There’s something magical about the scent of cinnamon and pumpkin wafting through the kitchen on a crisp fall afternoon. This Cinnamon Roll Pumpkin Bread brings that cozy, comforting feeling straight to your table—without requiring hours in the kitchen.

As a busy mom juggling work, errands, and “what’s for dessert?” on repeat, I crave simple recipes that still wow my family. This one hits the sweet spot. Think soft pumpkin bread meets gooey cinnamon roll, all topped with a dreamy cream cheese glaze. It’s a warm hug in loaf form, perfect for chilly mornings or spontaneous autumn guests.

Why You’ll Love This Cinnamon Roll Pumpkin Bread

Busy week? This Cinnamon Roll Pumpkin Bread is the baking shortcut you didn’t know you needed. It’s quick to whip up, packed with warm spices, and that cinnamon swirl? Pure magic.

Even my picky eaters gobble it up, and the cream cheese glaze adds that bakery-style finish with zero fuss. It’s the kind of cozy autumn baking treat that feels fancy but fits into real life.

Ingredients for Cinnamon Roll Pumpkin Bread

This cozy autumn baking treat comes together with pantry staples and a few fall favorites. Here’s what you’ll need to create this irresistibly swirled cinnamon pumpkin loaf. For exact amounts, check the printable recipe card at the end!

All-purpose flour – The foundation of our loaf, giving it structure without making it dense.
Baking soda & baking powder – These leavening agents help the bread rise and stay fluffy.
Salt – Just a pinch boosts all the other flavors—you’ll miss it if it’s gone.
Cinnamon, nutmeg, and cloves – The holy trinity of fall spices. They wrap the bread in warmth and nostalgia.
Pumpkin puree – Use canned for ease, or fresh if you’re feeling adventurous. It adds moisture and cozy pumpkin flavor.
Eggs – These bind the batter and help the loaf hold its shape.
Granulated and brown sugar – A mix of both gives sweetness and a rich, caramel-like depth.
Vegetable oil – Keeps the bread ultra-moist without overpowering the spices.
Milk – A splash of dairy helps smooth the batter. Any milk works, even almond or oat.
Vanilla extract – A dash goes a long way toward enhancing those warm, cinnamon roll vibes.
Brown sugar, cinnamon, and melted butter (for swirl) – This trio creates that gooey, irresistible cinnamon roll swirl inside.
Cream cheese, powdered sugar, vanilla, and milk (for glaze) – The finishing touch: a silky, sweet glaze that makes this a pumpkin bread with cream cheese glaze dreams are made of.

Feel free to toss in some chopped pecans or walnuts if your crew likes a little crunch. And if you’re dairy-free, use plant-based milk and vegan cream cheese—it still turns out heavenly.

How to Make Cinnamon Roll Pumpkin Bread

Step 1 – Prep the oven and pan

Preheat your oven to 350°F (175°C).

Grease a standard loaf pan or bundt pan with butter or nonstick spray. You can also line it with parchment for easy cleanup—trust me, it’s worth it on busy mornings.

Step 2 – Combine dry ingredients

In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.

These fall spices create that deep, cozy flavor we love in a swirled cinnamon pumpkin loaf.

Step 3 – Mix the wet ingredients

In a large bowl, whisk the pumpkin puree, eggs, granulated sugar, brown sugar, oil, milk, and vanilla extract.

It’ll look silky and smell like fall already. This is your moist pumpkin dessert idea in the making!

Step 4 – Blend wet and dry mixtures

Gently stir the dry ingredients into the wet mix. Use a spatula or wooden spoon—not a mixer—to keep the batter tender.

Don’t overmix. A few lumps are okay. Overdoing it can make your homemade pumpkin cinnamon bread tough.

Step 5 – Make the cinnamon swirl

In a small bowl, stir together the brown sugar, cinnamon, and melted butter.

It should look like thick, sugary paste—ready to melt into the bread and give you that classic cinnamon roll vibe.

Step 6 – Layer the batter and swirl

Pour half the batter into your prepared pan. Smooth it out, then spoon the cinnamon swirl mixture over the top.

Use a knife to gently swirl it through. Pour the rest of the batter on top and smooth again. This step adds that signature cinnamon roll pumpkin bread swirl.

Step 7 – Bake the swirled cinnamon pumpkin loaf

Pop the pan into the oven and bake for 50 to 60 minutes.

Check by inserting a toothpick into the center—it should come out clean or with just a few moist crumbs. Let it cool in the pan for 10 minutes before transferring to a rack.

Step 8 – Prepare the cream cheese glaze

While your bread cools, beat together the cream cheese, powdered sugar, vanilla, and a splash of milk.

Add more milk if needed to reach a drizzle-worthy consistency. This turns a simple loaf into a pumpkin bread with cream cheese glaze that’ll make you swoon.

