Description

Cinnamon Roll Pumpkin Bread with Cream Cheese Glaze is a cozy fall treat that combines the warm spices of cinnamon rolls with moist, tender pumpkin bread. Topped with a luscious, tangy cream cheese glaze, this bread delivers a perfect balance of sweet and spice. Ideal for breakfast, snacks, or dessert, it’s easy to make and sure to become a seasonal favorite.

Ingredients

Scale

Wet Ingredients

1 cup pumpkin puree
2 large eggs
1/2 cup vegetable oil or melted butter
1 teaspoon vanilla extract

Dry Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon

Sugars and Spices for Batter and Swirl

1 cup granulated sugar
1/4 cup brown sugar
Additional 1/4 cup granulated sugar (for cinnamon swirl)
Additional 1 tablespoon ground cinnamon (for cinnamon swirl)

Cream Cheese Glaze

4 oz cream cheese, softened
1 to 1 1/2 cups powdered sugar
2 to 3 tablespoons milk or heavy cream

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Instructions

Prepare the batter: In a large mixing bowl, whisk together the pumpkin puree, eggs, oil (or melted butter), granulated sugar, brown sugar, and vanilla extract until smooth and fully combined.
Combine dry ingredients: In a separate bowl, sift together all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. Gradually add this dry mixture to the wet pumpkin mixture, stirring gently until just combined. Avoid overmixing to keep the bread tender.
Create the cinnamon swirl: In a small bowl, mix the additional granulated sugar and cinnamon. Pour half of the pumpkin batter into the prepared loaf pan, sprinkle the cinnamon sugar evenly over it, then pour the remaining batter on top. Use a knife or skewer to gently swirl the cinnamon sugar through the batter, creating the classic cinnamon roll effect.
Bake the bread: Bake in a preheated oven at 350°F (175°C) for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Allow the loaf to cool completely in the pan before applying the glaze.
Prepare and apply the cream cheese glaze: Beat the softened cream cheese in a medium bowl until smooth. Gradually add powdered sugar, then milk or cream, stirring until you reach a pourable glaze consistency. Drizzle generously over the cooled pumpkin bread, letting it drip over the sides for an irresistible finish.

Notes

Use fresh or canned pumpkin puree without added spices for best results.
Gently stir batter after adding dry ingredients to avoid overmixing, which can toughen the bread.
Don’t overdo the cinnamon sugar swirl to prevent dense patches in the bread.
Ensure cream cheese is at room temperature for a smooth, lump-free glaze.
Allow the bread to cool completely before glazing to prevent the glaze from melting and sliding off.
Line the loaf pan with parchment paper for easy removal and cleaner cleanup.

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of loaf)
Calories: 280 kcal
Sugar: 18 g
Sodium: 210 mg
Fat: 12 g
Saturated Fat: 5 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 36 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 45 mg