Pumpkin-cinnamon-bread-with-cream-cheese-glaze

Pumpkin Cinnamon Roll Loaf Recipe

Have you ever had to decide between a good piece of pumpkin bread or a sweet cinnamon roll? Now you don’t have to. This Pumpkin Cinnamon Roll Loaf Recipe is a combination of both. The bread is soft and fluffy, and it has a warming, tasty cinnamon filling that makes it the perfect fall treat. This recipe will Wow your family and friends, especially around holiday breakfast time!

Pumpkin-cinnamon-bread-with-cream-cheese-glaze

Pumpkin Cinnamon Roll Loaf

This is the ultimate pumpkin cinnamon-spiced recipe made with simple ingredients and lots of love! This pumpkin cinnamon roll loaf is one of my son’s favorite bread during the wintertime. I also enjoy making it, as the aroma in the house screams Autumn!

Pumpkin-cinnamon-bread-with-cream-cheese-glaze

Make this delicious bread a new exciting tradition with your family and serve it for Thanksgiving and Christmas morning breakfast.

Moist-delicious-pumpkin-cinnamon-bread

How to make this Pumpkin Cinnamon Roll Loaf:

Step 1:  Yeast Mixture

In a large mixing bowl, add one packet of active dry yeast, sugar, and warm water ( About 120 F- 130 F). the water needs to be at the right temperature to get the best results. If the water is too cold, the yeast will not activate. So my recommendation is to use a meat thermometer.

dry-yeast-mixture-for-pumpkin-roll

Using a whisk or fork, gently stir to combine and let the mixture sit for 5 minutes or until the yeast starts to look cloudy and foamy like this. It’s also essential to ensure the yeast is not old (expired) as it will affect these results, and you will have to start again.

Cloudy-foamy-Yeast

  • Add the pumpkin puree, an egg, milk, unsalted butter, and vanilla extract in the yeast mixture—Whisk to combine. 
  • Then, add the dried cranberries and set aside.
Add-the-pumpkin-puree-an-egg-milk-unsalted-butter-and-vanilla-extract-in-the-yeast-mixture.-Wisk-to-combine
Add the pumpkin puree, an egg, milk, unsalted butter, and vanilla extract in the yeast mixture—Wisk to combine.

Step 3: Dry Ingredients

In a medium mixing bowl, combine the flour and salt.

Flour mixture

  • Then, gradually add the flour mixture (1 cup at a time) into the wet mixture.                        
  • Using a spoon or spatula, combine until dough is ready to be kneaded. 
en-gradually-add-the-flour-mixture--1-cup-at-a-time-into-the-wet-mixture
Using-a-spoon-or-spatula-combine-until-dough-is-ready-to-be-kneaded.

Step 4: The Dough

Once dough is well combined, transfer it to a clean surface. I use my cutting board and sprinkle it with all-purpose flour to avoid the dough sticking to the board while kneading it. 

Pumpkin Bread

Start kneading, giving the dough a few stretches’, and folding it a few times.

Start-kneading-the-dough

Then, spread a mixing bowl with melted butter and place the dough back into the bowl. 

Pumpkin-Bread-Recipe

Cover it with a clean kitchen towel and let it rise for about an hour.  I recommend placing it where it doesn’t get disturbed during the waiting period. I like to use my oven ( Not ON).

Place-the-dough-in-the-turnoff-oven-to-rise

Within that hour, I made the Cinnamon filling and prepared the baking pan.

To do this, first, combine the sugars, nuts, and orange zest. Set aside.

Brown-sugar-cinnamon-nuts-mixture-for-pumpkin-bread

Then, using a 9” X 5” loaf pan, spread with some butter (or spray), line with parchment paper. This step will make removing the bread a lot easier.

Baking-Recipe

Step 5: Now the FUN part, The spreading, Rolling, and Twisting!

Now that the dough has increased in size, transfer it back into a clean, floured surface and roll it into a 9 by 15 in length approximately. 

