Oh, there’s something about the fall that wraps you in a cozy blanket of nostalgia, isn’t there? As soon as the leaves start to change color and that crisp chill fills the air, I’m immediately transported back to my grandmother’s kitchen. I can still smell the rich aromas of her pumpkin spice laced treats wafting through the house, mingling with the sound of laughter and warmth. One of my all-time favorite recipes that reminds me of those days is this delightful Cinnamon Roll Pumpkin Bread with Cream Cheese Glaze.

This bread is the perfect blend of two beloved favorites: the comforting essence of pumpkin bread and the swirls of cinnamon sticky goodness that make cinnamon rolls legendary. It’s like taking a slice of a fall-inspired hug! Whether you’re cozying up with a cup of coffee on a lazy Sunday morning, or serving it at a festive gathering, this bread is sure to be a hit. Trust me, you’ll want to savor every bite!

Why You’ll Love This Recipe

So easy to make, you’ll be in and out of the kitchen in no time!
Pair it with your morning coffee or tea for a perfect breakfast treat.
A delightful way to celebrate fall flavors with pumpkin and cinnamon.
Kid-approved and perfect for gatherings; everyone will be asking for seconds!

Ingredients

Ready to dive into baking? Here’s what you’ll need to create this cinnamon-infused pumpkin wonder:

For the Pumpkin Bread:
1 cup canned pumpkin puree (not pumpkin pie filling)
1 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup vegetable oil (or melted coconut oil)
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt
For the Cinnamon Swirl:
1/2 cup brown sugar, packed
1 tablespoon ground cinnamon
For the Cream Cheese Glaze:
4 oz cream cheese, softened
1/4 cup powdered sugar
2-3 tablespoons milk (more if needed for consistency)

Note: For a deeper flavor, use fresh spices rather than pre-ground ones whenever possible. They pack more of a punch!

Step-by-Step Instructions

Let’s get baking, shall we? Follow these simple steps to whip up your masterpiece!

Preheat the Oven: Preheat your oven to 350°F (175°C). While it warms up, you can gather your ingredients!
Mix the Wet Ingredients: In a large mixing bowl, combine the canned pumpkin, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until everything is well combined and smooth. You want a lovely, vibrant orange hue!
Combine the Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. The spices should be dancing in the air by now—ahh, heavenly!
Blend it All Together: Gradually add the dry ingredients to the wet mixture, stirring gently. Be careful not to overmix; a few lumps are perfectly fine! You want your bread to stay light and fluffy!
Prepare the Cinnamon Swirl: In a small bowl, mix the brown sugar and cinnamon together for the swirl.
Layer and Swirl: Pour half of the batter into a greased loaf pan. Sprinkle the cinnamon mixture evenly over the batter, then pour the remaining batter on top. With a butter knife, gently swirl the batter and cinnamon together. This is where the magic happens!
Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. You might want to check at the 50-minute mark—oven temperatures can vary!
Cool: Once baked, let the pumpkin bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Oh, the aroma wafting through your kitchen is going to be simply irresistible!
Make the Cream Cheese Glaze: In a mixing bowl, beat the softened cream cheese and powdered sugar together. Add the milk a little at a time until you reach your desired consistency for drizzling. It should be smooth and creamy!
Drizzle and Enjoy: Once the bread is completely cool, drizzle the cream cheese glaze over the top. Now, you’re ready to slice into this gorgeous loaf and enjoy with a warm cup of coffee!

Pro Tips & Variations

Got a bit of creativity in you? Here are some fun variations to try:

Add Nuts: Toss in some chopped pecans or walnuts for an extra crunch!
Get Spicy: Try adding a pinch of cayenne pepper to the cinnamon mix for a warm kick.
Swap the Glaze: Instead of cream cheese glaze, consider a simple sugar glaze or a drizzle of melted dark chocolate for a decadent twist!
Mini Loaves: You can pour the batter into mini loaf pans for adorable little gifts or individual servings!

Serving Suggestions

This bread is a delightful treat that pairs beautifully with so many options. Enjoy a slice warm from the oven with some butter or serve it as a sweet breakfast alongside scrambled eggs. It’s also perfect for afternoon tea or coffee breaks, inviting friends and family to indulge in a cozy moment together. I love to sprinkle a few pumpkin seeds on top for added crunch and an extra touch of fall flair!

Storage Tips

Leftovers? No worries! Here’s how to keep your delicious bread fresh:

Refrigerate: Wrap the cooled pumpkin bread in plastic wrap or store it in an airtight container. It will stay fresh in the fridge for up to a week.
Freeze: You can freeze the unglazed bread for up to three months. Just make sure it’s wrapped tightly in plastic, then in aluminum foil. When you’re ready to enjoy, thaw it overnight in the fridge.
Reheat: To enjoy that fresh-out-of-the-oven taste, simply warm a slice in the microwave for about 15-20 seconds, or pop it in a toaster oven for a few minutes!

FAQs

Can I use fresh pumpkin instead of canned?

Absolutely! Just make sure to cook and puree your pumpkin until it’s smooth. Canned pumpkin is more convenient, but fresh can add a beautiful depth of flavor.

How do I ensure my bread stays moist?

A few tips: be careful not to overbake it, as keeping an eye on the toothpick test is crucial. Also, make sure not to skimp on the oil—you want that richness in every bite!

Can this recipe be made dairy-free or vegan?

Sure thing! For a dairy-free option, you can use a vegan cream cheese for the glaze. Replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water = 1 egg) or applesauce for a vegan version!

How long does this bread last?

In the fridge, it can last up to a week, but I’d be surprised if it lasted that long in your house! It’s too delicious to resist!

Conclusion

I truly hope you give this Cinnamon Roll Pumpkin Bread with Cream Cheese Glaze a try! It’s more than just a recipe; it’s a ticket to warm memories and cozy moments. I would love to hear how it turns out for you! Feel free to comment below with your thoughts, or share how you made it your own! Happy baking, my friends!