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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 thatโs heavy on the cinnamon. This pumpkin bread recipe is best when eaten warm, and trust me, everyone will love this soft cinnamon roll bread!
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After a few days spent in the sun in LA, Iโm craving fall weather and cozy fall baking. Iโve been enjoying traveling so much, but what Iโm looking forward to is getting back into everything warm and cozy! Fall is the sweetest (literally), most special time of year. Iโm thrilled to have this yummy fall pumpkin bread to share today.
Itโs been two weeks since I last made this bread. At the time, my family was traveling so you know Iโll be baking this up again today. Theyโre 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 havenโt yet created is a basic pumpkin cinnamon bread. I thought about how delicious that could be. I knew didnโt want to mess with any yeast, Iโve 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 youโd 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 spicedย pumpkin butter, not pumpkin purรจe. This IS KEY. Pumpkin butter is more reduced down than pumpkin puree and contains less moisture.
You can useย my homemade pumpkin butter. Or pick some up at Trader Joeโs (apparently Walmart carries it too โ weird), Whole Foods,ย 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, thatโs all. Itโs 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:ย
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, donโt forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Pumpkin Butter Cinnamon Roll Bread
Ingredientsย
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
Instructionsย
- 1. Preheat the oven to 350ยฐ F. Butter a (9ร5 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.ย YUMMMM!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Could I put this recipe into muffin tins to share easier? What sort of alterations should I make?
Hey Abby,
Sure, I would reduce the bake time to 25-30 minutes. Please let me know if you have any other questions!
Hi can I use pumpkin puree instead of pumpkin butter?
Hi Gina,
I highly recommend the pumpkin butter for this recipe:) Please let me know if I can help in any other way!
Can I use butter instead of coconut oil?
Hi Sarah,
Yes, that should also work nicely for you.
I hope you love this recipe, please let me know if you give it a try!
I made this with pumpkin butter from Trader Joes, made it gluten free with Bobโs Red Mill GF flour, and made it dairy free with Califia Farms unsweetened coconut milk! I just made the pumpkin bread without the cinnamon swirl to make it a bit healthier, although it does sound delish with the swirl. Our whole fam loves the pumpkin bread!
Hey Sarah,
Happy Sunday! Iโm thrilled to hear this recipe turned out well for you, thanks a lot for making it! xx
Hi,
The first time I made this recipe it was a hit. Our family/friends loved it! Since then Iโve made the recipe and itโs not the same. The texture is thick and gummy and not cake-like. I did swirl it with a toothpick and then remembered it had to be swirled with a pairing-knife. I also baked it for 20 extra minutes because it wouldnโt come out with a clean knife. What am I doing wrong? Maybe I over-swirled?
Hi Nicole,
So glad to hear you have enjoyed this recipe! Hmmm, I don’t think the swirl would give this a gummy texture. Are you doing anything else differently? Different baking dish or anything like that? xx
I used a loaf pan both times- Iโm pretty sure itโs the same one I used the first time I made it. I know it says to mix until just combined. I used a stand mixer – is it possible I over mixed and should maybe just mix the flour in by hand?
Ohhh yes! That could definitely be it!
This looks amazing! Could I use avocado oil instead of the coconut oil?
Thanks so much, Mary Beth! You bet, that would work nicely for you! Please let me know if you give this recipe a try! xT
Nom! So, I made your pumpkin butter recipe a couple of weeks ago. I think I used it in the gooey chocolate chip cookie pie thing which got devoured at our familyโs early Thanksgiving.
Anyway, the extra pumpkin butter has been taunting me from the fridge, so I decided to make this tonight since I had all of the ingredients on hand. Itโs freaking delicious and I didnโt even need to use my mixer. I made one tweak to add some protein by using two scoops of Vital Proteins Collagen into the cinnamon swirl instead of the flour. At least itโs a little something in addition to the pumpkin fiber and all the benefits of cinnamon. Gotta get it in where you can during the holidays! Thanks so much for creating another winner Tieghan. ๐ Iโll definitely make this again and even gift it. ๐
Hey Ashley,
Fantastic!! Thanks so much for making this recipe and sharing what worked well for you! So glad to hear it was enjoyed! Have the best weekend:) xxT
I am an avid baker, mid 50โs and had been searching for a new pumpkin bread recipe this season. This is one I will make on repeat; moist and sweet, but not too sweet. I followed the recipe exactly. I did reduce the butter in the crumble to 1/4 cup after reading reviews. I did not add the drizzle as I wanted to taste for sweetness first and to me was just right. I also used Trader Joeโs pumpkin butter. Truly a perfect recipe!
Wow, thank you so much, Laurie:) I am so glad to hear this recipe turned out nicely for you, I appreciate you making it! Have the best week! xT
Amazing sweet bread. You can’t stop at just a few bites.
I did not swirl the butter mixture like Tieghan says instead sprinkled on top and it ended up oozing into my oven, make sure to follow recipe!
Hey Ashley,
Perfect! Thanks for sharing what worked well for you and making this recipe! xT