Go Back
To make Cinnamon Roll Pumpkin Bread, you need simple and tasty ingredients. Here’s what you will need: - 1 ½ cups canned pumpkin puree - ½ cup vegetable oil - 1 cup granulated sugar - 1 cup brown sugar, packed - 4 large eggs - 2 teaspoons vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ⅓ cup cinnamon-sugar mixture (1/3 cup sugar mixed with 1 tablespoon ground cinnamon) - 1 cup chopped pecans or walnuts (optional) - 1 cup cream cheese frosting (store-bought or homemade) Each ingredient plays a role in making this bread moist and flavorful. The pumpkin adds richness, while spices bring warmth. The combination of sugars creates a lovely sweetness. You can include nuts for crunch, or skip them if you prefer. For an extra treat, drizzle cream cheese frosting on top after baking. This recipe is truly a sweet and simple delight! For the full recipe, check the section above. - Preheat oven to 350°F (175°C) - Grease and flour a 9x5-inch loaf pan Start by preheating your oven. This helps the bread rise well. While the oven warms up, grease and flour your loaf pan. This step prevents the bread from sticking. - Combine pumpkin, oils, sugars, eggs, and vanilla extract In a large bowl, mix the pumpkin puree, vegetable oil, and both sugars. Add in the eggs and vanilla extract. Whisk these ingredients together until smooth. This mixture will make your bread moist and flavorful. - Combine flour, baking powder, baking soda, and spices In another bowl, whisk together the flour, baking powder, baking soda, salt, and spices. This includes cinnamon, nutmeg, and ginger. Mixing dry ingredients well ensures the spices spread evenly in your bread. - Gradually mix dry into wet ingredients, avoiding overmixing Now, slowly add the dry mix into the wet mix. Stir gently until just combined. Be careful not to overmix. This keeps your bread soft and tender, which is what you want! - Pour batter into the pan, layered with cinnamon-sugar mixture Pour half of the batter into the prepared pan. Then, sprinkle half of the cinnamon-sugar mixture over the top. Pour the rest of the batter in and top it with the remaining cinnamon-sugar. This creates delicious swirls in the bread. - Bake for 55-65 minutes, cool in the pan for 10 minutes Place the loaf pan in the oven. Bake for 55 to 65 minutes. Check if it's done by inserting a toothpick in the center. If it comes out clean, your bread is ready! Once baked, let it cool in the pan for 10 minutes. After that, move it to a wire rack to cool completely. Delight in the sweet aroma as your Cinnamon Roll Pumpkin Bread fills your kitchen! For the full recipe, check the earlier section. To make sure your cinnamon roll pumpkin bread stays soft and tender, pay attention to mixing. Overmixing can make the bread tough. Mix your wet and dry ingredients just until they blend. You want small lumps to remain. This keeps the bread light and fluffy. Want to boost the flavor of your bread? Try adding extra spices. Consider using cardamom or allspice for a warm twist. You might also mix in some vanilla bean for a rich aroma. These small changes can elevate your cinnamon roll pumpkin bread to new heights. Frosting can add a special touch to your bread. I love cream cheese frosting for its rich taste. You can spread it on top of the cooled bread or drizzle it for a nice look. If you want a lighter option, try a simple glaze made with powdered sugar and milk. Just mix until smooth and pour it over. {{image_2}} You can add fun flavors to your Cinnamon Roll Pumpkin Bread. I love adding chocolate chips or nuts. Here are some ideas: - Use 1 cup of chocolate chips for a sweet twist. - Try 1 cup of chopped pecans or walnuts for a crunchy texture. - Mix in dried fruit like cranberries or raisins for a fruity bite. These additions bring new life to a classic recipe. Experiment and find your favorite mix! Want a dairy-free version? No problem! You can easily switch ingredients. Here are some tips: - Replace cream cheese frosting with a dairy-free alternative. - Use almond milk or oat milk instead of regular milk. - Choose a plant-based oil like coconut oil for moisture. These swaps keep the bread moist and tasty while meeting dietary needs. Want to change the flavor? There are many ways to add different tastes! Here are a few ideas: - Mix in 1/4 cup of maple syrup for a sweet, rich flavor. - Add 1/2 teaspoon of ground ginger for a spicy kick. - Experiment with orange zest for a fresh, citrus touch. These tweaks can make your bread unique and delicious. Just have fun with it! For the full recipe, check out the details above. To keep your cinnamon roll pumpkin bread fresh, store it in the pantry. Wrap it well in plastic wrap or foil. This helps keep moisture in and air out. You can also store it in an airtight container. If you want to enjoy it later, freeze it. Slice the bread first for easy thawing. Place slices in a freezer bag. Remove as much air as possible before sealing. To keep your bread fresh, wrap it tightly in plastic wrap. You can also use aluminum foil for extra protection. If you have leftover cream cheese frosting, store it separately. Keep it in the fridge in a small container. This way, you can frost your bread before serving. Avoid storing bread in the fridge, as it can dry out quickly. To reheat your cinnamon roll pumpkin bread, use the oven or microwave. If using the oven, preheat it to 350°F (175°C). Wrap the bread in foil to keep it moist. Heat for about 10-15 minutes. If you’re using a microwave, place a slice on a plate. Cover it with a damp paper towel. Heat for about 15-20 seconds. This will help retain the bread's moisture. Enjoy the warm, delicious flavor! Cinnamon Roll Pumpkin Bread lasts about 3 to 5 days at room temperature. To keep it fresh, wrap it tightly in plastic wrap or foil. You can also store it in an airtight container. If you see any mold or smell a sour scent, it's time to toss it out. Yes, you can freeze this bread! First, let it cool completely. Then, wrap it in plastic wrap and foil. Place it in a freezer bag. It can last for up to 3 months. To thaw, move it to the fridge overnight. For a quick thaw, leave it at room temperature for a few hours. You can enjoy this bread in many ways! Here are some ideas: - A warm cup of coffee or tea - A scoop of vanilla ice cream - Cream cheese spread on top - Fresh fruit like apples or pears - A drizzle of maple syrup These pairings enhance the flavors and make the meal even better. For the full recipe, check out the detailed steps above. In this post, we explored how to make delicious Cinnamon Roll Pumpkin Bread. You learned about essential ingredients, mixing methods, and baking tips. I shared ways to add flavor and variations to suit your taste. Storage tips help keep your bread fresh for longer. Cinnamon Roll Pumpkin Bread is easy and fun to make. With these tips, you'll impress family and friends. It's perfect for any occasion, from cozy mornings to festive gatherings. Enjoy every bite!

