Irresistible Cinnamon Roll Pumpkin Bread with Cream Cheese Glaze
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Author:sophiebennet
Total Time:1 hour 20 minutes
Yield:12 slices 1x
Description
Indulge in irresistible pumpkin bread swirled with cinnamon roll goodness and topped with a creamy glaze Perfect for fall baking or any occasion
Ingredients
Scale
2 cups all-purpose flour
1 cup canned pumpkin puree
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil or melted coconut oil
1/2 cup buttermilk
3 large eggs
1 tablespoon pure vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup brown sugar (for the cinnamon swirl)
1 tablespoon ground cinnamon (for the cinnamon swirl)
8 oz cream cheese, softened (for glaze)
2 cups powdered sugar (for glaze)
2 tablespoons milk (for glaze)
1 teaspoon vanilla extract (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, oil, buttermilk, eggs, and vanilla extract until fully combined.
In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet mixture, stirring gently until there are no dry pockets of flour left.
In a small bowl, mix together the brown sugar and cinnamon for the swirl.
Pour half of the pumpkin batter into the prepared loaf pan. Sprinkle half of the cinnamon-sugar mixture over the batter. Pour the remaining batter on top and finish with the remaining cinnamon-sugar mixture. Use a knife to swirl through the batter gently.
Bake in the preheated oven for 55-60 minutes until a toothpick inserted in the center comes out clean.
While the bread cools, prepare the glaze by beating softened cream cheese until smooth. Gradually mix in powdered sugar, milk, and vanilla extract until you reach a silky consistency.
