Cinnamon Roll Pumpkin Bread

It’s experiement day here in the kitchen. I just started my second ASL class yesterday and I’m taking my nephew to see John Mulaney at the Fox Theater tonight, so why not do a little tinkering in the kitchen this morning? I took that amazing banana bread recipe and just tweaked it a bit for a Fall favorite!

INGREDIENTS

Cinnamon Roll Pumpkin Bread

Nonstick baking spray, for the pan
1 stick melted salted butter, cooled
1 cup light brown sugar
2 beaten eggs
1½ tsp vanilla extract
1 3/4 cup (15oz can) pumpkin purée
1¾ cup all-purpose flour
1 tsp baking soda
2 tsp pumpkin pie spice
½ tsp kosher salt
1 to 2 Tbsp raw sugar

For the Cinnamon Roll Swirl

1/2 cup dark brown sugar
6 Tbsp salted butter, at room temperature
1 Tbsp cinnamon
1 Tbsp all-purpose flour

DIRECTIONS

Preheat the oven to 350°F. Spray an 9 x 5-inch pan with nonstick baking spray or line it with parchment paper.

In a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld electric mixer), beat together 1 stick melted, cooled butter, 1 cup brown sugar, 2 eggs, and 1 1/2 tsp vanilla until well blended. Add the 15 ox pumpkin purée and mix until combined.

In a medium bowl, whisk together the 1 3/4 cup flour, 1 tsp baking soda, 2 tsp pumpkin pie spice, and 1/2 tsp salt. Add the dry ingredients to the wet ingredients and beat just until combined.

Pour half of the batter into the prepared pan and spread it evenly. Then divide the Cinnamon Roll Swirl mixture in two and, using half of it, drop small dollops haphazzardly or evently, whichever you like, on top. Then pour the rest of the batter over that and follow up with dollops of the rest of the Cinnamon Roll Swirl. Using a tooth pick, do some swishy-swirls with the batter and cinnamon swirl mixture and it’ll be a bit choppy, but it’ll end up being pretty, I promise. Sprinkle the 2 Tbsp granulated sugar over the top. I like to cover the whole surface completely with sugar; use as much as you’d like.

Bake until a tester inserted in the center comes out clean, 1hr to 1hr 5 minutes. Let the bread cool slightly in the pan on a rack. Slice and serve warm with butter. If you’re using an 8x8 pan, bake for 45-50 minutes.

When completely cooled, cover the pan with foil and store at room temperature for up to 2 days.