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Cinnamon Roll Pumpkin Bread with Cream Cheese Glaze Recipe

Cinnamon Roll Pumpkin Bread with Cream Cheese Glaze Recipe
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★★★★★

4.9 from 12 reviews

This Cinnamon Roll Pumpkin Bread with Cream Cheese Glaze combines the warm, cozy flavors of pumpkin and cinnamon in a moist loaf swirled with a sweet cinnamon sugar filling. Topped with a rich and creamy cream cheese glaze, this bread is perfect for autumn breakfasts, snacks, or dessert.

Ingredients

Scale

For the Pumpkin Bread:

  • 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

For the Cinnamon Swirl:

  • ¼ cup brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 2 tablespoons unsalted butter, melted

For the Cream Cheese Glaze:

  • 2 ounces cream cheese, softened
  • ½ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 1–2 tablespoons milk, as needed for consistency

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
  2. Mix the Wet Ingredients: In a large mixing bowl, whisk together pumpkin purée, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well combined.
  3. Combine the Dry Ingredients: In a separate bowl, stir together the all-purpose flour, baking soda, pumpkin pie spice, ground cinnamon, and salt ensuring they are evenly distributed.
  4. Make the Batter: Gradually add the dry ingredients to the wet pumpkin mixture. Stir gently until just combined to avoid overmixing, which can make the bread dense.
  5. Prepare the Cinnamon Swirl: In a small bowl, mix together brown sugar, ground cinnamon, and melted unsalted butter to create the cinnamon swirl filling.
  6. Layer the Batter and Swirl: Pour half of the pumpkin batter into the prepared loaf pan. Spoon half of the cinnamon swirl mixture over the batter and gently swirl it with a knife. Repeat layering with the remaining batter and cinnamon swirl to create a beautiful marbled effect.
  7. Bake the Bread: Place the loaf pan in the oven and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
  8. Make the Cream Cheese Glaze: In a small bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, then mix thoroughly. Slowly add milk, one tablespoon at a time, until the glaze reaches a drizzling consistency.
  9. Glaze and Serve: Once the pumpkin bread is completely cooled, drizzle the cream cheese glaze over the top. Slice and enjoy this delicious treat!

Notes

  • Make sure the pumpkin purée is not too watery to maintain the bread’s texture.
  • Use room temperature eggs and cream cheese for better mixing results.
  • You can substitute vegetable oil with melted coconut oil or butter for a different flavor.
  • For a spicier swirl, increase the cinnamon quantity slightly.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • The cream cheese glaze can be omitted or replaced with a simple powdered sugar glaze for a dairy-free option (though this changes the diet classification).

Nutrition

Keywords: Cinnamon Roll Pumpkin Bread, Pumpkin Bread with Cinnamon Swirl, Cream Cheese Glaze Pumpkin Bread, Autumn Pumpkin Recipes, Fall Bread Recipes

Find it online: https://messykitchenmagic.com/cinnamon-roll-pumpkin-bread-with-cream-cheese-glaze-recipe/