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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!
Hands down, the best!
Hey Kim,
Wonderful!! I am so glad that this recipe turned out well for you, thanks for giving it a go! xx
So delcious! When you hit where the cinnamon swirl is- a whole other level. Love it!
Love to hear this Kerri! Thanks so much for making this recipe and your comment:) xT
The flavor was amazing! It turned out a bit spongy. Any suggestions for changing the consistency? Thanks!
Hi Brooke,
Thanks so much for giving this recipe a try! It’s hard for me to say about the spongy texture…was it under baked? I would also recommend baking in a metal pan. I hope this helps! xT
The most delicious pumpkin bread I’ve made or even had! Even the kids wanted seconds and they usually don’t touch pumpkin foods. I was thinking of pre making for thanksgiving breakfast, have you tried freezing this bread? Worried it will loose it’s amazingly delicious goo factor
Love to hear that you enjoyed this recipe! Thanks for making it, Ainsley!! You could totally freeze this! Happy Sunday! xT
Perfect! YOU did it again, Tieghan!! This tastes luxurious.
I used Bonne Maman pumpkin spice spread as the pumpkin butter and used Wesson oil in lieu of coconut oil and it’s perfect. I used a thermapen instant read thermometer and removed the bread from the oven when it reached 200 degrees.
My husband doesn’t even like pumpkin and he said “Damn, this is delicious”.
Another successful recipe from HBH. I hope to see you cooking along side Al Roker on the weekday morning show in the near future. The two of you would make an excellent team!
Hey Darlene,
Happy Sunday!! Thanks a bunch for giving this recipe a try, I am so glad to hear that it turned out well for you:) Thanks for your kind message! xT
The only problem is that’s it’s too delicious!!
The cinnamon swirl is everything! I’ll never eat regular pumpkin bread again. 🙂
Hi Alima,
Love to hear that this recipe was delish! Thanks for making it and your feedback! Have a great weekend!🍁🍃
I haven’t made this yet but I made the pumpkin butter so I’m ready to try it. I’m kind of new to baking so don’t laugh if I ask if this could be made in a cake Bundt pan? Would the recipe need to be doubled and what would the baking time/temp look like?
Hey Julie,
No worried! I wouldn’t recommend making this bread in a bundt pan:) Please let me know if I can help in any other way, I hope you love this recipe! x
This sounds the a thoughtful hostess gift. My cousin is going to have house guests days after Thanksgiving and this bread would be a perfect accompaniment to the breakfast table. I will only wish I was invited so I could try it. May have to make 2!!
Hey Connie,
Yes, this would be a perfect gift to bring! Let me know if you try the recipe, I hope you love it! xT
I am excited to try this recipe and I know it will be another fabulous HBH favorite. Has anyone tried freezing the bread? I have a big crew to feed and want a head start.
Thanks so much Tara!! You could totally freeze this bread! Please let me know if you have any other questions:) xT
I have made this twice now and I love it so so much. I love that this recipe and many others have a base that is sweetened with maple syrup instead of cane sugar. The cake part is so yummy, I especially love how nutty it tastes with the whole wheat flour. Adding the cinnamon swirl is such a treat – the less sweet cake part pairs perfectly with it. this is a keeper!
Hey Nicole,
Thanks so much for your feedback! So glad you have enjoyed this recipe and I appreciate you making it! xT
I wondered how to adjust baking temp and time for little/mini loaf pans?
Hi Rachel,
I have not tested this recipe in mini loaf pans, but I would keep the oven temp the same and start checking for doneness at 35 minutes. I hope this helps! xx
This bread was absolutely delicious! Thank you so much for another spectacular recipe! Will definitely be making this through the holidays.
Hey Candace,
Love to hear this! Thanks so much for making this recipe and your review:) Have a great weekend! xT
Oh my…. I made the pumpkin butter, and the icing…. Delicious!!!! Not being one to read through, I made the pumpkin butter while making the bread. Then i realized I was going to have to add it to the bread. So I took a cup a placed it in the freezer to cool…. Being impatient it was not fully cooled when I added it to the bread. I figured that was it ruined. But no it came out looking and tasting great…
Hey Karen,
So glad to hear that worked for you:) Thanks a lot for trying this recipe and sharing your review! xx
Is there any sub for pumpkin butter ? I went to multiple stores and they don’t have any 🙁
Could I make this vegan? With vegan butter and alternate milk?
Hi Kendra,
I have not tested this recipe with those swaps, but they could potentially work for you! Let me know how the recipe turns out, I hope you love it! xT
Hey Christie,
Here is my recipe for pumpkin butter:
https://www.halfbakedharvest.com/6-ingredient-spiced-pumpkin-butter/
Please let me know if I can help in any other way! xT
Tieghan does it again! Absolutely delicious. I did not make the icing because I didn’t want to dirty another dish but it’s amazing!
Thanks so much for trying out the recipe! 🙂 xT