Cinnamon Roll Pumpkin Bread with Cream Cheese Glaze
Indulge in the warm, inviting flavors of cinnamon and pumpkin with this delightful bread topped with a rich cream cheese glaze.
Ingredients
For the Pumpkin Bread
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
For the Cinnamon Swirl
- 1/4 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, melted
For the Cream Cheese Glaze
- 2 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons milk as needed for glaze consistency
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan, lining it with parchment paper.
- In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- In a separate bowl, combine the flour, baking soda, pumpkin pie spice, ground cinnamon, and salt.
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined.
- In a small bowl, mix the brown sugar, ground cinnamon, and melted butter for the cinnamon swirl.
- Pour half of the pumpkin batter into the prepared pan, add half of the cinnamon swirl mixture, and gently swirl together. Repeat with remaining batter and swirl.
Baking
- Bake for 50-60 minutes, or until a toothpick comes out clean.
- Let cool in the pan for 10-15 minutes before transferring to a wire rack.
Make the Glaze
- Beat the cream cheese until smooth, then add the powdered sugar and vanilla, mixing until combined. Add milk until desired consistency.
- Drizzle the glaze over the cooled bread and serve.
Notes
For healthier alternatives, consider coconut sugar for sweetening, unsweetened applesauce to replace oil, or a dairy-free cream cheese for the glaze.