Cinnamon Roll Pumpkin Bread Recipe Easy Fall Breakfast Treat

The scent of warm cinnamon and pumpkin swirling together in the kitchen—there’s nothing quite like it. I still remember the first time I baked this cinnamon roll pumpkin bread: the leaves were turning outside, my favorite sweater was finally out of storage, and every cozy flavor of autumn seemed to be packed into one dreamy loaf. If you’re craving something that tastes like a cross between a gooey cinnamon roll and classic pumpkin bread, you’re in for a treat. This recipe is genuinely special, and honestly, it’s been my go-to when I want to impress guests or simply treat myself on a chilly morning.

I stumbled on the idea for cinnamon roll pumpkin bread during one of those “let’s make something new with what’s in the pantry” moments. I had leftover pumpkin puree, a craving for cinnamon rolls, and not quite enough patience to wait for yeasted dough to rise. After a few tweaks and test bakes (with plenty of taste-testing in between), I landed on this easy, moist, and absolutely irresistible loaf. The cinnamon swirl runs right through the middle, giving you that familiar bakery-style flavor with way less fuss. Plus, the quick glaze on top? It’s honestly the icing on the cake—literally.

Whether you’re baking for a fall brunch, need a sweet breakfast, or just want your kitchen to smell like a dream, this cinnamon roll pumpkin bread does the trick every single time. It’s perfect for busy families, holiday mornings, or anyone who loves a comforting, homemade treat. I’ve tested this recipe a dozen times, shared it with friends, and even brought it to a few potlucks—every slice disappears in minutes. If you’re looking for the ultimate easy fall breakfast treat, you’re about to discover your new obsession. Let’s get baking!

Why You’ll Love This Cinnamon Roll Pumpkin Bread

After years of baking (and, let’s face it, a few kitchen flops), I’m confident this cinnamon roll pumpkin bread is a keeper. Here’s why you’ll find yourself making it again and again:

• Quick & Easy: This loaf comes together in under 15 minutes of prep—no yeast, no waiting, just mix and bake! Perfect for those mornings when you want something special without a big production.
• Simple Ingredients: No fancy grocery trips needed. Everything is likely already in your pantry—pumpkin puree, flour, eggs, sugar, cinnamon. It’s all about making magic with the basics.
• Perfect for Any Occasion: Whether it’s a cozy Sunday breakfast, a Thanksgiving brunch, or just a midweek pick-me-up, this bread fits right in. Kids love it, adults ask for seconds, and it even travels well for potlucks.
• Crowd-Pleaser: I’ve brought this loaf to countless gatherings, and there’s never a crumb left. The cinnamon-sugar swirl grabs everyone’s attention—and taste buds.
• Unbelievably Delicious: Moist, soft, and packed with flavor. You get that classic pumpkin spice warmth, a gooey cinnamon center, and a sweet vanilla glaze that pulls it all together.

What really sets this cinnamon roll pumpkin bread apart is the technique. Swirling cinnamon sugar directly through the batter gives every slice a bakery-style look and flavor. No dry spots, no bland bites—just pure fall comfort in every forkful. I’ve tried other pumpkin breads, but none of them match the cinnamon roll twist or the rich, tender crumb of this recipe.

To be honest, this is more than just a recipe—it’s the kind of treat that turns breakfast into a mini celebration. It’s quick enough for busy days, but special enough to make memories. Give this a try and see why it’s become a staple in my fall baking lineup!

