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–+ servings
Cinnamon Roll Pumpkin Bread with Cream Cheese Glaze

Cozy Up with Cinnamon Roll Pumpkin Bread and Cream Cheese Glaze

This cinnamon roll pumpkin bread with cream cheese glaze embraces fall flavors and offers gooey cinnamon-sugar swirls, making it a delightful treat.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pumpkin Bread
  • 1 cup Pumpkin Puree Homemade can be used for extra flavor.
  • 2 cups All-Purpose Flour Best not to substitute.
  • ½ cup Brown Sugar Moisture and sweetness.
  • ½ cup Granulated Sugar Can swap with coconut sugar.
  • 2 large Eggs Flax eggs can be used for a vegan option.
  • ½ cup Unsalted Butter Melted for moistness.
  • 1 teaspoon Baking Soda Essential leavening agent.
  • 1 teaspoon Baking Powder Essential leavening agent.
  • ½ teaspoon Salt Enhances flavors.
  • 1 tablespoon Ground Cinnamon
  • 1 tablespoon Nutmeg
  • 1 tablespoon Cloves
  • 1 teaspoon Vanilla Extract A pod can be used for more intensity.
  • ¼ cup Softened Butter For the swirl.
For the Cream Cheese Glaze
  • 4 ounces Cream Cheese Ensure it’s at room temperature.
  • 1 cup Powdered Sugar Granulated sugar can work but may be granular.
  • 2 tablespoons Milk Whole milk offers richness.

Equipment

  • 9x5-inch loaf pan
  • Mixing bowls
  • Whisk
  • Spatula
  • knife or skewer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x5-inch loaf pan by greasing it and lining the bottom with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  3. In a large bowl, mix together eggs, pumpkin puree, brown sugar, granulated sugar, melted unsalted butter, and vanilla extract until smooth.
  4. Fold the dry mixture into the wet ingredients until just combined, ensuring not to overmix.
  5. In a small bowl, mix softened butter, brown sugar, and cinnamon until smooth to create the cinnamon swirl.
  6. Pour half of the batter into the loaf pan, dollop half of the cinnamon swirl mixture, then repeat with the remaining batter and swirl.
  7. Bake for 55 to 65 minutes, until a toothpick inserted comes out clean, covering with foil if browning too quickly.
  8. Cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely.
  9. Mix together cream cheese, powdered sugar, vanilla extract, and milk to create the glaze.
  10. Once cooled, drizzle the cream cheese glaze over the bread and slice to serve.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 12gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Allow the bread to cool completely before glazing to prevent melting.

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