Save This pumpkin spice cinnamon roll bread combines two beloved fall favorites into one irresistible loaf. The moist pumpkin quick bread swirled with cinnamon sugar creates a breakfast treat that tastes like you've wrapped the essence of autumn into each slice.
The first time I made this bread was during a rainy October weekend when my kitchen became a refuge of warmth and spice. My family devoured half the loaf before it even cooled completely, and now it's our official signal that fall has truly arrived.
Ingredients
- All purpose flour: provides structure while keeping the crumb tender. Look for unbleached flour for best flavor
- Pumpkin pie spice: delivers that signature autumn flavor profile. Use fresh spices for maximum aroma
- Canned pumpkin puree: adds moisture and earthy sweetness. Choose 100% pure pumpkin not pumpkin pie filling
- Brown sugar: creates those gooey cinnamon roll pockets throughout the bread. Dark brown sugar works too for deeper molasses notes
- Vegetable oil: keeps the bread moist for days. A neutral flavor works best here
- Vanilla extract: enhances all the other flavors. Pure extract rather than imitation makes a noticeable difference
Instructions
- Prepare Your Equipment:
- Preheat your oven to 350°F and prepare your loaf pan with a parchment paper sling. This ensures easy removal after baking and prevents those gorgeous swirls from sticking to the pan. The parchment should extend up the long sides for easy lifting.
- Mix Dry Ingredients:
- Whisk together your flour, baking soda, salt, and spices thoroughly. This distribution prevents any bitter baking soda pockets in the finished bread and ensures even flavor throughout every bite. Take your time here about 30 seconds of whisking.
- Create Wet Mixture:
- Combine sugar, oil, eggs, pumpkin, milk, and vanilla until completely homogenous. The mixture should be smooth and uniform in color, which takes about 1 minute of vigorous whisking. The oil won't fully incorporate but should be well distributed.
- Combine Batters Gently:
- Add dry ingredients to wet in two additions, folding with a spatula just until no flour streaks remain. Overmixing develops gluten and leads to a tough bread, so use a light hand and stop when just combined, even if the batter looks slightly lumpy.
- Prepare Cinnamon Swirl:
- Mix brown sugar, cinnamon and melted butter until it resembles wet sand. The melted butter helps the swirl stay put during baking rather than dissolving completely into the batter. Make sure butter is fully incorporated with no dry spots.
- Layer and Swirl:
- Pour half the batter into your prepared pan, add half the cinnamon mixture in dollops, then repeat layers. Use a butter knife to create figure eight motions through the batter, going deep but not scraping the bottom of the pan. Five or six swirls is plenty avoid overmixing.
- Bake Patiently:
- Bake until a tester comes out clean with perhaps a few moist crumbs but no wet batter. This takes about an hour but start checking at 50 minutes. The bread will rise considerably and develop a crack on top which is perfectly normal and adds rustic charm.
- Cool Strategically:
- Let the bread cool in the pan for exactly 15 minutes this allows it to set enough to remove safely but not so long that it steams and gets soggy. Then transfer to a wire rack to finish cooling completely before glazing.
- Glaze Perfectly:
- Whisk powdered sugar with just enough milk to create a thick but pourable consistency. Start with 1 tablespoon of milk and add more by teaspoons until right. The glaze should hold its shape for a second when drizzled before melting into the bread.
Save The cinnamon swirl is truly the heart of this recipe. I discovered that adding melted butter to the brown sugar mixture instead of just sprinkling dry ingredients creates those gooey, almost molten pockets that remind you of a fresh cinnamon roll. My grandmother always said that the sign of a perfect quick bread is when people unconsciously run their finger along the plate to catch every last crumb and this one passes that test every time.
Storage Tips
This bread stays fresh at room temperature for up to 3 days when wrapped tightly in plastic wrap. The moisture from the pumpkin actually helps it remain tender longer than most quick breads. For longer storage, refrigerate for up to a week, though the texture is best when allowed to come to room temperature before serving. I like to warm individual slices for about 10 seconds in the microwave to revive that fresh-baked quality.
Ingredient Substitutions
No canned pumpkin Substitute mashed sweet potato or butternut squash puree for a similar texture and flavor profile. Coconut oil can replace vegetable oil for a subtle tropical note that pairs surprisingly well with the spices. For a dairy-free version, use almond milk and a plant-based butter substitute in the swirl mixture. The bread will still have that wonderful texture with these thoughtful swaps.
Serving Suggestions
Transform this bread into a show-stopping breakfast by using thick slices as the base for French toast. The cinnamon swirl caramelizes beautifully on the griddle. For an elegant dessert, serve slightly warm with a scoop of vanilla ice cream and a drizzle of caramel sauce. During holiday brunches, I slice it thinly and arrange it on a tiered stand alongside fresh fruit for a beautiful presentation that always disappears quickly.
Seasonal Adaptations
Fall Harvest version add 1/2 cup chopped dried cranberries to the batter for tart bursts of flavor
Winter Holiday twist replace vanilla extract with orange extract and add orange zest to the glaze
Spring Celebration stir in 1/4 cup poppy seeds and top with a lemon glaze instead of vanilla
Success Stories
This bread has become my signature contribution to our neighborhood's annual fall festival. Last year, I made six loaves for the bake sale, and they were the first items to sell out completely. Several neighbors have since requested the recipe, and one friend told me she now makes it every Sunday during autumn to have slices ready for weekday breakfasts. The combination of familiar pumpkin bread with the indulgent cinnamon roll swirl seems to win over even the most discerning palates.
Save Enjoy this delightful Pumpkin Spice Cinnamon Roll Bread for a cozy breakfast or a sweet dessert. Its comforting flavors are sure to become a fall favorite.
Recipe FAQ
- → How do I prevent the bread from becoming too dense?
Mix the wet and dry ingredients only until just combined to avoid overworking the batter, which keeps the crumb light and soft.
- → Can I substitute homemade pumpkin puree?
Yes, homemade puree works, but ensure it is thick and not watery to maintain the correct bread texture.
- → How do I get a good cinnamon swirl?
Layer the cinnamon mixture over the batter and use a knife to gently swirl it for an even, attractive pattern throughout.
- → Can I add nuts for extra texture?
Absolutely. Fold in 1/2 cup of chopped pecans or walnuts to the batter before pouring it into the loaf pan.
- → What is the best way to store leftovers?
Store cooled bread in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.
- → Is there a recommended serving suggestion?
Enjoy thick slices slightly warmed, paired with a mug of chai or strong coffee for a cozy treat.