Cinnamon Roll Pumpkin Bread with Cream Cheese Glaze

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Golden, tender, and swirled with warm autumn spices—Cinnamon Roll Pumpkin Bread with Cream Cheese Glaze is the ultimate seasonal treat. It brings together the best of both worlds: the fluffy richness of pumpkin bread and the gooey cinnamon swirl you love in a cinnamon roll. All topped with a silky cream cheese glaze that melts into every ridge of the loaf, it’s hard to stop at just one slice. Perfect for cozy mornings or festive gatherings, this bread fills your kitchen with irresistible aromas and your plate with pure comfort.

This isn’t your average pumpkin bread. The cinnamon sugar swirl adds a layer of warmth and texture, while the velvety cream cheese drizzle adds just the right amount of tangy sweetness to balance the flavors. Whether you’re looking for a Thanksgiving breakfast idea or a weekend baking project, this recipe will quickly become a seasonal staple in your kitchen.

Why You’ll Love This Cinnamon Roll Pumpkin Bread with Cream Cheese Glaze

• Combines two comfort-food classics into one dreamy loaf
• Perfectly moist and rich thanks to pumpkin puree
• Swirled with buttery cinnamon sugar for a gooey bite
• Topped with a cream cheese glaze that adds an indulgent touch
• Great for brunch, dessert, or gifting during the holidays

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Preparation Phase & Tools to Use (Essential Tools and Equipment, Plus Why They Matter)

To bring this fall-favorite to life, a few key tools will make your prep smooth and successful:

• Mixing Bowls: You’ll need at least two—one for the dry ingredients, one for the wet. This separation ensures even mixing.
• Whisk & Spatula: A whisk is essential for incorporating the eggs and pumpkin smoothly, while a spatula helps fold the ingredients without overmixing.
• 9×5-inch Loaf Pan: The standard size for the perfect rise and structure.
• Wire Rack: Crucial for allowing the bread to cool evenly and preventing sogginess on the bottom.
• Electric Hand Mixer or Stand Mixer: Optional but useful for whipping up the cream cheese glaze into a smooth consistency.

Each tool serves to improve consistency, texture, and ease of prep—making your baking experience more enjoyable and your results more professional.

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Preparation Tips

Make sure your ingredients, especially the eggs and cream cheese, are at room temperature—this ensures better incorporation and smoother textures. Don’t overmix the batter once you combine the wet and dry ingredients; overmixing can lead to dense bread. When layering the cinnamon swirl, gently fold or swirl it with a knife or toothpick—just enough to marble without blending too much. For the glaze, sift your powdered sugar for a lump-free finish and add milk one teaspoon at a time to get your desired drizzling consistency.

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Ingredients for Cinnamon Roll Pumpkin Bread with Cream Cheese Glaze

For the Pumpkin Bread:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 2 large eggs, room temperature
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 cup vegetable oil (or melted coconut oil)
• 1/4 cup milk (dairy or non-dairy)
• 1 teaspoon pure vanilla extract

For the Cinnamon Swirl:

• 1/3 cup light brown sugar
• 1 tablespoon ground cinnamon
• 2 tablespoons unsalted butter, melted

For the Cream Cheese Glaze:

• 4 oz cream cheese, softened
• 3/4 cup powdered sugar, sifted
• 2–3 tablespoons milk
• 1/2 teaspoon vanilla extract

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Step 1: Preheat and Prepare Your Pan

Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the sides for easy lifting after baking.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Mixing the spices into the flour evenly ensures every bite is packed with balanced flavor.

Step 3: Combine the Wet Ingredients

In a separate medium bowl, whisk together pumpkin puree, eggs, granulated sugar, brown sugar, oil, milk, and vanilla until smooth. Make sure there are no lumps and everything is fully emulsified.

Step 4: Make the Batter

Pour the wet mixture into the bowl of dry ingredients. Gently fold everything together using a spatula or wooden spoon. Be careful not to overmix—stop once you no longer see streaks of flour.

Step 5: Prepare the Cinnamon Swirl

In a small bowl, stir together brown sugar, ground cinnamon, and melted butter until a thick paste forms. This mixture will be layered and swirled into the batter.

