Description of this recipe
This Cinnamon Roll Pumpkin Bread combines the comforting flavors of pumpkin spice with the delightful swirl of cinnamon, all topped with a tangy cream cheese glaze. It’s a perfect treat for autumn mornings, holiday brunches, or any time you crave a sweet, spiced delight. This bread offers a moist, tender crumb, infused with warm spices, and a beautiful cinnamon ribbon that runs through each slice. The cream cheese glaze adds a final touch of richness and sweetness that perfectly complements the pumpkin and cinnamon flavors.
Why you will love this recipe
You’ll fall in love with this recipe for its ease of preparation and the incredible flavors it delivers. It’s a one-bowl wonder, making cleanup a breeze, and the simple steps ensure a perfect loaf every time. The combination of pumpkin, cinnamon, and cream cheese is a classic for a reason – it’s utterly irresistible. This bread is not only delicious but also visually appealing, making it a great addition to any gathering. Plus, the aroma that fills your kitchen while it bakes is simply heavenly, creating a cozy and inviting atmosphere. This recipe is sure to become a family favorite, perfect for sharing with loved ones or enjoying all to yourself with a warm cup of coffee or tea.
Ingredients:
For the Pumpkin Bread:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
For the Cinnamon Swirl:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
For the Cream Cheese Glaze:
- 3 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Preparation:
Step 1: Preheat your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by greasing it thoroughly with cooking spray or lining it with parchment paper, leaving an overhang for easy removal after baking. This step ensures that the bread doesn’t stick to the pan, allowing for a clean and attractive presentation. If using parchment paper, lightly grease the paper as well to prevent any sticking.
Step 2: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves. Ensure all ingredients are well combined. This mixture of dry ingredients is the foundation of your bread, providing structure, leavening, and a burst of warm spices that complement the pumpkin flavor. Whisking ensures that the baking soda and baking powder are evenly distributed, which is crucial for a uniform rise.
Step 3: In a large mixing bowl, combine the canned pumpkin puree, granulated sugar, brown sugar, large eggs, vegetable oil, milk, and vanilla extract. Mix until well blended, creating a smooth and consistent wet ingredient base. The pumpkin puree adds moisture and that distinctive pumpkin flavor, while the sugars contribute sweetness and tenderness. Eggs act as a binder and emulsifier, and vegetable oil adds richness and moisture. Vanilla extract enhances the overall flavor profile.
Step 4: Gradually add the dry ingredients to the wet ingredients, gently folding until just combined. Be careful not to overmix the batter, as this can result in a tough bread. A few streaks of flour are okay. Overmixing develops the gluten in the flour, leading to a dense and less tender texture. Folding gently incorporates the dry ingredients without activating too much gluten.
Step 5: In a small bowl, prepare the cinnamon swirl by mixing together the granulated sugar and ground cinnamon until evenly combined. This mixture will create the delightful cinnamon ribbon that runs through the bread, adding sweetness and a warm, spicy aroma to each slice. Ensure there are no lumps of cinnamon for an even distribution.
Step 6: Pour half of the pumpkin bread batter into the prepared loaf pan, spreading it evenly. Sprinkle the cinnamon and sugar mixture generously over the batter, covering the entire surface. Top with the remaining pumpkin bread batter, again spreading it evenly. Use a knife or skewer to gently swirl the cinnamon mixture into the batter, creating a beautiful marbled effect. Be careful not to over-swirl, as this can muddy the colors.
Step 7: Bake in the preheated oven for 55–65 minutes, or until a wooden skewer inserted into the center of the bread comes out clean or with just a few moist crumbs attached. The baking time may vary depending on your oven, so start checking for doneness around 55 minutes. If the top of the bread starts to brown too quickly, you can loosely tent it with aluminum foil to prevent burning.
Step 8: Allow the bread to cool in the pan for about 10 minutes before carefully removing it from the pan to a wire rack to cool completely. Cooling the bread in the pan allows it to set slightly, making it easier to remove without breaking. Cooling it completely on a wire rack ensures that the bottom of the bread doesn’t become soggy.
Step 9: While the bread is cooling, prepare the cream cheese glaze. In a bowl, beat the softened cream cheese until smooth and creamy. Gradually add the powdered sugar, milk, and vanilla extract, mixing until the glaze reaches a smooth, drizzling consistency. Adjust the amount of milk to achieve your desired consistency. The cream cheese needs to be softened to prevent lumps in the glaze.
