This post may contain affiliate links, please see our privacy policy for details.
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 pumpkin bread recipe is best when eaten warm, and trust me, everyone will love this soft cinnamon roll bread!
Half Baked Harvest At Home
20+ new recipes for wholesome comfort food made with everyday ingredients. Pre-order today! HBH At Home will be released on Tuesday, February 23rd!
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 puree 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 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, 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 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:
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
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!
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.
This was AMAZING!!! I made the pumpkin butter too, using your recipe. I added closer to 1 tsp of kosher salt, but other than that followed the recipe. I will definitely be making it again! I ate a warm piece in bed with a cup of tea. Life is good!
So glad you are enjoying this recipe! Thanks so much! xT
I’m making this asap!! Already made the pumpkin butter for it. Could it be made in a 8 inch square baking pan? Just adjust the bake time??
Hi Jamie! I haven’t ever tried that before but I think that should work well! xT
This was delicious and so moist! I substituted avocado oil for the coconut oil with no problem. I couldn’t get the cinnamon swirl to “swirl” very well but it did not affect the taste or the compliments I got on the bread. I will definitely be making again and may add some chopped pecans. YUM!
Hi there! Thank you so much! So glad you loved this recipe 🙂 xT
Is there a recipe for pumpkin butter? Can you sub the coconut oil?
Hi! Here is a recipe for pumpkin butter! Also, you can use vegetable oil or melted butter as a sub! https://www.halfbakedharvest.com/6-ingredient-spiced-pumpkin-butter/
I’m curious…could I substitute the icing in this recipe with the one you posted that goes on top of the Salted Bourbon Apple Crumble Coffee Cake? It sounds soooo delicious!
Yeah, that should work super well! xT
I’ve made this a couple of times before and it’s now my husband’s favorite! I used vegetable oil instead of coconut oil. But just wondering if anyone has made them in a cupcake/muffin form yet? And, if so, how did they turn out? Obviously the baking time would change drastically.
Hey Nancy! I bet these would be super yummy in a muffin tin! xT
Made this for my cinnamon roll-loving husband who proclaimed it not only better than any cinnamon roll he’s had, but also one of his favorite cakes. We loved it. Thanks for another delicious dessert!
Thank you so much! So glad you enjoyed this recipe! Have a great fall season! 🙂 xT
Flavor was on point! Sweet and spicy. Unfortunately mine came out quite dense and more of a bread pudding texture. But we still love it! I’ll try it again!
Thank you so much Meghan! xT
Mine too! Very doughy. I didn’t have coconut oil so I trusted Google and used olive oil.. possibly why? I’m going to try it again tomorrow with coconut oil!
Hi Tieghan,
What I can say but this bread was nothing short of simply amazing!! You know I feel that way about almost every single recipe I make of yours. Also, you know I love pumpkin and I couldn’t stop eating the bread it was so great!! The maple syrup makes it even more delicious if that’s possible. I shared it with a friend who I was house sitting for and she said it was really good as well. Thank you for sharing this wonderful recipe and please keep the pumpkin recipes coming. I love them so much! Next up will be the pumpkin cookies you shared a couple days ago.
Absolutely delicious! 👏
Thank you! So glad to hear you’re enjoying this recipe! xT
Made this bread earlier today and it’s delicious. Put the icing on top and it really does taste like a cinnamon roll. Got my pumpkin butter from Amazon. This is a keeper!
Hi Sandra! Thank you! So glad to hear you’re enjoying this recipe! xT
Could you use pumpkin puree instead of pumpkin butter?
Pumpkin butter is not readily accessible where I’m from. Do you have a substitution?
So very delicious! My family is begging for me to make another loaf!
Thank you for posting this!
Thank you! So glad to hear you’re enjoying this recipe! xT
Hi Tieghan! Can’t wait to make it this weekend, can I freeze it after it’s been baked?
Hi there! Yes, you definitely can! xT