What Ingredients You Will Need

This cinnamon roll pumpkin bread recipe uses straightforward, wholesome ingredients to create a loaf that’s rich in flavor and perfectly soft. Most items are fall pantry staples, and I’ll share a few options for easy swaps in case you need them:

• For the Pumpkin Bread Batter:
  • 1 3/4 cups (220g) all-purpose flour (for gluten-free, swap with a 1:1 gluten-free blend)
  • 1 cup (210g) canned pumpkin puree (not pie filling; Libby’s is my go-to for consistent texture)
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) vegetable oil (melted coconut oil or light olive oil work, too)
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) brown sugar, packed (adds a subtle molasses depth)
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
• For the Cinnamon Swirl:
  • 1/3 cup (70g) brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 2 tablespoons (28g) unsalted butter, melted
• For the Vanilla Glaze:
  • 1/2 cup (60g) powdered sugar, sifted
  • 1-2 tablespoons (15-30ml) milk (dairy or non-dairy—use what you have)
  • 1/2 teaspoon pure vanilla extract

Ingredient tips: For the pumpkin puree, I always stick to plain canned pumpkin for the best consistency. If you want to use homemade puree, just make sure it’s thick and not watery. Don’t skip the brown sugar in the swirl—it’s what gives you that classic cinnamon roll flavor. If you’re dairy-free, any plant-based milk works beautifully in the glaze, and vegan butter can be swapped in for the swirl. For extra spice, toss in a pinch of ginger or allspice—trust me, it’s worth it!

Equipment Needed

• 9×5-inch loaf pan: The classic size for quick breads. I’ve also used an 8×4-inch pan—just keep an eye on baking time.
• Mixing bowls: Two medium bowls—one for wet, one for dry ingredients. If you’re like me and hate dishes, a large bowl can work for everything.
• Whisk and spatula: A sturdy whisk helps blend the wet ingredients; a spatula is perfect for folding the batter (and scraping every last bit out!).
• Measuring cups and spoons: Both dry and liquid measures matter here for accuracy.
• Toothpick or cake tester: For checking doneness. I’ve used a thin knife in a pinch—no shame!
• Wire cooling rack: If you want the bread to cool evenly and avoid sogginess.

If you don’t have a loaf pan, a small cake pan works—just adjust the bake time and check for doneness early. Glass pans tend to bake a bit slower than metal, so keep that in mind. I always line my pan with parchment for easy removal and quick cleanup (seriously, don’t skip this step if you want those perfect edges!).

How To Make Cinnamon Roll Pumpkin Bread

1. Prep Your Pan & Ingredients (5 minutes):
   Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, letting the paper hang over the sides for easy lifting. Gather all your ingredients—having everything out makes things run smoother. Trust me, I’ve forgotten the cinnamon before!
2. Mix the Cinnamon Swirl (2 minutes):
   In a small bowl, stir together 1/3 cup (70g) brown sugar, 1 tablespoon cinnamon, and 2 tablespoons (28g) melted butter. It should look like wet sand and smell amazing. Set this aside.
3. Combine Dry Ingredients (2 minutes):
   In a medium bowl, whisk together 1 3/4 cups (220g) flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon cloves. Mixing dry ingredients first helps prevent pockets of spice or leavening.
4. Whisk Wet Ingredients (2 minutes):
   In a large bowl, beat 1 cup (210g) pumpkin puree, 2 eggs, 1/2 cup (120ml) oil, 3/4 cup (150g) sugar, 1/4 cup (50g) brown sugar, and 2 teaspoons vanilla until smooth and glossy. The pumpkin should give an earthy orange tint.
5. Combine & Fold (2 minutes):
   Add the dry ingredients to the wet. Gently fold with a spatula until just combined—no streaks of flour, but don’t overmix, or the bread can get tough. The batter will be thick, but that’s what keeps the loaf moist!
6. Layer & Swirl (3 minutes):
   Pour half the batter into your prepared pan. Sprinkle half the cinnamon swirl mixture over the top. Add the rest of the batter, then the remaining swirl. Take a butter knife and gently swirl the cinnamon mixture into the batter—don’t go overboard, or you’ll lose the pretty marbled look.
7. Bake (55-65 minutes):
   Place pan in center of oven. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine). If your loaf is browning too quickly, tent loosely with foil around the 45-minute mark. Ovens can be sneaky—start checking at 50 minutes.
8. Cool (20 minutes):
   Let the bread cool in the pan for 10-15 minutes, then lift out using the parchment. Cool completely on a wire rack before glazing. If you try glazing while it’s hot, the glaze will slide right off (yep, learned that the hard way!).
9. Make the Glaze (2 minutes):
   In a small bowl, whisk 1/2 cup (60g) powdered sugar, 1-2 tablespoons (15-30ml) milk, and 1/2 teaspoon vanilla until smooth and pourable. Add more milk as needed for your desired consistency.
10. Glaze & Enjoy:
    Drizzle glaze over cooled bread. Let it set for a few minutes before slicing. Enjoy warm or at room temperature—each slice should show off that gorgeous cinnamon swirl!