Step 10: Once the pumpkin bread is completely cooled, drizzle the cream cheese glaze generously over the top, allowing it to cascade down the sides. The glaze adds a touch of sweetness and a tangy contrast to the warm spices of the bread. You can also decorate the glaze with a sprinkle of cinnamon or chopped nuts for an extra touch of elegance. Slice and serve!
COOKING Rating:
Easy
Serving Suggestions:
This Cinnamon Roll Pumpkin Bread is delicious served warm or at room temperature. It pairs perfectly with a cup of coffee, tea, or a glass of milk. It’s also a wonderful addition to a brunch spread or a holiday dessert table. Consider serving it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat. For a festive touch, garnish each slice with a sprinkle of chopped pecans or walnuts.
Tips:
- For an even more intense pumpkin flavor, try using pumpkin pie spice instead of individual spices.
- If you don’t have cream cheese, you can substitute it with a simple powdered sugar glaze made with milk and vanilla extract.
- To prevent the bread from sticking, make sure to grease the loaf pan thoroughly or use parchment paper.
- Store leftover bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- For a richer flavor, consider using melted butter instead of vegetable oil.
- Add chocolate chips, chopped nuts, or dried cranberries to the batter for added texture and flavor.
- Use a combination of dark brown sugar and light brown sugar for a richer depth of flavor.
- If you don’t have all the spices on hand, pumpkin pie spice is an excellent alternative.
- Toasting the bread before serving can enhance its flavor and texture.
- Experiment with different glazes, such as a maple glaze or a cinnamon glaze.
Prep Time:
20 minutes
Cook Time:
55-65 minutes
Total Time:
1 hour 15 minutes – 1 hour 25 minutes
Nutritional Information:
(Note: Nutritional information is approximate and may vary based on specific ingredients and serving size.)
Calories: Approximately 350-400 per slice
Protein: Approximately 5-7 grams per slice
Sodium: Approximately 200-250mg per slice
Conclusion
This Cinnamon Roll Pumpkin Bread with Cream Cheese Glaze is a delightful twist on classic pumpkin bread, combining the comforting flavors of autumn with the sweet indulgence of a cinnamon roll. It’s easy to make, incredibly delicious, and sure to impress your friends and family. Whether you’re baking it for a holiday gathering, a cozy weekend breakfast, or simply to satisfy your sweet tooth, this recipe is a guaranteed winner. The moist, tender crumb, the warm spices, the cinnamon swirl, and the tangy cream cheese glaze all come together to create a truly unforgettable treat. So grab your mixing bowls, preheat your oven, and get ready to enjoy the delightful aroma and taste of this amazing Cinnamon Roll Pumpkin Bread!
Questions and Answers about this recipe
Q1: Can I use a different type of flour for this recipe?
A: While all-purpose flour is recommended for the best texture, you can substitute it with whole wheat flour for a slightly denser and more nutritious bread. However, keep in mind that whole wheat flour absorbs more liquid, so you may need to add an extra tablespoon or two of milk to the batter to achieve the desired consistency. You can also use a gluten-free all-purpose flour blend for a gluten-free version, but be sure to use a blend that contains xanthan gum or another binding agent to help with the structure of the bread.
Q2: Can I make this recipe ahead of time?
A: Absolutely! This Cinnamon Roll Pumpkin Bread is a great make-ahead option. You can bake the bread a day or two in advance and store it tightly wrapped at room temperature. Wait to glaze the bread until just before serving to prevent the glaze from becoming sticky. You can also freeze the baked bread for up to 2-3 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw it overnight in the refrigerator before glazing and serving.
Q3: What can I substitute for vegetable oil?
A: If you don’t have vegetable oil on hand, you can substitute it with melted butter, canola oil, coconut oil, or even unsweetened applesauce. Melted butter will add a richer flavor, while canola oil is a neutral-tasting option. Coconut oil will impart a slight coconut flavor, and applesauce will make the bread even more moist.
Q4: Can I add nuts or chocolate chips to this recipe?
A: Yes, you can definitely add nuts or chocolate chips to this recipe! Chopped walnuts, pecans, or chocolate chips would be delicious additions. Simply fold them into the batter just before pouring it into the loaf pan. About 1/2 to 1 cup of nuts or chocolate chips should be plenty.
Q5: My cream cheese glaze is too thick. How can I thin it out?
A: If your cream cheese glaze is too thick, simply add a little more milk, one teaspoon at a time, until it reaches the desired drizzling consistency. Be careful not to add too much milk at once, as this can make the glaze too thin. You can also add a tiny splash of lemon juice for a touch of tanginess and to help thin it out.
