Description
Pumpkin Butter Cinnamon Roll Bread is the ultimate fall baking treat—a moist, spiced loaf swirled with gooey ribbons of cinnamon-sugar. It combines the best of pumpkin bread and cinnamon rolls in one easy, bakery-worthy recipe. Perfect for breakfast, snacks, or dessert, this loaf brings cozy autumn flavors to your table.
Ingredients
Cinnamon Swirl
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½ cup (100 g) dark brown sugar
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6 tbsp (85 g) salted butter, room temperature
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1 tbsp (8 g) ground cinnamon
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1 tbsp (8 g) all-purpose flour
Pumpkin Bread
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⅓ cup (80 ml) melted coconut oil
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1 cup (240 g) pumpkin butter
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1 large egg
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1 tbsp (15 ml) vanilla extract
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⅓ cup (80 ml) maple syrup or honey
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⅔ cup (160 ml) milk
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2 cups (250 g) all-purpose or whole wheat pastry flour
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2 tsp (6 g) pumpkin pie spice
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1 tbsp (12 g) baking powder
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½ tsp (3 g) kosher salt
Optional Icing
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1 ½ cups (180 g) powdered sugar
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1 tsp (5 ml) vanilla extract
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2–3 tbsp (30–45 ml) milk
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter.
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Make the swirl: Mix brown sugar, butter, cinnamon, and flour into a smooth paste.
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Prepare the batter: In a large bowl, whisk together coconut oil, pumpkin butter, egg, vanilla, and maple syrup (or honey). Stir in milk.
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Add dry ingredients: Fold in flour, pumpkin pie spice, baking powder, and salt until just combined.
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Assemble: Spread half the batter in the pan. Add ⅔ of the swirl and drag a knife through for ribbons. Top with remaining batter, add the rest of the swirl, and marble lightly.
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Bake for 55–60 minutes, or until a toothpick comes out clean.
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Cool completely before adding optional icing. Slice and serve.
Notes
Use room temperature butter for a smoother swirl.
Check doneness at 50 minutes—every oven varies.
Coconut oil can be swapped for butter for a richer loaf.
Bread tastes even better the next day as flavors meld.
Freezes beautifully—slice and wrap individually.
- Prep Time: 20 minutes
- Cook Time: 55–60 minutes
- Category: Bread / Dessert
- Method: Baking
- Cuisine: American