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Cinnamon Roll Pumpkin Bread with Cream Cheese Glaze

Cinnamon Roll Pumpkin Bread with Cream Cheese Glaze

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Indulge in the warm, comforting flavors of fall with this delightful Cinnamon Roll Pumpkin Bread with Cream Cheese Glaze. This quick bread combines moist pumpkin purée and sweet cinnamon swirls, creating a treat that’s perfect for breakfast, brunch, or dessert. The creamy glaze adds a rich finish, making every bite irresistible. With minimal prep time and simple ingredients, you can easily whip up this loaf to enjoy at home or share with friends and family. Whether you’re sipping coffee on a quiet morning or entertaining guests, this pumpkin bread will surely become a seasonal favorite.

Ingredients

Scale
  • 1 cup pumpkin purée
  • ½ cup granulated sugar
  • ½ cup brown sugar (packed)
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¼ cup brown sugar (packed)
  • 1 tablespoon ground cinnamon
  • 2 tablespoons unsalted butter (melted)
  • 2 ounces cream cheese (softened)
  • ½ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 12 tablespoons milk (as needed)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, mix pumpkin purée, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
  3. In another bowl, whisk together flour, baking soda, pumpkin pie spice, ground cinnamon, and salt.
  4. Gradually add dry ingredients to the wet mixture and stir until just combined.
  5. In a small bowl, mix brown sugar, ground cinnamon, and melted butter for the swirl.
  6. Pour half of the batter into the prepared pan; sprinkle half of the cinnamon mixture over it. Repeat with remaining batter and swirl mixture.
  7. Bake for about 55–60 minutes or until a toothpick comes out clean.
  8. Cool in the pan for about 10 minutes before transferring to wire racks.

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