Cinnamon Roll Pumpkin Bread with Cream Cheese Glaze

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Fall baking has a special place in my heart, and this Cinnamon Roll Pumpkin Bread with Cream Cheese Glaze captures everything I love about the season. The warmth of cinnamon, the richness of pumpkin, and the decadence of a sweet glaze all come together in one glorious loaf. When I first tested this recipe, the scent that filled my kitchen was pure autumn magic—and the taste? Even better.

Imagine the tender texture of pumpkin bread swirled with gooey cinnamon sugar ribbons, topped off with a silky cream cheese glaze that melts into every crevice. It’s not just a loaf—it’s a moment of indulgence. Whether you’re baking it for brunch, gifting it to a friend, or sneaking a slice with your morning coffee, this bread has a way of making even the simplest moment feel special.

Why You’ll Love This Cinnamon Roll Pumpkin Bread

This bread is the perfect marriage between a classic fall treat and your favorite gooey cinnamon roll. It’s soft, moist, and full of spiced flavor, thanks to real pumpkin puree and warm autumn spices. The cream cheese glaze adds that final luscious touch, making it feel bakery-worthy while still being easy to make at home.

It also stays incredibly moist for days, which makes it a great make-ahead option for busy weekends or holiday mornings. And let’s be real—the swirls of cinnamon sugar are just downright addictive.

What Kind of Pumpkin Should I Use?

Canned pumpkin puree works beautifully in this recipe. It’s consistent in texture and flavor, and it’s easy to find. Just make sure you’re not using pumpkin pie filling, which already has added spices and sweeteners that can throw off the balance of your loaf.

If you have fresh pumpkin on hand, you can use homemade puree, but make sure it’s thick and not watery. Strain or blot with a paper towel if needed—too much moisture can make the bread gummy.

Options for Substitutions

• Flour: All-purpose flour works best, but you can substitute with a 1:1 gluten-free blend if needed.
• Sugar: Brown sugar adds depth, but coconut sugar or maple sugar are great natural alternatives.
• Butter: Swap with coconut oil or a dairy-free margarine for a vegan version (don’t forget to adjust the glaze too).
• Cream Cheese: Use a dairy-free cream cheese for a lactose-free glaze, or skip it altogether and drizzle with a simple vanilla icing.
• Eggs: Substitute with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) if you’re going egg-free.

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Ingredients for this Cinnamon Roll Pumpkin Bread

• Pumpkin Puree – The star of the recipe, it gives the bread its signature flavor and moist texture.
• All-Purpose Flour – Provides the structure; sifted for a lighter crumb.
• Brown Sugar – Adds sweetness and depth; also used in the cinnamon swirl for extra richness.
• Granulated Sugar – Balances sweetness and helps the bread brown.
• Eggs – Bind the ingredients and help the bread rise with a tender texture.
• Unsalted Butter – Brings moisture and flavor to both the batter and the cinnamon swirl.
• Baking Soda & Baking Powder – Both leavening agents give the bread lift and softness.
• Salt – Balances the sweetness and intensifies the pumpkin and spice flavors.
• Ground Cinnamon – Essential for both the bread and the swirl; warm and aromatic.
• Nutmeg & Cloves – Bring that unmistakable autumn spice profile.
• Vanilla Extract – Rounds out the flavors in the bread and the glaze.
• Cream Cheese – The base of the glaze, adding tang and creaminess.
• Powdered Sugar – Sweetens the glaze and provides that smooth, glossy finish.
• Milk or Cream – Thins out the glaze to drizzle consistency.

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Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Line it with parchment paper for easier removal. This step ensures even baking and avoids sticking.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Mixing these first ensures the leavening agents and spices are evenly distributed.

Step 3: Blend the Wet Ingredients

In another bowl, beat the eggs, pumpkin puree, brown sugar, granulated sugar, melted butter, and vanilla extract until smooth. This creates a rich, well-emulsified base for your batter.

Step 4: Combine Wet and Dry

Slowly add the dry mixture to the wet mixture, stirring just until combined. Be careful not to overmix, as this can make the bread dense.

Step 5: Create the Cinnamon Swirl

In a small bowl, mix together softened butter, brown sugar, and cinnamon. This will be your cinnamon roll layer. Pour half of the batter into the prepared pan, swirl in half of the cinnamon filling, then repeat with the remaining batter and swirl.

Step 6: Bake

Place the loaf pan in the oven and bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. Cover loosely with foil if the top browns too quickly.

Step 7: Cool the Bread

Allow the bread to cool in the pan for 10–15 minutes before transferring to a wire rack. Cooling helps the structure set and makes it easier to glaze.

