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Cinnamon Roll Pumpkin Bread

Cinnamon Roll Pumpkin Bread is a soft pumpkin loaf with cinnamon sugar ribbons, baked until golden and sliceable. A vanilla cream cheese glaze is drizzled on top for a classic cinnamon-roll feel in bread form.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

For the Pumpkin Bread
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 0.25 tsp ground nutmeg
  • 2 eggs
  • 0.5 cup granulated sugar
  • 0.5 cup light brown sugar, packed
  • 0.5 cup vegetable oil
  • 0.25 cup unsalted butter, melted
  • 1 cup pumpkin purée
  • 0.25 cup sour cream
  • 2 tsp vanilla extract
For the Cinnamon Swirl
  • 0.33 cup light brown sugar
  • 1.5 tbsp ground cinnamon
  • 2 tbsp unsalted butter, melted
For the Cream Cheese Glaze
  • 4 oz cream cheese, softened
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 0.5 tsp vanilla extract

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prep and mix the pumpkin batter
  1. Preheat the oven to 350°F. Grease and line a 9×5-inch loaf pan with parchment paper so the loaf releases cleanly.
  2. Whisk together all-purpose flour, baking soda, baking powder, salt, ground cinnamon, pumpkin pie spice, and ground nutmeg in a medium bowl until evenly speckled.
  3. Beat eggs, granulated sugar, and light brown sugar, packed until smooth and glossy. Mix in vegetable oil, unsalted butter, melted, pumpkin purée, sour cream, and vanilla extract until the batter looks uniform.
  4. Fold the dry ingredients into the wet ingredients until just combined, with no visible dry flour. Do not overmix so the loaf stays soft.
Create the cinnamon swirl
  1. Stir together light brown sugar, ground cinnamon, and unsalted butter, melted for the cinnamon swirl until a thick, spreadable mixture forms.
  2. Pour half of the pumpkin batter into the prepared loaf pan. Spoon half of the cinnamon mixture over the batter and gently swirl with a butter knife.
  3. Pour the remaining pumpkin batter into the pan and top with the remaining cinnamon mixture. Gently swirl again so ribbons are visible after baking.
Bake, cool, and glaze
  1. Bake at 350°F for 60–70 minutes, until a toothpick inserted into the center comes out clean and the loaf is golden brown.
  2. Cool in the pan for 15 minutes, then transfer the loaf to a wire rack and cool completely. Drizzling warm bread can make the glaze run.
  3. Beat cream cheese, powdered sugar, milk, and vanilla extract until smooth. Drizzle generously over the cooled bread before slicing and serving.

Notes

For best swirls, keep the cinnamon mixture thick—if your melted butter loosens it, let it sit 5 minutes before layering. Store leftovers in an airtight container in the refrigerator for up to 4 days; freeze sliced portions up to 2 months. For a dairy-light option, use dairy-free cream cheese and swap milk with unsweetened dairy-free milk for the glaze.