Cinnamon Roll Pumpkin Bread 🍂

The Story & Intro

Hi, I’m Inaya, and if there’s one scent that instantly makes my home feel warm and comforting, it’s pumpkin and cinnamon baking in the oven. Growing up on the island of Crete, my grandmother didn’t bake pumpkin bread, but she made the most aromatic cinnamon rolls every Sunday morning. The smell of cinnamon filled the kitchen, and that memory stayed with me forever.

Years later, when I discovered pumpkin purée while living abroad, I thought why not combine these two beloved flavors? That’s how my Cinnamon Roll Pumpkin Bread was born soft, moist, and perfectly spiced with a gooey cinnamon swirl running through the middle and a sweet glaze drizzled on top.

This isn’t just a loaf; it’s comfort in every slice. Whether you serve it for breakfast, brunch, or an afternoon treat with coffee, this recipe brings that cozy bakery aroma right into your kitchen. It’s easy to make, even for beginners, and turns out beautifully every time.

So, preheat your oven and let’s get baking this delicious cinnamon roll pumpkin bread together!

Ingredients 🎃

Here’s everything you’ll need to make this irresistible Cinnamon Roll Pumpkin Bread:

For the Pumpkin Bread:

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 tablespoon ground cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon ground cloves
• 1 cup pumpkin purée (not pumpkin pie filling)
• ¾ cup granulated sugar
• ½ cup brown sugar, packed
• ½ cup vegetable oil (or melted butter)
• 2 large eggs
• 1 teaspoon pure vanilla extract
• ¼ cup milk (any type)

For the Cinnamon Swirl:

• ⅓ cup brown sugar, packed
• 1 ½ teaspoons ground cinnamon
• 2 tablespoons melted butter

For the Cream Cheese Glaze:

• 3 oz cream cheese, softened
• ½ cup powdered sugar
• 1 tablespoon milk
• ½ teaspoon vanilla extract

Step-by-Step Instructions 👩‍🍳

Step 1: Preheat & Prepare

Preheat your oven to 350°F (175°C).
Grease and line a 9×5-inch loaf pan with parchment paper, leaving a bit of overhang for easy removal later.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This ensures your spices are evenly distributed, giving every bite that warm fall flavor.

Step 3: Combine the Wet Ingredients

In another bowl, whisk pumpkin purée, granulated sugar, brown sugar, oil, eggs, vanilla, and milk until smooth.

Step 4: Mix Wet and Dry

Add the dry ingredients to the wet mixture and stir gently until just combined. Don’t overmix—this keeps your bread soft and moist.

Step 5: Create the Cinnamon Swirl

In a small bowl, mix brown sugar, cinnamon, and melted butter until it resembles wet sand.

Step 6: Layer the Batter

Pour half of the pumpkin batter into your prepared loaf pan. Spoon the cinnamon swirl mixture evenly on top. Then pour the remaining pumpkin batter over the swirl and gently smooth the top.

Step 7: Bake

Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are okay).
Let it cool in the pan for 10 minutes, then transfer to a wire rack.

Step 8: Make the Cream Cheese Glaze

Beat cream cheese until smooth. Add powdered sugar, vanilla, and milk, whisking until creamy. Drizzle over the cooled bread.

Step 9: Slice & Enjoy

Cut into thick slices, and serve warm or at room temperature. Each bite has that perfect balance of spiced pumpkin and sweet cinnamon swirl pure fall magic!

Serving Suggestions 🍁

• Serve warm with a pat of butter or a drizzle of maple syrup.
• Add chopped pecans or walnuts to the batter for crunch.
• Pair it with a hot cup of chai tea or pumpkin spice latte.
• For dessert, warm a slice slightly and top with a scoop of vanilla ice cream.

This Cinnamon Roll Pumpkin Bread also makes a thoughtful homemade gift during the holidays — wrap it in parchment and tie with twine for a cozy presentation.

Recipe Card 🧡

| 🕒 Time | Prep: 15 mins | Cook: 55 mins | Total: 1 hr 10 mins |
|————–|———————————-|
| 🥣 Ingredients | Flour, pumpkin purée, cinnamon, sugars, oil, eggs, milk, cream cheese |
| 👩‍🍳 Instructions | Mix dry & wet ingredients separately → Layer with cinnamon swirl → Bake → Glaze → Serve |
| 💡 Note | Store at room temp up to 3 days or refrigerate up to 1 week. Can be frozen (without glaze) for up to 2 months. |
| 🧮 Nutrition (per slice) | Calories: 280 | Protein: 4g | Fat: 12g | Carbs: 38g | Sugar: 22g | Fiber: 2g |

Tips for the Perfect Cinnamon Roll Pumpkin Bread 🌟

1. Don’t overmix the batter it’s the secret to that tender crumb.
2. Check early — all ovens vary; start testing at 50 minutes.
3. Use real pumpkin puree, not pumpkin pie filling (too sweet).
4. Let it cool completely before glazing or it’ll melt right off!
5. Double the recipe — you’ll wish you had more once it’s gone!

Conclusion 💫

There’s something magical about baking with pumpkin and cinnamon it fills your kitchen with warmth and nostalgia. This Cinnamon Roll Pumpkin Bread is one of those recipes that connects my Cretan roots with cozy fall traditions. It’s simple, sweet, and baked with love just the way my grandmother would have liked it.

Whether you’re baking it for your family or sharing it with friends, remember food isn’t just about taste. It’s about creating memories, one delicious slice at a time. ❤️

Short 100-Word Version 🧁

Hi, I’m Inaya from Crete! I love baking simple, heartwarming treats, and this Cinnamon Roll Pumpkin Bread is one of my favorites. It’s a soft, spiced pumpkin loaf with a gooey cinnamon swirl and creamy glaze perfect for fall mornings. The aroma alone feels like a hug! It’s easy to make and always impresses guests. Bake it for breakfast, brunch, or as a sweet snack with coffee. I promise one slice won’t be enough! Let’s fill your kitchen with that cozy pumpkin-cinnamon scent and create a new favorite memory together. 🍂