About This Recipe

This is a fall tribute to my viral Cinnamon Roll Carrot Cake Bread. The funny thing is, carrot cake actually has a fall profile and I don’t know who made the rules but somehow, spring = carrot cake. So here we are, in need of a festive cinnamon roll type of loaf for fall. Pumpkin makes the most sense here. And let me just say, this version is delicious.

The loaf itself is tender and flavorful. It’s not overwhelmingly pumpkin-flavored (that’s intentional)—but it is definitely there and runs throughout the loaf. Pumpkin by itself can be a little bland, so we needed to wake it up with some orange zest and pumpkin spice.. and the end result is Flavortown, baby!

Im proud to say that the cinnamon sugar swirl ribbon in the loaf truly tastes like a cinnamon roll. And the brown butter cream cheese frosting on top? I dream about it in my sleep. It really just brings everything together nicely. The soft, moist pumpkin bread, the cinny swirl with the nutty cream cheese frosting on top… it really does feel like you’re eating a pumpkin cinnamon roll with way less effort, time, and cleanup.

So, on busy fall days or lazy weekends, this loaf really wins me over every time.

Key Ingredients

Pumpkin Puree – The star of this recipe! I use plain ole Libby’s pumpkin puree.- nothing fancy and it gets the job done Do not use pumpkin pie filling.

Sugars – I like using a mixture of both here. The molasses in brown sugar deepens the flavor, making the loaf taste more complex than with just granulated sugar alone. However, granulated sugar provides sweetness and structure. It helps the loaf rise and gives the edges a subtle crispness (brown sugar alone would make the loaf too soft), balancing the chewiness from brown sugar.

Cinnamon – Adds warm, sweet-spicy notes that make the bread taste “cinnamon roll-y” without actually rolling it like a pastry. When swirled with sugar and butter, cinnamon creates little pockets of slightly caramelized, fragrant sugar throughout- it is my favorite part of this bread!

Cream Cheese Frosting – Probably my second favorite part of this recipe! The cream cheese frosting is tangy and it cuts through the sweetness of the bread and cinnamon swirl, giving each bite more depth. We add a little brown butter to this frosting- and WOW- just wow! Its hard to go back. There is just so much flavor!

Brown Butter – I use unsalted in this frosting recipe. The brown butter truly wakes up all of the flavors in the cinnamon swirl and the pumpkin bread itself. Its truly a game changer for me.

Pumpkin Spice – I use a homemade version of pumpkin spice which is just cinnamon, nutmeg, all spice and cloves, store bought is fine! All these spices together really highlight the pumpkin flavor in this loaf.

FAQ’s

Helpful tips

Here are some important Pro tips by Maude

• Use a light-colored pan when browning butter so you can see the milk solids turn golden and avoid burning.
• Mix the brown sugar and cinnamon swirl well throughout the loaf. Try to evenly disperse the mixture into the loaf. Also be sure not to push it down too much or the mixture will sink to the bottom of the loaf.
• Measure flour correctly by spooning it into the measuring cup and leveling. Too much flour leads to dry and dense bread. My biggest pet-peeve, don’t do it!
• Alternate wet and dry ingredients gently and stop mixing as soon as everything is combined.
• Tent the loaf with foil if the top browns too quickly while baking.
• Let it cool before slicing to help the loaf set and prevent crumbling.

More Recipes!

Here are some more recipes you might enjoy!

Gooey Pumpkin Butter Cake

Brown Butter Chocolate Chip Banana Bread

Cinnamon Roll Banana Bread

Pumpkin Cinnamon Swirl Sourdough

Cinnamon Roll Carrot Cake Bread

If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!

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Cinnamon Roll Pumpkin Bread

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Wait Time 30 minutes mins

Total Time 1 hour hr 40 minutes mins

SERVINGS 1 loaf

**This post contains affiliate links. If you use these links to buy something, I may earn a commission at no extra cost to you

Equipment

• Rubber spatula
• Measuring cups
• liquid measuring cups
• Hand whisk
• Mixing bowls (medium & large)
• Parchment paper
• 9×5 loaf pan (preferably light metal pan- this helps the bread not brown too much)

Ingredients 

Bread

• 1 cup (243 g) pumpkin puree (not pumpkin pie filling)
• ½ cup (120 g) sour cream, room temperature
• ½ cup (100 g) granulated sugar
• ½ cup (110 g) dark brown sugar, packed (light brown sugar works fine)
• ½ cup (110 ml) neutral oil (I’ve found canola oil works best here)
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• ⅓ cup (82 g) buttermilk, room temperature
• 2 cups (240 g) all-purpose flour
• 1 tsp (5 g) baking soda
• ½ tsp (2 g) baking powder
• 2 tsp pumpkin spice
• 1½ tsp ground cinnamon
• ½ tsp fine sea salt

