Cinnamon Roll Pumpkin Bread: 5 Irresistible Reasons to Bake

octobre 15, 2025

By:

Julia marin

Oh my goodness, if you haven’t tried cinnamon roll pumpkin bread yet, you’re in for a treat! This loaf is like a cozy hug on a chilly day, blending the warm spices of cinnamon rolls with the moist, rich texture of pumpkin bread. Trust me, the first time I baked this, my whole kitchen smelled like a fall festival—sweet, spicy, and utterly inviting! I remember pulling it out of the oven, the golden crust just begging to be sliced. Each bite is a delightful mix of soft bread and that irresistible cinnamon sugar swirl. It’s perfect for breakfast, a snack, or even dessert. Seriously, once you’ve made this, you’ll wonder how you ever lived without it. So grab your apron, and let’s dive into this deliciousness together!

cinnamon roll pumpkin bread - detail 1

Ingredients for Cinnamon Roll Pumpkin Bread

2 cups all-purpose flour – this is the base that gives our bread structure.
1 cup canned pumpkin puree – it adds moisture and that lovely fall flavor.
1 cup sugar – for sweetness that balances the spices perfectly.
1/2 cup butter, softened – this makes the bread rich and tender.
2 eggs – they help bind everything together and give it a nice lift.
1 teaspoon vanilla extract – just a splash for that warm, inviting flavor.
1 teaspoon baking soda – this will give the bread a good rise.
1 teaspoon baking powder – paired with baking soda, it ensures a fluffy texture.
1 teaspoon cinnamon – because we’re all about that cinnamon roll vibe!
1/2 teaspoon nutmeg – it adds a hint of warmth and depth to the flavor.
1/4 teaspoon salt – just a pinch to enhance all the other flavors.
1/2 cup brown sugar – this is where the magic happens, creating that sweet, gooey cinnamon swirl.
1 tablespoon ground cinnamon – for that delicious, aromatic topping.

How to Prepare Cinnamon Roll Pumpkin Bread

Preparing the Oven and Mixing Dry Ingredients

First things first, let’s get that oven preheated to 350°F (175°C). While it’s warming up, grab a large mixing bowl and whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. This step is super important because it ensures that all those delicious spices and leavening agents are evenly distributed throughout the bread. Just give it a good mix until everything looks well combined, and set it aside for now.

Creaming Butter and Sugar

Now, in a separate bowl, let’s cream together the softened butter and sugar. I usually use an electric mixer for this—just beat it on medium speed until it’s light and fluffy, which should take about 2-3 minutes. You want that lovely creamy texture that makes your bread rich and delicious! Once that’s done, add in the eggs, pumpkin puree, and vanilla extract. Mix it all together until it’s well blended and smooth. You’ll see the color change to a beautiful, inviting orange!

Combining Wet and Dry Ingredients

Next, it’s time to incorporate the dry ingredients into your wet mixture. I like to do this gradually, adding the dry mix about a third at a time and gently folding it in. This way, you avoid overmixing, which can make your bread dense. Just stir until everything is combined, and don’t worry if there are a few small lumps—trust me, those will bake out nicely!

Preparing the Cinnamon Sugar Mixture

In a small bowl, combine the brown sugar and ground cinnamon. Give it a good stir until it’s nicely mixed. This mixture is going to create that heavenly swirl in your bread, so make sure it’s well blended and ready to go!

Assembling and Baking the Bread

Now, let’s assemble our masterpiece! Pour half of the batter into a greased loaf pan, spreading it evenly. Then, sprinkle half of the cinnamon sugar mixture over the top. Pour in the remaining batter and finish with the rest of that glorious cinnamon sugar. It’s like a sweet surprise in every slice! Bake in the preheated oven for about 60-70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Once it’s done, let it cool in the pan for a bit before transferring it to a wire rack to cool completely. Oh, the aroma wafting through your kitchen will be absolutely irresistible!

Tips for Success

Use room temperature ingredients: Let your eggs and butter sit out for about 30 minutes before you start. This helps everything blend together smoothly, giving you that perfect texture.
Don’t overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense loaf, and we want it fluffy and tender!
Adjust for altitude: If you’re baking at a higher elevation, you might need to tweak the baking time or add a bit more flour for the right consistency. Just keep an eye on it!
Test for doneness: Always do the toothpick test! Insert a toothpick into the center, and it should come out clean or with just a few moist crumbs attached. If it’s wet, give it a few more minutes.
Let it cool completely: Cooling the bread on a wire rack allows air to circulate, preventing a soggy bottom. Plus, it makes slicing a breeze!
Experiment with spices: Want to kick it up a notch? Feel free to add a pinch of ground ginger or cloves for an extra layer of flavor—get creative!
Store properly: Keep your leftover bread in an airtight container at room temperature for up to 3 days. If you want it to last longer, freeze it wrapped tightly in plastic wrap.