Step 6: Layer and Swirl

Pour half of the pumpkin batter into the prepared loaf pan. Spoon half of the cinnamon swirl mixture in dollops across the batter. Lightly swirl using a skewer or knife. Repeat with the remaining batter and cinnamon mixture, swirling again on top.

Step 7: Bake the Bread

Place the loaf pan in the center of the preheated oven and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, tent it loosely with aluminum foil during the last 15 minutes of baking.

Step 8: Cool Completely

Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before glazing. This ensures the glaze doesn’t melt off.

Step 9: Prepare the Cream Cheese Glaze

Using a hand mixer or whisk, beat the softened cream cheese until smooth. Gradually add the sifted powdered sugar, milk, and vanilla extract. Mix until creamy and pourable. Adjust milk as needed for drizzling consistency.

Step 10: Glaze and Serve

Once the pumpkin bread is fully cooled, drizzle the cream cheese glaze generously over the top. Slice and serve with coffee, tea, or just a cozy blanket!

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Notes

This Cinnamon Roll Pumpkin Bread with Cream Cheese Glaze is incredibly adaptable. You can substitute the oil with melted butter for a richer flavor or use whole wheat flour for a slightly heartier texture. If you’re dairy-free, use almond milk and dairy-free cream cheese to make the glaze just as delicious. Always let the bread cool before adding the glaze to prevent it from melting and disappearing into the loaf.

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Watch Out for These Mistakes While Cooking

• Overmixing the batter: This is one of the most common causes of dense or rubbery bread. Mix just until the dry ingredients are moistened.
• Using cold cream cheese: For a smooth glaze, the cream cheese must be at room temperature. Cold cream cheese leads to a lumpy, hard-to-mix glaze.
• Skipping the swirl: Don’t just layer—be sure to gently swirl the cinnamon mixture, or you’ll miss out on the iconic cinnamon roll effect.
• Cutting too soon: Slicing into the bread while it’s warm can ruin its structure. Let it cool completely before serving or storing.

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Storage Instructions

Store any leftover pumpkin bread in an airtight container at room temperature for up to 3 days. If you’ve already added the glaze, it’s best to refrigerate the loaf to preserve the cream cheese. You can also freeze the unglazed loaf for up to 2 months—wrap it tightly in plastic wrap and foil. Thaw overnight in the fridge, then glaze before serving for a fresh-from-the-oven feel.

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Estimated Nutrition (per slice, based on 10 slices)

• Calories: 310
• Total Fat: 14g
• Saturated Fat: 4g
• Cholesterol: 35mg
• Sodium: 190mg
• Carbohydrates: 44g
• Fiber: 1g
• Sugars: 27g
• Protein: 4g

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Frequently Asked Questions

What can I substitute for pumpkin puree?

Mashed sweet potato or butternut squash purée can work well in place of pumpkin.

Can I make this bread gluten-free?

Yes, use a 1:1 gluten-free flour blend for baking. Avoid almond or coconut flour as they won’t yield the same texture.

Can I double the recipe?

Absolutely! You can double the recipe and divide it between two 9×5 loaf pans. Adjust baking time accordingly—add 5–10 minutes.

How do I know when it’s fully baked?

Insert a toothpick into the center of the loaf—if it comes out clean or with a few moist crumbs, it’s ready.

Can I skip the glaze?

Yes, the bread is delicious on its own, but the glaze adds an indulgent cinnamon roll vibe.

What’s the best way to reheat leftovers?

Microwave slices for 10–15 seconds or warm in the oven at 300°F for 5–7 minutes.

Can I make this into muffins?

Definitely! Spoon the batter into a lined muffin tin and bake at 350°F for about 20–25 minutes.

Is this a breakfast bread or dessert?

Both! It’s sweet and satisfying enough for dessert but also makes a cozy breakfast or brunch treat.

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Conclusion

Cinnamon Roll Pumpkin Bread with Cream Cheese Glaze is the kind of recipe that bridges the gap between comfort food and indulgence. It’s simple enough for a weekday bake yet impressive enough for a holiday table. With its perfectly spiced pumpkin base, ribboned cinnamon center, and dreamy glaze, this loaf delivers warmth, texture, and just the right amount of sweetness in every bite. Bake it once, and you’ll find yourself reaching for this recipe again and again throughout the season.

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