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Cozy Cinnamon Roll Pumpkin Bread Recipe with Easy Cream Cheese Glaze

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A comforting pumpkin bread with a cinnamon roll swirl and a tangy cream cheese glaze, perfect for fall mornings and cozy gatherings.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil or melted butter
  • 1 teaspoon vanilla extract
  • ⅓ cup (67g) packed brown sugar (for cinnamon swirl)
  • 1 tablespoon ground cinnamon (for cinnamon swirl)
  • 2 tablespoons unsalted butter, melted (for cinnamon swirl)
  • 4 ounces (115g) cream cheese, softened (for glaze)
  • ½ cup (60g) powdered sugar, sifted (for glaze)
  • 1 teaspoon vanilla extract (for glaze)
  • 1–2 tablespoons milk or cream (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray and line it with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  3. In another bowl, beat the granulated sugar, brown sugar, and eggs until pale and fluffy (2-3 minutes). Add pumpkin puree, oil or melted butter, and vanilla extract; blend until uniform but do not overmix.
  4. Gradually fold the dry ingredients into the wet mixture until just combined. The batter should be moist and thick.
  5. In a small bowl, mix the brown sugar, cinnamon, and melted butter until crumbly and well combined for the cinnamon swirl.
  6. Pour half the batter into the loaf pan and smooth the top. Sprinkle half the cinnamon swirl mixture evenly over the batter. Add the remaining batter on top, then sprinkle the rest of the cinnamon swirl.
  7. Use a butter knife or skewer to gently swirl the cinnamon mixture through the batter in an ‘S’ pattern without overmixing.
  8. Bake for 55-65 minutes, starting to check at 55 minutes with a toothpick; it should come out mostly clean with a few moist crumbs. Tent with foil if the top browns too quickly.
  9. Let the bread cool in the pan for 15 minutes, then transfer to a cooling rack and cool completely before glazing.
  10. To make the cream cheese glaze, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Add milk 1 tablespoon at a time until pourable consistency is reached.
  11. Drizzle the cream cheese glaze over the cooled bread. Slice and serve with coffee or tea.

Notes

Do not overmix the batter to avoid a dense bread. Use room temperature eggs and cream cheese for best results. Swirl gently to keep cinnamon layers distinct. Cool bread completely before glazing to prevent glaze from sliding off. You can substitute gluten-free flour or make vegan adaptations as noted.

Nutrition

Keywords: pumpkin bread, cinnamon roll, cream cheese glaze, fall baking, pumpkin puree, cinnamon swirl, easy pumpkin bread

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