Description
A delicious blend of cinnamon rolls and pumpkin bread, perfect for fall.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 1 tablespoon cinnamon (for swirl)
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix flour, baking soda, baking powder, cinnamon, and salt.
- In another bowl, blend butter and sugar until creamy.
- Add eggs and pumpkin puree to the butter mixture. Mix well.
- Combine the wet and dry ingredients.
- In a separate bowl, mix brown sugar and cinnamon for the swirl.
- Pour half of the batter into a greased loaf pan.
- Sprinkle half of the cinnamon-sugar mixture over the batter.
- Pour the remaining batter and top with the rest of the cinnamon-sugar mixture.
- Bake for 60-70 minutes or until a toothpick comes out clean.
Notes
- Store leftovers in an airtight container.
- This bread can be frozen for up to 3 months.
- For extra flavor, add nuts or chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: cinnamon roll pumpkin bread