Easy-Bread

Now-that-the-dough-has-increased-in-size-transfer-it-back-into-a-clean-floured-surface-and-roll-it-into-a-9-by-15-in-lengthNext, brush the dough with melted better and sprinkle the cinnamon mixture on the dough ( It’s essential to leave a bit of a border to seal the roll).

Pumpkin-Cinnamon-roll-Bread-RecipeNext, roll the dough upwards. Make sure to gently tight each roll until all the dough is rolled into a log. Gently press the sides of the log to seal.

Cinnamon-Roll-Pumpkin-BreadUsing a good knife, slice the log in half, lengthwise into 2 pieces. This will expose the flavorful cinnamon filling.

The-bread-is-soft,-fluffy-and-It-has-a-warming-tasty-cinnamon-filling-that-makes-it-the-perfect-fall-treatThen, twist these two pieces together, creating a beautiful braid. 

Pumpkin-Cinnamon-Roll-bread-with-cream-cheese-glaze

Gently, transfer the loaf into the baking pan (loaf pan) and tuck the ends of the braid under the loaf if needed.  Let it sit on the counter uncovered for 30 minutes allowing the log to rise.

Pumpkin-Cinnamon-Roll-Loaf

Step 6: Bake and Glaze:

Preheat the oven to 350 f and bake the loaf for 35 minutes or until golden brown and well risen. After 35 minutes, remove it from the oven and cool without removing it from the pan.

Homemade-Pumpkin-Cinnamon-Roll-Bread

 In the meanwhile, prepare the glaze!

In a small mixing bowl, whisk the cream cheese, and combine with powdered sugar, milk, and vanilla extract. Whisk until desired consistency. I like mine thick. If you prefer a more thin, runny consistency, try adding a little bit more milk.

Now it’s time to drizzle the glaze.  

Pumpkin-cinnamon-bread-with-cream-cheese-glaze

To do this is easier if you use a fork to create those pretty drizzles! 

Enjoy!

Pumpkin-roll

I hope you enjoy this recipe as much as I do. Let me know what you think and don’t forget to contact me if you have any questions. it’s always a pleasure to hear from YOU! Don’t forget to follow me on Instagram

Until the next one…

Love E.S. asimpletweak

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Pumpkin-cinnamon-bread-with-cream-cheese-glaze

Pumpkin Cinnamon Roll Loaf Recipe

This is the ultimate pumpkin cinnamon-spiced recipe made with simple ingredients and lots of love! This pumpkin cinnamon roll loaf is one of my son’s favorite bread during the wintertime. I also enjoy making it, as the aroma in the house screams Autumn! This recipe will Wow your family and friends, especially around holiday breakfast time!
5 from 1 vote
Print Pin Rate
Course: Breakfast
Prep Time: 1 hour
Cook Time: 40 minutes
Resting time: 1 hour
Servings: 1 Loaf
Calories: 4288kcal

Ingredients

Ingredients you’ll need to make this pumpkin cinnamon roll loaf:

  • 2 ¼ teaspoon dry active yeast ( 1 package of ¼ ounce)
  • 1 cup water warm ( between 120- 130F)
  • ¼ cup granulated sugar ( for a sweeter bread increase to ½ cup)
  • ½ cup pumpkin puree
  • cup milk
  • 1 large egg
  • 5 Tablespoons unsalted butter melted Plus an extra 1 tbls for greasing
  • 1 ½ teaspoon cinnamon
  • 3 teaspoons vanilla extract
  • cup dried cranberries
  • 4 ¼ cups all-purpose flour
  • 1 ½ teaspoon salt

Filling:

  • 3 tablespoons brown sugar
  • 3 tablespoons white sugar
  • 1 ½ teaspoons cinnamon
  • 1 tablespoon orange zest
  • ½ cup nuts, chopped ( I'm using almonds)
  • 3 tablespoons unsalted butter

Glaze:

  • ¼ cup cream cheese whipped
  • 1 tablespoon powdered sugar
  • ½ teaspoon vanilla extract
  • 1 tablespoon milk

