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Cinnamon Roll Pumpkin Bread with Cream Cheese Glaze Recipe

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4.1 from 82 reviews

This Cinnamon Roll Pumpkin Bread with Cream Cheese Glaze is a delightful fall-inspired treat that combines moist pumpkin bread with a sweet cinnamon swirl and a creamy, tangy glaze. Perfect for breakfast, brunch, or a cozy snack, this recipe is easy to make and full of warm, comforting flavors.

  • Total Time: 1 hour 10 minutes
  • Yield: 10 servings

Ingredients

Wet Ingredients

  • 1 cup pumpkin purée
  • ½ cup granulated sugar
  • ½ cup brown sugar (packed)
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt

Cinnamon Swirl

  • ¼ cup brown sugar (packed)
  • 1 tablespoon ground cinnamon
  • 2 tablespoons unsalted butter (melted)

Cream Cheese Glaze

  • 2 ounces cream cheese (softened)
  • ½ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 1-2 tablespoons milk (as needed for consistency)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper to prevent sticking.
  2. Mix the Wet Ingredients: In a large mixing bowl, whisk together the pumpkin purée, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well combined.
  3. Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, ground cinnamon, and salt until evenly mixed.
  4. Make the Batter: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix to ensure the bread stays tender.
  5. Prepare the Cinnamon Swirl: In a small bowl, mix the brown sugar, ground cinnamon, and melted unsalted butter until well combined to create the cinnamon swirl mixture.
  6. Layer the Batter and Swirl: Pour half of the batter into the prepared loaf pan. Spoon half of the cinnamon swirl mixture over the batter. Use a knife to gently swirl the cinnamon mixture into the batter. Repeat with the remaining batter and cinnamon swirl mixture.
  7. Bake the Bread: Place the loaf pan in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 to 15 minutes before transferring it to a wire rack to cool completely.
  8. Make the Cream Cheese Glaze: In a small bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, mixing until combined. Gradually add milk, one tablespoon at a time, until the glaze reaches a drizzling consistency.
  9. Glaze and Serve: Once the pumpkin bread is completely cooled, drizzle the cream cheese glaze over the top. Slice and serve.

Notes

  • Do not overmix the batter to avoid a dense bread texture.
  • Make sure the bread is completely cool before applying the glaze to prevent it from melting off.
  • You can store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • For a dairy-free version, substitute cream cheese and butter with plant-based alternatives.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Dessert, Breakfast, Snack
  • Method: Baking
  • Cuisine: American

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