Step 9 – Glaze and serve your cozy autumn baking treat

Once the bread is completely cool (resist the urge!), drizzle the glaze generously over the top.

Slice and serve with coffee, tea, or just a fork and a quiet corner. This cozy autumn baking treat is best enjoyed warm with a smile.

Tips for Success

Don’t overmix the batter—gentle stirring keeps the bread soft and tender.
Cool the loaf completely before glazing to avoid a melty mess.
Use room temperature ingredients for a smoother batter and glaze.
Check for doneness with a toothpick—moist crumbs are good, wet batter is not.
Store extras in the fridge for freshness, but warm slices slightly before serving for best flavor.

Equipment Needed

Loaf pan or bundt pan – Either works beautifully; just adjust baking time if needed.
Mixing bowls – One large and one medium for wet and dry ingredients.
Whisk and spatula – A whisk for smooth blending, and a spatula for gentle folding.
Hand mixer (optional) – Handy for the cream cheese glaze, but a sturdy spoon works too.
Toothpick or skewer – For testing doneness without guessing.

Variations

Make it nutty: Stir in a handful of chopped pecans or walnuts for extra crunch and warmth.
Gluten-free swap: Use a 1:1 gluten-free flour blend. I’ve had great luck with oat flour too—just watch the texture.
Vegan-friendly version: Sub in flax eggs, plant-based milk, and vegan cream cheese. Still rich, still dreamy.
Mini loaves or muffins: Divide the batter into mini loaf pans or muffin tins to make snackable portions. Perfect for lunchboxes or gifting!
Extra spice kick: Add a pinch of ground ginger or allspice for a more intense fall flavor.
Chocolate twist: Fold in dark chocolate chips for a decadent take on this moist pumpkin dessert idea.
Apple-cinnamon combo: Add diced apples to the batter for a fruity, spiced twist that screams autumn comfort.

Serving Suggestions

Enjoy warm slices with a hot cup of chai or pumpkin spice latte for peak fall vibes.
Serve with a scoop of vanilla ice cream for a dreamy dessert moment.
Pair with scrambled eggs and fruit for a cozy brunch spread.
Dust with extra cinnamon or chopped nuts before serving for a festive touch.

Frequently Asked Questions (FAQs)

Q: Can I make this cinnamon roll pumpkin bread ahead of time?

A: Absolutely! I often bake this cinnamon roll pumpkin bread the night before a busy morning or a fall gathering. Once cooled, wrap it tightly in foil or store it in an airtight container. The flavors deepen overnight, making it even more irresistible the next day. Just wait to drizzle the cream cheese glaze until right before serving for the freshest taste and prettiest presentation.

Q: How do I store leftover pumpkin bread with cream cheese glaze?

A: Leftovers—if you have any—can be stored in the fridge for up to four days. I like to use an airtight container to keep it moist and flavorful. The cream cheese glaze stays dreamy, but I recommend warming each slice for 10–15 seconds in the microwave before enjoying. It brings back that just-baked magic we all love in a pumpkin bread with cream cheese glaze!

Q: Can I freeze this fall spiced quick bread recipe?

A: Yes, and it freezes beautifully! Just skip the glaze and wrap the cooled loaf tightly in plastic wrap and foil. Pop it in the freezer, and it’ll keep for up to two months. When you’re ready, thaw in the fridge overnight and glaze before serving. It’s a lifesaver during the hectic holiday season when you need a fall spiced quick bread recipe ready to go.

Q: What makes this a moist pumpkin dessert idea?

A: The magic’s in the ingredients! Pumpkin puree, vegetable oil, and brown sugar work together like a dream team to create a super moist texture. Plus, we don’t overmix the batter—that’s key! Every slice of this moist pumpkin dessert idea feels like a bite of fall heaven, soft and luscious all the way through.

Q: Can I use fresh pumpkin instead of canned puree?

A: You sure can! Just make sure your fresh pumpkin is well-cooked and pureed until smooth. I recommend straining it to remove extra water—too much moisture can throw off the texture. Whether you go fresh or canned, your homemade pumpkin cinnamon bread will still be the star of the season.

Final Thoughts

There’s something soul-soothing about baking this Cinnamon Roll Pumpkin Bread—like wrapping your home in a warm blanket of fall. From the swirl of cinnamon sugar to the silky cream cheese glaze, every bite delivers comfort and joy.

It’s that rare recipe that’s easy enough for a weekday and special enough for guests. Whether you enjoy it with coffee on a quiet morning or serve it warm to loved ones, it always feels like a celebration.

I hope this becomes your go-to cozy autumn baking treat—one you’ll crave, share, and return to all season long.

Cinnamon Roll Pumpkin Bread Recipe You’ll Crave All Fall