Instructions

How to make this Pumpkin Cinnamon Roll Loaf:

    Step 1: Yeast Mixture

    • In a large mixing bowl, add one packet of active dry yeast, sugar, and warm water ( about 120 F- 130 F). The water needs to be at the right temperature to get the best results. If the water is too cold, the yeast will not activate. So my recommendation is to use a meat thermometer.
    • Using a whisk or fork, gently stir to combine and let the mixture sit for 5 minutes or until the yeast starts to look cloudy and foamy. It’s also essential to ensure the yeast is not old (expired) as it will affect these results, and you will have to start again.

    Step 2: Combine Wet Ingredients:

    • Add the pumpkin puree, an egg, milk, unsalted butter, and vanilla extract in the yeast mixture—Whisk to combine.
    • Add the dried cranberries and set them aside.

    Step 3: Dry Ingredients

    • In a medium mixing bowl, combine the flour and salt.
    • Then, gradually add the flour mixture (1 cup at a time) into the wet mixture. Using a spoon or spatula, combine until dough is ready to be kneaded.

    Step 4: The Dough

    • Once dough is well combined, transfer it to a clean surface. I use my cutting board and sprinkle it with all-purpose flour to avoid the dough sticking to the board while kneading it. Start kneading, giving the dough a few stretches', and folding it a few times.
    • Then, Place it back into the bowl, cover with a clean kitchen towel and let it rise for about an hour. I recommend placing it where it doesn’t get disturbed during the waiting period. I like to use my oven ( Not ON).

    Cinnamon filling, and prepared the baking pan.

    • To do this, first, combine the sugars, nuts, and orange zest. Set aside.
    • Then, using a 9” X 5” loaf pan, spread with some butter (or spray), line with parchment paper. This will make removing the bread a lot easier.

    Step 5: Now the FUN part, The spreading, Rolling, and Twisting!

    •  Now that the dough has increased in size, transfer it back into a clean, floured surface and roll it into a 9 by 15 in length approximately. 
    • Next, brush the dough with melted butter to within about 1/2 inch of the edge. It’s essential to leave a bit of a border to seal the roll, sprinkle the cinnamon mixture all over the dough, and roll it up toward you! Make sure to gently tight each roll until all the dough is rolled into a log. Gently press the sides of the log to seal.
    • Using a good knife, slice the log in half, lengthwise into 2 pieces. This will expose the flavorful cinnamon filling.
    • Then, twist these two pieces together, creating a beautiful braid. Gently, transfer the loaf into the baking pan (loaf pan) and tuck the ends of the braid under the loaf if needed. Let it sit on the counter uncovered for 30 minutes allowing the log to rise.

    Bake and Glaze:

    • Preheat the oven to 350°F and bake the loaf for 35 minutes or until golden brown and well risen.
    • After 35 minutes, remove it from the oven and cool without removing it from the pan.

    In the meanwhile, prepare the glaze!

    • In a small mixing bowl, whisk the cream cheese, and combine with powdered sugar, milk, and vanilla extract. Whisk until desired consistency. I like mine thick. If you prefer a more thin, runny consistency, try adding a little bit more milk.

    Now it’s time to drizzle the glaze.

    • To do this is easier if you use a fork to create those pretty drizzles!

    Nutrition

    Calories: 4288kcal | Carbohydrates: 620g | Protein: 96g | Fat: 162g | Saturated Fat: 76g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 55g | Trans Fat: 4g | Cholesterol: 499mg | Sodium: 3853mg | Potassium: 2010mg | Fiber: 40g | Sugar: 172g | Vitamin A: 23095IU | Vitamin C: 14mg | Calcium: 643mg | Iron: 32mg

    More Breakfast Ideas:

    Chocolate, Banana Bread Mini Muffins
    Chocolate, Banana Bread Mini Muffins
    Delicious-Pumpkin-Pancakes
    Pumpkin Pancakes

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