Cinnamon Sugar Swirl

• ½ cup (110 g) dark brown sugar (light brown sugar works fine)
• 2 tsp (5 g) ground cinnamon
• 3 tbsp (42 g) melted butter
• 2 tbsp (15 g) all-purpose flour
• 1/2 tbsp milk (your choice)
• 1/4 tsp orange zest (optional but offers really nice flavor!)
• Pinch of salt

Brown Butter Cream Cheese Icing

• 5 oz (140 g) cream cheese, softened
• 4 tbsp (56 g) unsalted butter, softened
• ⅓ – ½ cup (40-60 g) powdered sugar, to taste preference
• 1 tsp (5 g) vanilla bean paste

Instructions 

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Note before beginning- I have updated this recipe to include muffin/cupcakes option. If you would like to turn this loaf into muffins/cupcakes, follow the instructions up to step 5 and then see additional notes below storage for muffin assembly and baking.
• Preheat your oven to 325°F (163°C) and grease or line a 9×5 loaf pan with parchment paper, leaving overhang for easy removal.
• We’ll start by making the cinnamon sugar swirl. In a small bowl, mix the brown sugar, cinnamon, melted butter, salt, orange zest (if using) and flour until you have a nice paste. Add the milk and mix again Set to the side.

  Update: if you find that your cinnamon mixture is too hard, you can try popping it in the microwave for 15 seconds, that should loosen up the consistency. Or you can add another tsp of milk to help loosen the mixture. 
• Now onto the loaf. In a large bowl, add oil, granulated sugar, brown sugar, pumpkin puree, cinnamon and pumpkin spice. Mix until well combined. Add the eggs one at a time, mixing well after each, then stir in the vanilla extract. Add the sour cream. Mix gently until combined.
• In a separate bowl, whisk together the flour, baking soda, baking powder and fine sea salt. Add the dry ingredients to the wet mixture. Switch to a rubber spatula and gently fold just until combined. As you mix, slowly pour in the buttermilk. Mix until just combined. PLEASE, don't overmix!
• Pour half of the batter into the prepared loaf pan. Then spoon half of the cinnamon sugar mixture all over the batter. Using a butter knife, gently swirl the cinnamon swirl mixture into the batter. Then repeat this step with the remaining batter and cinnamon sugar mixture. Note: Try to evenly disperse the mixture into the loaf. Also be sure not to push it down too much or the mixture will sink to the bottom of the loaf.
• Bake loaf for 50-60 minutes. It will be done when an inserted toothpick comes out mostly clean- a few wet crumbs are fine! Let the bread rest for at least 20 minutes- then remove from pan to cool for another 30 minutes.
• While the loaf bakes, make the frosting. We will start by browning the butter. Start by melting the butter in a saucepan over medium heat. Stir constantly as it foams, then watch for golden brown bits to form at the bottom and a nutty aroma to develop. Remove from heat immediately and pour the butter (and all the brown bits!) into a large heatproof bowl. Let that mixture cool for about 15 minutes.
• Add the cream cheese to the cooled brown butter. Using a hand mixer, beat on medium speed. Note: The cream cheese and butter may not come together- this is OK! Just keep mixing and gradually add the powdered sugar (to taste preference) and mix in the vanilla bean paste. Whip until icing is smooth and homogenous. Once the bread is fully cooled, spread the frosting on top, slice, and enjoy.
Storage: If the loaf is fully iced, store in an airtight container in the fridge for 2-3 days. If loaf is not iced, you can store in an airtight container for 2-3 days. Store icing in the fridge.
Muffin/Cupcake Option: Preheat the oven to 375°F (190°C). Divide the prepared batter evenly into 6 jumbo muffin cups (or 12 standard-size cups), filling each about halfway to two-thirds full. Add about ½ to 1 tablespoon of the cinnamon sugar mixture to each cup, gently swirling it into the batter. Bake for 5 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 24–26 minutes for 6 jumbo muffins (10-15 minutes for 12 muffins). The muffins are done when a toothpick inserted comes out with just a few moist crumbs. Like a cinnamon roll, the centers may appear slightly gooey due to the cinnamon swirl—this is normal. Finish by following the icing, serving, and storage instructions provided above.

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