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Pumpkin Butter Cinnamon Roll Bread. Better than your average cinnamon roll, this is SO DELICIOUS. It melts in your mouth. Doughy pumpkin bread made with pumpkin butter, sweetened with maple syrup, and swirled with a buttery cinnamon swirl. Then, if you prefer a sweet topping, drizzle the loaf with a classic cinnamon roll vanilla icing. This quick bread has the yummiest pumpkin spice flavor that’s heavy on the cinnamon. This pumpkin bread recipe is best when eaten warm, and trust me, everyone will love this soft cinnamon roll bread!
After a few days spent in the sun in LA, I’m craving fall weather and cozy fall baking. I’ve been enjoying traveling so much, but what I’m looking forward to is getting back into everything warm and cozy! Fall is the sweetest (literally), most special time of year. I’m thrilled to have this yummy fall pumpkin bread to share today.
It’s been two weeks since I last made this bread. At the time, my family was traveling so you know I’ll be baking this up again today. They’re going to love every sweet, pumpkiny bite.
So excited!
The idea for the recipe came pretty simply. I love creating new pumpkin bread recipes each season. A couple of my all-time favorites are the cream cheese swirled pumpkin bread, and then, the chocolate chip pumpkin bread.
Both really are so delicious. I re-make them every single season. The chocolate bread is always a Thanksgiving dessert table staple.
The one thing I haven’t yet created is a basic pumpkin cinnamon bread. I thought about how delicious that could be. I knew didn’t want to mess with any yeast, I’ve been so into quick bread this year for that reason. So I decided to make a pumpkin cinnamon roll quick bread and it turned out insanely perfect. I was so pleased!
Here are details
Step 1: make the cinnamon swirl
This is a mix of brown sugar with butter, cinnamon, and then flour. Exactly what you’d roll a cinnamon roll up with, just minus the flour, which is used to give the swirl a bit of structure in the bread.
Step 2: make the bread
Of course, I wanted this bread to be a little more special than all the others out there. So I used spiced pumpkin butter, not pumpkin purèe. This IS KEY. Pumpkin butter is more reduced down than pumpkin puree and contains less moisture.
You can use my homemade pumpkin butter. Or pick some up at Trader Joe’s (apparently Walmart carries it too – weird), Whole Foods, Amazon, or your usual grocery store. Though I am partial to my homemade. Just make sure your pumpkin butter is spiced for best flavor.
Mix the pumpkin butter with the wet ingredients: coconut oil, an egg, vanilla, maple syrup (or use honey), and milk (feel free to use whatever kind is in your fridge). Then mix in the dry ingredients: flour, pumpkin pie spice, baking powder, and salt.
Step 3: layer and swirl
Once you have the batter mixed, pour half the batter into a loaf pan lined with parchment paper, dollop some of the cinnamon swirl over the batter, then add the remaining batter.
Now dollop over all of the remaining cinnamon swirl. Then give the entire loaf one more swirl using a knife.
And then you bake. This quick bread will take about an hour in the oven. As the bread bakes the cinnamon melts into the sugar and butter, becoming nice and gooey. At the same time, the swirl on top starts to caramelize becoming just slightly crunchy.
DELICIOUS! Like your favorite cinnamon roll, but with pumpkin!
Pumpkin Butter Cinnamon Roll Bread | halfbakedhavrest.com
Step 4: the icing
I suppose this is not needed, but it certainly is delicious, and I think it balances all the cinnamon in the bread
Milk, vanilla, and sugar, that’s all. It’s thick and creamy, with a good vanilla flavor, just the way we want it!
This pretty bread is soft and even more gooey in the center than your favorite cinnamon roll. The best pumpkin bread recipe!
Once this bread cools on a wire rack, you can place in an airtight container for storage.