Cinnamon Roll Pumpkin Bread

Indulge in the delightful flavors of Cinnamon Roll Pumpkin Bread, the perfect fall treat! This easy-to-follow recipe combines pumpkin puree, warm spices, and a sweet cinnamon-sugar swirl, topped with luscious cream cheese frosting. Ideal for gatherings or cozy mornings, it will leave your heart and taste buds wanting more. Click through to discover how to bake this mouthwatering bread and impress your friends and family this season!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups canned pumpkin puree

½ cup vegetable oil

1 cup granulated sugar

1 cup brown sugar, packed

4 large eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

⅓ cup cinnamon-sugar mixture (1/3 cup sugar mixed with 1 tablespoon ground cinnamon)

1 cup chopped pecans or walnuts (optional)

1 cup cream cheese frosting (store-bought or homemade)

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.

    In a large mixing bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.

      In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the bread tender.

        Fold in the optional chopped nuts if using.

          Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon-sugar mixture evenly over the batter. Pour the remaining batter on top and then sprinkle the rest of the cinnamon-sugar mixture.

            Use a skewer or a butter knife to swirl the cinnamon-sugar mixture into the batter gently, being careful not to overdo it.

              Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

                Once baked, remove from oven and cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

                  Drizzle cream cheese frosting over the cooled bread before serving for an extra decadent touch.

                    Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 10-12 slices

                      - Presentation Tips: Slice the bread and arrange it on a decorative platter. Garnish with a sprinkle of cinnamon and a few pecans or walnuts on top for an added touch. Optionally, place small bowls of additional cream cheese frosting on the side for guests to add more as desired.