Nutritional Information

Here’s the estimated nutritional breakdown for each slice of this delicious cinnamon roll pumpkin bread. Keep in mind that these values can vary based on the specific ingredients you use, but it gives you a good idea of what to expect!

Calories: 250
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Cholesterol: 40mg
Sodium: 150mg
Carbohydrates: 35g
Fiber: 2g
Sugar: 15g
Protein: 3g

Enjoy this delightful treat in moderation, and revel in all the cozy flavors it brings to your table!

Storage & Reheating Instructions

After you’ve enjoyed your warm slices of cinnamon roll pumpkin bread, you might find yourself with some leftovers (if you’re lucky!). Here’s how to store it properly and enjoy it again later!

First, let your bread cool completely on a wire rack. This step is crucial because it prevents any condensation from forming, which can make the bread soggy. Once it’s cooled, wrap the loaf tightly in plastic wrap or aluminum foil. You can also place it in an airtight container for extra protection.

If you want to keep it for a longer period, you can freeze it! Just make sure to slice the bread before freezing—this way, you can grab individual slices as you crave them. Wrap each slice in plastic wrap, then place them in a freezer-safe bag or container. It’ll keep well for up to 3 months.

When you’re ready to enjoy a slice, simply remove it from the freezer and let it thaw in the fridge overnight. If you’re in a hurry, you can microwave it for about 20-30 seconds until warmed through. Just be careful not to overheat it, or it could get tough! You can also pop it in a toaster oven for a few minutes, which gives it a nice crisp outside while keeping the inside soft and moist.

Whether you enjoy it fresh or reheated, this delicious cinnamon roll pumpkin bread is sure to bring a smile to your face! Happy baking!

FAQ Section

Can I use fresh pumpkin instead of canned?

Absolutely, you can use fresh pumpkin! Just keep in mind that fresh pumpkin needs to be cooked and pureed first. You can roast it in the oven or steam it until it’s tender, then mash it until smooth. Make sure to drain any excess moisture to prevent your bread from becoming too wet. Generally, you’ll want to use about the same amount as canned, but feel free to adjust based on the consistency of your puree. It adds a lovely homemade touch!

How do I know when my bread is done baking?

Great question! The best way to check if your cinnamon roll pumpkin bread is done is to perform the toothpick test. Insert a toothpick into the center of the loaf—if it comes out clean or with just a few moist crumbs, it’s ready to come out of the oven! Also, look for a golden-brown crust and a slightly firm texture. If the toothpick comes out with wet batter, give it a few more minutes, and keep an eye on it!

Can I freeze cinnamon roll pumpkin bread?

You bet! Freezing cinnamon roll pumpkin bread is super easy. Just make sure it’s completely cooled first, then wrap it tightly in plastic wrap or aluminum foil. For extra protection, you can place it in a freezer-safe bag or container. It’ll stay delicious for up to 3 months! When you’re ready to enjoy it, just take it out and let it thaw in the fridge overnight. You can also warm it up in the microwave or toaster oven for that fresh-baked taste!

Why You’ll Love This Recipe

Quick and Easy Preparation: With just a few simple steps, you can whip up this delightful bread in no time, making it perfect for busy mornings or spontaneous baking sessions!
Unique Flavor Combination: The cozy, warm spices of cinnamon rolls paired with the moist richness of pumpkin create a flavor explosion that’s simply irresistible!
Versatile for Any Occasion: Whether you serve it for breakfast, as a snack, or as a dessert, this cinnamon roll pumpkin bread fits right in any time of day.
Impressive Presentation: The beautiful cinnamon swirl not only looks gorgeous but also gives each slice a delightful surprise, making it a hit at gatherings and brunches.
Great for Sharing: This recipe yields a full loaf, so it’s perfect for sharing with family and friends. Trust me, they’ll want seconds!
Freezer-Friendly: You can easily freeze slices for a quick treat later, ensuring you always have a delicious snack on hand!
Customizable: Feel free to experiment with different spices or add-ins like nuts or chocolate chips to make it your own!

Imprimer

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Sur moi

Bonjour, je m'appelle Julia, je suis le cœur de Vihaad Recettes et une passionnée de bonne cuisine. Mon amour pour la cuisine a commencé dans mon enfance, inspirée par les délicieux repas de ma grand-mère. Aujourd'hui, je partage des recettes savoureuses qui rassemblent les gens à travers le plaisir de manger ensemble.