Troubleshooting: If your bread sinks in the middle, it may have needed a few more minutes in the oven. If the swirl sinks, try gently swirling just the top layer. And if your glaze is too thin, add more powdered sugar a spoonful at a time. Every oven and kitchen is a little different, but you’ll get the hang of it!

Cooking Tips & Techniques for Perfect Cinnamon Roll Pumpkin Bread

• Don’t overmix: The key to soft, tender pumpkin bread is mixing the batter just until the flour disappears. Overworking activates the gluten and can make the loaf dense. I’ve made that mistake enough to know!
• Room temperature ingredients: Using eggs and pumpkin puree at room temperature helps everything blend smoothly for a uniform crumb.
• Even swirling: For that classic cinnamon roll look, use a butter knife or skewer to gently swirl the cinnamon mixture. Too much swirling blends the layers (not a disaster, but you lose the marble effect).
• Test for doneness early: Ovens can be unpredictable—check your bread at the 50-minute mark. If the tester comes out with wet batter, bake a bit longer; if it comes out clean, you’re good.
• Let it cool before glazing: Patience pays off. If you glaze while the bread’s hot, the icing will melt and run. Waiting ensures a pretty, Instagram-worthy finish.
• Use parchment for easy removal: Lining the pan saves you from stuck edges and helps lift the loaf out without breaking. I learned this after losing a few too many beautiful loaves to stubborn pans!
• Double the swirl for extra cinnamon lovers: If you’re obsessed with cinnamon (who isn’t?), double the swirl mixture and layer it more generously.
• Storage for freshness: Always wrap the loaf tightly or store it in an airtight container to keep it moist. Refrigeration can make it last longer, but the bread is honestly best at room temperature the first day.

Above all, don’t stress about perfection. Every loaf turns out a little unique, and that’s half the fun. The flavor always shines, even if your swirl isn’t bakery-level. Enjoy the process, and remember—messy glaze tastes just as good!

Variations & Adaptations

• Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose. I’ve had great luck with Bob’s Red Mill—just make sure to check for xanthan gum in the mix.
• Dairy-Free: Swap the butter in the swirl with vegan margarine or coconut oil, and use plant-based milk for the glaze. You won’t miss the dairy at all—the flavor stays rich and satisfying.
• Healthier Twist: Substitute half the oil with unsweetened applesauce for a lighter loaf. You can also reduce the sugar by 1/4 cup if you prefer less sweetness (I’ve done this for breakfast loaves, and they’re still delicious).
• Nutty Addition: Fold 1/2 cup (60g) chopped pecans or walnuts into the batter for a little crunch and toasty flavor. It’s a cozy touch, especially for fall.
• Chocolate Chip Pumpkin Bread: Add 1/2 cup (90g) mini chocolate chips to the batter for a decadent twist. Kids love this version (and, honestly, so do I!).
• Mini Loaves or Muffins: Bake the batter in mini loaf pans or muffin tins. Muffins take just 18-22 minutes—perfect for grab-and-go breakfast or snacks.

