Pumpkin Spice Cinnamon Roll Bread (Print View)

Soft quick bread with pumpkin, cinnamon-sugar swirl, and a sweet vanilla glaze. Ideal for breakfast or dessert.

# Components:

→ For the Bread

01 - 1 3/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 2 teaspoons pumpkin pie spice
05 - 1/2 teaspoon ground cinnamon
06 - 1 cup granulated sugar
07 - 1/2 cup vegetable oil
08 - 2 large eggs
09 - 1 cup canned pumpkin puree
10 - 1/4 cup milk
11 - 2 teaspoons vanilla extract

→ For the Cinnamon Swirl

12 - 1/2 cup light brown sugar, packed
13 - 2 teaspoons ground cinnamon
14 - 2 tablespoons unsalted butter, melted

→ For the Glaze

15 - 1/2 cup powdered sugar
16 - 1-2 tablespoons milk
17 - 1/4 teaspoon vanilla extract

# Directions:

01 - Preheat your oven to 350°F (175°C). Prepare a 9x5-inch loaf pan by greasing it and lining it with parchment paper for easy removal.
02 - In a medium mixing bowl, whisk together the all-purpose flour, baking soda, salt, pumpkin pie spice, and ground cinnamon until thoroughly combined.
03 - In a larger mixing bowl, vigorously whisk together the granulated sugar, vegetable oil, large eggs, canned pumpkin puree, milk, and vanilla extract until a smooth and homogenous mixture is achieved.
04 - Gradually incorporate the dry ingredients into the wet mixture. Stir gently until just combined, being careful not to overmix to ensure a tender crumb.
05 - In a small bowl, combine the packed light brown sugar, ground cinnamon, and melted unsalted butter for the swirl. Mix until a cohesive paste forms.
06 - Pour half of the prepared batter into the greased and lined loaf pan. Distribute half of the cinnamon swirl mixture in dollops over the batter. Use a knife to gently swirl the mixture into the batter. Repeat the layering process with the remaining batter and swirl mixture.
07 - Bake for 55 to 65 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf emerges completely clean. If the bread begins to brown too rapidly, loosely cover it with aluminum foil.
08 - Allow the bread to cool in the loaf pan for 15 minutes before carefully transferring it to a wire rack to cool completely.
09 - While the bread cools, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until a smooth drizzling consistency is achieved. Once the bread has cooled entirely, drizzle the glaze over the top before slicing.

# Expert Advice:

01 -
  • Ready in under 90 minutes with mostly pantry staples
  • No yeast or rising time needed unlike traditional cinnamon rolls
  • Perfect make-ahead option for busy mornings or holiday gatherings
02 -
  • Freezes beautifully for up to 3 months wrapped tightly in plastic wrap and foil
  • Can be made one day ahead and tastes even better as flavors meld overnight
  • Makes excellent holiday gifts when baked in mini loaf pans adjust baking time to 35 40 minutes
03 -
  • For the most dramatic swirl pattern, use a chopstick instead of a knife to create thinner, more defined swirls throughout the bread.
  • The secret to the perfect texture is measuring your flour correctly by spooning it into the measuring cup and leveling it off rather than scooping directly from the container.
  • And finally, if you want to enhance the pumpkin flavor, try reducing 1/4 cup of the pumpkin puree on the stovetop until it darkens slightly before adding it to your wet ingredients this concentrates the flavor without changing the moisture level of the final bread.

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