Looking for other sweet recipes? Here are a few ideas:
Cinnamon Sugar Swirled Apple Butter Bread
Maple Banana Bread with Cinnamon Spice Butter
Baked Apple Cider Doughnuts with Cinnamon Maple Glaze
Brown Butter Apple Blondies with Cinnamon Maple Glaze
6 Ingredient Spiced Pumpkin Butter
Homemade Slow Cooker Maple Apple Butter
Lastly, if you make this Pumpkin Butter Cinnamon Roll Bread, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Pumpkin Butter Cinnamon Roll Bread
Servings: 9 1 loaf
Calories Per Serving: 429 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
Cinnamon Swirl
- 1/2 cup dark brown sugar
- 6 tablespoons salted butter, at room temperature
- 1 tablespoon cinnamon
- 1 tablespoon all-purpose flour
pumpkin bread
- 1/3 cup melted coconut oil
- 1 cup pumpkin butter
- 1 large egg
- 1 tablespoon vanilla extract
- 1/3 cup maple syrup or honey
- 2/3 cup milk
- 2 cups all-purpose flour or whole wheat pastry flour
- 2 teaspoons pumpkin pie spice
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
icing (optional)
- 2-3 tablespoons milk
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
Instructions
- 1. Preheat the oven to 350° F. Butter a (9×5 inch) bread pan.2. To make the cinnamon swirl. In a bowl, mix the butter, brown sugar, cinnamon, and flour. 3. Make the bread. In a large bowl, stir together the coconut oil, maple syrup (or honey), pumpkin butter, egg, vanilla, and milk until combined. Add the flour, pumpkin pie spice, baking powder, and salt. Mix until just combined. 4. Spoon half the batter into the prepared bread pan. Dollop 2/3 of the cinnamon swirl over the batter. Swirl using a paring knife. Evenly spoon the remaining batter over. Dollop on the remaining cinnamon swirl. Swirl one more time.5. Bake for 55-60 minutes, or until the center is just set. 6. Meanwhile, if desired, make the icing. Whisk all ingredients in a bowl. If needed, add milk to thin. Drizzle the bread with icing. Eat warm or let cool and store in an airtight container for up to 4 days. YUMMMM!
This post was originally published on October 6, 2023
I saw you used cream cheese in the drizzle in your IG stories but don’t see it in the recipe. Can you share that recipe for cream cheese icing?
Hi!!
I see you had cream cheese for the frosting in your video demo however I don’t see it anywhere in your ingredients. Is there supposed to be cream cheese in the frosting?
Made this before the flour was added to the filling… but even without that…it turned out SO good!! Definitely adding this one to the fall baking rotation. Thanks for sharing!!
Thank you so so much! Hope you’re having a great fall season! 🙂 xT
Hi! Love all your recipes so totally making this today 🙂 Any recommendations for coconut oil substitute? Thank you!
What can be used in place of coconut oil?
Vegetable oil or melted butter! xT
Hi Diane! You could use vegetable oil or melted butter! xT
Amazing. I’ll never make another pumpkin bread recipe again.
So glad you’re enjoying this pumpkin bread Samantha! xT
Amazing. I used bonne maman pumpkin butter. This bread is perfect for fall.
Thank you so much Stefanie!
This recipe looks amazing! Can I use buttermilk instead of milk?
Hey Audrey! I haven’t ever tried that but I think that should be well! xT
I am confused about the flour in the cinnamon swirl. It says to add it in the directions, but the ingredients list does not include it or say how much. Any clarification? Thank you!
Hi there! It’s just 1 tablespoon, I’ve added it to the recipe now! So sorry about that! xT
Can 1:1 Gluten Free flour be substituted for the AP flour?
Hey Wendi! I haven’t ever tried this with GF flour so I can’t say for sure! xT
Hey Joy, You need 1 tablespoon of flour for the cinnamon swirl. Hope you love this bread!! xx
Adding to the other comments.. After reading the article, there is definitely flour in the swirl mixture, but I guess we wait for an answer on how much flour!
Hi! I am SO SORRY! You need 1 tablespoon of flour for the cinnamon swirl. Hope you love this bread!! xx
Thanks! Going to make it now…looks sooo good!
Looks amazing! Question, in the directions to make the swirl it states that flour is one of the ingredients. I don’t see the four or amount listed with the ingredients though. Is there a typo?
Hi! I am SO SORRY! You need 1 tablespoon of flour for the cinnamon swirl. Hope you love this bread!! xx
Are there any adjustments that need to be made for making this at 6200 feet altitude?
I would just add a little less flour and maybe lessen the baking time by about 5 mins or so! xT
Making this now. Is the floor actually supposed to go in with the cinnamon filling?
Hi! I am SO SORRY! You need 1 tablespoon of flour for the cinnamon swirl. Hope you love this bread!! xx
Hi there! Add 1 tablespoon of flour! So sorry for the confusion! xT
The recipe says to add flour to the cinnamon swirl, but it doesn’t tell me how much?
I’m in the middle of making it right now, and I’m stalled on the cinnamon swirl also…..wondering how much flour.
Hi! I am SO SORRY! You need 1 tablespoon of flour for the cinnamon swirl. Hope you love this bread!! xx
Hi Sarah! I am SO SORRY! You need 1 tablespoon of flour for the cinnamon swirl. Hope you love this bread!! xx
Also I printed this early and didn’t add any flour to cinnamon swirl and it’s still great.