One of my favorite spins on this recipe? Swapping the cinnamon swirl for a brown sugar-pecan streusel topping. It gives a beautiful crunch and an extra layer of flavor. No matter which version you try, this cinnamon roll pumpkin bread is endlessly adaptable—make it your own!

Serving & Storage Suggestions

Serving: This cinnamon roll pumpkin bread is best served slightly warm—it brings out the gooey swirl and soft crumb. For brunch, slice thick and serve with extra glaze on the side. Pairs beautifully with a warm mug of coffee or spiced chai. If you’re feeling decadent, try a dollop of whipped cream or a little butter on top (hey, it’s a treat!).

Storage: Let the bread cool fully before storing. Wrap tightly in foil or plastic wrap and keep at room temperature for up to 3 days. For longer storage, refrigerate up to a week—just know it may lose a little moisture, so let it come to room temp before serving. To freeze, wrap the loaf or individual slices in plastic wrap and place in a freezer bag. Thaw overnight in the fridge or for a couple of hours at room temp. The glaze may lose its shine, but the flavor is still spot-on.

Reheating: Warm slices in the microwave for 10-15 seconds to revive that just-baked softness. If you’ve frozen the bread, a quick zap in the microwave or a few minutes in a 300°F (150°C) oven does the trick. The spices seem to get even cozier after a day or two—seriously, leftovers are never a problem here!

Nutritional Information & Benefits

Each thick slice (about 1/10 of the loaf) contains approximately:

• Calories: 250
• Fat: 10g
• Carbohydrates: 36g
• Protein: 3g
• Fiber: 2g
• Sugar: 18g

Health perks: Pumpkin is loaded with vitamin A, fiber, and antioxidants, so you get a little nutrition boost in every bite. Using oil keeps the loaf moist without excess butter, and you can control the sugar if needed. For gluten- or dairy-free eaters, the swaps are simple and keep the bread just as delicious.

Allergens: Contains wheat, eggs, and milk (in the glaze and swirl). Easily adapted for gluten- or dairy-free diets as noted above. As always, check your specific brands if you’re making for someone with allergies.

I love knowing that this bread sneaks in some real pumpkin goodness—so it’s not just a treat, it’s a tiny bit wholesome, too!

Conclusion

If you’re searching for a fall recipe that’s easy, crowd-pleasing, and downright irresistible, this cinnamon roll pumpkin bread should be at the top of your list. The combination of warm spices, sweet cinnamon swirl, and tender pumpkin bread is pure autumn comfort. It’s the kind of recipe you’ll come back to every year (I know I do!), and it’s so simple to adapt to your preferences.

Whether you go classic or try a fun variation, don’t be afraid to make it your own. I’ve made this loaf more times than I can count, and each batch brings a new cozy memory. If you bake this cinnamon roll pumpkin bread, let me know how it turns out—leave a comment, share a photo, or tell me your favorite twist!

Grab your apron, preheat the oven, and treat yourself to a little slice of fall magic. Happy baking, friends!

Frequently Asked Questions

Can I use homemade pumpkin puree instead of canned?

Absolutely! Just make sure it’s thick and not watery—excess moisture can make the bread dense. Drain or blot homemade puree if needed for best results.

How do I make this recipe gluten-free?

Swap the all-purpose flour with a 1:1 gluten-free flour blend. I prefer brands that contain xanthan gum for a similar texture to regular flour.

Can I make cinnamon roll pumpkin bread ahead of time?

Yes! It actually tastes even better the next day once the flavors meld. Store tightly wrapped at room temperature or in the fridge, then glaze before serving if you like.

What can I substitute for vegetable oil?

Melted coconut oil, light olive oil, or even unsweetened applesauce for half the oil work great. Each option gives a slightly different flavor and texture, but all are delicious!

Can I freeze this bread?

Definitely. Wrap the cooled loaf or slices tightly in plastic wrap, place in a freezer bag, and freeze for up to 2 months. Thaw at room temperature or gently warm before serving for best texture.

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