Cinnamon Roll Pumpkin Bread: A Cozy Fall Treat You’ll Want to Bake Again and Again

Warm spices, the comforting aroma of cinnamon, and the rich earthiness of pumpkin come together in one irresistible loaf: cinnamon roll pumpkin bread. This recipe blends the nostalgic flavor of classic cinnamon rolls with the moist, tender crumb of pumpkin bread, creating a hybrid that feels both indulgent and homey. Each slice delivers swirls of cinnamon sugar tucked inside pumpkin-spiced batter, making it perfect for crisp mornings, holiday brunches, or a cozy afternoon snack with coffee.

Pumpkin bread on its own is already a seasonal favorite, but adding a cinnamon roll twist elevates it into something truly special. The contrast between the lightly sweet pumpkin base and the gooey cinnamon swirl keeps every bite interesting. Best of all, this recipe is approachable for home bakers—no yeast, no complicated techniques, just simple ingredients and rewarding results. Whether baked for guests or enjoyed slowly over the week, cinnamon roll pumpkin bread brings fall comfort straight to your kitchen.

Ingredients Needed

The ingredients are pantry-friendly and easy to find, especially during the fall baking season. Calorie counts are approximate and based on standard measurements.

Ingredient & Calorie Table (Per Serving)

Ingredient	Amount	Approx. Calories
All-purpose flour	1 ¾ cups	800
Pumpkin purée	1 cup	80
Granulated sugar	¾ cup	580
Brown sugar	½ cup	415
Vegetable oil	½ cup	960
Eggs	2 large	140
Milk	¼ cup	30
Baking soda	1 tsp	0
Baking powder	½ tsp	0
Ground cinnamon	2 tsp	12
Pumpkin spice	1 ½ tsp	10
Vanilla extract	1 tsp	12
Salt	½ tsp	0
Butter (for swirl)	2 tbsp	200

Step-by-Step Cooking Instructions

1. Preheat and Prepare
   Set the oven to 350°F (175°C). Grease a standard loaf pan or line it with parchment paper for easy removal.
2. Mix the Wet Ingredients
   In a large bowl, whisk together pumpkin purée, granulated sugar, brown sugar, oil, eggs, milk, and vanilla extract until smooth and well combined.
3. Combine the Dry Ingredients
   In a separate bowl, mix flour, baking soda, baking powder, salt, cinnamon, and pumpkin spice.
4. Create the Batter
   Gradually fold the dry ingredients into the wet mixture. Stir gently until just combined—overmixing can make the bread dense.
5. Prepare the Cinnamon Swirl
   In a small bowl, mix brown sugar, cinnamon, and melted butter until a thick paste forms.
6. Layer and Swirl
   Pour half of the pumpkin batter into the loaf pan. Spoon half of the cinnamon mixture on top. Add the remaining batter, then finish with the rest of the cinnamon swirl. Use a knife to gently swirl the layers together.
7. Bake
   Bake for 50–60 minutes, or until a toothpick inserted into the center comes out mostly clean.
8. Cool
   Let the bread cool in the pan for 10–15 minutes before transferring to a wire rack.

Tips for Customizing the Recipe

• Cream Cheese Swirl: Add dollops of sweetened cream cheese for a cinnamon roll–style filling.
• Healthier Option: Replace half the flour with whole wheat flour and reduce sugar slightly.
• Nutty Crunch: Fold in chopped pecans or walnuts for added texture.
• Glaze Finish: Drizzle with a simple vanilla glaze to mimic classic cinnamon rolls.
• Dairy-Free: Use almond milk and coconut oil instead of butter.

Nutritional Information (Approximate Per Slice)

Nutrient	Amount (Per Slice)
Calories	260–290
Carbohydrates	38 g
Fat	12 g
Protein	4 g
Fiber	2 g
Sugar	22 g

Values depend on portion size and ingredient substitutions.

Serving Suggestions

Cinnamon roll pumpkin bread shines when served slightly warm. Pair it with coffee, chai, or a pumpkin spice latte for the ultimate fall experience. It also works beautifully as a brunch centerpiece, lightly toasted with a bit of butter or cream cheese. For dessert, serve it with vanilla ice cream or whipped cream and a sprinkle of cinnamon on top.

FAQs

1. Can I use fresh pumpkin instead of canned pumpkin purée?

Yes, fresh pumpkin can be used. Make sure it is fully cooked, blended until smooth, and well-drained. Excess moisture from homemade pumpkin purée can affect the texture, so thicker purée works best.

2. How do I keep cinnamon roll pumpkin bread moist?

Using oil instead of butter in the batter helps retain moisture. Avoid overbaking, and store the bread in an airtight container once completely cooled to prevent it from drying out.

3. Can I make this recipe ahead of time?

Absolutely. Cinnamon roll pumpkin bread tastes even better the next day as the flavors deepen. It can be baked a day or two in advance and stored at room temperature or in the refrigerator.

4. How should I store cinnamon roll pumpkin bread?

Store the bread tightly wrapped or in an airtight container at room temperature for up to 3 days. For longer storage, keep it refrigerated for up to 1 week.

5. Can I freeze cinnamon roll pumpkin bread?

Yes, this bread freezes very well. Wrap individual slices or the whole loaf in plastic wrap and place in a freezer-safe bag. It can be frozen for up to 3 months. Thaw at room temperature before serving.

Conclusion

Cinnamon roll pumpkin bread captures everything comforting about fall baking in one beautifully swirled loaf. The moist pumpkin base, layered with ribbons of cinnamon sugar, creates a flavor that feels nostalgic yet exciting. Simple enough for beginner bakers and impressive enough for special occasions, this recipe deserves a spot in your seasonal baking rotation. Once the aroma fills your kitchen, it becomes clear—this isn’t just pumpkin bread, it’s fall comfort baked to perfection.