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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 bread 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 purèe 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 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 flour, pumpkin pie spice, baking powder, and salt.
Step 3: layer and swirl
Once you have the batter mixed, spoon half the batter into a bread pan, 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 kind of pumpkin bread!
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.
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!
I made this today and it was a total hit! It was so moist and just so yummy!
Thanks so much Cynthia!! Love to hear that this recipe turned out well for you and I appreciate you making it:) xT
Hi Tieghan, I just love all of your recipes! I can’t wait to try this one. I just found out I am allergic to coconut and am a bit hesitant to use coconut oil in the recipe (definitely don’t want to be sick on Christmas morning). I was wondering if you could suggest a substitute?
HI Holly! You can use vegetable oil or melted butter 🙂 xT
Could you make this with cupcake pan? I thought it might be easier for Christmas treat boxes.
Hey Sheila! Yes, I think that should work just fine! Let me know if you enjoy! 🙂 xT
I’ve made this twice now—pumpkin butter for my first loaf and apple butter for the second. The pumpkin was good but the apple was YUM. One tip, make sure your butter is really soft for the cinnamon mixture so it’s easier to swirl into the batter. Must be eaten warm and with the icing.
Thanks sooo much! Love to hear that this recipe was a success! xT
Absolutely delicious and so easy, I added big chocolate chunks but otherwise followed recipe exactly and everyone loved it and said I was very talented-I credited you Tieghan, thank you!
Hi Andrea,
Happy Saturday!! Thanks a bunch for making this recipe and your comment! So glad to hear it was enjoyed:)
This is the second time making this delicious bread. I have to say, it is worth every effort to make the pumpkin butter as you suggested. It is better than anything you could ever buy at the store. You did it again Tieghan!
Hey Karen,
Wonderful!! I love to hear that you enjoyed this recipe! Thanks so much for your feedback and trying the recipe! Happy Thanksgiving! xT
Do you think that I could substitute apple butter? 🫣
Hi Kelly,
It’s going to give a different flavor in this recipe, but yes it will work! Please let me know if you have any other questions! Happy Thanksgiving! xT
I made this for my family this weekend, and it was gone in ten minutes! My favorite pumpkin bread I’ve ever had! Saw another comment about too much butter – wasn’t the case for me at all. No bubbling whatsoever. Baked beautifully, and tasted amazing. Definitely give it a try if you haven’t already!
Hey Taylor,
Happy Monday!! I appreciate you making this recipe and your feedback, so glad to hear it turned out well for you! xT
So excited to make this
What gluten free flour would work?
Hi Patty,
I would recommend using Bob’s Red Mill Gluten Free flour. Please let me know if you have any other questions! xx
Thank you!!
My daughter can’t have gluten but would love this!
Our whole family loves your recipes! Thanks for contributing to our table!
Happy Thanksgiving!
Hi. Do you think this would freeze well ? Thank you
Hey Marianne,
Totally, this would be great to freeze. I hope you love this recipe, please let me know if you give it a try! xT
I just finished baking it and having not one, but two slices!! It was amazingly delicious!! And the icing should not be optional haha! Thank you!!!
Hey Annette,
I appreciate you giving this dish a try and sharing your feedback! Love to hear that it was a winner:) x
Can this be made in the pumpkin patch loaf/cake pan?
Hi Alessia,
Sure, I don’t see why not! Let me know if you give this recipe a try, I hope you love it! xx
Loved the idea, but the amount of butter is unnecessary. There was extra butter bubbling up that I had to pour into the sink. You could use 2 tablespoons of butter in the cinnamon sugar part and it would probably be fine.
Hi Naomi,
Thanks for trying this recipe and your feedback! So sorry you had so much extra butter, please let me know if I can help in any way! xx
Can I use a different oil than coconut oil??
Looks amazing. Thank you!!
Hi Christine,
Yes, any other neutral oil will work for you! I hope you love this recipe, let me know if you give it a try! xT