Cinnamon Roll Pumpkin Bread with Cream Cheese Glaze
Moist pumpkin bread swirled with cinnamon sugar and drizzled with rich cream cheese glaze perfect for cozy fall mornings!
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- For Cinnamon Swirl:
- ⅓ cup brown sugar
- 1 tbsp ground cinnamon
- For Cream Cheese Glaze:
- 4 oz cream cheese softened
- ½ cup powdered sugar
- 2 –3 tbsp milk
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
- In another bowl, mix pumpkin puree, oil, brown sugar, granulated sugar, eggs, and vanilla until smooth.
- Pour wet ingredients into dry ingredients and fold until just combined — do not overmix.
- Mix cinnamon swirl ingredients in a small bowl.
- Pour half the batter into loaf pan, sprinkle with half the cinnamon sugar mixture, add remaining batter, then top with remaining cinnamon sugar. Swirl gently with a knife.
- Bake for 50–55 minutes or until a toothpick inserted comes out clean. Cool completely.
- For glaze: beat cream cheese until smooth, add powdered sugar, milk, and vanilla. Drizzle over cooled bread.
Video
Notes
- Make sure the bread is completely cooled before glazing to avoid melting.
- For a richer flavor, use pumpkin spice instead of individual spices.
- Store in an airtight container for up to 3 days or refrigerate for up to a week.