Cinnamon Roll Pumpkin Bread with Cream Cheese Glaze
A delightful blend of cinnamon roll flavors and moist pumpkin bread topped with a sweet cream cheese glaze, perfect for family gatherings and cozy brunches.
Ingredients
For the Bread
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cream Cheese Glaze
- 1/2 cup cream cheese, softened
- 1 cup powdered sugar
- 1-2 tablespoons milk
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined.
- In another bowl, combine the pumpkin puree, sugars, vegetable oil, eggs, and vanilla extract. Mix them together until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
- In a small bowl, mix together additional sugar, cinnamon, and melted butter (optional) for the swirl.
- Pour half of the batter into your prepared loaf pan. Sprinkle the cinnamon and sugar mixture evenly over the batter. Pour the remaining batter on top and swirl with a knife to create stripes.
Baking
- Place the loaf in the oven and bake for about 60-70 minutes or until a toothpick inserted in the center comes out clean.
Making the Glaze
- While the bread is cooling, mix the softened cream cheese, powdered sugar, and milk in a bowl until smooth and creamy.
Finishing
- Once the bread is cooled, drizzle the cream cheese glaze on top and slice to serve.
Notes
For variations, consider using coconut oil instead of vegetable oil for flavor, or almond milk for a lighter glaze. Store in an airtight container for up to 3 days at room temperature or a week in the refrigerator. Freeze for up to 3 months.