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