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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
Can this recipe be made with Almond flour? If so do I need to adjust any ingredients?
Hi Lisa! I’m so sorry I haven’t ever tried this with almond flour so can’t say for sure! xT
I don’t have any coconut oil on hand but want to make your recipe. Best substitute without compromising flavor or texture? Thanks!
Hi there! You can use vegetable oil or melted butter! xT
It was completely raw in the middle. I followed the recipe exactly so I don’t know what happened. I do live at sea level though so I don’t know if the recipe was adjusted for altitude since I know you live in the mountains. Anyway, pretty disappointed in this recipe 🙁
I sometimes have that problem too in baking my sweet breads. For this recipe, I lowered my temperature to 325, and it came out perfect!
It was completely raw in the center…. I followed the recipe exactly so I don’t know what went wrong. I do live at sea level and I wonder if the recipe wasn’t adjusted for altitude since I know you’re in Colorado. Anyway, not sure what went wrong but I’m disappointed.
Oh no I’m so sorry about that! Hmmm I would maybe add some more flour and bake a bit longer?
How much more flour and how much longer? I’m not an experienced baker and that’s why I follow the recipes like the law.
Well I can see why you never responded. Apparently you “aren’t Google”. I read the times piece. You have such disdain for your readers. Not coming back to this website ever again.
Hi! This looks awesome. Is it possible to make in a bundt pan? How would I adjust baking time? Thanks!
Hey Kasey! I haven’t ever made this in a bundt pan but I think that should work fine! I would just add a few mins to the bake time but keep an eye on it!
Truly life changing. Don’t know what else to say other than please, for the love of god, make this. I made a loaf, we ate it amongst my family (kid approved ages 3-6) in 10 minutes flat, then proceeded to make another loaf immediately after because we had eaten all of it. Also from a small town where no one sells pumpkin butter so we made our own and it was 100% worth it.
Wow thank you so much Claire!! xT
I made this today and it came out wonderfully. I made the pumpkin butter using your recipe last night to prep – it is also delicious, thank you for both! I accidentally missed the part where you put some of the swirl mixture in the middle before piling on the rest of the batter, but it actually is quite nice. The top is quite crunchy and the cake is nice and not too sweet. I really love the flavors! I’ll make this again and try it the way it’s supposed to be…but might just repeat what I did this time because I like it so much 🤷🏻♀️ Anyway, thanks for another great pair of tasty recipes!
Thank you so much Nicole! xT
Never mind! Just now see Catherine’s comment about adding maple syrup and pumpkin pie spice to pumpkin purée-so will give that a try:) thank you, Catherine!
Hope you enjoy Bev! xT
Could I use canned pumpkin? Can’t find pumpkin butter near me today..
Looks so yummy.
This is SO YUMMY! My family was blown away by it! I wasn’t able to find pumpkin butter/didn’t have time to make it so i ended up using pumpkin purée, maybe 2/3rds a cup instead of a full cup and added a little extra syrup and pumpkin spice to make sure there was enough flavor & it worked out well!! Thank you for another AMAZING recipe! 🤎
Thank you for trying out the recipe! Have a great week! xT
Made this for the neighborhood cookout tonight and everyone RAVED!! Thank you HBH!
Thank you so so much Sara! xT
This was absolutely delicious!
Thank you Jennifer! xT
I made this with sunflower oil in place of the coconut oil and it still turned out amazing.
Thank you so much Christie! xT
Has anyone else had trouble with the bake time? I followed the recipe exactly as written and my loaf was still extremely raw in the middle even after extending the bake time by a solid 40 minutes. I assumed it might be user error. But I tried the bake a second time and still no luck!
Any ideas on how I can improve the recipe? Or maybe this one just isn’t mean to be 🙁
Oh no I’m so sorry about that! Is there anything you subbed/did differently in the recipe? xT
If you read her comment , She said she followed it exactly as written.
Susan, it probably needs to be adjusted for elevation.
Can I just use pumpkin instead of pumpkin butter?
I can’t wait any longer to make this lol so I’ll let you know how it turns out with the pumpkin 🙂
Hi there! That would change the texture of the bread a bit so I’m not sure! So sorry! xT