cinnamon roll pumpkin bread 🤎🎃 recipe: pumpkin loaf: ½ cup granulated sugar (100g) ½ cup packed brown sugar (100g) ½ cup neutral oil (110g) 2 large eggs, room temp 1 cup pumpkin purée (180g) 1 tsp vanilla extract ¼ cup milk, room temp (60g) 2 cups all-purpose flour (240g) 1 tsp baking powder 1 tsp baking soda ½ tsp salt 1 tsp pumpkin pie spice cinnamon filling: ¼ cup softened butter (57g) ½ cup packed brown sugar (100g) 2 tbsp cinnamon 1 tbsp all-purpose flour (8g) cream cheese frosting: 4 oz cream cheese, room temp (113g) 2 tbsp butter, room temp (28g) powdered sugar, to taste 1 tsp vanilla paste cinnamon, for topping instructions: mix the sugars with the eggs until the mixture is slightly pale and fluffy, add in the oil, pumpkin purée, vanilla, and milk. sift in the flour, baking powder, baking soda, salt, and pumpkin pie spice and fold until just combined. mix the cinnamon filling ingredients until combined. the butter should be softened, not melted, so the filling holds its shape instead of turning into a puddle. spread a thin layer of pumpkin batter into a lined loaf pan. alternate dollops of pumpkin batter with the cinnamon filling, then add another layer of pumpkin batter and continue alternating until everything is used, finishing with pumpkin batter. bake at 375°f for 5 minutes, then lower the oven to 350°f and bake for about 50 minutes, or until a toothpick inserted into the loaf comes out without wet batter. check a few spots since the cinnamon layers can make testing a little tricky. let the loaf cool before frosting. beat the cream cheese, butter, powdered sugar, and vanilla paste until smooth. spread over the cooled loaf and sprinkle with cinnamon. enjoyyyy! #cinnamonroll #pumpkin #cake #Recipe #baking — @sugarspiceddreams TikTok