Step 8: Prepare the Cream Cheese Glaze

Beat together the cream cheese, powdered sugar, vanilla extract, and a splash of milk or cream until smooth. Adjust consistency by adding more milk if needed.

Step 9: Drizzle and Serve

Once the bread is fully cool, generously drizzle the cream cheese glaze over the top. Slice and serve for an indulgent, spiced treat that’s perfect with coffee or tea.

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How Long to Prepare the Cinnamon Roll Pumpkin Bread

This recipe is surprisingly quick for how impressive the final result looks and tastes. From start to finish, you’re looking at about 1 hour and 20 minutes, including prep, bake, and glaze time.

• Prep Time: It takes about 20 minutes to mix the batter, prepare the cinnamon swirl, and get everything into the pan. If you’re multitasking, like softening butter and assembling ingredients ahead, it could go even quicker.
• Bake Time: The bread needs 55–65 minutes in the oven. Cooling and glazing adds another 15 minutes, especially if you want clean slices.

Tips for Perfect Cinnamon Roll Pumpkin Bread

• Room Temperature Ingredients: Make sure eggs, butter, and cream cheese are at room temp for better blending.
• Don’t Overmix: Stir the batter until just combined to keep the bread tender and fluffy.
• Use Fresh Spices: Spices lose potency over time. Fresh cinnamon, nutmeg, and cloves make a noticeable difference.
• Create a Deep Swirl: Use a knife to swirl the cinnamon filling deep into the batter for dramatic, tasty ribbons.
• Cool Before Glazing: Let the loaf cool completely to avoid the glaze melting into the bread too quickly.

Watch Out for These Mistakes While Cooking

• Using Pumpkin Pie Filling: It’s not the same as puree—too sweet and spiced already.
• Underbaking: Pumpkin bread can be deceptive; always check doneness with a toothpick in the center.
• Overmixing the Batter: Can lead to a dense or rubbery texture.
• Pouring Glaze on Hot Bread: It will melt right off—wait until it’s cool.
• Incorrect Pan Size: A smaller pan may cause overflow, and larger may underfill; stick to 9×5 inches.

What to Serve With Cinnamon Roll Pumpkin Bread?

1. Hot Coffee or Latte

A warm slice paired with a cinnamon-spiced latte or classic drip coffee is a perfect match.

2. Vanilla Ice Cream

Turn it into a dessert by topping a warm slice with a scoop of vanilla or cinnamon ice cream.

3. Whipped Maple Butter

Spread a pat of whipped butter with a touch of maple syrup for an indulgent bite.

4. Greek Yogurt & Honey

Balance the sweetness with a side of tangy yogurt and drizzle of honey.

5. Bacon or Breakfast Sausage

For a savory-sweet brunch pairing, serve with crisp bacon or spiced sausage.

Storage Instructions

Room Temperature: Keep the loaf in an airtight container or wrapped in plastic wrap for up to 2 days. Place in a cool spot away from direct sunlight.

Refrigerator: Store for up to 5 days in the fridge. The glaze may firm up but the bread will stay moist.

Freezing: Wrap slices individually or the whole loaf tightly in plastic wrap, then foil. Freeze for up to 2 months. Thaw overnight and reheat in the microwave or oven.

Estimated Nutrition

Per slice (based on 10 servings):

• Calories: ~310
• Fat: 15g
• Saturated Fat: 8g
• Carbohydrates: 40g
• Sugar: 24g
• Protein: 4g
• Fiber: 2g
• Sodium: 210mg

Frequently Asked Questions

How do I know when the bread is fully baked?

Insert a toothpick or skewer into the center—it should come out clean or with a few moist crumbs, but no wet batter.

Can I make this recipe gluten-free?

Yes, substitute with a 1:1 gluten-free baking flour. The texture may be slightly more crumbly but still delicious.

Can I make this without eggs?

Definitely. Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg) or a store-bought egg replacer.

How can I keep the cinnamon swirl from sinking?

Make sure your batter isn’t too thin and don’t overload one layer. Swirl gently through the middle.

Can I double the recipe?

Yes! Double all ingredients and use two loaf pans. Don’t overfill or the center won’t bake evenly.

Conclusion

Cinnamon Roll Pumpkin Bread with Cream Cheese Glaze is everything you love about fall baking—moist, sweet, spiced, and gloriously gooey. It’s the kind of recipe that looks like you spent hours on it, but is actually very simple to pull off. Whether for breakfast, dessert, or a cozy afternoon treat, this bread will make your kitchen smell heavenly and your tastebuds sing.

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