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Cinnamon Roll Pumpkin Bread

A soft, moist pumpkin loaf baked with a gooey cinnamon swirl and topped with creamy glaze. Warm, cozy, and the perfect fall-inspired treat.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
20 minutes
Total Time 1 hour 45 minutes
Servings: 10 people
Course: Breakfast
Cuisine: American
Calories: 260
Ingredients Equipment Method

Ingredients
  

For the Pumpkin Bread
  • 1 ¾ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tbsp pumpkin pie spice
  • 1 cup pumpkin puree
  • ½ cup vegetable oil or melted butter
  • ¾ cup granulated sugar
  • ½ cup brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • ¼ cup milk
For the Cinnamon Roll Swirl
  • ⅓ cup melted butter
  • ½ cup brown sugar
  • 1 tbsp cinnamon
For the Vanilla Glaze
  • ½ cup powdered sugar
  • 1 –2 tbsp milk
  • ½ tsp vanilla extract

Equipment

  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Hand mixer (optional)
  • 9×5 inch loaf pan
  • Parchment paper
  • Small saucepan or microwave-safe bowl (for glaze)
  • Cooling rack
  • Measuring cups and spoons

Method
 

Prepare the Loaf Pan
  1. Line a 9×5 loaf pan with parchment paper to help the bread lift out cleanly. Lightly grease the sides for a smooth finish.
Mix the Dry Ingredients
  1. Whisk flour, baking soda, baking powder, salt, and pumpkin pie spice until combined. This ensures an even crumb and helps the loaf rise properly.
Combine Wet Ingredients
  1. In a large bowl, mix pumpkin puree, oil, sugars, eggs, vanilla, and milk until smooth. The batter should look thick and silky.
Add Dry Mixture to Wet
  1. Gently fold the dry ingredients into the wet mixture. Avoid overmixing to keep the bread light and tender.
Prepare the Cinnamon Swirl
  1. Stir together melted butter, brown sugar, and cinnamon until smooth. This will create pockets of gooey cinnamon goodness inside the loaf.
Layer the Batter
  1. Pour half the pumpkin batter into the loaf pan
  2. Spoon half the cinnamon swirl mixture over it
  3. Swirl gently with a knife
  4. Add the remaining pumpkin batter
  5. Finish with the remaining swirl mixture
  6. Use a knife to create beautiful marbled ripples throughout.
Bake
  1. Bake at 350°F (175°C) for 55–65 minutes, or until a toothpick comes out clean or with moist crumbs (not wet batter).
Cool and Glaze
  1. Cool for 20 minutes, then whisk together powdered sugar, milk, and vanilla. Drizzle generously over the warm loaf for a glossy cinnamon roll–style finish.