrition values are estimates and may vary depending on the ingredients, glaze amount, and serving size.
Final Thoughts
This Cinnamon Roll Pumpkin Bread is everything you want in a cozy fall bake: moist pumpkin flavor, warm cinnamon-sugar layers, and a sweet vanilla glaze that makes every slice extra special.
It’s easy enough for a weekend breakfast but delicious enough to share at holiday gatherings. Bake a loaf, pour yourself a cup of coffee, and enjoy a homemade treat that brings the comforting flavor of cinnamon rolls and pumpkin bread together in every bite!
Print
Cinnamon Roll Pumpkin Bread Recipe
- Total Time: 75
- Yield: 10 1x
Description
Cinnamon Roll Pumpkin Bread is a moist, tender pumpkin loaf filled with a sweet brown sugar cinnamon swirl and finished with a smooth vanilla glaze. This easy fall quick bread combines the cozy flavors of pumpkin bread and cinnamon rolls without yeast or kneading.
Ingredients
For the Pumpkin Bread:
1 3/4 cups all-purpose flour
1 cup pumpkin puree
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 cup vegetable oil
2 large eggs
1/4 cup milk
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
For the Cinnamon Swirl:
1/3 cup brown sugar
1 1/2 teaspoons ground cinnamon
2 tablespoons melted butter
1 tablespoon all-purpose flour
For the Vanilla Glaze:
1/2 cup powdered sugar
1–2 tablespoons milk
1/4 teaspoon vanilla extract
Instructions
1. Preheat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan and line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
3. In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, milk, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients. Gently fold until just combined. Do not overmix.
5. In a small bowl, combine the brown sugar, cinnamon, melted butter, and flour to make the cinnamon swirl mixture.
6. Pour half of the pumpkin batter into the prepared loaf pan and spread evenly.
7. Sprinkle or spread half of the cinnamon mixture over the batter. Gently swirl with a knife.
8. Add the remaining pumpkin batter, followed by the remaining cinnamon mixture. Swirl gently again to create a cinnamon ribbon.
9. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cover loosely with foil if the top browns too quickly.
10. Remove from the oven and let the bread cool in the pan for 10–15 minutes. Transfer to a wire rack and cool completely.
11. To make the vanilla glaze, whisk together the powdered sugar, vanilla extract, and 1 tablespoon of milk. Add more milk gradually until smooth and drizzle-friendly.
12. Drizzle the glaze over the cooled pumpkin bread. Allow it to set for a few minutes, then slice and serve.
Notes
Pumpkin: Use pure pumpkin puree, not pumpkin pie filling. If using homemade puree, make sure it is thick and not watery.
Storage: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Freezing: Freeze the unglazed loaf or individual slices, tightly wrapped, for up to 2 months. Thaw before serving and add fresh glaze.
Tips: Do not overmix the batter. Use a few gentle figure-eight movements to create a beautiful cinnamon swirl.
Variations: Add 1/4 cup chopped pecans, 1/2 cup chocolate chips, or use a cream cheese glaze.
Yield: 10 slices.
- Prep Time: 20
- Cook Time: 55
- Category: Breakfast
- Method: Bake
- Cuisine: American
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Gianna Poulef
I’m Gianna Poulef from Poulef Recipes. I love sharing perfected dishes from my kitchen. I’m sure they’ll earn a spot in your heart. Let’s savor this journey together!.
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